Multi Cooker

Sauteed Asparagus With Mustard Sauce

  • Main Dish



Crisp and fresh sauteed asparagus with just the right amount of char! Drizzle with a tangy mustard based sauce for the best vegetable side dish!

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 1 small bunch asparagus (about 8 to 10 stalks), sliced in half lengthwise
  • 1 ½ tablespoon olive oil
  • 2 teaspoons mayonnaise
  • 2 teaspoons dijon mustard
  • ½ teaspoon honey
  • 2 teaspoons apple cider vinegar
  • Salt and pepper, to taste

Directions

  • Set the multi cooker to the saute function.
  • Set the heat to high and the timer to 17 minutes. Press start.
  • When the machine beeps, add ½ tablespoon oil and add the asparagus so they lay flat in one layer in the multi-cooker.
  • Leave to cook for about 5 minutes, until the stalks are slightly charred, and flip them over for 5 minutes.
  • Meanwhile, mix the remaining olive oil with the mayonnaise, dijon mustard, honey, and apple cider vinegar. Season with salt and pepper and set aside.
  • Transfer the asparagus to a serving plate and drizzle the mustard sauce on top.

A PRO LEVEL SIDE DISH, ZERO SKILLS REQUIRED

Sides matter! Whether we’re making spaghetti Bolognese on pasta night, or a batch of tender Cajun turkey meatballs for the big game, we like a little green on the plate as well. Big bonus if that green happens to be tender sauteed asparagus spears drizzled with a tangy, sweet and creamy homemade honey mustard sauce. For the sauce, we’re using a combination of dijon, honey, mayo and apple cider vinegar for zing. But let’s be real, the asparagus is the star of this particular show. It needs to be delicately charred while yielding a supple crisp snap.

HOW GET THE BEST CHAR ON THE ASPARAGUS WITHOUT SACRIFICING TEXTURE

The goal: snappy, crisp asparagus spears that have browned, caramelized bits around the edges – but aren’t overcooked. The solution: we use the saute setting on the Tiger Multi Cooker, with the lid open and the heat set to high. We’ve found that sauteing asparagus with olive oil starts producing the perfect sear at around the 5 minute mark. Then just flip and repeat on the other side. FYI, there’s a fine line between browned and charcoal, so keep an eye on it! But in testing, this technique worked EVERY. SINGLE. TIME. The asparagus got some color, yet still had the optimal level of tender crispness.

RECIPE TIPS AND VARIATIONS

  • Keep the multi cooker lid open. The saute setting mimics the high heat you’d get from a frying pan on the stovetop. The cooking surface is hot, but the heat should be able to escape. Closing the lid keeps the heat circulating inside – and might leave you with steamed asparagus instead. 
  • Don’t move the asparagus too often. For the ideal char, keep the spears in one place until a light browning occurs. Then flip and repeat on the other side.
  • Serve with a poached egg on top. A perfectly poached egg with a runny yolk makes a great, creamy counterpoint to the crisp and bright asparagus.

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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