Asparagus With Warm Tomato Vinagrette Food

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.

ASPARAGUS WITH TOMATO VINAIGRETTE

Steps:

• Bring a large stockpot filled with salted water to a boil over high heat. Prepare an ice-water bath and set aside.
• Add the asparagus to boiling water and cook until just tender, about 5 minutes, depending on thickness. Drain and transfer to ice-water bath for 5 minutes. Drain well and transfer to shallow serving platter or long serving dish.
• Meanwhile, in a small bowl, whisk together the oil and vinegar. Stir in the tomatoes, scallions, parsley, salt and pepper.
• Add the sauce to the asparagus, tossing gently to combine. Serve at room temperature.

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.

ASPARAGUS WITH TOMATO VINAIGRETTE

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
• Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.

HEALTHY ROAST ASPARAGUS WITH CREAMY ALMOND VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
• Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
• Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

WARM ASPARAGUS VINAIGRETTE

Steps:

• Wash asparagus and break off stems at the point where they yield easily. Steam 5 to 7 minutes, depending on thickness of stems.
• Stir oil and vinegar in serving dish. Drain asparagus and stir well into dressing.

GRILLED ASPARAGUS WITH SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
• Drizzle with olive oil; shake pan back and forth to coat asparagus.
• Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
• Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.