Asparagus With Warm Tarragon Pecan Vinaigrette Food

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE

Steps:

• Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

TARRAGON ASPARAGUS

Steps:

• On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F. Line a sheet tray with foil.
• Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
• Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
• Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

WARM ASPARAGUS WITH TARRAGON VINAIGRETTE

Steps:

• Put the mustard in a small bowl. Whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set aside for at least 15 minutes.
• Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
• Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.

CROSTINI WITH GRILLED ASPARAGUS AND GREEN PEPPERCORN-TARRAGON VINAIGRETTE

Steps:

• Heat a charcoal or gas grill to medium-high.
• Whisk the green peppercorns into the vinaigrette. Set aside.
• Brush the asparagus with olive oil and season with salt and pepper. Grill until golden brown on all sides and crisp-tender, 4 to 5 minutes total. Remove from the grill, cut into 1- to 2-inch pieces, and toss with some of the vinaigrette.
• Brush the bread on one side with canola oil and season with salt and pepper. Grill, oiled-side down, until light golden brown and crisp, about 1 minute. Flip, and grill a few seconds more, just enough to warm¿the bread should still be tender when pressed.
• Top the toasted bread with some asparagus. Scatter the goat cheese, if using, on top and serve immediately.
• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Gradually whisk in the olive oil until emulsified.

ASPARAGUS WITH WARM TARRAGON-PECAN VINAIGRETTE

Steps:

• Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 1/2-inch pieces. Set aside.
• Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves. Set aside.
• Heat oil in a large skillet. Add pecans, and sauté over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted.
• Turn the heat to medium-high, and add the asparagus, garlic, and 1/2 teaspoon of the salt. Stir-fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (Thicker asparagus will take longer.).
• Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer, then remove from heat.
• Stir in the tarragon, the remaining salt, and black pepper to taste. Serve hot, warm, or at room temperature.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

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 HAZELNUTS AND TARRAGON VINAIGRETTE

Steps:

• Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
• Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

ROASTED TARRAGON ASPARAGUS

Steps:

• Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE

Steps:

• For the Tarragon Vinaigrette
• Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
• For the Vegetable Sauté
• Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
• Transfer to a serving bowl and serve immediately.

WARM ASPARAGUS VINAIGRETTE

Steps:

• Wash and trim the asparagus by breaking the stems at the point where they yield easily. Steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
• Stir the oil and vinegar together in a serving dish.
• Drain the asparagus and turn in the serving dish to cover with dressing.

ASPARAGUS VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

TARRAGON ASPARAGUS SALAD

Steps:

• Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.