Asparagus Salad With Tender Greens And Mint Food
SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
Steps:
- Blanch peas if needed: If using fresh or frozen peas that are sweet and tender, leave them as is and add into a large bowl. If the peas are a bit starchy, blanch in a pot of salted boiling water until just tender, 2 to 3 minutes. Drain peas, and immerse in ice water, then drain and put in a large serving bowl. Set aside.
Nutrition Facts : Calories 155 kcal, Carbohydrate 6 g, Cholesterol 6 mg, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, Sodium 196 mg, Sugar 2 g, Fat 14 g, UnsaturatedFat 0 g
ASPARAGUS SALAD WITH TENDER GREENS AND MINT
This light, spring salad includes speck, a flavorful smoked ham that's a specialty of the South Tyrolean region of Italy.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 12
Steps:
- Bring vinegar and spring onion to a boil in a small saucepan over medium heat. Cook until liquid is reduced by half, about 2 minutes. Set aside.
- Bring a medium saucepan of water to a boil; add salt. Prepare an ice-water bath, and set aside. Peel bottom 2 inches of asparagus, reserving peels. Blanch asparagus peels 2 minutes; immediately transfer with tongs to ice-water bath to stop the cooking. (Keep water at a boil.) Remove peels with a slotted spoon; set aside. (Reserve ice-water bath.) Blanch asparagus until crisp-tender, about 4 minutes. Immediately transfer with tongs to ice-water bath. Drain; set aside.
- Cut lower third from each asparagus spear, and transfer pieces to a food processor. Set remaining asparagus aside. Add reserved peels, the vinegar mixture, and mustard to processor; process until smooth. With processor running, pour in lemon juice and then oil in a slow, steady stream. Pass mixture through a fine sieve into a small bowl; discard solids. Season vinaigrette with salt and pepper.
- Put salad greens and mint in a large nonreactive bowl (glass or ceramic). Drizzle with vinaigrette, and gently toss. Divide asparagus among serving plates. Top each serving with dressed salad greens and a slice of speck.
RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS, AND MINT
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.
Provided by Joshua McFadden
Categories Spring Asparagus Walnut Breadcrumbs Parmesan Lemon Lemon Juice Mint Salad Raw Side Vegetarian Vegan Wheat/Gluten-Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.
- Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.
- When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.
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
GREEN SALAD WITH ASPARAGUS AND PEAS
A Scandinavian Vegetarian/Vegan salad from Eating Well Magazine. I have fond memories of simple salads such as these during my travels to Sweden. They recommend you use thin, tender asparagus for this recipe. NOTE: I found the raw asparagus kind of strange for me, so next time I am going to cook it slightly before putting it in the salad.
Provided by januarybride
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl.
- Add lettuce, asparagus, peas, tomatoes, chives (or scallion greens), and avocado if using; toss to coat.
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- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
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