Asparagus And Pistachio Salad Food
SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
- In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
- Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
- With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram
QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Salad Grains Quinoa Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
ASPARAGUS, BEAN AND PISTACHIO SALAD
Provided by Amanda Hesser
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
- Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams
PISTACHIO FRUIT SALAD
"My husband, a diabetic, always smiles when he finds this fun and fluffy salad on the menu," shares Gail Bartlett from Hallowell, Maine. She pairs pistachio pudding with pineapple, oranges and other fruits for a tasty guilt-free treat.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. In a bowl, whisk together reserved juice and pudding mix for 2 minutes (mixture will be thick). Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving.
Nutrition Facts : Calories 122 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ASPARAGUS, BEAN AND PISTACHIO SALAD
This falls under the category: Impress the Company! On the other hand, I don't recommend waiting until company comes to try this. It can be prepared ahead of time, adding lettuce, nuts and dressing just before serving. You could also use ricotta salata cheese instead of goat cheese. Go easy on the dressing as per the recipe, as I found it really didn't need much. It's adapted from a recipe found in the New York Times Magazine.
Provided by Kumquat the Cats fr
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil, add asparagus and green beans and cook until just tender, about 3-5 minutes, or until desired tenderness. Let cool.
- Rub a bowl with the garlic clove and add asparagus, beans, lettuce, pistachios and cheese. Sprinkle with vinegar and oil, then add salt and pepper.
- Toss until evenly dressed. Taste and adjust seasoning, if desired.
Nutrition Facts : Calories 82.1, Fat 5.8, SaturatedFat 0.8, Sodium 11.1, Carbohydrate 6.1, Fiber 2.6, Sugar 1.5, Protein 3.1
PISTACHIO ORANGE ASPARAGUS
We're so pleased to have finally gotten an asparagus bed established! Now when I have a bounty of those tender spears, I pull out this recipe. Orange and pistachios complement the asparagus beautifully. -Janice Mitchell Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm., In a skillet over medium heat, cook pistachios in butter for 3-4 minutes or until lightly browned. Add orange juice and zest; heat through. Pour over asparagus. Sprinkle with pepper.
Nutrition Facts :
ASPARAGUS AND PISTACHIO SALAD
Provided by Food Network
Time 8h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss together asparagus, fava beans, and pistachios. Add to lettuce. Combine vinaigrette ingredients and season to taste with salt and pepper. Dress the salad with lemon vinaigrette. Season, to taste.
- Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain.
PISTACHIO ASPARAGUS PESTO PASTA
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Cook the pasta in well salted water as directed on the package.
- When the pasta is cooked to al dente drain the pasta water reserving some of it.
- Pour the pasta back into the still hot pan, add the pesto and enough of the pasta water to make a smooth sauce that coats the pasta.
- Serve garnished with parmigiano reggiano, the asparagus tips and some chopped pistachios.
- Place everything into a food processor and blend.
More about "asparagus and pistachio salad food"
ASPARAGUS AND HERB SALAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 20 minsCategory SidesCalories 249 per serving
- Snap off and discard the tough, woody ends of the asparagus. Using a paring knife, cut off the tips of each spear about 2 inches from the top. Slice the remaining stalks on the diagonal into 2-inch (5-cm) pieces.
- Fill a bowl with ice water. Heat a large pot of salted water to boiling on high. Add the asparagus tips to the boiling water. Cook until bright green and slightly tender, 30 seconds to 1 minute for thinner tips and 1 to 2 minutes for fatter tips. Use a slotted spoon or strainer to scoop the asparagus tips into the ice water. Keep the pot of water boiling.
- When the cooked tips are cool, use a slotted spoon to move them to a colander. Drain thoroughly and pat dry with paper towels. Move to a large bowl.
- Carefully add the eggs to the boiling water. Cook for exactly 6 minutes. Drain thoroughly and place in the ice water. When cool enough to handle, use the back of a spoon or a hard surface to lightly crack the shell of each egg and return the eggs to the ice water for 1 minute. Gently and carefully peel the eggs.
PENNE WITH ASPARAGUS, PISTACHIOS, AND MINT RECIPE | …
From myrecipes.com
4/5 (9)Calories 400 per servingServings 4
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup reserved cooking liquid to pan. Cover and keep warm over low heat.
- Heat a nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add asparagus; sauté 3 minutes or until crisp-tender. Stir in white parts of green onions and garlic; cook 30 seconds. Add wine; cook 1 minute. Add asparagus mixture, salt, and pepper to pasta mixture. Stir in remaining 2 teaspoons oil, remaining green onions, butter, and cheese. Divide pasta evenly among 4 bowls. Sprinkle evenly with pistachios and mint.
SHAVED ASPARAGUS SALAD - RACHAEL RAY IN SEASON
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From sainsburysmagazine.co.uk
5/5 (12)Category SaladsCuisine Middle EasternTotal Time 30 mins
SHAVED ASPARAGUS SALAD WITH PISTACHIOS + PRESERVED LEMON ...
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2.9/5 (595)Total Time 15 mins
RAW ASPARAGUS, HERB, AND PISTACHIO SALAD RECIPE ON FOOD52
From food52.com
Servings 6-8Category Side
YOTAM OTTOLENGHI’S ASPARAGUS RECIPES | FOOD | THE GUARDIAN
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Estimated Reading Time 5 mins
ASPARAGUS & FETA QUINOA SALAD - THE CREATIVE BITE
From thecreativebite.com
5/5 (1)Total Time 40 minsServings 6Calories 272 per serving
- In a medium saucepan, add quinoa and chicken broth and cook on high. Once it comes to a boil, reduce the heat to low and cover. Let cook for 15 minutes. Quinoa is done cooking when you see the tiny spirals curling around the grains. Remove from the heat and set aside.
- Meanwhile, in a saute pan over medium-high heat, cook onions in 1 Tbsp. olive oil for 5 minutes then add the asparagus pieces and 1/2 tsp. salt and cook for an additional 3-5 minutes until just tender. Add the vegetables and feta to the warm quinoa.
- In a separate large bowl, whisk together the olive oil, dijon, vinegar, honey and salt. Toss the vegetable and quinoa mixture with the dressing and tomatoes.
ROASTED ASPARAGUS WHEAT BERRY SALAD WITH ARUGULA PISTACHIO ...
From abeautifulplate.com
5/5 (4)Total Time 1 hr 30 minsCategory Main Course SaladsCalories 446 per serving
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius) with a rack in the center position.
- In a saucepan, combine the rinsed wheat berries, cold water, and kosher salt. Bring to a boil, reduce to a simmer, cover, and cook for 50 minutes to 60 minutes, or until the wheat berries are tender and cooked through – the exact cooking time will vary by brand and age, similar to dried lentils. Drain the wheat berries in a fine-meshed sieve and spread into a thin layer onto a clean sheet pan (alternatively, you can place them in a large mixing bowl – the goal is to cool them down quickly). Drizzle and toss with a small amount of olive oil. Cool completely at room temperature, or place them in refrigerator for 10 to 15 minutes to speed this process up.
- As the wheat berries are cooking, place the trimmed asparagus spears on a second sheet pan. Drizzle with olive oil, sprinkle with kosher salt, and freshly ground black pepper, toss, and distribute into an even layer on the sheet pan, setting them apart slightly. Roast at 450 degrees F (230 degrees C) for 12 to 16 minutes, or until lightly caramelized and tender. Remove and allow to cool on a rack while you prepare the rest of the salad.
- Prepare the arugula pistachio pesto. In a large processor, pulse the garlic cloves until finely minced. Add the arugula and basil leaves and pulse until coarsely chopped, scraping down the sides of the bowl as necessary. Add the raw pistachios and slowly pour in the olive oil, processing until mostly smooth. Transfer to container, stir in the lemon juice, and season to taste with salt and pepper.
WARM TENDER ROASTED ASPARAGUS WITH CRISPY AND ... - RECIPES
From more.ctv.ca
Cuisine AmericanCategory Side DishServings 4Total Time 25 mins
- Spread asparagus onto a large rimmed baking sheet. Toss with two tablespoons (30 milliliters) of olive oil and season with salt and pepper. Roast until asparagus is tender, about 12 to 15 minutes, tossing halfway.
- Heat the remaining olive oil in a small non-stick skillet over medium-high heat. Dry capers with a paper towel and add to oil, frying just until crisp, about two to three minutes.
- Transfer asparagus to a serving dish. Top with crispy capers, pistachios, parsley and lemon juice.
ASPARAGUS AND PISTACHIO PESTO OMELET WITH TARRAGON RECIPE
From womenshealthmag.com
Servings 1Total Time 20 minsCategory Breakfast
ASPARAGUS-PISTACHIO QUINOA BOWLS | BETTER HOMES & GARDENS
From bhg.com
4/5 (1)Total Time 45 minsServings 7Calories 310 per serving
- Preheat oven to 425°F. In a medium saucepan combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until quinoa is tender and liquid is absorbed. Spread in a shallow baking pan and chill 15 minutes or until ready to serve.
- Meanwhile, in a 15x10-inch shallow baking pan combine asparagus, oil, 1/2 tsp. salt, and 1/4 tsp. pepper; toss to coat. Roast 5 to 10 minutes or until crisp-tender and slightly charred; cool.
- Divide quinoa, asparagus, nuts, raisins, and apricots among bowls. Sprinkle with parsley and serve with dressing.
CHERRY PISTACHIO QUINOA SALAD (HEALTHY - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (1)Total Time 30 minsCategory SaladCalories 329 per serving
- In a medium size pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer, at a gentle boil, for 15 minutes. Remove from heat, uncover and let set 10 – 15 minutes, fluff with fork. Let cool almost completely before assembly.
- In a large mixing bowl, or pot/pan you cooked the quinoa in, add the cherries, pistachios, shallot, mint, apple cider vinegar, salt and pepper. Toss well to combine, adding in the optional baby arugula if desired.
GRILLED VEGETABLE SALAD WITH PISTACHIO ... - FOOD & WINE
From foodandwine.com
Servings 4
- Preheat the oven to 500°. In a bowl, combine the oil, garlic, parsley, thyme, salt and pepper. Spread the mushrooms on a baking sheet and toss with half of the herb oil. Roast for 4 to 5 minutes, stirring, until tender and browned. Transfer to a plate.
- On the baking sheet, toss the asparagus with the remaining herb oil and roast for 6 to 7 minutes, stirring, until tender and browned. Cut the asparagus into 2-inch lengths and add to the mushrooms.
- In a bowl, blend 1 1/2 tablespoons of the vinegar with 2 tablespoons of the Toasted Pistachio Oil and toss with the mesclun. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and mound the salad on 4 plates.
- Add the mushrooms and asparagus to the bowl, toss with the remaining balsamic vinegar and arrange on the salads. Drizzle the remaining Toasted Pistachio Oil over and around each salad.
COURGETTE AND ASPARAGUS SALAD WITH LEMON PISTACHIO ...
From foodtolove.co.nz
Cuisine Modern New ZealandCategory SideServings 8Total Time 15 mins
- Put lemon juice, olive oil, honey and pistachios into a screw-top jar. Season with sea salt and freshly ground black pepper. Shake well and set to one side.
- Place asparagus into boiling water and cook for 1 minute. Remove and plunge into cold water. Add courgette to the water and cook for 1 minute. Drain and rinse under cold water.
- Put asparagus and courgette into a bowl, then pour over the dressing. Toss to combine and season with a little more ground pepper.
ASPARAGUS AND PISTACHIO RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 45 minsCategory Main-Course
- Pour the stock and wine into a saucepan. Bring to the boil, then reduce the heat, cover and keep at a gentle simmer.
- Heat the olive oil in a large heavy-based saucepan. Sauté the onion over medium heat for 3 minutes, or until soft. Add the rice and stir until translucent.
- Add 125 ml (4 fl oz/1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, 125 ml (4 fl oz/1/2 cup) at a time, stirring constantly for 20-25 minutes, or until all the stock has been absorbed and the rice is tender and creamy. Add the asparagus during the last 5 minutes of cooking.
- Remove from the heat and leave to stand for 2 minutes, then stir in the cream and parmesan. Season to taste with sea salt and freshly ground black pepper. Serve sprinkled with the pistachios.
PEACH AND ASPARAGUS CAPRESE SALAD WITH PISTACHIO MINT ...
From foodtolove.co.nz
Cuisine ItalianCategory SideServings 4Total Time 25 mins
- Cook asparagus, turning once, on a lightly oiled heated chargrill pan or barbecue flat plate for 10 minutes, adding the peaches to the pan cut-side down for the last 2 minutes of asparagus cooking time, or until asparagus is tender and peaches are golden.
- Layer peaches and tomatoes on a platter; top with asparagus and mozzarella, then drizzle with vinegar, remaining chilli oil and the pistachio mint pesto. Top with basil.
PESTO ASPARAGUS CAPRESE SALAD RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Reviews 2Total Time 25 minsCategory Salad
- On large baking sheet, spread out the asparagus and red onion, and add the pesto. Bake for 10-15 minutes (depending on thickness of asparagus), until the asparagus is tender.
- Remove from oven and allow to slightly cool. Plate the asparagus and top with tomatoes, mozzarella, and fresh-cracked pepper and salt. (Optional to sprinkle pistachio nuts on top :)
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Servings 4Total Time 22 minsEstimated Reading Time 5 mins
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