COLD ASPARAGUS WITH VINAIGRETTE
Steps:
- Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;
ASPARAGI ALLA VINAIGRETTE
This pretty salad can also be served cold.
Provided by Lori Loucas
Categories Vegetables
Time 15m
Number Of Ingredients 13
Steps:
- 1. Make the dressing: place all the ingredients in a jar and shake. Set aside. Sieve the egg yolk and set aside.
- 2. Cut the tough ends off the asparagus. Cook in 1 inch boiling water until crisp tender. Drain well and arrange on a serving plate.
- 3. Heat 1/2 cup of the the vinaigrette dressing until hot. Pour evenly over the asparagus. Sprinkle the parmesan cheese over the asparagus. Garnish with the sliced tomato and egg yolk.
ASPARAGUS VINAIGRETTE
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
- In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.
ASPARAGI ALLA PARMIGIANA (ITALIAN ASPARAGUS GRATIN)
Found online; posting for ZWT 7-Italy. *Updated 10/10/13-Finally made this and really enjoyed! I had very skinny asparagus so I should have decreased the cooking time. I used butter and drizzled a little olive oil on top too. I recommend using thicker asparagus or decrease cooking time.*
Provided by AZPARZYCH
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Butter a shallow gratin or baking dish that is just large enough to hold the asparagus.
- Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.
- Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven.
- Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.
- *Variations.
- Instead of the butter use olive oil or half butter and half olive oil.
- Use half Parmesan and half shredded fontina cheese for a creamier gratin.
- Layer a couple of slices of prosciutto in with the asparagus if you like.
- Sprinkle with a little lemon zest for added zing.
ASPARAGUS VINAIGRETTE
I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.
Nutrition Facts : Calories 419 calories, Fat 43g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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