Best 2 Creamy Potatoes And Asparagus Recipes

Craving a delectable dish that combines the velvety smoothness of creamy potatoes with the crisp-tenderness of asparagus? Look no further! This article will guide you through the culinary journey of preparing a creamy potatoes and asparagus dish that will tantalize your taste buds. Whether you're a seasoned chef or a novice cook, we'll provide you with step-by-step instructions, tips, and tricks to create a creamy and flavorful masterpiece that will be the star of your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN

Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin image

Provided by Sandra Lee

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 chicken, cut into quarters
1 bottle white wine
4 cups chicken stock
2 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 bunches asparagus, tips only
4 slices sourdough bread
4 tablespoons unsalted butter
Chopped fresh chives, for garnish
Crispy Potatoes au Gratin, for serving, recipe follows
2 tablespoons unsalted butter, softened, for greasing
2 small russet potatoes, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 tablespoons grated gruyere cheese
1/2 cup heavy cream
4 teaspoons unsalted butter, cold, cut into small cubes

Steps:

Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

CREAMY POTATOES AND ASPARAGUS

Creamy Potatoes and Asparagus image

Enjoy these new potatoes and asparagus cuts creamed in white sauce and chicken broth for an easy 20 minute side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1/2 cup chicken broth
1 bag (20 oz) refrigerated cooked new potato wedges
1 package (1.25 or 1.8 oz) white sauce mix
3/4 cup fat-free (skim) milk
1 box (9 oz) frozen asparagus cuts

Steps:

In 3-quart saucepan, heat broth to boiling over medium-high heat. Add potatoes; cook 5 minutes.
Meanwhile, in small bowl, stir together white sauce mix and milk.
Pour sauce over potatoes. Add asparagus; stir gently to mix. Cover; simmer over low heat 7 minutes, stirring occasionally, until sauce thickens and vegetables are crisp-tender.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 9 g, TransFat 0 g

Tips:

- Fresh is best. Use fresh potatoes and asparagus for the best flavor and texture. - Don't boil. Boiling the vegetables can water them down and make them mushy. Steaming or sautéing preserves their flavor and nutrients better. - Use a good quality broth. The broth is a key component of the sauce, so use a flavorful one. A homemade broth is ideal, but a store-bought low-sodium broth can also be used. - Don't overcrowd the pan. If you overcrowd the pan, the vegetables will steam instead of sautéing and will not brown properly. - Season to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of nutmeg or cayenne pepper for a little extra flavor. - Serve immediately. Creamy potatoes and asparagus are best served immediately after they are prepared. The sauce will thicken as it cools, so if you need to make the dish ahead of time, reheat it gently before serving.

Conclusion:

Creamy potatoes and asparagus is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to enjoy fresh vegetables, and it is sure to be a hit with your family and friends. So next time you are looking for a simple yet elegant side dish, give creamy potatoes and asparagus a try. You won't be disappointed!