Best 9 Asparagus With Dijon Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the culinary delight of Asparagus with Dijon Sauce, a symphony of flavors that will tantalize your taste buds. This classic French dish features tender asparagus spears coated in a creamy, tangy Dijon sauce, creating a harmonious balance of flavors. Accompanying this main recipe are delectable variations that cater to diverse dietary preferences and culinary whims. Embark on a culinary journey as we explore the versatility of asparagus, from a refreshing Asparagus Salad with Lemon Vinaigrette to a hearty Asparagus and Mushroom Risotto. Whether you seek a light and zesty appetizer, an elegant main course, or a comforting side dish, this collection of recipes offers an array of options to satisfy your cravings.

Here are our top 9 tried and tested recipes!

ASPARAGUS WITH CREAMY DIJON SAUCE



Asparagus With Creamy Dijon Sauce image

Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make Recipe#397862!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 lb asparagus spear (or one 10 oz. package frozen spears)
1/2-3/4 cup skim milk (or if not diabetic, whole milk)
2 teaspoons cornstarch
1 teaspoon Dijon mustard
1 dash white pepper (or black)
1 teaspoon grated parmesan cheese

Steps:

  • Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
  • To make the sauce:.
  • In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
  • Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!

Nutrition Facts : Calories 39.1, Fat 0.4, SaturatedFat 0.2, Cholesterol 1, Sodium 50.7, Carbohydrate 6.5, Fiber 1.8, Sugar 1.1, Protein 3.5

DIJON ROASTED ASPARAGUS



Dijon Roasted Asparagus image

Asparagus is a natural side dish to serve at Easter. In this mouthwatering recipe, Dijon mustard, cayenne pepper and Asiago cheese provide big, bold flavor. -Jamie Brown-Miller, Napa, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup Dijon mustard
1/4 cup olive oil
4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 slice Brioche bread (1/2 inch thick), toasted
1 pound fresh asparagus, trimmed
1/2 cup shredded Asiago cheese

Steps:

  • In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture., Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown.

Nutrition Facts : Calories 211 calories, Fat 17g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 419mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE



Sauteed Asparagus with Dijon Vinaigrette image

Sauteeing asparagus keeps the spears bright green and crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 5

2 teaspoons Dijon mustard
2 tablespoons sherry or red-wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

Steps:

  • Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
  • Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
  • Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

ASPARAGUS WITH DIJON SAUCE



Asparagus with Dijon Sauce image

I just love, love, LOVE asparagus! This is a great recipe with a bit of a "gourmet" touch in the making of the sauce. It adds a world of flavor to the already awesome green crispy vegetable.

Provided by Robyn Bruce

Categories     Vegetables

Time 25m

Number Of Ingredients 6

3/4 to 1 lb fresh asparagus
1/2 c milk (any octane)
2 tsp corn starch
1 tsp dijon mustard
dash(es) white pepper
1 tsp grated parmesan cheese

Steps:

  • 1. Snap off and discard the woody bases of the fresh asparagus.
  • 2. Cook fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes or until crisp-tender.
  • 3. Transfer to a serving platter. Keep warm.
  • 4. For the Sauce: In a small saucepan, stir together milk and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more.
  • 5. Stir in mustard and white pepper.
  • 6. Spoon sauce over the asparagus. Sprinkle with Parmesan cheese.
  • 7. Serve with a little sprinkled snipped parsley on top and a few lemon wedges for garnish. Pretty!!

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

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.

ROASTED ASPARAGUS WITH HOLLANDAISE



Roasted Asparagus with Hollandaise image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 450 degrees F.
  • Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  • Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
  • Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
  • Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

Nutrition Facts : Calories 173 calorie, Fat 17 grams, SaturatedFat 8 grams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams

ROASTED ASPARAGUS WITH DIJON-LEMON SAUCE



Roasted Asparagus With Dijon-Lemon Sauce image

From Cooking Light September 2007. We really enjoyed the sauce. I still cooked it about 12 minutes even with more than a layer of asparagus in the pan.

Provided by GibbyLou

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs asparagus spears, trimmed
4 teaspoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon lemon rind, grated
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 425°.
  • Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425° for 12 minutes or until crisp-tender.
  • Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.

Nutrition Facts : Calories 63.3, Fat 3.4, SaturatedFat 0.5, Sodium 220.4, Carbohydrate 7.1, Fiber 3.2, Sugar 2.1, Protein 3.8

ASPARAGUS WITH MUSTARD SAUCE



Asparagus with Mustard Sauce image

Here in Iowa, asparagus patches grow wild along the roads. My husband and I often go asparagus hunting on Saturday and Sunday mornings. A tangy mustard sauce complements the fresh asparagus in this easy recipe. -Nancy Hasbrouck Ida Grove, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
3 tablespoons butter, cubed
Salt and pepper to taste
1 cup sour cream
1/4 cup Dijon mustard
2 tablespoons red wine vinegar
2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place asparagus in a shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake at 400° for 25-30 minutes or until tender., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1 to 1-1/4 minutes or until heated through. Serve with asparagus.

Nutrition Facts :

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING



Asparagus Salad with Soy-Mustard Dressing image

There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them. With either, you must first break off the woody bottoms (magically, they snap off in pretty much the right place every time), a quick but necessary chore. But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud. The best way to do this is with a vegetable peeler. Lay each spear on a flat surface and give it a few quick strokes. The difference between peeled and unpeeled thick spears is substantial. When they are peeled, they can be cooked for considerably less time, leaving them bright green and perfectly crisp-tender, rather than a soggy mess. They're done when you can easily insert a skewer or a thin-bladed knife into the thickest part of the stalk. (If you don't peel them, the soggy mess is just about the only way to get the skin tender.)

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound thick asparagus, trimmed and peeled
1 tablespoon Dijon mustard
2 egg yolks, preferably organic
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
Extra virgin olive oil as necessary

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.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 267 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose fresh asparagus: Look for asparagus spears that are firm, straight, and have tightly closed tips. Avoid spears that are limp, wilted, or have brown or yellow spots.
  • Trim the asparagus properly: Cut off the woody ends of the asparagus spears. The easiest way to do this is to bend the spear until it snaps naturally. This will ensure that you remove the tough part of the spear.
  • Cook the asparagus quickly: Asparagus cooks very quickly, so it's important not to overcook it. The best way to cook asparagus is to blanch it, which means briefly boiling it in water. You can also roast, grill, or sauté asparagus.
  • Make the Dijon sauce ahead of time: The Dijon sauce can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for a quick and easy side dish.
  • Serve the asparagus immediately: Asparagus is best served immediately after it is cooked. This will ensure that it is still crisp and tender.

Conclusion:

Asparagus with Dijon sauce is a classic French dish that is both delicious and elegant. It is a perfect side dish for grilled chicken, fish, or steak. The Dijon sauce adds a rich, tangy flavor to the asparagus, and the almonds add a nice crunch. This dish is sure to impress your guests!

Related Topics