Asparagus And Macadamia Salad Recipes

Steps:

• Whisk dressing ingredients in a bowl and season with salt.
• Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.
• Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Steps:

• Heat oven 350.
• Prepare asparagus.
• Lay prosciutto on counter. Top evenly with 4 bunches of asparagus.
• Top evenly with cheese. Roll up.
• Place seam side down on a sprayed baking sheet. Brush with oil. Roast 10-15 minutes.
• Meanwhile, heat oil in a skillet. Add macadamias. Saute 2 minutes.
• Whisk in the oil, vingegar and pepper.
• Place escarole on plates. Top with each bundle. Drizzle with dressing.
• Serve warm.

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

Steps:

• Preheat the oven to 200C.
• Brush a large baking tray with olive oil to grease.
• Divide the asparagus into 8 bundles, and place a slice of goats cheese on each.
• Wrap 1 slice of proscuitto around each bundle to secure the cheese.
• Place on the greased tray, and brush each bundle with some of the extra olive oil.
• Roast in the preheated oven for 7-8 minutes or until just tender.
• DRESSING: Meanwhile, heat the macadamia oil in a medium non-stick pan over medium heat.
• Add the nuts and cook, stirring for about 2 minutes or until the nuts are golden.
• Remove pan from heat and stir through remaining ingredients.
• Place 2 bundles of asparagus on each serving plate, and spoon the warm dressing over.
• Serve immediately.

Steps:

• Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
• Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
• Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
• Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

Steps:

• In a medium wok, warm the olive oil over medium-high heat.
• When oil is hot add the asparagus and bell pepper.
• Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently.
• Turn off heat, sprinkle with salt and pepper, stir to mix.
• Immediately add the balsamic vinegar and mix thoroughly.
• Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.

Steps:

• Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

Steps:

• Place the salad leaves, cucumber, red onion and cherry tomatoes onto a plate or into a bowl.
• Brush a grill plate or a pan with olive oil and the asparagus spears and red pepper. Place onto the grill or pan and cook until slightly browned and cooked al dente. If you like at the same time boil a large egg for 7-8 minutes until softly boiled and leave to cool in cold water.
• When the asparagus and red pepper is done remove from the heat and 1/2 the asparagus spears and slice up the red pepper and arrange over the salad leaves along with the king prawns, avocado(sprinkled with lemon juice), pine nuts and an egg sliced into 6 if you are using.
• Drizzle with a little extra virgin olive oil, season to taste and serve immediately with a large dollop of mayonnaise mixed with a squeeze of lemon and seasoned with black pepper.
• Enjoy!!!