Best Asparagus With Mustard Seed Dressing Recipes

ASPARAGUS WITH MUSTARD DRESSING

Steps:

• Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
• In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears. Drain and immediately rinse with cold water (or, better still, plunge into ice water). Drain again and set aside. (You can wrap asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)
• Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing. Toss with asparagus and serve.

ASPARAGUS WITH CREAMY MUSTARD SAUCE

Steps:

• Prepare a large ice-water bath. Set a steamer basket in a large pot filled with 1 inch boiling water. Add asparagus, cover, and cook until crisp-tender, 2 to 6 minutes (depending on thickness). Immediately plunge asparagus into the ice bath and let cool. Drain and pat dry with paper towels and transfer to a serving platter.
• Stir together mayonnaise, oil, vinegar, and mustard. Season with salt and pepper. Drizzle over asparagus and serve immediately.
• (Per Serving)
• Calories: 110
• Fat: 9g (1.3g Saturated Fat)
• Protein: 2.5g
• Carbohydrates: 4.7g
• Fiber: 2.4g

ASPARAGUS WITH WHOLE-GRAIN MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 450°F.
• Whisk together the olive oil, vinegar, mustard, parsley, and salt in a small mixing bowl. Toss the asparagus with the mustard vinaigrette in a 9 × 13-inch baking dish.
• Roast until the asparagus is just tender, about 10 minutes.
• Arrange the asparagus on a large serving platter, being sure to scrape all of the burned bits of mustard from the bottom of the pan along with the asparagus. Serve immediately.

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.

COLD ASPARAGUS WITH MUSTARD DRESSING

Steps:

• Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
• Mix together ingredients.
• Add asparagus to mixture and toss.
• Let stand in refidgerator for at least 1 hour.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

ASPARAGUS WITH GRAINY MUSTARD DRESSING

Steps:

• Trim tough ends off asparagus.
• Cook until just tender in a saucepan of boiling salted water.
• Drain and place on serving dish.
• Shake or whisk the dressing ingredients together and pour over asparagus.
• Serve hot or cold.

ASPARAGUS WITH MUSTARD HOLLANDAISE

Steps:

• Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.