ASPARAGUS & HALLOUMI SALAD
Provided by Laura Fyfe
Categories Starters Jamie Magazine Vegetables Alfresco British
Time 15m
Yield 3-4
Number Of Ingredients 6
Steps:
- In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
- Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
- Trim and finely slice the fennel, then peel and finely slice the onion.
- Place into a bowl with the asparagus and halloumi.
- Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
- Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.
Nutrition Facts : Calories 403 calories, Fat 28.7 g fat, SaturatedFat 15.1 g saturated fat, Protein 25.9 g protein, Carbohydrate 10.9 g carbohydrate, Sugar 9.7 g sugar, Sodium 3.3 g salt, Fiber 1.3 g fibre
ASPARAGUS-FENNEL PASTA SALAD
Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients. -Linda Lacek, Winter Park, Florida
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Place asparagus, onions and fennel in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. , In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese.
Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 278mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ASPARAGUS PASTA SALAD
I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.
Nutrition Facts : Calories 307 calories, Fat 14g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
GRILLED ASPARAGUS AND FENNEL PASTA SALAD (COOKING FOR 2)
Want something different for the grill? Toss a pasta salad with hot-off-the-grill veggies.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
- Shake all Vinaigrette ingredients in tightly covered container.
- In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 540, Carbohydrate 86 g, Cholesterol 0 mg, Fat 2, Fiber 8 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg
RICE, ASPARAGUS AND FENNEL
Provided by Marian Burros
Categories easy, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine rice and 1 1/2 cups water in heavy-bottomed saucepan. Bring to boil. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
- Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part. Discard woody part. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.
- Wash and trim fennel, and cut into small pieces.
- Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
- Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus. When ingredients are tender, stir into rice as it cooks.
- Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 6 grams
LEMONY SALMON AND CREAMY ASPARAGUS PASTA
A delicious way to use these two complimentary and healthy nutrient-rich main ingredients in a creamy dinner-party-ready combination that also makes a great family supper. Salmon and asparagus, with their delicate flavours, both work well with butter, fresh lemon juice and garlic. The secret to this recipe is the way it uses the tender whole asparagus tips, which add sexiness and visual flavour to the dish, differently to the blended stalks, which give colour and flavour to the sauce. Add to the meal your favourite pasta and top with some soft healthy leaves and a good Italian cheese, and it's restaurant quality. Serves 4 people very generously, or more.
Provided by CarolineOYum
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl.
- Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes.
- Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining.
- In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes.
- Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce.
- Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter.
- Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat.
- While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan.
- Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often.
- Now's a good time to start cooking the pasta, according to instructions on the packet.
- Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese.
- Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase.
- Use the other half of the lemon to slice as garnish for your plates.
- Heat the asparagus tips in the microwave briefly.
- Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.
Nutrition Facts : Calories 606.8, Fat 25.4, SaturatedFat 10.6, Cholesterol 79.3, Sodium 227.8, Carbohydrate 64, Fiber 5.8, Sugar 5.7, Protein 32.1
SHAVED ASPARAGUS AND FENNEL SALAD
Provided by Geoffrey Zakarian
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.
Nutrition Facts : Calories 229 calorie, Fat 21 grams, SaturatedFat 3 grams, Sodium 172 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams
GRILLED FENNEL AND ASPARAGUS SALAD
Steps:
- Preheat a grill to medium-high.
- For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
- For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly.
- Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan.
- Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino.
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5/5 (1)Total Time 20 minsCategory SaladCalories 218 per serving
- Whisk together the lemon juice, marmellata, and olive oil together in a small bowl. You should have about 3/4 cup. (The vinaigrette can be refrigerated for up to 3 days.)
- Using a handheld mandoline or a vegetable peeler, thinly shave the asparagus, making long diagonal shavings. Transfer to a medium bowl.
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Servings 4Calories 156 per servingTotal Time 15 mins
- Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Combine asparagus ribbons, tips, onion, fennel, and 1 tablespoon fronds in a bowl.
- Combine olive oil, rind, juice, dill, 1/8 teaspoon salt, sugar, 1/8 teaspoon pepper, and cheese in a medium bowl, stirring with a whisk. Pour dressing over asparagus mixture. Toss gently to coat; refrigerate 10 minutes.
- Sprinkle salad evenly with remaining 1 tablespoon fennel fronds, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
ASPARAGUS AND BOCCONCINI PASTA SALAD - RICARDO
From ricardocuisine.com
5/5 (21)Total Time 32 minsCategory Appetizers
- In a large pot of salted boiling water, cook the pasta al dente. Add the asparagus 2 minutes before the end of cooking the pasta (see note). Drain the pasta and asparagus. Quickly cool under cold running water. Oil and let cool while preparing the dressing.
ASPARAGUS CAESAR SALAD | RICARDO
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5/5 (9)Total Time 55 minsCategory AppetizersCalories 530 per serving
- In a bowl, whisk together the egg yolk, lemon juice, mustard, capers and anchovy paste. Add the oil in a thin stream, whisking constantly. Season with salt and pepper.
SMOKED TROUT PASTA SALAD WITH ASPARAGUS & FENNEL | ELLE ...
From ellerepublic.de
5/5 (1)Total Time 25 minsCategory Main Course, Side DishCalories 271 per serving
- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add the orzo. Cook according to packet instructions, until al dente, drain, rinse and set aside.
- Steam the asparagus: In a large skillet over medium heat, add asparagus. Add enough water to just cover the bottom of the pan. Cover and let steam for 3 to 5 minutes, or until asparagus is tender (can easily be pierced with a knife) but still crisp and bright green. Then rinse under cold water to stop the cooking process. Set then lay them to dry on a clean kitchen towel.and then cut into thirds.
- In a large bowl, mix together the orzo, smoked trout, asparagus, fennel and radishes with the dressing and toss until well combined. Add the arugula leaves and toss again to coat.
ASPARAGUS SALAD WITH FETA - A COUPLE COOKS
From acouplecooks.com
Cuisine VegetarianTotal Time 20 minsCategory SaladCalories 266 per serving
- Thinly slice the red onion into slivers. Place them in a bowl of water while you prepare the salad, then drain before using (this mellows the strong flavor). Thinly slice the radishes.
- To serve, clean and dry the salad greens as necessary. Place the greens on serving plates, then top with sauteed asparagus, red onion, radishes, feta cheese crumbles, and lemon zest. Drizzle with dressing and serve.
ASPARAGUS ORZO SALAD WITH HERBS AND LEMON | RECIPE | ELLE ...
From ellerepublic.de
5/5 (1)Total Time 20 minsCategory SaladCalories 265 per serving
- Cook the orzo pasta in a medium pot of generously-salted water until al dente (according to package instructions). Drain the pasta, then rinse thoroughly in a strainer with cold water until the pasta is chilled. Drain well and transfer to a large salad bowl.
- Meanwhile, fill a large saucepan with 2,5cm of water, and set up a collapsible steamer inside. Bring the water to a boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 2-3 mins (depending on thickness of spears). Rinse the asparagus under cold water until cool. Drain and add to the bowl with the pasta.NOTE: See tips below for alternative method.
- Add the remaining ingredients to the salad bowl. Toss until well combined. Taste, and season with a few generous pinches of salt and pepper, to taste.
43 ASPARAGUS RECIPES FOR SALAD, PASTA, GRILLING, AND MORE ...
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Author Bon AppétitPublished 2016-08-23Estimated Reading Time 5 mins
- Vegetarian Carbonara. Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara.
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- Sheet Pan Toasts with Spring Vegetables and Mashed Peas. Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.
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ORZO WITH ASPARAGUS AND FENNEL - KEVIN IS COOKING
From keviniscooking.com
Cuisine ItalianTotal Time 28 minsCategory Pasta, Side DishCalories 295 per serving
- In a casserole pot add the olive oil over medium heat and sauté the crushed, chopped garlic and red pepper flakes for several minutes until they start to turn golden brown.
- Add the orzo and toss to coat. Allow to sauté for several minutes and add chicken stock. Lower the heat and stirring often, simmered for 10 minutes. Be sure to stir often.
- Trim up the asparagus spears as mentioned above by snapping off the tougher end and chopping the rest into bite size pieces. Next add the chopped asparagus and fennel (white bottom bulb only, no green stalks), stir to incorporate and cover the pot for 8 minutes.
- Season to taste with kosher salt and add the butter, stirring to melt and add a creaminess. Serve warm with a squeeze of lemon juice on top.
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- Spring Risotto. Risotto is the perfect dish for matching fresh, vibrant green vegetables with pantry items like rice and chicken stock. This easy asparagus recipe even shows you how to prep the risotto ahead, spreading it on a baking sheet before the last four cups of broth are added.
- One-Pot Spring Pasta with Smoked Salmon. Toss asparagus and frozen peas into boiling linguine just before the pasta has finished cooking for this 30-minute one-pot meal.
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