Best Asparagus Sauce 2 Ways Recipes
ASPARAGUS SAUCE - 2 WAYS
My source for this recipe is "From The Recipe Files of the C.I.A. (Culinary Institute of America) Cookbook". I rarely enter part of a recipe, but this 1 was for an asparagus sauce to compliment cheese omelets. The omelet part of the recipe was routine & the asparagus sauce so appealing that I opted to enter the sauce & leave you to your own omelet choices. I entered the sauce recipe as written, but frankly feel I need to comment. Few of us who love asparagus would dispute the use of fresh asparagus is much-preferred, if available & a part of an entree or side-dish. Fresh asparagus is hard to find here in Iceland & very expensive. In a pureed sauce, I think the canned variety would be just as good, it certainly simplifies the prep & it substantially reduces cooking time. It is a no-brainer for me, but it may be another choice for you.
Provided by twissis
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Snap off asparagus tips. Trim & discard the bottom inch of ea asparagus stalk. Peel the stalks, cut into 2-in pieces & set aside.
- Heat butter in a 2 qt saucepan over med heat. Add flour & stir well w/a wooden spoon. Reduce heat to low & cook (stirring often) for about 5 min or till roux has a nutty aromoa, but do not let it brown.
- Whisk in the broth, stirring to make a smooth sauce. Add asparagus stalks, bring to a gentle simmer & cook for 30 minutes.
- Puree using a blender, immersion blender or food proc. Keep warm till ready to use.
- Cook asparagus tips in salted boiling water for 3-5 min or till barely tender. Drain at once, rinse w/cold water to stop cooking process & set aside.
- Just b4 using sauce as desired, add asparagus tips & warm for 3 minutes.
- NOTE #1: If using canned asparagus, drain & reserve liquid. When the roux is ready for addition of the broth, combine the reserved asparagus liquid w/broth to a total volume of 2 cups & add to roux, using additional broth as needed to get desired consistency. This method will concentrate the asparagus flavor. If using it + the broth, you will not need added salt.
- Note #2: Without the fresh asparagus tips, you will not have the visual & textural elements of using fresh asparagus, but the sauce will be rich & flavorful. I favor adding baby shrimp or crisp bacon pieces to get visual & textural elements.
- To Serve: Use sauce to top cheese omelets, cheese grits, a cheese souffle, cheese quesadillas, a baked potato, etc.
Nutrition Facts : Calories 62.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 259.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.6, Protein 2.6
ASPARAGUS WITH CREAMY MUSTARD SAUCE
Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.
ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE
This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g
ASPARAGUS SAUCE
A simple and really quick recipe for asparagus sauce that can be made when you have asparagus or asparagus tips left over from another dish you are cooking. This sauce is great hot or cold and can be easily frozen. I found it on the English website on which I found my Asparagus and Almond soup recipe, with that recipe. ALL the quantities listed in the ingredients are approximations: it all depends on how much asparagus you are dealing with. So there is one absolutely unlisted ingredient: your culinary discretion! I've added the garlic, but this could easily be omitted. I've posted this for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency.
- This sauce can then be heated and served with pasta, salmon, or chicken.
Nutrition Facts : Calories 270.8, Fat 23.5, SaturatedFat 14.5, Cholesterol 79.2, Sodium 62.1, Carbohydrate 12, Fiber 2.3, Sugar 2.5, Protein 5.9
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