ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
ROASTED ASPARAGUS SALAD
Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
GRILLED ASPARAGUS WITH ROASTED GARLIC TOAST AND BALSAMIC VINAIGRETTE
This recipe is delicious during the spring. Even asparagus haters love this one. They do!
Provided by DJFoodie
Categories Side Dish Vegetables Asparagus
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
- While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
- Preheat grill for medium-high heat.
- Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.
Nutrition Facts : Calories 284 calories, Carbohydrate 26.5 g, Fat 17.6 g, Fiber 4.4 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 169.4 mg, Sugar 4.3 g
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR
Simple, fresh, and bright. Serve warm or cold. Recipe by Melissa d'Arabian, winner of "The Next Food Network Star" 2009. Her show is called "Ten Dollar Dinners with Melissa d'Arabian". This recipe is from "Savory Savings" episode. This would be wonderful dish for a picnic. COOKS NOTE: I had more asparagus then the recipe called for so I doubled the Vinaigrette but used only about 3/4 of it. Since you have the whole lemon anyway, you might as well double it. I did not want to saturate the asparagus but felt it needed more. I also used some of the lemon zest as a garnish and served it chilled. It was wonderful...
Provided by JTsMom
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
- In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
- Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really "skinny" stalks, be careful not to over roast them.
- Meanwhile, make the vinaigrette, see Cooks Note:.
- In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE
From Getting Thin and Loving Food by Kathleen Daelemans. So good you won't know it's good for you. Great with fish, chicken, or steak.
Provided by greeneggs
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
- Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
- Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
- Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
- Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
- When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.
ROASTED ASPARAGUS WITH BLUEBERRY VINAIGRETTE
Steps:
- Heat oven to 400F. For Asparagus: Toss Asparagus with olive oil and lay flat on a cookie sheet, sprinkle with salt and pepper, roast for 10 - 15 minutes - asparagus tips should have a nice brown roasted color. For Vinaigrette: Place the oil, vinegar, mustard, and shallot together in a small container with a tight lid. Shake until well blended. Season to taste with salt and pepper. Place roasted asparagus on a platter, sprinkle blueberries over the aparagus, and drizzle with blueberry vinaigrette and lightly toss to coat.
GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE
Steps:
- Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
- Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
- Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.
ASPARAGUS-APPLE SALAD WITH BLUE CHEESE VINAIGRETTE
Make and share this Asparagus-Apple Salad With Blue Cheese Vinaigrette recipe from Food.com.
Provided by Teri8551
Categories Apple
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients, stirring with a whisk.
- Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.
Nutrition Facts : Calories 53.7, Fat 2, SaturatedFat 0.9, Cholesterol 3.2, Sodium 154.3, Carbohydrate 7.6, Fiber 2, Sugar 4.7, Protein 2.5
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- Heat a BBQ or indoor grill over medium high heat. Drizzle the asparagus with the olive oil and transfer to the heated grill. Grill for 4-5 minutes until there are grill marks on all sides. Remove from the grill, season with salt and pepper, and set aside to cool. Once cooled, cut the grilled asparagus into 1 inch pieces.
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- To make the dressing, add olive oil, vinegar, onion, honey, hot sauce, garlic and salt to a mason jar and shake until emulsified (about three minutes).
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