GRILLED ASPARAGUS AND MELON SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
- In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
- Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.
- *Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.
PROSCIUTTO-WRAPPED ASPARAGUS
Make and share this Prosciutto-wrapped Asparagus recipe from Food.com.
Provided by Nimz_
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
- Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
- Brush the spears with oil, and season with salt and pepper.
- Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
Nutrition Facts : Calories 102.7, Fat 10.3, SaturatedFat 1.4, Sodium 8.6, Carbohydrate 2.5, Fiber 1.2, Sugar 0.8, Protein 1.4
1 POINT PLUS - ROASTED ASPARAGUS WITH LEMON AND CHIVES
From WW All Time Favorites. Per Serving (4-6 spears): 37 cal, 3g fat, 3g carb, 1g fiber, 2g protein
Provided by mariposa13
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425*F.
- Put asparagus in shallow roasting pan.
- Drizzle with oil and sprinkle salt & pepper. Toss to coat.
- Spread in single layer and bake 20 minute.
- After baking, sprinkle with lemon juice and chives.
ASPARAGUS WITH GRILLED MELON SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat.
- Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
- Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
- Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side.
CHILLED ASPARAGUS SOUP
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the first 4 ingredients in a pot and gently simmer until the vegetables are quite tender. Puree the mixture in a food processor, and then transfer to a bowl. Stir in the tarragon, salt and white pepper. Chill at least 4 hours in the fridge. Ladle the soup into chilled bowls; top with a dollop of sour cream. If desired, garnish the top with a few blanched asparagus spears or with a sprinkle of chopped chives. Options: Make the soup vegetarian by using vegetable stock instead of chicken. Use chopped fresh dill to flavour the soup instead tarragon. Make chilled white asparagus soup by using it to make the soup instead of green. Be sure to peel the tougher skinned white asparagus before slicing and cooking until very tender.
ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO
Categories Egg Breakfast Brunch Bake Poach Parmesan Asparagus Healthy Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
- Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
- Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.
MELON WITH PORT
Provided by Chef Soeur Angèle
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Cut melon in two.Remove seeds and strings.Using a melon baller, carve out nice round melon balls.Set asideIn a large bowl, combine port, sugar and water.Refrigerate about 30 minutes.Serve well-chilled in dessert cups.
ASPARAGUS SPEARS BAKED IN PARMA HAM
About this recipe: Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
Provided by Matthew James Fisher
Time 20m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks
GRILLED ASPARAGUS AND MELON SALAD
This salad is a new twist on the classic combo of melon and prosciutto. Grilled asparagus keeps a slight crunch and also has a smoky char to it that pairs with the creaminess and subtle flavor of mozzarella and the fruitiness of melon. To top it off: crumbled prosciutto. I've always loved the salty tang of prosciutto, but since I started baking thin slices of it to make brittle, crispy chips, my love has become a full-blown obsession; they just seem to make everything taste better.
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 350°F.
- Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4-inch pieces.
- Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender.
- In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
- Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.
ASPARAGUS & CRAB SALAD
This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party
Provided by Good Food team
Categories Canapes, Dinner
Time 40m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
- For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.
Nutrition Facts : Calories 214 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.57 milligram of sodium
More about "asparagus with melon food"
ASPARAGUS WITH GRILLED MELON SALAD | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 30 minsCategory Salad, Side DishCalories 81 per serving
- Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
- Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
ASPARAGUS WITH GRILLED MELON SALAD RECIPE | HEALTH.COM
From health.com
Servings 4Calories 283 per servingTotal Time 20 mins
- Drizzle oil on the cantaloupe, and place the slices on the grill. Grill the slices, without moving them, for about 30 seconds, or until browned on the first side. Flip the melon slices, and grill on the other side for an additional 30 seconds. Transfer to a cutting board to cool slightly.
- Cut the melon slices into 1/2-inch pieces, and place them in a medium bowl. Add tomatoes, mint, 1/4 teaspoon of the salt, chili paste, and lime juice. Mix well; set aside to let the flavors mingle.
- Meanwhile, heat 5 tablespoons of water in a large skillet over medium. Cut butter into 8 pieces. When bubbles just start rising to the water’s surface, begin adding the butter to the pan, 1 piece at a time, whisking constantly to form an emulsion. When all the butter is incorporated, reduce the heat to medium-low to keep the temperature just below a simmer. Add the thyme and the remaining 1/2 teaspoon salt, and swirl the pan to combine. Add the asparagus to the pan, and toss gently to coat it in the butter.
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5 ASPARAGUS HEALTH BENEFITS YOU SHOULD KNOW ABOUT
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Estimated Reading Time 4 minsPublished 2019-03-02
- It’ll fill you up without weighing you down. While low in calories, one of asparagus' benefits is that it's high in fiber and water. “That can help you feel full and satiated,” says Eliza Savage, R.D.
- It’s packed with healthy nutrients. Another asparagus benefit is that it packs a punch when it comes to vitamins, minerals and antioxidants. The veggie is high in vitamins A, C and K, along with minerals like iron and potassium.
- It can keep your urinary tract healthy. Asparagus is a diuretic, which means it will help you pee more often, flushing out your urinary tract and removing any extra salts from your body, says Lemein.
- It’ll keep you regular. The high fiber content in asparagus can get things moving in your digestive system, and inulin, a prebiotic in asparagus, can help feed the good bacteria, or probiotics, in your intestines, leading to a happy microbiome, says Savage.
- It promotes healthy pregnancies. High folate content is one of the top asparagus benefits. Folate is a vitamin that’s crucial to decreasing the changes of birth defects in a baby’s brain and spinal cord.
GIADA'S GRILLED MELON SALAD AND ASPARAGUS RECIPE
From today.com
4.4/5 (33)Category Salads
- 2. Drizzle the cantaloupe with the olive oil and place on the hot grill pan. Grill without moving for about 30 seconds or until browned on the first side. Flip the melon and grill on the other side for an additional 30 seconds. Remove to a cutting board to cool slightly.
- 3. Cut the cooled melon into 1/2-inch pieces and place in a medium bowl. Add the tomatoes, mint, salt, chili paste and lime juice. Mix well with a spoon and set aside to let the flavors mingle.
PARMESAN ASPARAGUS WITH POACHED EGGS - FOOD & WINE
From foodandwine.com
5/5 Category Savory BrunchServings 4Total Time 30 mins
- Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a paper towel–lined plate and pat dry; reserve the liquid in the skillet. Arrange the asparagus in 4 individual shallow baking dishes. Brush with the butter and season with salt and pepper. Sprinkle with the cheese and broil 6 inches from the heat until golden, about 1 minute.
- Add the vinegar to the asparagus blanching liquid and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel and set on the asparagus. Serve with toast.
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