SALAD WITH WHITE ASPARAGUS AND SHERRY VINEGAR AND OLIVE OIL
Steps:
- Place the lettuce around the bottom of a large plate. Add all of the remaining ingredients and drizzle the sherry vinegar and olive oil. Season with salt.
WHITE ASPARAGUS AND PORCINI SALAD
Provided by Geoffrey Zakarian
Categories easy, quick, weekday, salads and dressings, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in pot of simmering salted water, and cook 6 to 8 minutes until very tender. Drain well on paper towels. Arrange on platter, drizzle with 2 tablespoons olive oil and refrigerate.
- Wipe mushrooms with damp paper towel. Pare off outside of porcini stems, trim ends and slice very thin. If using cremini, trim bottoms of stems; slice very thin.
- Place mache or purslane in bowl. Toss with 1 tablespoon lemon juice and 1 1/2 tablespoons olive oil. Season with salt and pepper. Toss again.
- To serve, arrange asparagus side by side on 4 large salad plates. Place mushroom slices across the center of asparagus. Season with salt and pepper. Drizzle with hazelnut oil and remaining lemon juice. Place a cluster of mache or purslane on top of mushrooms, arrange shavings of cheese over salad and serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 540 milligrams, Sugar 4 grams, TransFat 0 grams
FRESH PORCINI SALAD WITH FENNEL, ARUGULA AND SHAVED PARMIGIANO-REGGIANO
Provided by Food Network
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.
- Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.
- Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.
GREEN AND WHITE ASPARAGUS SALAD
Simple and elegant French-inspired salad recipe for spring entertaining. The cheese is optional. White asparagus can be difficult to locate, so go ahead and substitute an equal amount of standard green asparagus. *There's also a purple variety of asparagus which would work perfectly and look beautiful in this salad. From gourmettrading.net.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the vinaigrette ingredients together and set aside.
- Three methods for preparing the asparagus-#1 (pan)grill.
- #2 Oven roast the asparagus for about 6-8 minutes at 400 degrees.
- Or, #3 in a pot of boiling salted water blanch the asparagus for 3-5 minutes until just tender. Immediately transfer to a cold water bath to stop the asparagus from cooking any further.
- Arrange the frisèe on a platter.
- Place the aspragus spears on top. Drizzle vinaigrette over the vegetables.
- If desired, garnish with Parmesan shavings.
- Servings are estimated.
Nutrition Facts : Calories 350.2, Fat 28, SaturatedFat 3.1, Sodium 2827.1, Carbohydrate 19.8, Fiber 8.8, Sugar 7.9, Protein 11.1
SALAMI ASPARAGUS SALAD
"I enjoy taking this dish to potlucks, as everyone 'oohs' and 'ahhs' about how colorful and delicious it is!" says Patricia Smith in Golden, Colorado. "We like it at home with French bread and brie for a light supper."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes or until tender. Drain and immediately place in ice water. Drain and pat dry. , In a large bowl, combine the asparagus, red pepper, onion, salami and feta cheese. In a small bowl, whisk the remaining ingredients. Pour over vegetable mixture and toss to coat. , Cover and refrigerate for at least 20 minutes, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 380 calories, Fat 29g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 998mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 12g protein.
WHITE ASPARAGUS AND MOREL SAUTé
Provided by Suzanne Goin
Categories Herb Mushroom Side Sauté Vegetarian Low Cal High Fiber Asparagus Leek Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
- Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.
WHITE ASPARAGUS SALAD WITH STRAWBERRIES
White asparagus has a much milder taste and works well with the sweet fruitiness of strawberries. This salad is served with a creamy yogurt-mayo dressing with orange juice.
Provided by Tinkerbell
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
- Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
- Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 17.2 g, Cholesterol 13.3 mg, Fat 8.9 g, Fiber 5.8 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 675 mg, Sugar 10.4 g
SALAD OF WARM WHITE ASPARAGUS (SPARGEL), BABY ARUGULA AND BEEFST
Yummy, yummy! Some of my favorite things! If you are lucky enough to be able to make this when the tomatoes are in season, this salad tops all others! I love the presentation of the white asparagus contrasting with the dark green arugula and bright red tomatoes. Just a beautiful dish! Recipe courtesy of Emeril Lagasse.
Provided by breezermom
Categories Greens
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 2 quarts of salted water to a boil.
- Set up a bowl with ice water and place near the sink.
- Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.
- Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown. Add tarragon and salt, pepper and a splash of vinegar. Set aside.
- On 6 salad plates, plate 4 or 5 spears of asparagus. Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound. Drizzle porcini dressing over each salad and serve.
GRATIN OF WHITE ASPARAGUS
Provided by Skye Gyngell
Categories Cheese Dairy Vegetable Side Bake Vegetarian Mother's Day Dinner Lunch Casserole/Gratin Parmesan Asparagus Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.
- Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
- Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
- Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
- Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.
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- Turn on your oven’s broiler. Place the white asparagus on a sheet tray and squeeze one lemon on top. Add a dash of salt and the crushed almonds on top. Put in the oven for 15 minutes or until the white asparagus are tender.
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