ASPARAGUS SALAD
What is spring with out Asparagus? This salad is a great way to showcase one of spring's favorite vegetables.
Provided by Debbwl
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook fresh asparagus spears in small amount of boiling water till crisp-tender, about 10 minutes. Drain, and rinse in cold water, and drain again.
- Combine the balsamic vinegar, sugar, and garlic in a small bowl.
- Place asparagus in shallow dish and pour vinegar mixture over it. Cover and chill for 1 hour.
- Remove asparagus, reserving the liquid. On large plate layer baby greens, asparagus, green onions, egg whites, and parsley. Drizzle with reserved vinegar mixture.
CHILLED ASPARAGUS SALAD
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
ASPARAGUS SALAD
Another yummy lowfat recipe from "In The Kitchen With Rosie," the cookbook by Oprah's personal chef. I have never used the fennel leaves, so if you try it, tell me how it tastes!
Provided by ChipotleChick
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in the bottom of a steamer.
- Fit the basket in the steamer.
- Steam the asparagus over medium-high heat for about 6 minutes, until bright green and tender.
- Remove from heat and let asparagus cool in the steamer.
- Combine yogurt and blue cheese in a small saucepan.
- Warm over low heat for 1 to 2 minutes, whisking constantly, just until the blue cheese has melted.
- Remove pan from the heat and whisk in the lemon juice, chives, and garlic.
- Arrange the asparagus in the center of a serving plate and ring with the tomato wedges.
- Drizzle the yogurt dressing over the asparagus.
- Sprinkle with salt and pepper and garnish with fennel leaves.
Nutrition Facts : Calories 63.9, Fat 1, SaturatedFat 0.5, Cholesterol 2.2, Sodium 71.1, Carbohydrate 10.7, Fiber 2.9, Sugar 5.7, Protein 5.4
SHAVED ASPARAGUS SALAD
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
- Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.
SHAVED ASPARAGUS SALAD
Provided by Michael Symon : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
- Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.
Nutrition Facts : Calories 178, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 463 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 13 grams, Sugar 6 grams
MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
- Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
- Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
- Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
- Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams
BARB'S BROCCOLI-CAULIFLOWER SALAD
This is a version of the classic broccoli salad with the addition of cauliflower. It can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of sunflower seeds, if desired, and bacon lovers might want to add a few extra slices. . .
Provided by Tom
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
- Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 20.2 g, Cholesterol 38.6 mg, Fat 34.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 7.9 g, Sodium 635.6 mg, Sugar 13.3 g
FARRO SALAD WITH ASPARAGUS AND PARMESAN
A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!
Provided by Duncan
Categories Grain Salads
Time 13h15m
Yield 12
Number Of Ingredients 9
Steps:
- Soak farro in a large bowl of water for at least 12 hours. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
- Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.
Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g
ASPARAGUS, HEARTS OF PALM AND CARROT SALAD
This is a very tasty and colorful salad. You can omit the spinach if you like. You can use regular carrots, peeled and sliced medium thick instead of bagged baby carrots. If so, try to make your carrot slices and hearts of palm slices about the same thickness. There's never any left when I make this salad for parties, no matter how much I make.
Provided by Pesto lover
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and spin dry the spinach leaves. Arrange on small platter.
- Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
- Steam or boil carrots until tender-crisp. Don't over-cook!
- Drain hearts of palm and rinse twice. Cut into medium sized slices.
- Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
- Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
- Drizzle over salad until all of it has a light coating.
- Serve immediately.
Nutrition Facts : Calories 141.9, Fat 9.8, SaturatedFat 0.8, Sodium 312.6, Carbohydrate 12.3, Fiber 4.2, Sugar 5.2, Protein 4.1
MARINATED ASPARAGUS SALAD
A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal. -Janice Connelley, Spring Creek, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.
Nutrition Facts : Calories 164 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SALMON & ASPARAGUS SALAD
Smoked Salmon & Asparagus in a Spinach and Shallot salad, with a Dill, Mustard and Worcester Sauce dressing
Provided by chrisbromfield
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place asparagus tips in a pan and cover with boiling water. Cook on a medium heat for 8 minutes
- Whilst asparagus is cooking, heat the oil in a pan, slice shallots and fry for 2 minutes, then add the bean sprouts. Fry until asparagus is ready
- Whilst asparagus is cooking, whisk thoroughly all the dressing ingredients together
- Toss spinach and rocket together, and slice tomatoes.
- Toss bean sprouts and shallots with the spinach and rocket. Place the salad and the tomatoes on the dish
- Slice salmon and arrange with asparagus on top of salad
- Add dressing and garnish with almond flakes
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
ASPARAGUS & TUNA SALAD
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
Provided by Sarah Cook
Categories Lunch, Main course
Time 32m
Number Of Ingredients 12
Steps:
- Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
- Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
- Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
- Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.
Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
SPINACH, ASPARAGUS, AND STRAWBERRY SALAD
Make and share this Spinach, Asparagus, and Strawberry Salad recipe from Food.com.
Provided by Barb G.
Categories Strawberry
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
- Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
- Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
- Let cool about 15 minutes.
- Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
- Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
- Add more salt and pepper to taste.
- Enjoy.
ROASTED ASPARAGUS SALAD WITH FETA CHEESE
I was trying to come up with a flavorful salad that did not need dressing.
Provided by pbutler
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
- Bake in the preheated oven until asparagus are tender, about 20 minutes.
- Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g
CHOPPED ASPARAGUS SALAD
A colorful and flavorful side dish or light meal. The freshest asparagus has heads that are tightly closed, not feathery.
Provided by Queen of Everything
Categories Peppers
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In medium-sized bowl, combine garlic, vinegar, lemon juice, honey, salt and pepper.
- Drizzle in olive oil slowly, while whisking.
- Drop in peppers, onions and tomatoes as you chop them.
- Blanch asparagus: boil water, drop asparagus into the water and notice that the color turns a bright green, about 30 seconds, immediately remove asparagus with a slotted spoon to ice water to stop the cooking process.
- Once asparagus has cooled a bit, add to the other ingredients and toss well.
- The longer this marinates, the better it tastes.
Nutrition Facts : Calories 182.3, Fat 13.8, SaturatedFat 1.9, Sodium 6.7, Carbohydrate 14.4, Fiber 3.1, Sugar 9.2, Protein 2.4
ASPARAGUS SALAD
Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
- In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.
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.
SHAVED ASPARAGUS SALAD
Finely shaving the asparagus means the stalks can be eaten practically raw, which is bound to be a first for your guests
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Starter
Time 25m
Number Of Ingredients 5
Steps:
- Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
- To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.
Nutrition Facts : Calories 429 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.64 milligram of sodium
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- Bring 5 quarts of salted water to a boil over high heat. Cook the asparagus until just tender, 3 to 5 minutes for thin stalks and 8 to 10 minutes for thick. Drain the asparagus, then chill it in a bowl of ice water. Drain, pat dry and place in a large mixing bowl.
- In a small bowl, whisk the olive oil and lemon juice together, then season the dressing with salt and pepper. Stir the chervil, chives, mint and parsley into the salad dressing. Pour the dressing over the asparagus and toss lightly.
- When ready to serve, top the salad with the Parmesan shavings and sprinkle with a few drops of truffle oil, if desired. Pass additional coarse salt at the table.
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