RADISH, AVOCADO AND ASPARAGUS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
- For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
- Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.
ASPARAGUS & RADISHES WITH MINT RECIPE - (4/5)
Provided by garciamoss
Number Of Ingredients 7
Steps:
- Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 2 to 3 minutes, until it's warmed through and tender but still crisp. Slice the radishes into thin rounds using a mandoline or sharp chefs knife. Toss with the asparagus in a large bowl. Whisk together the olive oil and vinegar. Pour over the vegetables and toss. Season generously with flaky salt and black pepper. Slice the mint leaves very fine and toss them with the vegetables. This can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.
PAN-FRIED MINTY ASPARAGUS
Pan-fried asparagus with a little lemon and mint. Yum! Serve as a side dish or toss with pasta with some extra lemon juice, olive oil, and mint for an easy vegetarian dinner.
Provided by Syd
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large, shallow pan over medium heat. When oil is hot, arrange asparagus evenly over the bottom of the pan. Cook for 2 to 3 minutes. Stir once. Continue cooking, stirring as needed, until bright green and tender, 6 to 8 minutes.
- Stir in mint, cook for about 30 seconds, and remove from heat. Squeeze lemon juice over asparagus and season with salt and pepper.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 5.9 g, Fat 6.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 41.6 mg, Sugar 2.1 g
ASPARAGUS WITH MINT BUTTER
You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.
- Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.
- Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.
COUSCOUS WITH ASPARAGUS, SNOW PEAS AND RADISHES
Make and share this Couscous With Asparagus, Snow Peas and Radishes recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water.
- Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.
- Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley and mint. Season with salt and pepper.
IRISH ASPARAGUS, LEEKS WITH MINT
Small slices of asparagus and leeks flavored with mint and coated lightly with butter. Simple and easy!
Provided by Rita1652
Categories Onions
Time 17m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- In a pot of boiling salted water cook asparagus, mint, and sugar in boiling salted water to cover 5 to 7 minutes, until asparagus and leeks are tender; drain.
- Stir in butter, mint, salt, and pepper.
Nutrition Facts : Calories 54.1, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.1, Sodium 34.7, Carbohydrate 7.3, Fiber 1.8, Sugar 2.7, Protein 1.9
ASPARAGUS WITH LEMON AND MINT
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
- In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
- Just before serving, stir in mint and lemon juice.
- Serve at room temperature.
Nutrition Facts : Calories 56.3, Fat 3.6, SaturatedFat 0.6, Sodium 161.6, Carbohydrate 5.1, Fiber 2.4, Sugar 1.5, Protein 2.8
BROWN-BUTTER BASTED RADISHES & ASPARAGUS
This veggie side dish counts for 2 of your 5-a-day, and it makes a great accompaniment to roast chicken or fish
Provided by Rosie Birkett
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat the butter gently in a non-stick frying pan. It will foam, then the solids will separate and begin to brown. This will take 15-20 mins - keep stirring, so that it doesn't blacken or burn.
- While the butter is browning, boil a large pan of salted water. Poach the radishes for 6 mins, then remove with a slotted spoon. Poach the asparagus for 2 mins, remove and put in iced water.
- Add the lemon juice to the butter, stir and keep over a very low heat while you add the radishes and drained asparagus. Baste them in the butter for 2 mins.
- Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.
Nutrition Facts : Calories 238 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein
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ASPARAGUS AND RADISH SAUTE RECIPE | MYRECIPES
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5/5 (1)Total Time 44 minsServings 8Calories 68 per serving
- Warm oil in a large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until wilted, about 5 minutes. Add asparagus and continue to cook, tossing frequently, until asparagus is crisp-tender, 5 to 7 minutes longer.
- Add radishes, lemon zest and butter to skillet; season with salt and pepper. Cook, stirring often, until radishes are just warmed through, about 1 minute. Squeeze lemon juice over and toss again. Season with additional salt and pepper, if desired. Serve immediately.
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