FRESH ASPARAGUS-TOMATO SALAD
Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Asparagus Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large bowl combine salad greens, asparagus, tomatoes and basil.
- For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
- Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 7.1 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 122.9 mg, Sugar 4.1 g
ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH ASPARAGUS, TOMATO, AND FETA SALAD
This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.
Provided by Locally Grown
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g
ASPARAGUS SALAD WITH TOMATOES AND BASIL
Provided by Elana
Time 15m
Number Of Ingredients 9
Steps:
- Steam asparagus for 5-7 minutes until fork tender
- Place asparagus, tomatoes, avocado, and basil in a large bowl
- Stir in olive oil, lemon juice, and mustard
- Sprinkle with salt and pepper
- Serve
PASTA SALAD WITH ASPARAGUS, BASIL, AND GRAPE TOMATOES
Pasta salad is fantastic on a hot, summer day. This seasonal recipe comes together fairly quickly and can serve a small crowd. The crunch of raw asparagus, the sweetness of summer tomatoes, and the peppery fragrance of basil combine to make a satisfying, delicious appetizer or side dish. See all tomato recipes. Click here to see Pasta Salad, Please.
Provided by Will Budiaman
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Season with salt until it tastes like the sea. Add the fusilli and cook until al dente. Drain the pasta.
- In a large bowl, whisk together the yogurt, olive oil, and white balsamic vinegar until well blended. Season generously with salt and pepper. Add the pasta with the remaining ingredients and toss to combine.
Nutrition Facts : ServingSize 1 serving, Calories 715 calories, Sugar 8 g, Fat 29 g, Carbohydrate 92 g, Cholesterol 2 mg, Fiber 6 g, Protein 21 g, SaturatedFat 4 g, Sodium 735 mg
SUMMER CORN SALAD WITH ASPARAGUS
A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.
Provided by Jocelyn
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-low heat and lightly oil grate.
- Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
- Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
- Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 34.5 g, Fat 4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 154.8 mg, Sugar 7.6 g
ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE
Delicious Asparagus Salad with juicy tomatoes, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm asparagus salad recipe is perfect for spring!
Provided by Olena Osipov
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Cook eggs on the stove until hard boiled (I usually let them boil for 5 minutes). Or make Instant Pot hard boiled eggs, so easy.
- In a large pot, add 3/4 cold water and bring to a boil (you can use the same pot you used for cooking eggs previously). While water is coming to a boil, trim asparagus by snapping the end of one spear and cutting remaining asparagus with a knife the same length.
- Then chop asparagus spears into 2 inch pieces, add to boiling water, and cook for 60 seconds if it is thin or for 3 minutes if the stalks are thick. Pierce with a knife or fork and stop cooking while vegetable is still bright green.
- Drain asparagus, return to the pot and fill it with cold water and ice to cover. This will stop the cooking process. Set aside.
- Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
- In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
- In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine.
- Serve salad alongside Instant Pot quinoa, Instant Pot brown rice or whole wheat pasta. If you are looking for a protein addition, try baked chicken breast, Instant Pot chicken breast, or something with a little extra flavor like this lemon chicken. You could always ditch the chicken too in place of baked salmon or tuna zucchini fritters.
Nutrition Facts : ServingSize 1 cup, Calories 299 kcal, Sugar 5 g, Sodium 202 mg, Fat 24 g, SaturatedFat 3 g, Carbohydrate 16 g, Fiber 9 g, Protein 11 g, Cholesterol 82 mg
ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE
A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It's healthy, colorful, and flavorful and has such a great blend of textures.
Provided by Jaclyn
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
- Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
- Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
- Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
- Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
- Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).
Nutrition Facts : Calories 237 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 205 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
LEMONY SHAVED ASPARAGUS TOMATO SALAD
This asparagus tomato salad is bursting with bright lemon flavor. Topped with sharp parmesan and fresh basil it's the perfect way to ring in the spring season.
Provided by Running to the Kitchen
Categories Salads
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Place tomatoes on a baking sheet and toss with 1/2 tablespoon of the olive oil, 1 tablespoon of the lemon juice, salt and pepper. Roast for about 10 minutes, shaking the pan a couple of times until tomatoes are just starting to burst.
- Meanwhile, trim the tops of the asparagus spears and set aside. Using a vegetable peeler, peel the remaining part of the spears to get thin shavings of asparagus.
- Place the shaved asparagus and asparagus tops in a large bowl with the roasted tomatoes and chopped basil.
- Whisk together the remaining 1 tablespoon of olive oil and 2 tablespoons of lemon juice with salt and pepper to taste.
- Pour the dressing into the bowl and gently toss to combine.
- Plate the salad and top with a few shavings of parmesan cheese.
Nutrition Facts : Calories 204 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 541 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ASPARAGUS & TOMATO SALAD
This salad is a refreshing change from the usual bed of lettuce! Cook time is blanching of asparagus.
Provided by skat5762
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
- Chop asparagus into bite sized pieces.
- In large bowl combine asparagus and tomato.
- Add basil, sea salt and pepper.
- Stir in feta, toss, and refrigerate.
- Before serving, toss with balsamic vinegar.
ASPARAGUS AND MOZZARELLA SALAD
Steps:
- Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.
- Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing.
- Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.
SEA BASS WITH TOMATO COULIS, BASIL AND ASPARAGUS
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Halve tomatoes lengthwise, and over a strainer set in a bowl, squeeze to remove juice and seeds. Place tomatoes and strained juice in the bowl of a blender along with 1 tablespoon of the olive oil and the vinegar. Blend to a fine puree.
- Cut tough stems from asparagus, and discard. With a vegetable scraper, peel asparagus, starting about two inches from tips. Rinse and drain. Cook in boiling salted water for about 6 minutes. Drain immediately, and cool in ice water. Remove, and set aside.
- With a rubber spatula, push tomato mixture through a fine sieve, to yield about 2 cups of liquid. Place tomato juice in a saucepan, and bring to a simmer. Add basil, remove from heat, cover and let stand in a warm place.
- Cut three 1/4-inch slices from the flower end of each asparagus. Place a tablespoon of butter in a nonstick pan over medium-high heat. Add the asparagus tips and the rest of the asparagus. Season with salt and pepper. Cook briefly or until just done. Remove asparagus from pan, and keep warm.
- Heat 1 tablespoon of olive oil in a nonstick pan over high heat. Season fish well, and place in pan, skin side down, cooking for about 1 1/2 minutes a side, or until skin is nicely browned. Flip gently, cover, and remove from heat. Fish will continue to cook.
- To serve, remove basil from tomato sauce. Distribute sauce evenly over four warm plates. Place fish, skin side up, over sauce. To arrange asparagus on each plate, distribute small pieces around edge; place two large asparagus pieces alongside fish and lay two more long pieces over them in a criss-cross pattern.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1249 milligrams, Sugar 6 grams, TransFat 0 grams
ASPARAGUS AVOCADO SALAD
Um guys, this is really good. Like so good I'm going to turn into that asparagus dude on Veggie Tales due to eating it three days in a row. And I kind of can't stand that show, but it would be worth it just to keep eating this asparagus avocado salad.
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat a skillet over medium high heat.
- Add olive oil and asparagus and sprinkle with salt and pepper.
- Cook until tender, moving occasionally, about 3 minutes.
- In a small dish, whisk together the dressing.
- In a dish toss everything, including the dressing together and serve warm or room temperature.
Nutrition Facts : ServingSize 1 g, Calories 202 kcal, Carbohydrate 5 g, Protein 9 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 451 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 11 g
FRESH TOMATO-BASIL-ASPARAGUS PASTA SALAD
My favorite kind of summer meal when tomatoes are peaking. You can also just chop up a large tomato versus using grape tomatoes. This is from SOuthern Living.
Provided by KathyP53
Categories Vegetable
Time 1h14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, adding asparagus, cut into 2" pieces, during the last 2 minutes of cooking time. Drain and rinse under cool water.
- Stir together 1 cup bottled lemon vinaigrette and chopped basil. Pour 3/4 cup of dressing over pasta mixture. Stir in tomatoes, and salt and pepper to taste. COver and chill 1 hour. Toss with remaining dressing just before serving. Garnish with additional freshly basil.
PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL
Steps:
- Cook pasta according to directions. Drain.
- Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.
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