CREAMY TANGERINE DRESSED GRILLED ASPARAGUS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat indoor or outdoor grill to medium-high.
- Pile asparagus onto a baking sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Transfer to the grill and cook turning every now and then until the asparagus is well marked and is tender, about 5 minutes, depending on the size of your asparagus.
- While the asparagus is grilling in a bowl combine the tangerine zest and juice with a little salt, pepper and a small dash of hot sauce. Add the heavy cream and whisk to aerate the cream. Remove the asparagus from the grill, top with sliced onion and basil and serve hot, warm, or at room temperature with the sauce poured over it.
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 SPEARS WITH SESAME
Provided by Alex Guarnaschelli
Time 1h30m
Yield 6 to 8 small servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
ASPARAGUS, PECORINO AND RED ONION SALAD
Provided by Anne Burrell
Categories appetizer
Time 1h8m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- It is best to do this about an hour or so in advance to let the flavors "marry".
- Semplice!
ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING
This lemon sauce would perk up pretty much any kind of roasted vegetable.
Provided by Katie Workman
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a baking pan. Don't worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt and pepper, toss again, and spread out in the pan.
- Roast the asparagus for 10 to 14 minutes, until just tender and slightly browned. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they're still a little firmer than you would like.
- Meanwhile, in a small bowl, whisk together the lemon juice, zest, crème fraiche, and Sriracha until smooth. Slowly pour in the ⅓ cup olive oil, whisking all the while until the dressing is thick, then season with salt and pepper.
- Let the asparagus cool slightly, and while still warm drizzle over some of the lemon sauce. Serve right away with the rest of the sauce passed on the side if desired.
Nutrition Facts : Calories 128 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 13 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
GREEN BEAN AND ASPARAGUS SALAD
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Provided by Sarah
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g
SPRING ORZO SALAD WITH ARUGULA, ASPARAGUS, PINE NUTS
This spring orzo salad is full of bright and fresh flavors that will make you happy from the very first bite! Crisp asparagus, spicy arugula, and flavorful pine nuts are all dressed in a springy basil lemon vinaigrette.
Provided by Rachel Gurk
Categories Salads
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to a boil. Add orzo and cook according to package directions. When cooked to al dente, drain and rinse with cold water until cool.
- Meanwhile, heat olive oil in a small frying pan over medium heat. Add asparagus and season with salt and pepper. Cook until bright green and tender but still crisp. Remove from heat.
- In a large bowl, combine the pasta, asparagus, artichoke hearts, arugula, Parmesan, pine nuts, and lemon basil vinaigrette. Stir to coat everything with the dressing.
- Serve immediately.
Nutrition Facts : ServingSize 1 of 10, Calories 187 kcal, Carbohydrate 21 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g
ASPARAGUS PASTA SALAD WITH PARMESAN DRESSING
Delicious! Perfect to serve for a luncheon. This needs to chill for 2 hours before serving. The dressing is wonderful!
Provided by Kittencalrecipezazz
Categories Pasta Shells
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
- Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
- Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
- Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
- Pour the dressing over; toss well to coat.
- Add in slivered almonds and mix.
- Chill in the fridge for a minimum of 2 hours before serving.
Nutrition Facts : Calories 374.8, Fat 23.7, SaturatedFat 4.1, Cholesterol 37.5, Sodium 215.7, Carbohydrate 32, Fiber 4.6, Sugar 3.7, Protein 11.5
SPRING SALAD WITH WATERCRESS DRESSING
Savour all the flavours of an Italian spring with this salad with a British twist
Provided by Maxine Clark
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
- For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.
Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.57 milligram of sodium
ASIAN ASPARAGUS AND RADISH SALAD
This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette; pair it with grilled shrimp and rice noodles. Sounds yummy to me. . .found in Eating Well and placed here for safe keeing. They say this vegetarian salad is low calorie, low fat, low sodium and heart healthy.
Provided by januarybride
Categories Vegetable
Time 15m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
- Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
- Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl.
- Add the asparagus, radishes and scallion; toss to combine.
- Serve warm or room temperature.
Nutrition Facts : Calories 61.4, Fat 3.6, SaturatedFat 0.4, Sodium 170.3, Carbohydrate 5.7, Fiber 2.5, Sugar 1.9, Protein 3.1
ROASTED BEET AND ASPARAGUS SALAD
I had something like this today at a place called Tria in Birmingham, so I've been looking for similar recipes all afternoon. This one sounds good. From bigoven.com
Provided by Sayster
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- The Beets: Wash and dry the beets well. Rub them with the 1 1/2 Tablespoons of olive oil. Place them in a baking pan with 1 ounce of water. Cover the pan with aluminum foil and bake in a preheated 375 degree oven for 40 minutes to 1 hour & 15 minutes or until they are fork tender. Allow the beets to cool. Peel off the outer skin and small dice. This should yield about 3 cups. Place the diced beets, blood orange oil and cilantro in a bowl and toss. Season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
- The Asparagus: While the beets are roasting, blanch the asparagus in salted boiling water for about 3 minutes until it is tender and bright green.
- Shock the asparagus in ice water for about 3-5 minutes or until it is cold throughout . Dry the asparagus and chop it into a small dice. This should yield about 3 cups. Reserve in the refrigerator.
- The Dijon Vinaigrette: While the beets are roasting or a couple of days in advance, combine the egg yolk, Dijon, and vinegar in a bowl. With a wire wisk, mix the ingredients well. Slowly in a steady stream, drizzle in the oil to form and emulsion. Add the parsley, chives and shallots. Mix well and season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
- The Moroccan Spice & Almonds: While the beets are roasting, or 1 day before, remove the zest from 1 orange and place in a small oven proof container in the oven to dry out, watching constantly as not to burn it.
- Once the zest is dry allow it to cool. In a coffee grinder, add the cardamom, broken cinnamon stick, allspice & cloves and grind until fine.
- Pour the spices into a small bowl. Grind the dry orange rind in the same fashion and add it to the other spices. Add the sugar and salt and mix well with a fork. Reserve in an airtight container.
- Toast the almonds in a dry saute pan over medium heat on the stove until lightly golden brown. Drizzle the 1 Tablespoon of oil on the almonds and continue to toast for another 30 seconds. Pull the almonds off the heat and pour them evenly onto a cookie sheet. Sprinkle the almonds with about 1 - 1 1/2 Tablespoons of the Moroccan spice and continue to toast in the oven for approximately 1 - 2 minutes or until golden brown. Remove from the oven and cool completely. Reserve.
- To Build the Dish: Remove the beets, asparagus, vinaigrette & cheese from the refrigerator 1/2 an hour before serving. Add about 2 - 3 ounces of the Dijon vinaigrette to the asparagus and toss well. Season to taste with salt & pepper. In a round mold or free style, divide the asparagus onto the center of 6 plates. Add a layer of the dressed asparagus on top of the beets. (If you are using a mold, you will need to layer the beets and then the asparagus onto one plate before removing the mold and repeating onto the second plate and so forth.) Toss the field greens in some of the blood orange oil and place some of them onto the asparagus. Place 1 piece of Maytag blue cheese on top of the greens. Sprinkle each plate with the almonds. Garnish each plate with drizzles of Dijon vinaigrette, blood orange oil and chopped chives.
Nutrition Facts : Calories 533.5, Fat 51.2, SaturatedFat 9.8, Cholesterol 45.6, Sodium 719.4, Carbohydrate 14.5, Fiber 3.1, Sugar 9.3, Protein 7.5
CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE
Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
- Season to taste with salt and pepper; set aside.
- Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
- As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
- When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
- Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
- In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
- Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
- Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
- Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
- Garnish with the grapefruit sections and serve.
- Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.
Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9
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 SALAD WITH TOMATOES AND BASIL
Provided by Elana
Time 15m
Number Of Ingredients 9
Steps:
- Steam asparagus for 5-7 minutes until fork tender
- Place asparagus, tomatoes, avocado, and basil in a large bowl
- Stir in olive oil, lemon juice, and mustard
- Sprinkle with salt and pepper
- Serve
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.
DRESSED ASPARAGUS SALAD
Wonderful summer salad. adapted from Company's comming, diabetic cooking 1 serving = 1 fruit & veggie (cook time includes 1 hr chill time)
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Process first 10 ingredients in blender for about 1 minute until smooth.
- Chill for 1 hour to blend flavours.
- Steam asparagus for 4 to 5 minutes until tender crisp.
- Drain, rinse in cold water until completely cool, drain well.
- Arrange asparagus on a small platter with onion.
- Scatter with olives.
- Drizzle dressing over top.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 56.5, Fat 2, SaturatedFat 0.3, Cholesterol 1.7, Sodium 222.4, Carbohydrate 8.6, Fiber 2, Sugar 5, Protein 2.4
ASPARAGUS SALAD WITH TENDER GREENS AND MINT
This light, spring salad includes speck, a flavorful smoked ham that's a specialty of the South Tyrolean region of Italy.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 12
Steps:
- Bring vinegar and spring onion to a boil in a small saucepan over medium heat. Cook until liquid is reduced by half, about 2 minutes. Set aside.
- Bring a medium saucepan of water to a boil; add salt. Prepare an ice-water bath, and set aside. Peel bottom 2 inches of asparagus, reserving peels. Blanch asparagus peels 2 minutes; immediately transfer with tongs to ice-water bath to stop the cooking. (Keep water at a boil.) Remove peels with a slotted spoon; set aside. (Reserve ice-water bath.) Blanch asparagus until crisp-tender, about 4 minutes. Immediately transfer with tongs to ice-water bath. Drain; set aside.
- Cut lower third from each asparagus spear, and transfer pieces to a food processor. Set remaining asparagus aside. Add reserved peels, the vinegar mixture, and mustard to processor; process until smooth. With processor running, pour in lemon juice and then oil in a slow, steady stream. Pass mixture through a fine sieve into a small bowl; discard solids. Season vinaigrette with salt and pepper.
- Put salad greens and mint in a large nonreactive bowl (glass or ceramic). Drizzle with vinaigrette, and gently toss. Divide asparagus among serving plates. Top each serving with dressed salad greens and a slice of speck.
More about "dressed asparagus salad food"
BEST SHAVED ASPARAGUS AND PARMESAN SALAD RECIPE - HOW TO ...
From countryliving.com
Cuisine AmericanEstimated Reading Time 50 secsServings 6-8Total Time 25 mins
ASPARAGUS RADISH SALAD RECIPE - WEBMD
From webmd.com
Cuisine AsianTotal Time 15 minsCategory DinnerCalories 66 per serving
- Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
- Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
- Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.
50 SALAD DRESSING RECIPES : RECIPES AND COOKING : FOOD ...
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ANNA JONES’ SPRING VEGETABLE RECIPES | FOOD | THE GUARDIAN
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PASTA SALAD WITH ASPARAGUS DRESSING RECIPE - NDTV FOOD
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ASPARAGUS SALAD RECIPES | ALLRECIPES
From allrecipes.com
COURGETTE AND ASPARAGUS SALAD WITH LEMON ... - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory SideServings 8Total Time 15 mins
- Put lemon juice, olive oil, honey and pistachios into a screw-top jar. Season with sea salt and freshly ground black pepper. Shake well and set to one side.
- Place asparagus into boiling water and cook for 1 minute. Remove and plunge into cold water. Add courgette to the water and cook for 1 minute. Drain and rinse under cold water.
- Put asparagus and courgette into a bowl, then pour over the dressing. Toss to combine and season with a little more ground pepper.
CHICKEN BACON SPINACH & ASPARAGUS SALAD - A SAUCY KITCHEN
From asaucykitchen.com
5/5 (3)Total Time 20 minsCuisine Gluten FreeCalories 349 per serving
- Bring a pot of water to a boil. Add the asparagus and cook 2 to 3 minutes, until slightly tender but still firm. Drain the water and run the asparagus under cold water to stop it from cooking. Set aside.
- To cook the bacon: lay the bacon strips out flat on a cold pan. Turn the heat on low and let the bacon cook for a few minutes before flipping and cooking the other side until crispy. Remove from heat and chop into little bite sized pieces.
- In a large salad bowl toss together the spinach, asparagus, bacon, chicken and almonds to combine. Drizzle the vinaigrette over the top of the salad and season with more salt and pepper as needed. Enjoy!
16 ASPARAGUS RECIPES THAT POSITIVELY SCREAM SPRING - THE ...
From nytimes.com
Author Alexa WeibelPublished 2021-04-14
- Asparagus Frittata With Burrata and Herb Pesto. Karsten Moran for The New York Times. This frittata from David Tanis is less fussy than most, and particularly fresh, leaning on vegetables for substance.
- Asparagus, Goat Cheese and Tarragon Tart. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Turmeric-Black Pepper Chicken With Asparagus. David Malosh for The New York Times. Food Stylist: Barrett Washburne. As flavorful as it is easy, this recipe from Ali Slagle is bright, fresh and impossibly fast.
- Sheet-Pan Gnocchi With Asparagus, Leeks and Peas. Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
- Lemony Orzo With Asparagus and Garlic Bread Crumbs. Julia Gartland for The New York Times. (Photography and Styling)
- Roasted Asparagus With Buttered Almonds, Capers and Dill. Andrew Scrivani for The New York Times.
- Sheet-Pan Pizza With Asparagus and Arugula. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
ASPARAGUS, EGGS & FRENCH DRESSING | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 2Total Time 15 minsCategory Quick & Easy RecipesCalories 302 per serving
- Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt.
- Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook.
- Meanwhile, pick the tarragon leaves.In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it gradually, then pour in the soaking vinegar from the onion through a sieve, whisking constantly.
ASPARAGUS SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (7)Category Salad, Side DishCuisine American
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
CRUNCHY ASPARAGUS SALAD RECIPE - KUNIKO YAGI | FOOD & …
From foodandwine.com
Servings 4Total Time 20 mins
- Fill a medium bowl with ice water. In a steamer basket set in a large saucepan of simmering water, steam the asparagus until crisp-tender, 2 to 3 minutes. Transfer to the ice bath to cool. Drain and pat dry, then chop the asparagus into 2-inch lengths. Add the asparagus and daikon to the soy sauce dressing, season with salt and pepper and toss to coat. Transfer to plates, sprinkle with sesame seeds and togarashi and serve.
ASPARAGUS & RADISH SALAD RECIPE | EATINGWELL
From eatingwell.com
4.7/5 (4)Total Time 15 minsCategory Healthy Steamed Asparagus RecipesCalories 67 per serving
- Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
- Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
- Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.
ASPARAGUS SESAME SALAD RECIPE - REAL SIMPLE
From realsimple.com
2.5/5 (17)Total Time 15 minsServings 4Calories 77 per serving
- Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks diagonally into 1-inch pieces. Blanch in boiling water 3 minutes or until bright green. Drain in a colander and rinse under cold water to stop the cooking.
- In a large bowl, combine the vinegar, soy sauce, sesame oil, cilantro, and salt. Add the asparagus and toss until well combined.
- To serve, mound some salad greens on each of 4 plates. Spoon the dressed asparagus onto the greens and sprinkle with sesame seeds.
43 ASPARAGUS RECIPES FOR SALAD, PASTA, GRILLING, AND MORE ...
From bonappetit.com
Author Bon AppétitPublished 2016-08-23Estimated Reading Time 5 mins
- Vegetarian Carbonara. Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara.
- Pork and Asparagus Stir-Fry. Blistered yet snappy asparagus and crispy pork in a robust sauce. View Recipe.
- Spaghetti al Limone With Asparagus. This simple, citrusy olive oil sauce comes from pasta master Evan Funke at Felix Trattoria. View Recipe.
- Lentil Niçoise Salad. To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.
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- Sheet Pan Toasts with Spring Vegetables and Mashed Peas. Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.
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TRIPLE-PEA AND ASPARAGUS SALAD WITH FETA ... - FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 minsCategory Vegetable Salad
- Place the farro in a large pot, and cover with the vegetable stock. Bring to a boil over high. Cover, reduce heat to medium-low, and cook until the farro is soft yet still chewy, about 25 minutes. If there is any liquid left, drain. Let farro cool.
- While farro cooks, place the block of feta in a shallow bowl. Top with 1/2 cup olive oil, chopped mint, lemon zest and juice, 1 teaspoon garlic, and 1/4 teaspoon black pepper. Using the back of a fork, mash the feta into small chunks. Set aside.
- Bring a small pot of water and kosher salt to a boil over high. Add the green peas, and blanch just until the peas are tender yet still crunchy and bright green, about 1 minute and 30 seconds. Drain immediately, and let peas cool under cold running water. (Cooling the peas quickly is important to stop them from overcooking and to keep the vibrant green color.)
- Heat a large skillet over high. When skillet is hot, reduce heat to medium, and add 1 tablespoon olive oil and remaining 1 teaspoon garlic. Cook until aromatic, about 10 seconds. Add the sugar snap and snow peas. Season 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and cook, shaking the pan every now and then, until the peas are crisp-tender and bright green, 3 to 4 minutes. (A little bit of charring on the peas is great.) Remove immediately, and spread in a single layer to let cool to room temperature. (If left in a pile, they will discolor.)
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