Warm Roast Asparagus Salad Food

WARM ROAST ASPARAGUS SALAD

Steps:

• Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
• In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
• Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.

WARM ROASTED MUSHROOM AND FETA SALAD

Steps:

• To prepare the salad, preheat the oven to 350 degrees F.
• Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
• Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
• To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
• Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

ROASTED ASPARAGUS SALAD WITH FRIED SAGE

Steps:

• Preheat oven to 450ºF. Trim the bottoms of the asparagus spears at the point where they turn pale and tough. If the spears are medium to thick, peel the lower 2/3 of the trimmed spears with a sharp vegetable peeler. Thin spears do not need to be peeled. Place them in a bowl and toss with the chopped sage, olive oil and a light sprinkle of salt. Spread the asparagus in a single layer on a baking sheet and roast until the spears are slightly limp when you hold them from the bottom, 4-8 minutes depending on their thickness. They will continue to cook once you remove them from the oven. Let cool.
• Fried Sage:.
• Heat the oil in a 1 1/2 - 2-quart saucepan. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. They'll sizzle loudly at first, but if they're dry, they won't splatter. Fry for only 10 to 15 seconds, then remove them to paper towels to drain. Do not let the leaves brown. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time; it will stay crisp if stored in an airtight container at room temperature.
• Cheese:.
• Hold a wedge of Parmigiano in your hand and use a sharp vegetable peeler with light pressure to shave thin curls of the cheese into a bowl. You'll want to shave off 2 ounces, about 1 cup.
• Dressing:.
• Combine all the dressing ingredients except the olive oil in a small mixing bowl, then whisk in the oil.
• Assembling the salad:.
• When ready to serve, toss the asparagus with the dressing in a large bowl. Arrange the asparagus in a fan shape on a serving platter or individual plates. Sprinkle with the Parmigiano shavings and then with the fried sage leaves. If you have a sage plant that's flowering, sprinkle the salad with some of its blossoms.
• Variation:
• Warm Roasted Asparagus with Sage Butter:.
• Roast the asparagus spears as directed. While they are roasting, melt 4 tablespoons unsalted butter in a small (8-inch) skillet over medium-low heat. Add the 30 sage leaves and cook, stirring often, until the butter begins to brown slightly and the sage gives off a nutty, toasty aroma, 3 to 4 minutes. Stir in the finely sliced zest of 1 lemon, 3 tablespoons lemon juice, and 1/4 teaspoon salt. Transfer the asparagus to a warm platter and spoon the sage leaves and lemon butter on top. Sprinkle with the Parmigiano shavings and sage blossoms if available.

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING

Steps:

• Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
• Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
• Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
• Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.

ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING

Steps:

• Preheat oven to 450°F
• Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
• Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
• Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.

WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI

Steps:

• Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
• Whisk dressing ingredients together in a small bowl& set aside.
• Heat oil over medium-high heat in a large non stick skillet.
• Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
• Add garlic& red peppers& stir fry for another 2 minutes.
• Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
• Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

WARM ASPARAGUS SALAD WITH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
• Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

WARM ASPARAGUS SPINACH SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.