Grilled Corn Asparagus And Spring Onion Salad Food

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GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING



Grilled Asparagus and Spring Onions With Lemon Dressing image

Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.

Provided by Dave Muller

Categories     Bon Appétit     Lemon     Lemon Juice     Asparagus     Green Onion/Scallion     Grill     Vegetarian     Vegan     Wheat/Gluten-Free     Side     Spring     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

1 teaspoon finely grated lemon zest
1 teaspoon finely grated Meyer lemon zest
1 tablespoon fresh lemon juice
1 tablespoon fresh Meyer lemon juice
1 tablespoon whole grain mustard
1/4 cup olive oil, plus more
Kosher salt, freshly ground pepper
2 large bunches thick asparagus, trimmed
2 bunches spring onions, halved if large

Steps:

  • Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
  • Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

CORN AND ASPARAGUS SALAD



Corn and Asparagus Salad image

"A light and refreshing balanced salad with sweet corn and a tangy dressing." Yummy spring/summer treat! Great with grilled chicken.

Provided by Backwoods Foodie

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups sweet corn, prepared and cooled
1/2 lb asparagus spear, prepared and cooled
1/2 medium red onion, diced
1/4 cup fresh basil, thinly sliced
2 tablespoons sugar
1/2 cup rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix together corn, asparagus, onion and basil.
  • Whisk together sugar, vinegar, salt and pepper.
  • Pour sauce over vegetable mixture and toss together.
  • **If fresh basil is unavailable, substitute one tablespoon dried basil.

Nutrition Facts : Calories 109.9, Fat 1.1, SaturatedFat 0.2, Sodium 311, Carbohydrate 24.8, Fiber 3.6, Sugar 10.1, Protein 4.1

GRILLED ASPARAGUS, CORN SALAD



Grilled Asparagus, Corn Salad image

This festive salad has a sweet, smokey, spicy flavor from the grilled veggies and Chipotle pepper in adobe sauce. Serve this on a bed of greens. This I tossed up from left over grilled asparagus and corn.

Provided by Rita1652

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup grilled corn, kernels removed and seperated
1 cup grilled asparagus, cut into 1/2 inch slices
3/4 cup red pepper, sliced
1 scallion, sliced
1 small chipotle pepper, discard seeds unless you like it hot and spicy
2 tablespoons vinegar
1/4 cup olive oil
3 tablespoons fresh lime juice
1 clove garlic
1/2 teaspoon sugar (optional)
1/2 teaspoon fresh thyme leave
salt and pepper

Steps:

  • Place all dressing ingredients in a blender and blend.
  • Add salad ingredients and toss in dressing.
  • Chill till ready to serve.

GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO



Grilled Asparagus and Spring Onion Salad with Prosciutto image

Provided by Anne Burrell

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, plus high quality extra-virgin olive oil
1 bunch asparagus, tough lower stems removed
Kosher salt
2 cups baby washed arugula
1 small spring onion, thinly sliced
1/2 cup shaved Parmesan
2 Meyer lemons, juiced
8 slices prosciutto

Steps:

  • Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
  • Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
  • In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
  • Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
  • Wowwee! What a salad!

ASPARAGUS AND SPRING ONION POTATO SALAD



Asparagus and Spring Onion Potato Salad image

Make and share this Asparagus and Spring Onion Potato Salad recipe from Food.com.

Provided by Homebasics

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs tiny new potatoes, scrubbed but not peeled, cut into 1-inch (2.5 cm)
2 tablespoons lemon juice, 30 ml
1/2 teaspoon salt, 2 ml
1/4 teaspoon pepper, 1 ml
1 lb asparagus, trimmed and cut into 2-inch (5 cm)
4 green onions, thinly sliced 4
1/4 cup Hellmann's mayonnaise, 50 ml
2 tablespoons plain yogurt, 30 ml
1 teaspoon stone ground dijon mustard, 5 ml
1 tablespoon chopped fresh parsley, 15 ml

Steps:

  • Place the potatoes in a steamer basket set over boiling water. Steam until tender, about 15 to 25 minutes. Transfer the potatoes to a large bowl and toss with lemon juice, salt and pepper. Cover with plastic wrap and refrigerate until completely cool.
  • Meanwhile, steam the asparagus until bright green and tender crisp, about 3 to 5 minutes. Transfer to a colander and rinse under cold running water until cool. In a small bowl, combine the mayonnaise, yogurt and mustard.
  • To serve, gently toss together the cooled potatoes, asparagus and green onions. Drizzle the mayonnaise mixture over the salad, tossing just until everything is coated with dressing. Sprinkle with parsley and serve immediately or refrigerate for up to 2 hours before serving.

Nutrition Facts : Calories 168.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 3.2, Sodium 305.6, Carbohydrate 30.9, Fiber 4.4, Sugar 4.2, Protein 5.2

SUMMER CORN SALAD WITH ASPARAGUS



Summer Corn Salad with Asparagus image

A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.

Provided by Jocelyn

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

6 ears corn, husk and silk removed
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
2 cloves garlic, minced
6 basil leaves, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-low heat and lightly oil grate.
  • Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  • Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
  • Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 34.5 g, Fat 4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 154.8 mg, Sugar 7.6 g

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