Asparagus with Serrano Ham
Cook 1 bunch asparagus (trimmed and
peeled) in salted boiling water until
crisp-tender, 2 minutes. Drain and let
cool, then pat dry. Wrap each spear with
a slice of serrano ham. For the dip: Puree
½ cup mayonnaise with ¼ cup roasted
red peppers, ½ teaspoon sherry vinegar
and ¼ teaspoon hot smoked paprika.
Asparagus with Mustard Hollandaise
Cook 2 bunches jumbo asparagus
(trimmed and peeled) in salted
boiling water until crisp-tender, about
3 minutes; drain. Combine 2 egg yolks
and 1 tablespoon each lemon juice and
hot water in a heatproof bowl set over
a saucepan of simmering water. Cook,
whisking constantly, until thickened,
1 to 3 minutes (remove from the heat if
the eggs start to scramble). Gradually
whisk in 1½ sticks cut-up butter until
thickened, 3 to 5 minutes. Whisk in
4 teaspoons whole-grain mustard; season
with salt and cayenne. Thin with lemon juice
as needed. Serve over the asparagus.
Butter-Poached Asparagus with Thyme
Heat 2 tablespoons butter in a large skillet over medium-high heat.
Add 1 bunch trimmed asparagus and ¼ cup water. Cook, turning the
asparagus, until crisp-tender and glazed, 5 minutes. Season with salt,
pepper and ½ teaspoon chopped thyme.Asparagus Every Which WayAPRIL 2020 ●FOOD NETWORK MAGAZINEllll-.nll~ll.-.lll-.! 11 - 111 ~ 11 - 111 - 111 -