Best Instant Pot Horseradish Dill Asparagus Recipes

DILLY PICKLED ASPARAGUS

Dilly Pickled Asparagus image

These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario

Provided by Taste of Home

Time 50m

Yield 6 pints.

Number Of Ingredients 9

Ingredients

6 pounds fresh asparagus
3 large garlic cloves, halved
6 teaspoons dill seed
6 teaspoons mustard seed
36 whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 tablespoons canning salt

Steps:

Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ASPARAGUS POTATO SOUP

Asparagus Potato Soup image

"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese

Steps:

In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

Nutrition Facts :

INSTANT POT ASPARAGUS-PARMESAN RISOTTO

INSTANT POT Asparagus-Parmesan Risotto image

After watching cooking shows in which they served risotto, I knew I needed to find a recipe for it. This one is delicious and has been given a 'two thumbs up' by my family. The recipe might not take an hour to make, but the time is allowing for the Instant Pot to pressurize twice.

Provided by Judy Garcia

Categories Rice Sides

Time 1h5m

Number Of Ingredients 11

Ingredients

4 Tbsp butter, divided
1 Tbsp olive oil
1 onion, finely chopped
1 1/2 c uncooked arborio rice
1 tsp salt
1/4 c white wine
4 c vegetable broth
2 1/2 c fresh asparagus pieces (about 1 inch)
2/3 c frozen peas
1 c grated parmesan cheese
additional parmesan cheese, for garnish

Steps:

1. Press SAUTE on your Instant Pot; heat 3 Tbsp. butter and the oil. Add onion and stir 2 minutes or until softened. Add rice and stir 2 minutes or until rice is translucent. Stir in salt. Add wine. Cook and stir about 1 minute or until wine is evaporated. Add broth and mix well.
2. Secure lid and move pressure release valve to the SEALING position. Press MANUAL (or PRESSURE COOK). Cook for 5 minutes.
3. When cooking is complete, press CANCEL and do a quick release. Remove lid and stir in asparagus and peas. Secure lid again and place pressure release valve to the SEALING position. Cook at high pressure for 1 minute.
4. When cooking is complete, press CANCEL and use quick release. Stir in remaining 1 Tbsp. butter and 1 c. Parmesan cheese.
5. Serve immediately; garnish with additional cheese, if desired. Makes 4-6 servings.
6. NOTE: Be sure to allow time for pressurizing, at least 20 minutes.

ROASTED ASPARAGUS WITH HORSERADISH SAUCE

Roasted Asparagus With Horseradish Sauce image

This is a Weight Watchers recipe with only 1 point. The recipe calls for fresh horseradish, so if you are using prepared, you may want to use less of the vinegar to maintain the flavor and consistency.

Provided by threeovens

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs fresh asparagus, trimmed
kosher salt & freshly ground black pepper
1/4 cup part-skim ricotta cheese
2 tablespoons white wine vinegar
1 small tart apple, peeled and grated
1/4 cup low-fat Greek yogurt
2 teaspoons fresh dill, chopped and divided
2 teaspoons fresh horseradish, peeled and grated

Steps:

Preheat oven to 450 degrees F; spray a large rimmed baking pan with cooking spray.
Place asparagus, in a single layer, on pan and season with salt and pepper; roast in oven, shaking pan occasionally, until tender crisp, about 15 minutes total.
Transfer to a serving platter and let cool.
To make the sauce: Puree ricotta cheese and vinegar in a food processor or blender; transfer to a bowl.
Stir in grated apple, yogurt, 1 teaspoon chopped dill and grated horseradish; spoon over asparagus and garnish with remaining fresh dill.