Best 12 Asparagus With Lemon Herb Sauce Recipes

ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING

Steps:

• Preheat the oven to 400°F. Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a baking pan. Don't worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt and pepper, toss again, and spread out in the pan.
• Roast the asparagus for 10 to 14 minutes, until just tender and slightly browned. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they're still a little firmer than you would like.
• Meanwhile, in a small bowl, whisk together the lemon juice, zest, crème fraiche, and Sriracha until smooth. Slowly pour in the ⅓ cup olive oil, whisking all the while until the dressing is thick, then season with salt and pepper.
• Let the asparagus cool slightly, and while still warm drizzle over some of the lemon sauce. Serve right away with the rest of the sauce passed on the side if desired.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

STEAMED ASPARAGUS WITH HERB SAUCE

Steps:

• Wash the asparagus carefully and gently scrape them to remove all trace of soil. Tie together, according to size, with string. Put the asparagus into two inches of boiling, salted water. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente. Drain and put into cold water briefly to cool rapidly and to maintain color. Drain on paper towels, then place on a round platter, tips toward the center.
• Prepare a sauce with the remaining ingredients. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second. Add the lemon juice and then the oil in a trickle to the blender on low speed. Pour the sauce over the cooled asparagus. Garnish with the reserved watercress. Serve at room temperature.

ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE

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.

FRESH ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring the chicken broth to a boil in a large pot.
• Add in the asparagus; cook until just crisp-tender (about 4 minutes).
• Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
• Drain the asparagus and pat very dry with paper towels.
• Heat 3 tablespoons oil in a skillet over medium heat.
• Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
• Add in garlic; saute 2 minutes.
• Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes).
• Season with salt and pepper.
• Cool to room temperature.
• Arrange the asparagus on a platter.
• Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.

STEAMED ASPARAGUS WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately

STEAMED ASPARAGUS WITH LEMON-BUTTER HERB SAUCE

Steps:

• 1. Wash and trim asparagus, set aside. Very finely chop the shallots,thyme and parsley. Melt butter in microwave safe casserole long enough to hold the asparagus, saute shallots on high for 30-45 seconds until translucent and softened. Add juice of half a lemon, salt, pepper, 1/2 c broth, stir and place prepared asparagus in the casserole. Cook covered on high in the microwave for 2 minutes. Uncover and stir, recover and microwave for another 1 or 2 minutes. (These times are variable, depending how large the asparagus stalks, and how soft or firm you like your dish.)
• 2. Mix cornstarch into remaining broth Check firmness of asparagus and if done to your taste, remove from casserole and place on a shallow dish, If it needs a bit more cooking, leave in casserole. Add broth with cornstarch, lemon thyme and parsley, cook 1 to 2 more minutes until thickened. Replace asparagus in casserole if it was set aside to prevent overcooking. Stir gently to coat stalks, and add salt and pepper to taste. Squeeze on a little more lemon juice if desired. You can also sprinkle a bit of lemon zest over it if you like.
• 3. Wonderful to serve with rice to catch the juices.

ASPARAGUS WITH HERB BUTTER

Steps:

• In small saucepan, melt butter.
• Stir in tarragon and lemon peel.
• Simmer 2 minutes over low heat.
• Pour over warmed asparagus spears.

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

SAUTEED ASPARAGUS WITH LEMON

Steps:

• In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

LEMON ASPARAGUS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
• Roast in preheated oven until lightly browned at the tips, about 15 minutes.
• Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
• Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
• Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.