Blanched Asparagus with Mustard Sauce
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Blanched asparagus is simple to make and pairs well with with nearly any protein. Make this recipe for a flavorful, easy Easter side dish!
Talk about AMAZING. This recipe is out of this world good, and SO quick and easy to make. Literally, it takes just fifteen minutes to cook the veg AND make the creamy mustard sauce!
The tarragon sauce reminds me of a French bearnaise, and for extra flavor, we top it with pan fried prosciutto and a chopped egg. It looks and tastes fancy… like it belongs in a 5-star restaurant.
The thing is, nobody but you will realize that it’s so effortless to make!
Glazed carrots and roasted Brussel sprouts are both popular during the holidays as well. They’re bursting with flavor and taste delicious with whatever main course you’ll be serving.
Or, try a simple cold broccoli salad. It’s great as a side dish and even better as leftovers the next day!
Blanched asparagus recipe
This is beyond simple to make! Just cook the vegetables until tender, then top them with a homemade mustard sauce.
Don’t forget to crisp the prosciutto and boil eggs for the topping! If you’re not quite sure how to hard boil eggs, check out my egg salad sandwich post for instructions.
Ingredients and substitutions
Note: This is just a partial list, with primary ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Asparagus spears – These usually come in a bundle, but be sure to inspect all of the stalks. They should be firm to the touch and have a smooth texture, with the tips being closed and compact. Avoid any asparagus that looks limp or wilted.
- Dijon-style mustard – The importance here is the tangy, earthy flavor so stone-ground or spicy brown mustard will make a great substitute as needed.
- Apple cider vinegar – White wine vinegar can be used instead.
- Lemon juice – Fresh is always preferred, especially in simple recipes where the acidity and brightness plays a big role in the finished flavor.
- Prosciutto – If you’re not familiar with this, it’s thinly sliced cured ham with a wonderful salty flavor. Because of the curing process, you can enjoy it uncooked on its own, as a garnish, or wrapped around other ingredients.
How to blanch asparagus
Clean: First, trim off the bottoms of the stalks and rinse well in cool water.
Bring water to a boil. Add water to a saucepan that’s wide enough to fit the vegetables, then bring it to a boil on the stove.
Tip: Adding salt at the beginning causes the water to take longer to boil. Instead, add the salt once the bubbles appear, then give it another minute or two to come to a full boil.
Blanch: Place the asparagus in the pan and cook until crisp-tender, meaning you can pierce a stalk with a fork but they aren’t fully soft.
Drain: Then, drain and serve immediately. Or, plunge into an ice bath for a minute or two if your sauce isn’t quite ready.
Creamy mustard vinaigrette dressing
- Cook the shallot. Melt some of the butter in a pan, then saute the chopped shallot until softened, about 3 minutes.
- Add some flavor. Stir in the spices. Then, combine the mustard, vinegar, and lemon juice in the pan with a whisk.
- Finish and serve. After about a minute, remove the pan from the heat and whisk in the mayo. Continue to stir until smooth and warmed through.
Blanched asparagus recipe notes
- Storage: Cooked asparagus will keep for 5-7 days in the refrigerator. The sauce, however, should be used within 3 days for best results.
Keep both in sealed containers, either together or separately depending on how soon you’ll be using them.
- Reheating: Warm the blanched asparagus by itself in a pan on the stove, then add some sauce to the same pan. Heat until warmed through, stirring occasionally so it doesn’t separate.
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Blanched Asparagus with Mustard Sauce
- 1 1/2 lbs asparagus spears
- 2 tbsp butter (separated)
- 2 tbsp finely chopped shallot (1 medium)
- 1 tbsp dried tarragon
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 2 tbsp Dijon-style mustard
- 2 tbsp apple cider vinegar
- 1 tsp lemon juice
- 1/4 cup mayonnaise
- 4 oz prosciutto torn or cut into 2×1-inch pieces
- 2 hard boiled eggs finely chopped
- Snap off and discard woody ends from asparagus.
- In a small saucepan melt 1 tablespoon of the butter over medium heat. Add the shallot; cook and stir about 2 minutes or until softened.
- Stir in the tarragon, kosher salt, and pepper. Whisk in the mustard, vinegar, and lemon juice. Cook for a minute and remove from heat. Whisk in the mayonnaise. Heat through, stirring frequently. Cover and keep warm.
- In a medium skillet heat the remaining 1 tablespoon butter over medium-high heat. Add the prosciutto pieces and cook about 2 to 4 minutes or until just crisp and golden, turning once halfway through cooking time. Transfer to paper towels to drain.
- Bring a large saucepan of salted water to a boil. Add asparagus and cook about 3 minutes or until crisp-tender; drain.
- Transfer asparagus to a serving platter. Spoon the tarragon sauce over asparagus spears and sprinkle with prosciutto and chopped eggs.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin I made this today. My husband is no fan of asparagus, in fact the only way I can get him to eat it is raw in salads. I made this sauce first and I used bacon and put in sauce. Blanched the asparagus for 3 minutes drained and put sauce on. Didn’t use the egg crumble and he actually loved it! Thank you, I’m a big fan of yours.
I am so glad you are changing him to like asparagus! Glad he enjoyed this recipe!
Hey Kevin! I never met a vegetable I didn’t like, but asparagus is right at the top of my list! This sauce sounds amazing and this dish would pair so well with fish! I think tarragon is made to go with fish! Unfortunately good asparagus won’t be around here for six months, but when it is in season I will be making this delicious sauce!
Agree with you there Dorothy! We’re getting all thin, tender ones in now. Love it!
I love love love asparagus! When it’s cooked until just tender-crisp it’s one of those things that I can literally eat an entire platter of! Now, top it off with all this jazz you have going on here?! YES PLEASE! I could make a meal out of this asparagus! So yum! Pinned!
Yup, just a quick blanch and then sauced and topped with the goodies! 🙂
Where has this been all my life??? This looks just incredible kevin. Def saving for later!
So happy you like this one, hopefully it’ll make your holiday table Danielle!
So many of my faves in one recipe! HUGE tarragon fan over here. So underused and it’s just amazing! Great recipe, Kevin 🙂
Love all the textures and flavors of this one. Thanks Dawn!
You know that I’m a big tarragon fan so this has my name all over it! Such a delicious side dish for a special meal!
Oh man I love this one. Thanks Marissa. 🙂