Best 8 German Fried Asparagus With Herb Cream Recipes

GERMAN CREAMED ASPARAGUS

Steps:

• 1. Steam asparagus in 1/2 inch of water until soft. Lift out of water and set aside, keeping warm.
• 2. To 1 cup of cooking water, add 2 Tbsp butter, 2 Tbsp flour, 1/4 tsp salt and dash of pepper. Stir until smooth and thickened.
• 3. Place asparagus on a serving dish. (Optional: Put squares of toast around the edge and slices of hard boiled eggs on top.) Pour cream sauce over and serve.

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.

CREAMED ASPARAGUS

Steps:

• Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
• Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
• Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.

FRIED ASPARAGUS

Steps:

• In a large bowl, combine the first seven ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter.
• In a electric skillet, heat 1 1/2in. of oil to 375°. Fry asparagus in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing.

FRIED ASPARAGUS WITH HERB CREAM (GEBACKENER SPARGEL MIT KRäUTERCREME)

Steps:

• Wash and peel asparagus and chop off the woody ends. Cut the stems into 2 1/2 inch pieces. Cook in boiling water for 6 to 8 minutes. Drain and allow to cool. Dab dry with kitchen paper.
• Whisk together the flour, egg yolk, beer, salt and oil and allow batter to stand for 30 minutes.
• Beat the egg white until stiff and mix into the beer batter. Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.
• Serve with the herb cream.
• Chop the eggs, pickle and onion and mix with the mayonnaise. Mix in the chives and parsley and season to taste with salt, pepper, mustard and lemon juice. Cover and refrigerate.

GERMAN FRIED ASPARAGUS WITH HERB CREAM

Steps:

• Wash and peel asparagus and chop off the woody ends.
• Cut the stems into 2 1/2 inch pieces.
• Cook in boiling water for 6 to 8 minutes.
• Drain and allow to cool.
• Dab dry with kitchen paper.
• Whisk together the flour, egg yolk, beer, salt and oil and allow batter to stand for 30 minutes.
• For the herb cream, chop the egg, pickle and onion and mix with the mayonnaise.
• Mix in the chives and parsley and season to taste with salt, pepper, mustard and lemon juice.
• Cover and refrigerate.
• Beat the egg white until stiff and mix into the beer batter.
• Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.
• Serve with the herb cream.

FRIED ASPARAGUS

Steps:

• In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

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.