Best 18 Asparagus With Fontina Cream Sauce Recipes

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

Indulge in a symphony of flavors with our exquisite Asparagus with Fontina Cream Sauce, a culinary masterpiece that elevates the humble asparagus to new heights. This delectable dish features tender asparagus spears enveloped in a rich and creamy fontina cheese sauce, creating a harmonious balance of textures and flavors. Accompanying this main course are three equally enticing recipes that complete a satisfying meal. Treat your palate to a refreshing Asparagus and Arugula Salad with Lemon Vinaigrette, where the bitterness of arugula and the tangy lemon dressing complement the sweetness of asparagus. For a hearty side dish, try the Roasted Potatoes with Garlic and Herbs, where crispy potatoes are imbued with aromatic herbs and garlic, making them the perfect accompaniment to the creamy asparagus. And to end on a sweet note, the classic Vanilla Panna Cotta with Berry Compote offers a delightful contrast to the savory main course, with its velvety texture and vibrant berry compote.

Here are our top 18 tried and tested recipes!

ASPARAGUS GRATIN



Asparagus Gratin image

Spring's favorite veggie just got a decadent makeover.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 20m

Number Of Ingredients 10

1 pound medium-size fresh asparagus, trimmed (1 bunch)
1 large (2 oz.) shallot, thinly sliced (1/2 cup)
1/3 cup heavy whipping cream
1 teaspoon whole-grain mustard
1 teaspoon all-purpose flour
2 garlic cloves, minced (2 tsp.)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces fontina cheese, shredded (about 1 cup), divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

  • Preheat oven to 400°F with oven rack about 6 inches from heat.
  • Toss together asparagus and shallot in a 10-inch broiler-safe skillet or 8-inch square broiler-safe baking dish.
  • Stir together cream, mustard, flour, garlic, salt, pepper, and 1/2 cup of the fontina. Pour over asparagus, and using tongs, gently toss to coat asparagus. Top with Parmesan and remaining 1/2 cup fontina, and bake in preheated oven until asparagus is almost tender-crisp and cheese is melted, 10 to 12 minutes. Increase oven temperature to broil, and broil until golden brown, about 2 to 3 minutes more.

ASPARAGUS ALLA FONTINA



Asparagus Alla Fontina image

Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.

Provided by Amanda Hesser

Categories     main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

Salt
2 1/2 pounds thin asparagus, trimmed and washed
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated nutmeg
1/3 cup grated Gruyère (see note)
3/4 cup finely minced or slivered prosciutto
2 tablespoons minced parsley
3 eggs, beaten
3 to 4 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
  • Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
  • Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 674 milligrams, Sugar 4 grams, TransFat 0 grams

ASPARAGUS WITH FONTINA & CREAM SAUCE



Asparagus with Fontina & Cream Sauce image

Great side dish

Provided by barbara lentz

Categories     Vegetables

Time 15m

Number Of Ingredients 6

2 lb fresh asparagus tough ends cut off
salt
4 Tbsp butter
1/3 c heavy cream
2 oz fontina cheese diced
1/4 c freshly grated parmigiano cheese

Steps:

  • 1. Cook the asparagus in boiling salted water until crisp tender. Drain. Place the butter in a saucepan and add the heavy cream. Add the Fontina cheese and cook until melted and smooth,
  • 2. Serve the asparagus with the cheese sauce and sprinkle with the Parmigiano

FONTINA ASPARAGUS TART



Fontina Asparagus Tart image

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
2 cups shredded fontina cheese
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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.

ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE



Roasted Asparagus with Parmesan Cream Sauce image

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
  • Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
  • Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
  • Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
  • Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g

CREAMY ASPARAGUS PASTA



Creamy Asparagus Pasta image

A wonderfully satisfying meal that cooks in minutes. Delicious!

Provided by HEIDI S.

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 6

1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons butter
1 clove garlic, minced
1 pint light cream
1 pound linguine pasta
1 lemon, juiced

Steps:

  • Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
  • In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
  • Stir lemon juice into asparagus mixture; pour mixture over pasta.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 44 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 30.9 mg, Sugar 0.7 g

BAKED ASPARAGUS WITH CHEESE SAUCE



Baked Asparagus with Cheese Sauce image

Asparagus baked to tender perfection and blanketed in cheese for a side dish that is simple enough for a busy weeknight meal yet elegant enough to serve to company.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 30m

Yield 8

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1 cup half-and-half
2 teaspoons cornstarch
1 teaspoon Italian seasoning
½ teaspoon ground mustard
¼ teaspoon red pepper flakes
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Arrange asparagus spears in a shallow baking dish.
  • Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
  • Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 4.9 g, Cholesterol 24.6 mg, Fat 7.3 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 177.5 mg, Sugar 1.3 g

ASPARAGUS AND FONTINA QUICHE



Asparagus and Fontina Quiche image

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.

Provided by Joanna Gaines

Categories     HarperCollins     HarperCollins     Quiche     Egg     Brunch     Spring     Asparagus     Fontina     Milk/Cream     Vegetarian

Yield 6-8 servings

Number Of Ingredients 8

1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about 1/2 cup)
1 unbaked homemade or store-bought 9-inch pie crust

Steps:

  • Preheat the oven to 350°F.
  • Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
  • In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
  • Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
  • In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
  • Pour the mixture into the unbaked pie shell.
  • Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
  • Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
  • The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

ASPARAGUS WITH FONTINA AND CREAM SAUCE



Asparagus with Fontina and Cream Sauce image

Another great recipe for asparagus. The recipe was created for the Stockon CA. Asparagus Festival and comes from KCRA TV.

Provided by Barb G.

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs asparagus
salt
4 tablespoons unsalted butter
1/3 cup heavy cream
2 ounces italian Fontina cheese, diced
1/4 cup freshly grated parmesan cheese

Steps:

  • Clean and snap ends off of asparagus, Cook asparagus.
  • While asparagus is cooking, prepare the sauce.
  • Melt the butter in a medium-size skillet over medium heat.
  • Add the cream and fontina cheese.
  • Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
  • Season slightly with salt.
  • Drain the asparagus and pat dry with paper towels.
  • Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.

ASPARAGUS-FONTINA-PROSCIUTTO WRAPS



Asparagus-Fontina-Prosciutto Wraps image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 ? 4 servings

Number Of Ingredients 11

1 bunch asparagus, trimmed
2 tablespoons olive oil
Salt and pepper
10 thin slices prosciutto
10 slices fontina
Aioli, recipe follows
1 egg yolk
2 lemons, juiced
2 garlic cloves
1/2 teaspoon sea salt
3/4 cup extra-virgin olive oil

Steps:

  • Saute or grill the asparagus until slightly tender. Let cool. Wrap each stalk with a slice of fontina and the prosciutto. Serve with an Aioli dipping sauce.
  • Place the egg yolk, lemon juice, garlic, and salt into a food processor. Process until well blended. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside.

CREAMY FONTINA CHEESE PASTA



Creamy Fontina Cheese Pasta image

Luxuriously creamy fontina pasta is the perfect alternative to mac and cheese. It's quick and easy to make with a few ingredients and so versatile, too!

Provided by Julie Blanner

Categories     Main Course     Side Dish

Time 15m

Number Of Ingredients 5

1 pound pasta
2 cups fontina (freshly shredded)
4 tablespoons unsalted butter
salt (to taste)
black pepper (to taste)

Steps:

  • Bring a pot of salted water to boil and prepare pasta al dente.
  • Strain pasta and return to pot.
  • Toss with butter and cheese and season to taste. Serve immediately.

Nutrition Facts : Calories 519 kcal, Carbohydrate 57 g, Protein 21 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 71 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving

ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA



Asparagus and Prosciutto Crostini with Fonduta image

Categories     Cheese     Appetizer     Broil     Asparagus     Prosciutto     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

For Fonduta
1 tablespoon unsalted butter
1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch dice (3/4 cup)
1/2 cup milk
2 large egg yolks
four 1/2-inch-thick slices from a large round crusty loaf of bread (about 8 to 9 inches across)
1 large garlic clove, halved crosswise
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pound thin asparagus, trimmed and lower 2 inches of stalks peeled

Steps:

  • Make fonduta:
  • In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
  • Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
  • Preheat broiler.
  • On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
  • In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.

ROASTED ASPARAGUS LASAGNA WITH FONTINA CHEESE



Roasted Asparagus Lasagna With Fontina Cheese image

Make and share this Roasted Asparagus Lasagna With Fontina Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/2 lbs medium asparagus, ends trimmed, stalks peeled, and cut in half
1 large vidalia onion, peeled, cut in half, and thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
salt
fresh coarse ground black pepper
3 sprigs fresh savory, leaves chopped
2 sprigs fresh tarragon, leaves chopped
1 cup freshly grated parmigiano-reggiano cheese
2 cups heavy cream
freshly grated nutmeg
3 tablespoons fresh chives, finely chopped
1 lb dry lasagna noodle
1/2 lb grated Fontina cheese
1/2 lb grated mozzarella cheese

Steps:

  • Preheat oven to 450°; add asparagus and onions on a large baking sheet.
  • Drizzle with olive oil and dot with butter.
  • Sprinkle the lemon juice and zest on top and season with salt and pepper.
  • Mix the vegetables well with your hands, making sure they are evenly coated with the seasonings.
  • Bake until soft and just starting to brown, about 20 minutes.
  • When the vegetables are tender and aromatic, remove from oven and sprinkle with savory and tarragon; toss to combine (the heat from the vegetables will wilt and concentrate the flavors of the herbs.
  • Decrease oven temperature to 425°.
  • In a small saucepan, stir the Parm-Reg cheese into the cream and mix well.
  • Simmer gently over low heat until the cheese is melted and the sauce is fairly smooth (there will be a slight graininess to the sauce b/c of the texture of the cheese).
  • Season with nutmeg, black pepper, and a pinch of salt.
  • Add in the chives and stir.
  • Cook dry lasagna in a large pot of boiling salted water until al dente; drain the noodles and rinse them with cold water, then lay them out in one layer on a towel to dry.
  • To assemble: lightly coat an 8 x 8 inch baking dish with olive oil.
  • Layer the bottom with pasta, and follow with a layer of asparagus and onion, and a thin layer of fontina cheese and mozzarella cheese.
  • Season lightly; add another layer of pasta and top with more asparagus, half of the parmigiano cream sauce, and another thin layer of fontina and mozzarella.
  • Repeat until you use up the ingredients, ending with a layer of pasta.
  • Pour the remaining pamigiano cream on top, letting it run down the sides a bit.
  • Cover the dish with foil and bake for about 20 minutes; remove the foil and continue to bake until the top is golden and bubbling, about 15-20 minutes.
  • Remove from oven and let rest for 10 minutes before cutting.

Nutrition Facts : Calories 1023, Fat 65.4, SaturatedFat 36.5, Cholesterol 202.2, Sodium 827.7, Carbohydrate 73.1, Fiber 6.8, Sugar 6.5, Protein 39.6

FRIED FONTINA AND PROSCIUTTO-WRAPPED ASPARAGUS



Fried Fontina and Prosciutto-Wrapped Asparagus image

Yield makes 18 pieces

Number Of Ingredients 11

18 thick asparagus spears
18 thin slices Fontina cheese (about 7 ounces)
18 slices imported Italian prosciutto (about 5 ounces)
18 fresh sage leaves
2 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 cups fine, dry bread crumbs
1 cup vegetable oil
1/2 cup olive oil

Steps:

  • Bring a large pot of salted water to a boil. Set a large bowl of cold water by the sink. Bend each stalk of asparagus until it snaps and discard the tough ends. Remove the tough outer skin of the asparagus spears with a vegetable peeler. Slide the spears into the boiling water and cook until the asparagus is tender but still firm, about 4 minutes. Drain in a colander and plunge into the cold water. Let stand until cooled through. Drain thoroughly and pat the spears dry.
  • On a clean and dry work surface, lay out a slice of Fontina cheese with one of the corners facing you. Lay an asparagus spear over the cheese so the corner of the cheese closest to you is about halfway down the stalk. Roll the cheese tightly around the asparagus, covering the entire stalk with Fontina. Lay out a slice of prosciutto as you did the Fontina. Place a sage leaf over one end of the prosciutto and roll the cheese-coated asparagus spears up to enclose them completely. Tuck any overhanging cheese and prosciutto underneath the asparagus to make a neat bundle. Repeat with the remaining asparagus.
  • Whisk the eggs, salt, and pepper in a mixing bowl. Spread the flour and bread crumbs in an even layer on two separate plates.
  • Dredge the asparagus bundles in flour to coat all sides. Tap off excess flour. Roll the asparagus in the beaten egg to coat. Remove the asparagus, allowing any excess egg to drip back into the bowl. Transfer the asparagus to the bread crumbs and roll, pressing lightly, to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining asparagus bundles.
  • Heat the oven to 200° F or lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Heat the oil over medium heat until the oil registers 350° F on a deep-frying thermometer. (If you're frying without a thermometer, the oil is ready when one end of an asparagus bundle gives off a lively but steady sizzle when dipped in the oil.) Once the oil reaches the desired temperature, adjust the heat under the pot to maintain a steady temperature, and continue adjusting the heat as necessary during frying. Carefully slip as many asparagus spears into the oil as will fit without touching. Fry the asparagus, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper-towel-lined baking sheet. Keep them warm in the oven while frying remaining asparagus bundles. Serve hot.

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.

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

Provided by Edna Lewis

Categories     Milk/Cream     Side     Broil     Steam     Quick & Easy     Ham     Asparagus     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

1 pound asparagus, trimmed
1 tablespoon unsalted butter, softened
4 (1/2-inch-thick) slices good-quality white bread such as a pullman loaf, crusts discarded
1 cup heavy cream
1/4 cup finely chopped cooked sliced Virginia country ham
1/2 teaspoon finely chopped garlic

Steps:

  • Steam asparagus in a steamer rack over boiling water, covered, until crisp-tender, about 4 minutes. Transfer to a plate and keep warm, loosely covered with foil.
  • Put broiler pan (with unlined rack) in broiler and preheat broiler 5 minutes.
  • Generously butter bread slices on 1 side, then halve diagonally. Arrange bread, buttered sides up, on rack of hot broiler pan and broil 4 to 5 inches from heat until golden-brown in some spots and undersides are toasted, 2 to 3 minutes (watch carefully).
  • Briskly simmer cream, ham, garlic, and 1/8 teaspoon pepper in a 12-inch heavy skillet, stirring occasionally, until sauce has thickened and is reduced to about 3/4 cup, about 3 minutes. (If necessary, keep warm, covered.)
  • Arrange asparagus on toast, then stir sauce and spoon over asparagus.

ASPARAGUS WITH CREAM SAUCE



Asparagus With Cream Sauce image

Make and share this Asparagus With Cream Sauce recipe from Food.com.

Provided by Chef Buggsy Mate

Categories     Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs asparagus, fresh
1/2 cup onion, minced
4 tablespoons butter, separated
2 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup chicken broth
1/4 cup fresh parsley, minced
1 teaspoon dill weed
1 cup sour cream

Steps:

  • Snap asparagus of the woody ends.
  • In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
  • In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
  • Gradually stir in broth.
  • Add the parsley, and dill.
  • Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
  • Quickly warm asparagus then transfer to serving platter.
  • Top with dill cream sauce.

Tips:

  • Choose the right asparagus: Look for medium-thick stalks with tightly closed tips and a vibrant green color.
  • Don't overcook the asparagus: Asparagus should be cooked until tender-crisp, not mushy. Cook it for 3-5 minutes in boiling water or until it turns bright green.
  • Use a good quality fontina cheese: Fontina is a semi-hard cheese with a nutty, buttery flavor. It melts well and is perfect for making a creamy sauce.
  • Make sure the sauce is thick enough: The sauce should be thick enough to coat the asparagus and other ingredients. If it's too thin, add a little more cornstarch or flour.
  • Season the sauce to taste: Add salt, pepper, and other seasonings to taste. You can also add a touch of lemon juice or white wine for a brighter flavor.

Conclusion:

Asparagus with Fontina Cream Sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The asparagus is tender-crisp and the sauce is rich and creamy. This dish is sure to be a hit with everyone who tries it. Serve it with a side of roasted potatoes or a crusty bread.

Related Topics