Cold Asparagus Salad Food

ASPARAGUS SALAD

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.

SPRING ASPARAGUS SALAD

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.

CHILLED ASPARAGUS SALAD

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.

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.;

ASPARAGUS SALAD

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 SWEET BALSAMIC VINEGAR

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.

COLD ASPARAGUS WITH MUSTARD DRESSING

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.

ASPARAGUS SALAD WITH HARD-BOILED EGGS

Steps:

• Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
• Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
• In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

ROASTED ASPARAGUS SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

ASPARAGUS AND MUSHROOM SALAD

Steps:

• Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
• Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

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.

MARINATED ASPARAGUS SALAD

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.

PEA AND ASPARAGUS SALAD

Steps:

• Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.