This roasted asparagus with easy butter sauce recipe is one way to get anyone to eat their veggies. Need more sauces for asparagus recipes? Well, here are 9 ideas!
When I was a child I rememeber my mother opening a can of asparagus and the smell alone would turn me off.
She’d even buy white asparagus in a can and though I do love white asparagus, the ones from a can did not tempt me at all!
I am not sure when she was able to buy fresh asparagus at the local grocery store, but I bet it wasn’t until I was adulting that fresh asparagus appeared on my plate.
Now I really enjoy eating these tastes of spring and unlike what I often see in the store; well, I prefer the thick fat asparagus over the skinny ones.
But that is up to you.
Still have someone that is on the fence about this green vegetable?
In that case I recommend serving a sauce with your spring asparagus, because just about everyone I know thinks anything tastes better with sauce!
How To Prepare Asparagus:
Begin by rinsing the asparagus in clean water. Many often snap the woody stem off the asparagus, but there is less waste if you use a sharp knife and cut off about an inch from the end of the spear. Then using a vegetable peeler, peel the stringy exterior from the base of the spear. If you are using pencil thin asparagus, then just cut off a 1/4″ or so and you are good to go.
I then toss the spears with a drizzle of olive oil and some salt and pepper. Place on a parchment paper line baking sheet and you are ready to roast.
How To Roast Asparagus:
There are lots of easy sauces out there but if you aren’t in the mood to sauce, I merely toss my asparagus with 1 tablespoon of olive oil and salt and pepper, and then roast them in a 425 degree preheated oven for about 10 minutes until they are bright green, and a touch crispy. Keep in mind though that this depends on the size of your asparagus.
Want them more tender? Just roast them a bit longer.
If you are like me, I have a variety of flavored olive oils in the pantry and tossing them with asparagus is a great way to add extra flavor to this elegant veggie.
My fave is lemon olive oil which can also be drizzled on after cooking.
Want to gild the lily? Below are some sauces that put this simple veggie over the top!
Sauces for Asparagus Recipes:
1. Hollandaise Sauce: Hollandaise sauce is a classic French sauce known for its rich, velvety texture and buttery flavor. Made with egg yolks, lemon juice, and hot melted butter, this sauce is the perfect accompaniment to roasted or sautéed asparagus spears. Its creamy consistency and tangy taste elevate the flavor of the asparagus, making it a perfect side dish for special occasions or dinner parties. When serving eggs Benedict, blanch or roast some asparagus spears to serve with because Hollandaise is also a great dipping sauce! Want an easy blender recipe?
2. Béarnaise Sauce: Béarnaise sauce is a cousin of hollandaise, with the addition of fresh tarragon and shallots for a distinctive flavor profile. This creamy and aromatic sauce pairs beautifully with asparagus. If I were to choose a favorite sauce, I would choose this. Not that I make it often, but when I do it is a real treat! Whether drizzled over roasted asparagus or served alongside grilled spears, Béarnaise sauce is also great drizzled over fish or served with artichokes.
3. Lemon Butter Sauce: For a lighter and fresher alternative, consider a lemon butter sauce. This simple sauce, made with melted butter, fresh lemon juice, and lemon zest, adds a burst of citrusy flavor to roasted asparagus. The acidity of the lemon cuts through the richness of the butter, creating not just an easy sauce but a flavorful one. Add some garlic and really jazz it up. Perfect over green beans, too!
4. Dijon Mustard Sauce: For a sauce with a bit of bite, try a Dijon mustard sauce. Made with Dijon mustard, white wine, and cream, this sauce adds depth and complexity to sautéed or roasted asparagus. The tanginess of the mustard cuts through the richness of the cream, creating a creamy yet slightly tangy sauce that complements the earthy flavor of the asparagus perfectly.
5. Tahini Sauce: Tahini sauce (sesame seed paste), garlic cloves, lemon juice, and a little bit of water, makes a sauce that is creamy, nutty, and bursting with flavor. Drizzle over roasted asparagus and sprinkle with toasted sesame seeds for a Middle Eastern-inspired twist that’s both healthy and satisfying. I also use this as salad dressing!
6. Cheese Sauce: For cheese lovers, a creamy cheese sauce is the perfect accompaniment to asparagus. This sauce often combines sharp cheddar cheese, garlic cloves, and a dash of red pepper flakes for a flavorful kick. Pour it over roasted asparagus spears and broil until bubbly and golden for a decadent side dish that anypne will eat. Of course it is also made for broccoli or cauliflower and a piece of toast! I love this cheesy beer sauce but if you don’t want beer, rplace it with milk instead.
7. Oyster Sauce: For an Asian-inspired twist, consider a savory oyster sauce. Make a sauce with oyster sauce, garlic cloves, and black pepper, and serve with stir-fried asparagus. This sauce adds depth and umami to anything!
8. Simple Lemon Sauce: Sometimes, the best things in life are the simplest. A simple lemon sauce made with fresh lemon juice, olive oil, and a pinch of salt is the perfect accompaniment to roasted asparagus. Its bright and tangy flavor enhances the natural sweetness of the asparagus, creating a dish that is everyone loves.
9. Beurre Monte: This simple, emulsified butter sauce, is an elegant addition to any asparagus or vegetable dish where you want to give it a bit of pizzaz. Made by slowly whisking cold butter into a little bit of water over low heat until it forms a creamy sauce, Beurre Monte is perfect for serving with blanched or steamed asparagus spears. Its silky texture and rich flavor enhance the natural sweetness of the asparagus, creating an asparagus recipe that’s extra special.
One can also turn this into a Dijon sauce by whisking in a tablespoon of mustard before serving. Don’t be afraid to use anything you want to flavor this perfect sauce-from gochujang or fresh herbs and spices.
This extremely easy sauce is one I had never heard of and imagine my surprise when I find that this sauce is often a workhorse in a restaurant kitchen. Unlike butter it coats the veggies and doesn’t slide off!
Asparagus are the perfect vegetable for a dinner party. Easy to make and always elegant; I love how they look on a plate.
Whether you’re cooking asparagus for a special occasion or just for supper, a delicious asparagus sauce gets everyone to eat their vegetables!
From classic French sauces like hollandaise and Béarnaise, to lighter options like lemon butter and tahini, there’s a sauce for every taste and dietary preference.
And don’t forget the luxurious Beurre Monte, a silky emulsion that adds a touch of elegance to any asparagus dish.
There are so many ways to sauce asparagus and these 9 are just a few sauces I use for asparagus recipes. I’d be curious to know your go-to!
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Roasted Fig and Carrot Tzimmes
Beurre Monte Butter Sauce
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 6 - 8 Servings 1x
- Category: Sauce
- Cuisine: French
Description
Beurre Monte sauce is a simple butter sauce made of butter and water. Think of it as butter in the form of heavy cream. Perfect over almost anything, I love this over asparagus.
Ingredients
3 T water
8 T chilled unsalted butter, cut into 8 slices
1 T Dijon or stone =ground mustard
Instructions
Bring water to a simmer over medium-high heat. Reduce to maintain a gentle simmer.
Add 1 piece of butter and cook, whisking constantly, until butter has melted. Do this with each piece until the butter is incorporated and has the consistency of thin gravy, about 3-4 minutes. Whisk in mustard, if using, and season with salt and other herbs or seasonings of your choice.
Reduce heat to lowest setting and cover to keep warm. Whisk vigorously before spooning over asparagus.
Notes
Thanks Cooks Illustrated.
Beurre Monte can be kept covered and kept warm on the stove’s lowest setting for 3 – 4 hours.
Stock or reduced wine can be used in place of water to amp the flavor.
Sauce can be reheated, though only to be used as melted butter. I did reheat my asparagus that had been coated in the sauce. They were delicious.
This sauce can also be used as a poaching liquid for lobster and scallops.
