Sidedish - White asparagus recipes food network

Author: Troy Vasquez  

Get Austrian White Asparagus with Brown Butter Sauce Recipe from Food Network White asparagus with a shrimp mouseline. This blue label, with Dutch flag ensures that the shoots of Dutch origin, and is, thus far, only the higher (AA-) ranges used.

Austrian White Asparagus with Brown Butter Sauce

Get Austrian White Asparagus with Brown Butter Sauce Recipe from Food Network
Provided by: Food Network
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: european
Number of ingredients: 5
  • 12 white asparagus, peeled
  • Salt and freshly ground black pepper
  • 4 ounces butter
  • 1 cup brioche crumbs
  • 1 teaspoon freshly minced parsley leaves
How to cook:
  1. Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
  2. In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
  3. Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.
Notes: Recipe For Asparagus Salad Best Recipes, Add the segments to the bowl with the asparagus. Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. …

White Asparagus

White Asparagus
White asparagus with a shrimp mouseline. Asparagus are divided into classes depending on the thickness and beauty. In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted. To be superior in quality to be applied, an asparagus straight, long enough, have no discoloration to the head, not an open cup, not hollow, contain no damage, no rust (brown spots) and having a good regular appearance have.Dutch white asparagus bear a label since 2006. This blue label, with Dutch flag ensures that the shoots of Dutch origin, and is, thus far, only the higher (AA-) ranges used. Compared to other vegetables asparagus very expensive, the price is highly dependent on the weather. This is because the crop is very labor-intensive: each stem should be separately identified on the ground and then underground by hand to the right length to be cut.
Provided by: zarameid
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 7
  • 4 asparagus
  • 250 g butter
  • 8 eggs
  • 500 ml cream
  • 700 g prawns
  • chives
  • brioche bread
  • Calories: 549.1 calories
  • Fat: 50.6 grams
  • Saturated Fat: 30 grams
  • Cholesterol: 433.8 milligrams
  • Sodium: 813.9 milligrams
  • Carbohydrate: 4.3 grams
  • Fiber: 0.6 grams
  • Sugar: 0.7 grams
  • Protein: 20.6 grams
How to cook:
  1. Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
  2. Cook the shells in cream on low heat, don’t let boil the cream too thick.
  3. Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
  4. Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
  5. Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
  6. Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
  7. Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
  8. Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
  9. Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
  10. Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
  11. Finish:.
  12. Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
  13. Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.
Notes: How to cook white asparagus: tips to prepare this, White Asparagus Recipes Here's a tasty vegan dish from chef Alberto Quadrio at the 'The Vegetarian Chance' contest. CHARRED LEEKS AND WHITE …

Simple and Tasty White Asparagus

Simple and Tasty White Asparagus
Make and share this Simple and Tasty White Asparagus recipe from
Provided by: Dine Dish
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 4
  • 1 -2 lemon, juice of
  • 3 tablespoons butter
  • 2 tablespoons kosher salt
  • white asparagus, peeled
  • Calories: 81.8 calories
  • Fat: 8.7 grams
  • Saturated Fat: 5.5 grams
  • Cholesterol: 22.9 milligrams
  • Sodium: 3550.4 milligrams
  • Carbohydrate: 2.9 grams
  • Fiber: 1.3 grams
  • Sugar: 0 grams
  • Protein: 0.4 grams
How to cook:
  1. Add the lemon juice, butter, and salt to a pot of water and bring to a simmer.
  2. Peel the asparagus and trim the ends; Simmer until tender (How long this takes.
  3. will vary with the size of the asparagus so check them frequently).
Notes: White asparagus, Peel the tough outer layers of the stalks, leaving the tips. Cut or snap the tough root end from the spears, as these can be stringy when cooked. How to cook white …

White Asparagus With Chanterelles

White Asparagus With Chanterelles
Make and share this White Asparagus With Chanterelles recipe from
Provided by: chia2160
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 6
  • 1 lb white asparagus (ends trimmed or snapped and ends pared,if desired)
  • 1/2 lb chanterelle mushroom, chopped
  • 1 shallot, chopped
  • 1 tablespoon fresh lemon juice
  • salt & pepper
  • 4 tablespoons butter
  • Calories: 141.4 calories
  • Fat: 11.9 grams
  • Saturated Fat: 7.4 grams
  • Cholesterol: 30.5 milligrams
  • Sodium: 107.1 milligrams
  • Carbohydrate: 7.3 grams
  • Fiber: 3 grams
  • Sugar: 3.4 grams
  • Protein: 4.5 grams
How to cook:
  1. boil asparagus on stovetop for 5 minutes, or microwave for 1 minute.
  2. in large saute pan melt 3 tbsp butter.
  3. add shallots, saute 2 minutes.
  4. add mushrooms, saute 3 minutes.
  5. melt in additional butter, add asparagus, toss to coat.
  6. sprinkle with lemon juice, season to taste with s&p, serve.
Notes: White Asparagus Recipes, Überbackener Spargeltoast (White Asparagus on Toast) Credit: Buckwheat Queen View Recipe Mild white asparagus is the perfect pairing for salty ham and buttery …
Write a comment: