Best Asparagus With Chile Lime Butter Sauce Recipes

GARLIC ASPARAGUS WITH LIME

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

ASPARAGUS WITH HERB BUTTER

Steps:

• In small saucepan, melt butter.
• Stir in tarragon and lemon peel.
• Simmer 2 minutes over low heat.
• Pour over warmed asparagus spears.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE

Steps:

• Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
• Sprinkle with salt and pepper.
• Bake at 400 degrees for approximately 12 minutes or until tender.
• Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
• Do not burn the butter or let it get too brown, should be golden brown.
• Remove from heat; stir in soy sauce, and vinegar.
• Drizzle over asparagus, tossing well to coat.
• Serve immediately.

ASPARAGUS WITH LEMON AND PARMESAN BUTTER

Steps:

• Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
• Put to one side.
• Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
• If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
• Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
• Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT

Steps:

• Preheat the oven to 425 degrees F.
• Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
• Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
• Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

ASPARAGUS IN LEMON BUTTER SAUCE

Steps:

• Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
• Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
• When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.

ASPARAGUS WITH LEMON, DILL BUTTER SAUCE

Steps:

• Clean and snap off the woody ends of the asparagus.
• In a large skillet add olive oil and butter and melt.
• Add dill, asparagus and lemon juice and saute 15 minutes until asparagus is done but still has a crispness to it.

STIR-FRIED ASPARAGUS AND SNAKE BEANS WITH CHILE JAM AND LIME LEAVES

Steps:

• For chile jam:
• Remove any seeds from tamarind pulp and place pulp in mini processor. Add ½ cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure ⅓ cup. Set aside.
• Heat heavy large wok or skillet over medium heat. Add galangal and dry roast until charred and tender, stirring often, about 8 minutes; transfer to bowl. Heat oil in same wok over medium-high heat. Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain. Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal. Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal. Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
• Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth). Transfer paste to heavy medium saucepan. Mix in ¼ cup reserved oil from wok and stir over medium heat until very hot. Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead. Transfer to bowl, cover, and chill.
• For asparagus and snake beans:
• Heat oil in large wok or heavy skillet over medium heat. Add garlic and stir 30 seconds. Add asparagus, beans, and lime leaves; toss to combine. Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes. Transfer vegetables to bowl and serve.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an offensive term for Makrut lime.

ASPARAGUS WITH CHILE LIME BUTTER SAUCE

Steps:

• 1. For the sauce Add the lime juice, vinegar, shallots, chilies and ginger into a saucepan. Bring to a boil and let reduce for about 3 minutes. Whisk in the butter 1 pat at a time until each is melted. Taste and adjust for salt. Set aside.
• 2. For the Asparagus Bring a pan of water to a boil. Add salt and throw in the asparagus. Boil until desired doneness. About 3 to 5 minutes.
• 3. Serve with sauce over top.