Asparagus Salad With Sweet Pepper Confetti Food

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR

Steps:

• Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
• Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
• In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
• In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS SALAD WITH SWEET PEPPER CONFETTI

Steps:

• In a small screw-top jar or plastic container with tight fitting lid, add olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper. Shake well to combine and set dressing mixture aside.
• Using a medium pot over high heat bring lightly salted water to a rapid boil. Add asparagus to the boiling water and cook until it is tender but firm.
• Drain asparagus and immediately plunge it into a bowl of ice water. After 5 minutes remove the asparagus, drain again, and pat dry.
• Place asparagus on a platter with tips facing in the same direction and fanned out. Drizzle the dressing over the asparagus and sprinkle with the diced peppers.
• To serve this warm, drain the asparagus after cooking and lay it immediately on the platter, do not plunge in ice water bath.

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS

Steps:

• Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
• Remove from heat and season with salt& pepper and the vinegar.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

ASPARAGUS SALAD WITH ROASTED BELL PEPPERS

Steps:

• Preheat the oven to 400°. Brush the pepper skins lightly with olive oil and set them, cut side down, on a baking sheet. Bake the peppers for about 15 minutes, or until the skins are blistered. Remove the skins and seeds and cut the peppers into long thin strips. In a bowl, combine the roasted peppers with the 1/4 cup of olive oil and the garlic and season with salt and pepper.
• In a large pot of boiling salted water, cook the asparagus until just tender, about 4 minutes. Drain the asparagus; refresh under cold running water. Pat the asparagus dry with paper towels.
• Preheat the oven to 450°. Spread half of the roasted peppers in a baking dish. Arrange the asparagus over the roasted peppers and season with salt and pepper. Top with the remaining roasted peppers and spoon the dressing on top. Bake for about 15 minutes, or until bubbling. Drizzle with the balsamic vinegar and serve warm.

SAUTEED CONFETTI ASPARAGUS

Steps:

• Heat ½ Cup of the Dressing in Large Nonstick Skillet.
• Add Peppers and Onion.
• Cook and Stir on Medium-High Heat 3 to 5 Minutes or Until Tender.
• Add Asparagus to skillet.
• Pour Remaining ¼ Cup Dressing Evenly Over Asparagus and Cover.
• Reduce Heat to Medium-Low and Cook 5-7 Minutes or Until Asparagus are Tender.
• Spoon onto Serving Platter and Sprinkle with Cheese.

WARM ROAST ASPARAGUS SALAD

Steps:

• Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
• In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
• Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.