Best Asparagus With Maple Mustard Sauce Recipes

ASPARAGUS WITH MAPLE-MUSTARD SAUCE

Steps:

• Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
• In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

ASPARAGUS WITH MAPLE-MUSTARD SAUCE

Steps:

• Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
• In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

ASPARAGUS WITH CREAMY MUSTARD SAUCE

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.

OVEN BAKED ASPARAGUS WITH MUSTARD SAUCE

Steps:

• preheat oven to 325.
• Wash and trim ends from asparagus.
• Tear off a sheet of Reynolds Wrap aluminum foil long enough to wrap the asparagus inches Place the rinsed asparagus on the foil and dot with butter.
• Bring up foil side. Double fold top and ends to seal making one large foil packet, leaving room for heat to circulate inside.
• Bake 30 to 35 minutes or until asparagus is crips tender. Open foil, season with salt and pepper.
• Combine sour cream, vinegar, mustard, sugar and red pepper flakes in small microwave bowl to make sauce. Microwave on high 90 seconds or until warm.
• Serve over asparagus.

ASPARAGUS SAUTEED IN BUTTER AND MUSTARD

Steps:

• Heat a large skillet over high heat.
• Add asparagus and cook for 1 minutes.
• Reduce heat to medium.
• Add the butter.
• Cook, stirring, until butter begins to brown, about 1 minute more.
• Combine mustard, lemon juice and pepper, and add to skillet.
• Cook, stirring occasionally, until asparagus is tender but still firm, 5-7 minutes.

ASPARAGUS FANS WITH MUSTARD SAUCE

Steps:

• Lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes. Drain off the water and shake the pan to crack the eggshells. Add ice to the pan and set aside for at least 15 minutes to cool completely. Shell the eggs and place them, one at a time, in an egg slicer, cut through them, then rotate them 45 degrees in the slicer and cut through them again to create strips. Alternatively, chop the eggs with a sharp knife. Set aside.
• Peel the lower third of the asparagus spears with a vegetable peeler. Bring 3 cups salted water to a boil in a large skillet. Add the asparagus, cover partially, and bring back to a boil over high heat. Boil over high heat for 4 to 5 minutes, until the spears are tender but still firm. Using a slotted spatula, remove the asparagus from the water and put it on a platter.
• For the sauce: Mix all the ingredients together in a small bowl.
• At serving time, arrange the asparagus spears on a platter, positioning them so the stem ends are close together and the tips are fanned out. Coat the lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them. Serve.

ASPARAGUS WITH NO-COOK CREAMY MUSTARD SAUCE

Steps:

• For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt.
• Whisk until smooth and set aside.
• Bring water to a boil in a 12-inch skillet over high heat.
• Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp.
• Remove from water and drain on paper towels.
• Place asparagus on serving platter and spoon sauce over all.
• Sprinkle with black pepper.

ASPARAGUS WITH CREAMY MUSTARD ONION SAUCE

Steps:

• Steam/boil asparagus until desired tenderness (usually 3-4 mintes); drain and place on serving platter.
• Meanwhile, in a small saucepan, over med-low heat, melt butter. Add minced onion and saute for about 5-6 minutes, or until onions are translucent and tender; do not brown butter or burn onions.
• Reduce heat to low; add salt, white pepper, and ground superfine mustard. Add light sour cream and stir well. Heat through, about 1-2 minutes. Pour sauce over hot, cooked asparagus and serve.