ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING
This pasta salad is endlessly adaptable 365 days a year. Take your favorite pasta shape, add any vegetables in season then toss it all in a homemade Italian dressing. Yes, it's that simple!
Provided by Kelly Senyei
Categories main-dish
Time 3h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
- For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
- Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
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.
ASPARAGUS WITH MUSTARD DRESSING
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
- In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind
ASPARAGUS WITH TANGY-SMOKY DRESSING
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes. Drain and set aside.
- Meanwhile, make the dressing: Put the egg yolks in a small bowl and break them up with a fork until no clumps remain. Add the mustard, lemon juice, vinegar, smoked paprika, salt and pepper, to taste, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing. Arrange the asparagus on serving plates. Chop the egg whites and sprinkle them over the asparagus along with the lemon zest and capers. Drizzle with the dressing and top with freshly ground black pepper, to taste. Serve warm, room temperature or chilled.
- Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a simmer over low heat and cook for 1 minute. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water.
Nutrition Facts : Calories 177 calorie, Fat 16 grams, SaturatedFat 2.5 grams, Cholesterol 90 milligrams, Sodium 244 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
FRIED ASPARAGUS WITH CAESAR DRESSING
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the egg yolks, garlic, vinegar, pepper, anchovies, fish sauce (if using) and Tabasco in a bowl. Gradually whisk in the olive oil, a little at a time, until the mixture emulsifies and thickens. Add lemon juice to taste and water to thin to a creamy consistency.
- Meanwhile, heat about 1/2 inch of oil to 350 degrees in a skillet. Beat together the eggs and cream, and add a little salt and pepper. Dredge the asparagus and the scallions in flour, then egg, then bread crumbs, and fry, in batches if necessary, turning once, until nicely browned, about 5 minutes.
- Drain on paper towels, and arrange on plates; drizzle with the dressing, top with the Parmesan, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 483 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
GRILLED ASPARAGUS WITH LEMON DRESSING
This preparation favors thick spears of asparagus, which become tender and remain moist inside while their exteriors char. Those that weigh an ounce or two each-that is, eight to sixteen per pound are the best. The only difference between thick and pencil asparagus is that thick asparagus must be peeled before cooking to remove the relatively tough skin; use a vegetable peeler or paring knife.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.
- To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish and season with salt and pepper.
- Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
- You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
ASPARAGUS WITH BLACK FIG DRESSING
Steps:
- Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Combine water with no salt seasoning. Whisk into vinegar along with mustard, marjoram, garlic, almond butter and ketchup. Set dressing aside. Sauté asparagus in small amount of water, stirring over high heat for 3 minutes, then cover and steam for 1 minute. Remove to a bowl. In same pan, sauté bell peppers in a small amount of water for 1 minute. Add asparagus and bell peppers to dressing; toss to blend well. Sprinkle with pecans if desired. Note: Lightly toast pecans in a 200 degree oven for 3 minutes.
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