ROASTED ASPARAGUS RECIPE WITH DIJON MUSTARD DRESSING
In this roasted asparagus recipe, the fresh springtime vegetable is tossed with olive and roasted until tender, then drizzled with a simple Dijon vinaigrette. 66 calories and 1 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Side Dishes
Time 22m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper until smooth.
- While whisking slowly pour in the olive oil until the dressing is combined.
- Preheat oven to 400 degrees F.
- Trim the tough ends from the asparagus and place the asparagus on a baking sheet.
- Toss the asparagus with olive oil and pepper until coated.
- Lay the asparagus on the baking sheet, in a single layer.
- Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).
- Serve the asparagus warm or room temperature, with some of the Dijon dressing drizzled over top (use as much as you like, to your taste).
Nutrition Facts : ServingSize 6 Spears + 1 Teaspoons Dressing, Calories 65.6 kcal, Carbohydrate 5.7 g, Protein 2.8 g, Fat 4.2 g, SaturatedFat 0.6 g, Sodium 108.1 mg, Fiber 2.5 g, Sugar 2.4 g
ASPARAGUS WITH DIJON VINAIGRETTE
A simple asparagus side dish that really celebrates Spring. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad.
Provided by Gina
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper.
- Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.
- Transfer asparagus to a serving dish and drizzle with the vinaigrette.
- Can be served warm or chilled.
Nutrition Facts : ServingSize 1 /4, Calories 57 kcal, Carbohydrate 5.5 g, Protein 2.5 g, Fat 3.5 g, Sodium 92.5 mg, Fiber 2.5 g, Sugar 0.5 g
SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE
Sauteeing asparagus keeps the spears bright green and crisp.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
- Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
ASPARAGUS VINAIGRETTE
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
- In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.
ASPARAGUS WITH VIN SANTO VINAIGRETTE
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.
- In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil.
- Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.
- Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately.
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE
From Getting Thin and Loving Food by Kathleen Daelemans. So good you won't know it's good for you. Great with fish, chicken, or steak.
Provided by greeneggs
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
- Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
- Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
- Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
- Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
- When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.
ASPARAGUS SALAD WITH WALNUT OIL VINAIGRETTE
This is the BEST recipe I have ever found using fresh asparagus. I think I could eat this salad everyday for the rest of my life. I discovered this exceptional recipe on foodnetwork, originally from Emeril Lagasse. I have added Blue Cheese crumbles to the finished salad because I think it sends this salad over the top. I have made this recipe several times now. Every time I make it I enjoy it more and more. This salad will make an ordinary meal fabulous!! If you enjoy asparagus as much as I do, I think you will enjoy this recipe!
Provided by Bev I Am
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
- Continue to whisk and add vegetable oil in thin stream.
- Whisk in walnut oil; set dressing aside.
- Place steamed asparagus on platter; pour dressing over asparagus.
- Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
- Taste and season with additional salt and pepper if necessary.
- Serve immediately.
Nutrition Facts : Calories 419.8, Fat 42.6, SaturatedFat 5.5, Cholesterol 4.2, Sodium 410, Carbohydrate 7.8, Fiber 3.6, Sugar 2.2, Protein 6
ASPARAGUS VINAIGRETTE
I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.
Nutrition Facts : Calories 419 calories, Fat 43g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE
from Martha Stewart Living, June 2008. Tip from recipe: if using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking. Tools needed: whisk, medium bowl, large skillet, mixing spoon, and serving dish.
Provided by KimmieCat1
Categories Vegetable
Time 17m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (If the spears begin to brown, reduce heat to low.).
- Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
Nutrition Facts : Calories 117, Fat 7.1, SaturatedFat 1, Sodium 46.2, Carbohydrate 5.8, Fiber 2.4, Sugar 1.8, Protein 2.9
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