CHOPPED ASPARAGUS SALAD
Provided by Claire Robinson
Time 14m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
- In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.
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
ROASTED ASPARAGUS & PEA SALAD
Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Starter, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
- Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
- Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
- To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.
Nutrition Facts : Calories 464 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
SPRING ASPARAGUS SALAD
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
Provided by Seattle Dad
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g
ASPARAGUS & HALLOUMI SALAD
Provided by Laura Fyfe
Categories Starters Jamie Magazine Vegetables Alfresco British
Time 15m
Yield 3-4
Number Of Ingredients 6
Steps:
- In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
- Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
- Trim and finely slice the fennel, then peel and finely slice the onion.
- Place into a bowl with the asparagus and halloumi.
- Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
- Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.
Nutrition Facts : Calories 403 calories, Fat 28.7 g fat, SaturatedFat 15.1 g saturated fat, Protein 25.9 g protein, Carbohydrate 10.9 g carbohydrate, Sugar 9.7 g sugar, Sodium 3.3 g salt, Fiber 1.3 g fibre
WARM ROAST ASPARAGUS SALAD
Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 50m
Number Of Ingredients 10
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.
ASPARAGUS AND MUSHROOM SALAD
I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
- Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams
ASPARAGUS SALAD WITH LEMON VINAIGRETTE
This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.
Provided by Alyssa Rivers
Categories Dinner Main Course Salad Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
- In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
- In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
- Pour the desired amount of dressing over the salad and mix together.
Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED ASPARAGUS AND SCALLION SALAD
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Provided by Melissa Clark
Categories dinner, lunch, weekday, salads and dressings, main course, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
- Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
- Drain freekeh and stir immediately into dressing while still warm.
- Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
- Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams
ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING
Skip the store-bought pasta salads in favor of a quick and easy recipe for Asparagus Pasta Salad tossed in homemade Italian dressing!
Provided by Kelly Senyei
Time 27m
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside.
- Remove the tough stems of the asparagus then cut each spear into 1-inch pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water.
- Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 214 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
HOT BACON ASPARAGUS SALAD
From Prophetstown, Illinois, Paulette Balda relates, "This meal-in-one salad is so easy to fix when I get home from work...but it looks like I spent an hour preparing it. It's great with warm rolls."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 2-3 tablespoons drippings. , Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add the vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes or until heated through. , In a large salad bowl, combine salad greens and almonds. Add the asparagus mixture; toss gently. Arrange eggs over the salad.
Nutrition Facts : Calories 243 calories, Fat 21g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
ASPARAGUS, KUMARA, WALNUT AND PARMESAN SALAD
This delicious asparagus salad is the perfect Spring dish! It's a great one to take to a potluck BBQ.
Provided by Nadia Lim
Categories Lunch Soups and Salad
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C. Line an oven tray with baking paper. Toss kumara with a good drizzle of olive oil on prepared tray, season with salt and pepper, and roast for about 25 minutes or until golden and tender.
- In a bowl, mix red wine vinegar and sugar together and add red onion. Leave to marinate for about 15 minutes. Drain, reserving vinegar for the dressing.
- Place asparagus in a pot or heatproof dish or bowl, and pour over boiling water to cover. Leave to stand for 5-10 minutes until asparagus is lightly cooked through (but still crunchy). Drain and place in a bowl of iced water to quickly cool (this helps it retain its bright green colour) then drain again.
- Mix all dressing ingredients together.
- Toss roast kumara, asparagus, parsley, walnuts, and half the dressing, half the pickled red onion and half the parmesan together. Scatter over remaining pickled red onion and parmesan, and drizzle with remaining dressing.
Nutrition Facts : Calories 285 kcal, ServingSize 1 serving
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 SALAD RECIPE
Steps:
- Warm the oil in a large skillet.
- Add the asparagus to the skillet and sauté until cooked al dente.
- In the last minute of cooking, add the garlic. Sauté for the full minute, and then remove the skillet from the heat.
- Add the chopped egg.
- Add the chopped bacon.
- Toss and serve with dressing.
Nutrition Facts : ServingSize 0.5 the recipe, Calories 362 kcal, Carbohydrate 11 g, Protein 26 g, Fat 25 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 399 mg, Sodium 787 mg, Fiber 5 g, Sugar 5 g
CUCUMBER, TOMATO & FETA SALAD WITH BALSAMIC DRESSING
This Greek-inspired tomato salad is packed with fresh veggies and flavor-boosting ingredients, like balsamic vinegar, Kalamata olives and crumbled feta cheese. This delicious salad takes just 15 minutes to make and while you could eat it right away, it tastes even better the longer it sits, so plan to leave at least an hour of marinating time before serving.
Provided by Andrea Mathis, M.A., RDN, LD
Categories Healthy Tomato Salad Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Whisk vinegar, oil, salt and pepper together in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour. Add cucumber, olives and feta and toss to coat.
Nutrition Facts : Calories 146 calories, Carbohydrate 12 g, Cholesterol 8 mg, Fat 10 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 315 mg, Sugar 8 g
ASPARAGUS TOSSED SALAD
Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry. , In a salad bowl, combine lettuce, carrots and asparagus. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 57 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
LEMON ROASTED ASPARAGUS
Fresh lemon asparagus is easily dressed up for spring with a few simple additions-and you probably have all of the ingredients on hand already! The versatile veggie is tossed with olive oil, salt, pepper and lemon slices, allowing every inch to absorb all of the tangy flavors. Simply broil the seasoned asparagus on a sheet pan for several minutes, and you'll have yourself a zesty and refreshing side that pairs perfectly with nearly any main dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Set oven control to broil. Snap off and discard tough ends of asparagus. In large bowl, toss asparagus with oil, salt, pepper and lemon slices. Arrange asparagus in single layer in 17x12-inch half-sheet pan.
- Broil with tops 3 inches from heat 5 to 10 minutes or until browned.
Nutrition Facts : Calories 50, Carbohydrate 5 g, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg
ASPARAGUS TOSSED SALAD
This is a light salad with a lot of flavor. The dressing makes this salad standout. I like to make it and eat for lunch, or when having a friend over. Makes quite a bit. I sometimes make the dressing and store in the refrigerator and cut ingredients in half.
Provided by Vseward Chef-V
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry.
- In a salad bowl, combine lettuce, carrots and asparagus.
- In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
- Serve immediately.
Nutrition Facts : Calories 59.1, Fat 2.8, SaturatedFat 0.4, Sodium 54.5, Carbohydrate 7.9, Fiber 2.3, Sugar 5.1, Protein 2.2
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4.4/5 (5)Category Main DishesServings 4Total Time 25 mins
- In a small skillet over medium heat, toast dill seed for about 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.
- Mix oil, lemon juice, shallot, the toasted dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Set aside.
- Bring a stock pot full of water to a boil. Add asparagus and cook 3 to 4 minutes or just until tender-crisp. Using a slotted spoon, immediately transfer asparagus to a bowl of ice water until cold to halt cooking. Transfer to a large bowl and set aside.
- Repeat cooking and chilling process with shrimp. Drain well. Add shrimp to asparagus in large bowl.
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From shewearsmanyhats.com
4.5/5 (2)Estimated Reading Time 3 minsServings 8Total Time 20 mins
- To make vinaigrette,* whisk together lemon juice, apple cider vinegar, olive oil, honey, and grated garlic. Add salt and pepper to taste. Set aside.
- Remove woody ends from asparagus. Use a vegetable peeler to shave asparagus into thin strips or “ribbons.” Add asparagus ribbons to a large bowl, add vinaigrette and toss to coat. Serve with thinly shaved Parmesan. Serve right away.
ASPARAGUS SUMMER SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 20 minsServings 6Calories 227 per serving
- Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool.
- In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to combine.
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5/5 (1)Total Time 20 minsCategory SidesCalories 249 per serving
- Snap off and discard the tough, woody ends of the asparagus. Using a paring knife, cut off the tips of each spear about 2 inches from the top. Slice the remaining stalks on the diagonal into 2-inch (5-cm) pieces.
- Fill a bowl with ice water. Heat a large pot of salted water to boiling on high. Add the asparagus tips to the boiling water. Cook until bright green and slightly tender, 30 seconds to 1 minute for thinner tips and 1 to 2 minutes for fatter tips. Use a slotted spoon or strainer to scoop the asparagus tips into the ice water. Keep the pot of water boiling.
- When the cooked tips are cool, use a slotted spoon to move them to a colander. Drain thoroughly and pat dry with paper towels. Move to a large bowl.
- Carefully add the eggs to the boiling water. Cook for exactly 6 minutes. Drain thoroughly and place in the ice water. When cool enough to handle, use the back of a spoon or a hard surface to lightly crack the shell of each egg and return the eggs to the ice water for 1 minute. Gently and carefully peel the eggs.
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- Heat grill to high. On a large baking sheet, toss asparagus with 2 tablespoons olive oil and season with salt and pepper.
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From loveandlemons.com
5/5 (7)Category Salad, Side DishCuisine American
- 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.
SPRING LETTUCE SALAD WITH ROASTED ASPARAGUS - FOOD & …
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5/5 Total Time 25 minsServings 6
- Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
- In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.
- In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.
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From myrecipes.com
5/5 (9)Total Time 43 minsServings 8Calories 193 per serving
- Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
- Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.
- Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
- Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
BEST ROASTED ASPARAGUS SALAD RECIPE - GOOD HOUSEKEEPING
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Servings 4Total Time 20 minsCategory Salad, Side Dish
- Heat oven to 425°F. On a small rimmed baking sheet, toss asparagus with 1 tablespoon oil and ¼ teaspoon each salt and pepper.
ASPARAGUS SALAD WITH TOASTED WALNUTS AND ... - FOOD & …
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5/5 Total Time 30 minsServings 6
- Preheat the oven to 350°. Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate to cool, then break the walnuts in half lengthwise.
- Meanwhile, in a small skillet, toast the fennel seeds over moderately high heat until fragrant and golden, about 20 seconds. Transfer to a work surface and let cool, then finely chop.&
- Pour 1/2 inch of water into a large pot fitted with a large steamer basket and bring to a boil. Discard the tough ends from the asparagus and add the spears to the steamer; cover and steam over high heat until just tender, about 4 minutes. Transfer the asparagus to paper towels and pat dry. Let the asparagus cool to room temperature, then cut on the diagonal into 2-inch lengths.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint and chopped fennel seeds. Season with salt and pepper.
SHAVED ASPARAGUS PESTO SALAD - A FOOD LOVER'S KITCHEN
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5/5 (15)Total Time 15 minsCategory Side DishCalories 64 per serving
- Cut the tops and bottoms off the asparagus stocks. Using a mandoline or potato peeler, cut the asparagus into ribbons lengthwise. Place the ribbons in a large bowl.
CHOPPED ASPARAGUS SALAD - AHEAD OF THYME
From aheadofthyme.com
5/5 (4)Total Time 10 minsCategory SaladCalories 260 per serving
- Bring a medium pot of salted water to a boil and add asparagus. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- In a large bowl, combine mixed greens, asparagus chickpeas, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese.
- In a small bowl, make the dressing by whisking together olive oil, lemon juice, oregano, salt and pepper.
ASPARAGUS SALAD WITH LEMON AND FETA - EATING BIRD FOOD
From eatingbirdfood.com
3.8/5 (16)Category SaladCuisine AmericanCalories 175 per serving
- Bring a large pot of water to a boil. While water is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice.
- Blanch asparagus: add spears to boiling water and let cook for 1-2 minutes. Use a slotted spoon or tongs to remove from the boiling water and transfer spears immediately into the ice bath. Let the asparagus chill in the ice water for a few minutes then remove with the slotted spoon or tongs. Transfer asparagus to a large plate lined with a clean kitchen towel to dry.
- In the meantime, prepare the rest of the salad by whisking together the dressing ingredients: lemon juice, dijon mustard, olive oil, feta, garlic, honey, pepper and sea salt.
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ASPARAGUS IN ENGLISH, ASPARAGUS RECIPES
From food.ndtv.com
GRILLED ASPARAGUS CAPRESE SALAD - FARM BOY
From farmboy.ca
SLICED ASPARAGUS SALAD - CUISINART.COM
From cuisinart.com
38 ASPARAGUS RECIPES FOR SPRING | GOURMET TRAVELLER
From gourmettraveller.com.au
RECIPE - ASPARAGUS AND ORANGE SALAD - LCBO
From lcbo.com
8 QUICK ASPARAGUS RECIPES THAT’LL MAKE IT YOUR FAVORITE ...
From camillestyles.com
GRILLED ASPARAGUS AND BROCCOLI SALAD | HEART AND STROKE ...
From heartandstroke.ca
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