Asparagus with horseradish butter
Savor the perfect blend of flavors with this Asparagus with Horseradish Butter recipe. Featuring tender asparagus drizzled with rich horseradish-infused butter and a touch of olive oil, this dish is a delicious and easy-to-make side for any meal.
- 16 May 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 4 Ingredients
Asparagus with horseradish butter is an elegant and flavorful side dish perfect for any meal. This dish combines the earthy taste of asparagus with the bold and zesty kick of horseradish-infused butter, creating a delightful balance of flavors. Whether you're preparing a holiday feast or a simple weeknight dinner, this recipe is sure to impress your guests and elevate your dining experience.
Ingredients:
Instructions:
- Start by rinsing the asparagus under cold water.
- Trim the tough, woody ends off the asparagus stalks. An easy way to do this is to gently bend each stalk; it will naturally snap at the point where the tender part begins.
- Fill a large pot with about 2 inches of water, and place a steamer basket inside.
- Bring the water to a boil over medium heat.
- Once the water is boiling, add the asparagus to the steamer basket, cover the pot with a lid, and steam for about 5-7 minutes, or until the asparagus is tender but still crisp. The exact time will depend on the thickness of the asparagus spears.
- Remove the asparagus from the steamer and set aside.
- While the asparagus is steaming, place a small saucepan over low heat.
- Add the butter to the saucepan and let it melt slowly.
- Once the butter has melted, stir in the horseradish until well combined. Continue to cook over low heat, stirring occasionally, until the mixture is warmed through and well blended.
- Remove the saucepan from the heat.
- In a large skillet, heat the olive oil over medium-high heat.
- Once the oil is hot, add the steamed asparagus and sauté for 2-3 minutes, or until they are lightly browned, turning them occasionally with tongs to ensure even cooking.
- Season with a pinch of salt and pepper, if desired.
- Transfer the sautéed asparagus to a serving platter.
- Drizzle the warm horseradish butter over the asparagus.
- Serve immediately as a delightful side dish with your favorite main course.
Tips:
- Choose fresh asparagus: For the best flavor and texture, select firm, bright green asparagus stalks with closed tips. Avoid any that are wilting or have a strong odor.
- Trim asparagus properly: Snap off the woody ends of the asparagus stalks by bending them. They will naturally break at the right point. Alternatively, you can use a knife to trim about an inch off the bottoms.
- Blanch the asparagus: To maintain the vibrant green color and tender-crisp texture, blanch the asparagus in boiling water for 2-3 minutes, then plunge them into ice water to stop the cooking process.
- Prepare the horseradish butter: In a small bowl, combine the softened butter with the horseradish until well mixed. You can adjust the amount of horseradish based on your preferred level of spiciness.
- Cook the asparagus: Heat the olive oil in a large skillet over medium heat. Add the blanched asparagus and sauté for about 3-4 minutes until tender but still crisp.
- Finish with horseradish butter: Once the asparagus is cooked, remove the skillet from the heat and stir in the horseradish butter until the asparagus is well coated. Serve immediately for the best taste.
This delightful Asparagus with Horseradish Butter is an easy yet sophisticated recipe that brings together simplicity and flavor. The crisp-tender asparagus combined with the rich and tangy horseradish butter is a side dish that stands out in any meal setting. Enjoy your delicious creation and impress your family and friends with this culinary masterpiece.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 110kcal | 6% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 4.94g | 13% |
| Sugar 4.76g | 5% |
| Fat | |
| Fat 11g | 13% |
| Saturated 4.62g | 15% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 40mg | 7% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 2.24mg | 14% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 14mg | 16% |
| Vitamin E 2.56mg | 17% |
| Vitamin K 99ug | 79% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.43mg | 48% |
| Iron, Fe 4.88mg | 44% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 470mg | 14% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 1.28mg | 12% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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