Best Sour Cream And Horseradish Asparagus Recipes

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FRESH ASPARAGUS IN SOUR CREAM



Fresh Asparagus in Sour Cream image

An elegant side dish made from fresh asparagus spears and homemade sauce (no canned soup). Adapted from "Best of the Best of Georgia." If you are using green asparagus, you will only need to peel the bigger stalks; if using white asparagus, definitely peel them all.

Provided by HeatherFeather

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs fresh asparagus spears, washed,peeled,ends snapped off
3 green onions with tops, chopped
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1 cup sour cream
1/3 cup dry vermouth
1/3 cup parmesan cheese, grated
1/4 cup seasoned bread crumbs, as needed

Steps:

  • Cook asparagus spears in boiling water for about 5 minutes, or until fork tender but not mushy (bigger stalks may take longer); drain well.
  • Combine remaining ingredients, except bread crumbs.
  • Combine sauce with asparagus and spread into a baking dish.
  • Sprinkle bread crumbs over the top- enough to thoroughly dust the surface.
  • Bake, uncovered, in a preheated 400F oven about 15 minutes or until cooked through.

Nutrition Facts : Calories 241.5, Fat 15.4, SaturatedFat 9.2, Cholesterol 32.7, Sodium 323.3, Carbohydrate 18.2, Fiber 5.2, Sugar 3.8, Protein 11.8

HORSERADISH SAUCE, WITH TARRAGON



Horseradish Sauce, With Tarragon image

Provided by Moira Hodgson

Categories     easy, condiments

Time 5m

Yield 10 servings

Number Of Ingredients 6

1/2 to 3/4 cup freshly grated horseradish
1 1/2 cups sour cream
1/2 teaspoon Dijon mustard
1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried)
Tarragon vinegar to taste
Coarse salt and freshly ground pepper to taste

Steps:

  • Combine the horseradish, sour cream, mustard and tarragon leaves in a bowl. Mix thoroughly and add vinegar to taste. Season with salt and pepper.
  • Put the sauce in two small bowls.

ASPARAGUS SOUP WITH SOUR CREAM



Asparagus Soup with Sour Cream image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons sweet butter
1 small onion, diced
1 leek, white only, washed and diced (about 1/2 cup)
1 bay leaf
1/2 teaspoon dry thyme
2 quarts chicken stock
2 pounds fresh pencil asparagus, top 2 inches cut off, steamed, and reserved for garnish
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
  • Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
  • Please note that this soup may be chilled and served cold.

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

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.

ASPARAGUS ROAST BEEF ROLL-UPS



Asparagus Roast Beef Roll-Ups image

Provided by Devin Alexander

Categories     Microwave     Beef     Vegetable     Steam     Meat     Asparagus     Spring     Party

Yield 2 servings

Number Of Ingredients 5

12 medium asparagus spears, trimmed by snapping off the ends where they break naturally
1 teaspoon prepared horseradish, or more to taste
2 tablespoons light sour cream
Salt and pepper, to taste
6 ounces thinly sliced or shaved Simple Grilled London Broil, Pot Roast, or extra-lean deli roast beef

Steps:

  • Stovetop Instructions:
  • Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.
  • Microwave Instructions:
  • Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.

SOUR CREAM AND HORSERADISH SAUCE



Sour Cream and Horseradish Sauce image

We use this dipping sauce for Beef Fondue or prime rib. It has lots of flavor and I like that the horseradish isn't too over powering.

Provided by DDW7976

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 7

3/4 cup sour cream (I use fat free.)
2 tablespoons prepared horseradish
1 whole green onion (green and white parts finely chopped)
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Mix all the ingredients in a small bowl.
  • Cover and let stand at room temperature for 1 hour for the flavors to blend.
  • Refrigerate any leftovers.

GRILLED ARCTIC CHAR WITH HORSERADISH CREMA



Grilled Arctic Char With Horseradish Crema image

This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.

Provided by Jeff Gordinier

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 ounces fresh horseradish, peeled and coarsely grated (about 2/3 cup)
1 1/2 cups sour cream
1 tablespoon Dijon mustard
2 tablespoons finely chopped chives
2 tablespoons chopped fresh dill, plus more for garnish
2 to 3 tablespoons freshly squeezed lemon juice, plus wedges for garnish
Salt
4 (6-ounce) arctic char fillets (or use salmon)
Olive oil

Steps:

  • Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
  • Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
  • Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
  • Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams

POTATOES AND ASPARAGUS WITH HORSERADISH DRESSING



Potatoes and Asparagus with Horseradish Dressing image

For a change from traditional potato salad, don't pass up this zesty side. Made a few hours ahead, it'll be well chilled and delicious!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h40m

Yield 12

Number Of Ingredients 7

2 lb small red potatoes, cut into 3/4-inch pieces (about 6 cups)
1 1/2 lb fresh asparagus, trimmed, cut into 1-inch pieces
1/2 cup sour cream
1/4 cup cream-style prepared horseradish
2/3 cup half-and-half
2 teaspoons salt
1/4 cup fresh dill sprigs

Steps:

  • In 4-quart saucepan, place potatoes and enough water to cover by 1 inch. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 12 minutes. Add asparagus. Cover; cook 2 to 3 minutes longer or until potatoes are tender when pierced with fork and asparagus is crisp-tender. Drain; rinse with cold water.
  • In large bowl, mix sour cream, horseradish, half-and-half and salt with whisk until smooth. Add potatoes and asparagus; gently toss to coat. Fold in dill. Cover; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving (2/3 Cup), Sodium 430 mg, Sugar 3 g, TransFat 0 g

ASPARAGUS WITH HORSERADISH DIP



Asparagus with Horseradish Dip image

This is a great hot weather party dip. Serve asparagus on a decorative platter with lemon wedges on the side for garnish. A great flavor variation is to use chopped garlic in place of the horseradish. -Mildred Lynn Caruso, Brighton, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 16 appetizers.

Number Of Ingredients 5

32 fresh asparagus spears (about 2 pounds), trimmed
1 cup reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.

Nutrition Facts : Calories 63 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 146mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 13

2 cups water
2 pounds fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
1 teaspoon dill weed
1 cup sour cream

Steps:

  • In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

PRIME RIB WITH HORSERADISH SAUCE



Prime Rib with Horseradish Sauce image

To ring in the New Year, we invite friends for dinner. A menu featuring tender prime rib is festive, yet simple to prepare. A pepper rub and mild horseradish sauce complement the beef's great flavor. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 8 servings.

Number Of Ingredients 8

1 bone-in beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper
HORSERADISH SAUCE:
1 cup sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

Nutrition Facts : Calories 325 calories, Fat 21g fat (9g saturated fat), Cholesterol 7mg cholesterol, Sodium 115mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

ASPARAGUS WITH HORSERADISH BUTTER



Asparagus with Horseradish Butter image

Provided by Paul Grimes

Categories     Side     Roast     Quick & Easy     Father's Day     Horseradish     Asparagus     Spring     Butter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

2 bunches asparagus (about 2 pounds), trimmed and halved lengthwise
1 tablespoon extra-virgin olive oil
2 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons drained bottled horseradish

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
  • Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.

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