Best 8 Sole Wrapped Asparagus With Tangerine Beurre Blanc Recipes

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**Sole Wrapped Asparagus with Tangerine Beurre Blanc: A Symphony of Flavors**

Prepare to embark on a culinary journey with the delectable Sole Wrapped Asparagus with Tangerine Beurre Blanc. This dish tantalizes the taste buds with its harmonious blend of flavors and textures. Imagine succulent sole fillets, expertly wrapped around tender asparagus spears, gently steamed to perfection. The crowning glory is the vibrant tangerine beurre blanc sauce, a delightful marriage of tangy citrus and rich, creamy butter, which elevates the dish to an unforgettable experience. This recipe also offers variations for those who prefer a vegetarian option, with asparagus wrapped in crispy phyllo dough, or for those who crave a seafood extravaganza, with the addition of succulent shrimp. The article also includes a recipe for a refreshing Tangerine-Carrot Slaw, a perfect accompaniment to complement the main course. Get ready to indulge in a feast for the senses with this exquisite Sole Wrapped Asparagus with Tangerine Beurre Blanc and its delightful variations.

Here are our top 8 tried and tested recipes!

GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE



Grilled Asparagus with Tangerine Mayonnaise image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 56m

Yield 4 servings

Number Of Ingredients 9

2 cups freshly squeezed tangerine juice
2 tangerines
1 tablespoon coarsely chopped fresh tarragon leaves
1 egg yolk
Salt and freshly ground black pepper
1 cup pure olive oil, plus more for tossing with and brushing on asparagus
2 large bunches asparagus, about 2 pounds total, trimmed and cooked for 2 minutes in boiling salted water, then cooled
Long curls tangerine zest, fresh or candied
Coarsely chopped toasted hazelnuts or pine nuts, optional

Steps:

  • Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2 cup. Let cool to room temperature.
  • Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold.
  • Combine the reduced juice, tarragon, egg yolk, and salt and pepper, to taste, in a blender and blend until well mixed. With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Taste, for seasoning. Scrape into a jar, cover, and refrigerate until needed. You should have about 1 2/3 cups mayonnaise. Keeps 2 to 3 days, refrigerated.
  • Prepare the grill and let burn down to medium coals. Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper. Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes. Cover the grill, if necessary, to maintain the heat.
  • Arrange the asparagus on a platter with the reserved tangerine segments. Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl. Garnish with fresh or candied zest and the nuts, if using. Serve at once.
  • Cook's Note: Every cook has insecurities. One of mine is mayonnaise. I always get a little anxious until I see it coming together in the blender. If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water. If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.

CHEF JOHN'S BEURRE BLANC



Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

  • Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
  • Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC



Asparagus Wrapped in Prosciutto with Beurre Blanc image

Provided by Kelsey Nixon

Time 30m

Yield Yield: 6 servings

Number Of Ingredients 8

2 shallots, finely diced
1/4 cup white wine vinegar
1/4 cup dry white wine
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (2 sticks) cold unsalted butter, cut into small pieces
Beurre Blanc Variations, recipes follow

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the woody ends of the asparagus spears trimming the spears to the same length.
  • Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
  • Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
  • Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
  • Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
  • Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
  • Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
  • Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
  • Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
  • Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
  • Saffron: Add a pinch saffron threads to the reduction.

MORELS AND ASPARAGUS IN BEURRE BLANC



Morels and Asparagus In Beurre Blanc image

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 ounce dried morels
1 cup boiling water
1 pound pencil-slim asparagus
9 tablespoons softened unsalted butter, in small pats
Salt
1 tablespoon white-wine vinegar
2 tablespoons dry white wine
Freshly ground black pepper
1 tablespoon chopped fresh chervil

Steps:

  • Put the morels in a dish, cover with boiling water and allow to soak for an hour. Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.
  • Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons. Set aside.
  • Snap ends off asparagus and slant-cut in inch-and-a-half lengths.
  • Heat two tablespoons of the butter in a large skillet. Add the asparagus, sprinkle with salt and stir-fry about four minutes. Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender. Set aside.
  • Add the vinegar and wine to the mushroom liquid and cook for one minute. Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results. Season with pepper.
  • Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 26 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 522 milligrams, Sugar 2 grams, TransFat 1 gram

SAUTEED ASPARAGUS WITH OLIVES AND BASIL



Sauteed Asparagus with Olives and Basil image

Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, finely chopped
2 pounds medium asparagus, trimmed and cut into 2-inch pieces at an angle
Kosher salt and freshly ground black pepper
3 tablespoons pitted kalamata olives, slivered
2 tablespoons chopped fresh basil

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

Nutrition Facts : Calories 126 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 201 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 4 grams

WRAPPED ASPARAGUS



Wrapped Asparagus image

A sophisticated blend of lemon, garlic, asparagus, delicate goat cheese and tasty Margherita® Prosciutto, make for a delicious appetizer, an attractive buffet item or a savory side dish.

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 40m

Yield 8

Number Of Ingredients 6

1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
16 medium fresh asparagus spears, each trimmed to 5 inches
8 thin slices Margherita® Deli Prosciutto
⅓ cup soft goat cheese

Steps:

  • Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan.
  • Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes).
  • Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 84.6 calories, Carbohydrate 1.8 g, Cholesterol 18.9 mg, Fat 6.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 340.5 mg, Sugar 0.9 g

SOLE WITH SAVORY BREAD CRUMB TOPPING AND ROASTED ASPARAGUS



Sole with Savory Bread Crumb Topping and Roasted Asparagus image

My mom often served a version of this dish when I was a kid, and it was one of my favorites. I guess it makes sense that it has become one of my go-to fast and easy dinners too. It's a weeknight trifecta-simple, tasty, and family friendly. All you need to do is sprinkle seasoned buttered bread crumbs onto a white, flaky fish fillet, and in less than 10 minutes the fish is done and the bread crumbs are crisped. I made it healthier by using freshly made whole-grain bread crumbs (which are a cinch to make) and adding some olive oil to the mix to keep the butter minimal. Roasting asparagus right alongside makes it a real two-for-one. Enjoy with some whole-grain rice, quinoa, or orzo.

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 bunch asparagus (about 1 pound)
4 teaspoons olive oil
1/2 teaspoon salt
1 medium clove garlic
2 slices whole-wheat sandwich bread
1 1/2 teaspoons unsalted butter
1 medium lemon
1/2 teaspoon dried oregano
4 sole fillets or other thin, flaky white fish (6 ounces each)
2 tablespoons fresh Italian parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the asparagus spears, then place them in a baking dish. Toss with 2 teaspoons of the oil and 1/4 teaspoon of the salt. Roast until they are crisp-tender, 10 to 15 minutes depending on the thickness of the spears.
  • Meanwhile, place the garlic in a food processor and pulse until chopped. Cut off and discard the crusts from the bread, then add the bread to the processor and pulse until fine crumbs are formed.
  • Heat the remaining 2 teaspoons oil and the butter together in a medium skillet over medium heat. While the oil is heating, finely zest the lemon until you get about 1 teaspoon of zest.
  • Add the garlic and bread crumbs to the skillet and cook, stirring frequently, until the garlic is fragrant and the crumbs are toasted, 2 to 3 minutes. Remove from the heat and stir in the lemon zest, oregano, and the remaining 1/4 teaspoon salt.
  • Arrange the fish fillets on an aluminum foil- or parchment paper-lined baking sheet. Squeeze the juice of half of the lemon over the fish, then press the bread crumb mixture on top. Bake until the fish is just opaque and flakes easily with a fork, about 8 minutes. While the fish is cooking, chop the parsley.
  • To serve, arrange the fish on serving plates with the asparagus alongside. Sprinkle with the juice from the remaining lemon half and the parsley before serving.

Nutrition Facts : Calories 270, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 500 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 37 grams

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING



Roasted Asparagus Salad with Tangerine Dressing image

Categories     Salad     Fruit     Vegetable     Roast     Low Fat     Vegetarian     Asparagus     Spring     Healthy     Tangerine     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts

Steps:

  • Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
  • Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.

Tips:

  • Selecting Fresh Asparagus: Look for asparagus spears that are firm and have tightly closed tips. Avoid spears that are limp or have woody ends.
  • Preparing the Asparagus: Before cooking, snap off the tough ends of the asparagus spears. You can do this by holding the spear at the bottom and bending it until it snaps naturally.
  • Cooking the Asparagus: You can cook the asparagus in boiling water, steaming, or roasting. For boiling, bring a large pot of salted water to a boil and add the asparagus spears. Cook for 2-3 minutes or until the asparagus is tender-crisp. For steaming, place the asparagus spears in a steamer basket over a pot of boiling water. Cover and steam for 2-3 minutes or until tender-crisp. For roasting, toss the asparagus spears with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 425°F for 10-12 minutes or until tender-crisp.
  • Preparing the Sole: If you are using whole sole fillets, you will need to remove the skin and bones. To do this, place the fillet on a cutting board and use a sharp knife to make a shallow cut along the backbone. Then, use your fingers to gently pull the skin away from the flesh. Once the skin is removed, use a pair of kitchen shears to trim away the bones.
  • Cooking the Sole: You can cook the sole by pan-frying, baking, or grilling. For pan-frying, heat a large skillet over medium heat. Add the sole fillets and cook for 3-4 minutes per side or until cooked through. For baking, preheat the oven to 400°F. Place the sole fillets on a baking sheet and bake for 10-12 minutes or until cooked through. For grilling, preheat your grill to medium heat. Place the sole fillets on the grill and cook for 3-4 minutes per side or until cooked through.
  • Making the Tangerine Beurre Blanc: To make the tangerine beurre blanc, you will need to reduce tangerine juice and white wine in a saucepan until it is thickened. Then, add butter and whisk until the sauce is smooth and creamy.

Conclusion:

Sole wrapped asparagus with tangerine beurre blanc is a delicious and elegant dish that is perfect for a special occasion. The sole is delicate and flaky, while the asparagus is tender-crisp. The tangerine beurre blanc adds a bright and citrusy flavor to the dish. This recipe is sure to impress your guests.

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