CHILLED ASPARAGUS SALAD WITH LEMON-DIJON VINAIGRETTE
Steps:
- Fill a large bowl with water and ice. Set aside.Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender. Drain quickly and immediately transfer to the ice bath for 2 minutes to cool down.
- For the vinaigrette, whisk together the ingredients until emulsified.
- Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.
Nutrition Facts : ServingSize 1 serving (5-6 spears), Calories 101 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 3 g, Sugar 4 g
SPRING ASPARAGUS SALAD
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
Provided by Seattle Dad
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g
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.
ASPARAGUS SALAD WITH LEMON VINAIGRETTE
This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.
Provided by Alyssa Rivers
Categories Dinner Main Course Salad Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
- In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
- In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
- Pour the desired amount of dressing over the salad and mix together.
Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.
Nutrition Facts :
COLD ASPARAGUS WITH MUSTARD DRESSING
This asparagus becomes slightly pickled and is very refreshing during the summer. It is also very easy to make. The more you let it stand the more flavor the asparagus absorbs.
Provided by ctinasmth
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
- Mix together ingredients.
- Add asparagus to mixture and toss.
- Let stand in refidgerator for at least 1 hour.
EASY-PEASY CHILLED ASPARAGUS
I make this for every special occasion.. very easy,can be made a day or two ahead. You can use any kind of bottled salad dressing,although Greek,Balsamic,and Honey Mustard work well.
Provided by Messy Kitchen Maid
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Cut Asparagus approximately 3 inches off the ends.
- Steam until cooked but still somewhat firm.
- Drain water.
- While still warm,drizzle bottle dressing over top.
- Let it cool for a few minutes .
- Slice lemon into thin slices.
- Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
- Cover with plastic wrap and chill for at least 2 hours.
Nutrition Facts : Calories 118.1, Fat 5.4, SaturatedFat 1.6, Cholesterol 30.3, Sodium 411.2, Carbohydrate 14.6, Fiber 3.2, Sugar 6.9, Protein 5.9
FRESH ASPARAGUS-TOMATO SALAD
Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Asparagus Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large bowl combine salad greens, asparagus, tomatoes and basil.
- For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
- Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 7.1 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 122.9 mg, Sugar 4.1 g
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.
ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE
Delicious Asparagus Salad with juicy tomatoes, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm asparagus salad recipe is perfect for spring!
Provided by Olena Osipov
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Cook eggs on the stove until hard boiled (I usually let them boil for 5 minutes). Or make Instant Pot hard boiled eggs, so easy.
- In a large pot, add 3/4 cold water and bring to a boil (you can use the same pot you used for cooking eggs previously). While water is coming to a boil, trim asparagus by snapping the end of one spear and cutting remaining asparagus with a knife the same length.
- Then chop asparagus spears into 2 inch pieces, add to boiling water, and cook for 60 seconds if it is thin or for 3 minutes if the stalks are thick. Pierce with a knife or fork and stop cooking while vegetable is still bright green.
- Drain asparagus, return to the pot and fill it with cold water and ice to cover. This will stop the cooking process. Set aside.
- Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
- In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
- In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine.
- Serve salad alongside Instant Pot quinoa, Instant Pot brown rice or whole wheat pasta. If you are looking for a protein addition, try baked chicken breast, Instant Pot chicken breast, or something with a little extra flavor like this lemon chicken. You could always ditch the chicken too in place of baked salmon or tuna zucchini fritters.
Nutrition Facts : ServingSize 1 cup, Calories 299 kcal, Sugar 5 g, Sodium 202 mg, Fat 24 g, SaturatedFat 3 g, Carbohydrate 16 g, Fiber 9 g, Protein 11 g, Cholesterol 82 mg
ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE
A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It's healthy, colorful, and flavorful and has such a great blend of textures.
Provided by Jaclyn
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
- Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
- Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
- Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
- Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
- Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).
Nutrition Facts : Calories 237 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 205 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
ASPARAGUS SALAD RECIPE
Steps:
- Warm the oil in a large skillet.
- Add the asparagus to the skillet and sauté until cooked al dente.
- In the last minute of cooking, add the garlic. Sauté for the full minute, and then remove the skillet from the heat.
- Add the chopped egg.
- Add the chopped bacon.
- Toss and serve with dressing.
Nutrition Facts : ServingSize 0.5 the recipe, Calories 362 kcal, Carbohydrate 11 g, Protein 26 g, Fat 25 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 399 mg, Sodium 787 mg, Fiber 5 g, Sugar 5 g
CHILLED ASPARAGUS WITH CITRUS VINAIGRETTE
Steps:
- Bring a large pot of salted water to a boil. Add in the asparagus and cook for 2 minutes. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.
- In a glass measuring cup combine the remaining ingredients and whisk together to form the citrus vinaigrette. Pour the desired amount of vinaigrette over the asparagus and toss to coat. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.
Nutrition Facts : Calories 77 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 118 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
COLD ASPARAGUS SALAD
Steps:
- 1. With vegetable peeler, peel about 1-1/2 inches off stem end of each asparagus stalk. 2. Steam asparagus until stem end can be pierced with tip of knife and still offer some resistance, about 4 minutes. Using tongs, transfer asparagus to shallow dish with ice and small amount of water. Place in refrigerator to chill. 3. Meanwhile, in a small bowl, whisk together lemon rind, lemon juice, shallot, sugar, salt and pepper. While whisking, add oil in a thin stream, and continue to whisk until dressing is thick and smooth. 4. To serve, spread romaine leaves on large platter. Pat chilled asparagus dry with paper towels; arrange on romaine. Drizzle with dressing. Serve the salad immediately.
ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
Categories Salad Nut Pepper Vegetable Side Picnic Quick & Easy Low Cal Mother's Day Backyard BBQ Vinegar Pecan Asparagus Bell Pepper Spring Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
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.
COLD ASPARAGUS WITH VINAIGRETTE
Steps:
- Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;
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ASPARAGUS SALAD - CULINARY HILL
From culinaryhill.com
Ratings 2Total Time 30 minsCategory Salad, Side DishCalories 206 per serving
- To make the balsamic vinaigrette, in a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Allow the flavors to blend at room temperature while preparing the salad.
- To a cold skillet, add bacon slices in a single layer (touching is okay but you don't want them overlapping too much). Turn heat to medium and cook bacon until brown on one side and curling, about 5 minutes (7 minutes for thick-cut bacon).
- Flip bacon and continue to cook until the second side is browned, about 3 to 5 minutes longer depending on your desired crispness. Drain on paper towels and chop.
- While the bacon is cooking, fill a large bowl with water and ice. In a large saucepan or stockpot, bring 1 inch water and 1 teaspoon salt to boil. Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes. Remove from boiling water and plunge into ice bath to stop the cooking. When completely cool, drain well and pat try. Cut into 1-inch pieces.
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4/5 Total Time 40 minsServings 6
- Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.
- In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
- In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon. Pour the dressing over the salad and toss. Garnish with pita chips and serve.
SPICY NOODLE SALAD {WITH ASPARAGUS OR SEASONAL VEGETABLES ...
From anoregoncottage.com
5/5 (2)Total Time 15 minsCategory SaladsCalories 220 per serving
- While the noodles are cooking, slice the asparagus spears diagonally into 1-inch pieces and place in a bowl or separate cutting board. Trim and slice the carrots and onions, keeping them in another bowl or cutting board.
- Make the dressing: Combine the soy sauce, honey, vinegar, ginger, garlic, and Sriracha or red pepper flakes in a small 1-cup measure. Whisk in the sesame and vegetable oils until all ingredients are combined.
- Add the asparagus spears to the boiling noodles when the timer goes off, and cook for the remaining 2 minutes. Drain and rinse well with cold water.
ASPARAGUS SALAD - 40 APRONS
From 40aprons.com
Cuisine AmericanCategory Side DishServings 6Calories 115 per serving
- Add water and asparagus to a large skillet and cover with a lid. Heat over medium-high heat for about 3 minutes or until asparagus is bright green and fork-tender. Immediately remove from heat and drain the hot water.
- Fill the skillet up with cold water and add ice to quickly stop the cooking process. Let sit 5-10 minutes until chilled.
- Drain the asparagus and place in a 2-quart serving dish (anything that holds the asparagus comfortably without too much or too little space is fine). Sprinkle tomatoes and onions over evenly, then pour Italian dressing over mixture. Refrigerate at least 1-2 hours to marinate; 6 hours is ideal. Before serving, freshly grate parmesan over the top.
ASPARAGUS SALAD WITH LEMON AND FETA - EATING BIRD FOOD
From eatingbirdfood.com
3.8/5 (16)Category SaladCuisine AmericanCalories 175 per serving
- Bring a large pot of water to a boil. While water is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice.
- Blanch asparagus: add spears to boiling water and let cook for 1-2 minutes. Use a slotted spoon or tongs to remove from the boiling water and transfer spears immediately into the ice bath. Let the asparagus chill in the ice water for a few minutes then remove with the slotted spoon or tongs. Transfer asparagus to a large plate lined with a clean kitchen towel to dry.
- In the meantime, prepare the rest of the salad by whisking together the dressing ingredients: lemon juice, dijon mustard, olive oil, feta, garlic, honey, pepper and sea salt.
CHILLED ASPARAGUS WITH FETA VINAIGRETTE - RECIPE GIRL
From recipegirl.com
Reviews 1Servings 4Cuisine AmericanCategory Side Dish
- In a small bowl, whisk together the feta cheese, lemon juice, orange juice, water, Dijon mustard, vegetable oil, and hot sauce.
- Break off the tough ends of the asparagus. Trim the ends with a potato peeler, if you'd like. Place your trimmed asparagus in the top half of a steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until the asparagus are tender.
- Divide the asparagus evenly among 4 plates, and top each serving with 2 tablespoons feta vinaigrette and 2 tablespoons red bell pepper. Chill until cold and serve!
CHILLED SESAME ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Servings 4-6
- Cook asparagus in boiling water about 4 to 5 minutes or until crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain, cover, and chill 2 hours.
- Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds.
CHILLED ASPARAGUS WITH GREEN GARLIC MAYONNAISE AND DIJON ...
From latimes.com
Servings 6-8Total Time 1 hrEstimated Reading Time 2 mins
- Bring 8 cups water to a boil in a large saucepan over high heat and add 2 tablespoons salt. Add the asparagus and cook, turning occasionally, until bright green and just tender, 3 to 6 minutes. Drain and immediately spread on a paper towel-lined baking sheet in a single layer. Refrigerate uncovered until chilled.
- Meanwhile, put the eggs in a small saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat, then cover and remove from the heat. Let stand for 9 minutes. Drain and run under cold water until cool. Peel the eggs and coarsely chop, then transfer to a bowl with the vinaigrette. Add the breadcrumbs and parsley and fold gently until evenly mixed.
- Pull the paper towels out from under the asparagus and discard. Drizzle the olive oil over the asparagus and sprinkle with salt. Turn the spears with your hands to evenly coat.
- Spread the mayonnaise all over a serving platter and top with the asparagus, then the egg salad. Serve immediately.
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5/5 (9)Total Time 43 minsServings 8Calories 193 per serving
- Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
- Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.
- Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
- Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
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