ASPARAGUS SALSA
An easy and deliciuos addition to your brunch. (cook time include chill) (recipe from Michigan Asapragus website)
Provided by Izzy Knight
Categories Vegetable
Time 3h10m
Yield 3 1/2 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Cover and chill thoroughly, about 3 hours.
- Store in an airtight container in refrigerator.
Nutrition Facts : Calories 51.3, Fat 0.4, SaturatedFat 0.1, Sodium 805, Carbohydrate 10.9, Fiber 3.2, Sugar 5.4, Protein 3.5
SPICY GARDEN SALSA
This is a great salsa recipe. It's very HOT and has strong flavors of onion and garlic. Unlike a lot of salsa recipes, this one isn't sweet. The key ingredient is white vinegar, which really makes the flavors pop. I hope you like it as much as I do - Enjoy
Provided by ksaxsma
Categories Sauces
Time 10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Add peeled red onion, salt, white vinegar and minced garlic to blender.
- Add tomatoes - Use standard tomatoes (not roma, cherry, etc.) If possible, get ones that are vine ripened. Choosing good tomatoes makes a huge difference in the flavor!
- Add Jalapeños to blender based on your preferences to the following - Leave seeds in for some good heat. Remove them to make a milder salsa. Jalapeños can vary widely on their heat. The ones that are solid green are more mild, while the ones with the white striations up the sides are the hottest.
- Cilantro - grab the leafy end of the cilantro and pull off the thicker stems at the bottom. Add leafy part of cilantro to blender.
- Coarsely blend all ingredients and refrigerate for at least 2 hours to allow flavors to meld.
ASPARAGUS SALSA
I got the recipe for this out of T.O.H. It was really good after sitting a few hours, but even better the next day. Since I had canned jalepenos, I used those instead of fresh. Yummy! I served with organic blue tortilla chips.
Provided by haskinsfam
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Place asparagus in a large saucepan; add 1/2 inches of water. bring to a boil. Reduce heat;cover and simmer for 2 minute Drain and rinse in cold water.
- In a bowl, combine the asparagus, tomatoes onion , jalepeno, cilantro. garlic, vinegar and salt. Cover and refrigerate for at least 4 hours. stirring several times. serve with tortilla chips.
Nutrition Facts : Calories 55.6, Fat 0.4, SaturatedFat 0.1, Sodium 201.1, Carbohydrate 11.6, Fiber 4.4, Sugar 5.8, Protein 4.2
ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp.
BEEF SOFT TACOS WITH GARLIC AVOCADO CREAM AND ROASTED ASPARAGUS SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
- For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
- For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
- For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.
CHILLED ASPARAGUS SALAD
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
ASPARAGUS GUACAMOLE
Guacamole without the fatty avocado.
Provided by PEABOY
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
- Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.
Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 199.2 mg, Sugar 3.1 g
SEARED CHICKEN & ASPARAGUS WITH MANGO SALSA
Seared chicken and asparagus with mango salsa, the perfact main course for a wedding
Provided by Merrilees Parker
Categories Main course
Time 2h45m
Number Of Ingredients 11
Steps:
- The day before: make the mango salsa, peel the mangoes and cut the flesh into tiny dice. Put into a bowl with the lime juice and zest, the red onions, chillies, parsley, coriander and olive oil. Taste, and mix in a teaspoon of sugar if you feel it needs it. Put in the fridge.
- Preheat the oven to 200C/gas 6/fan 180C. Put 2 baking trays in the oven to preheat. Hold each asparagus tip about a third of the way down from the tip between your thumb and forefinger, and your other hand at the bottom. Start to bend it gently and it will snap just above the tough bit which you can throw away. Now toss the asparagus in the olive oil and season well with salt and pepper.
- Put in a single layer on the pre-heated baking trays and roast for 12-14 minutes, giving them a good shake halfway through. When they are cooked, remove from the baking trays to cool or else they will keep cooking. Keep the oven on.
- For the chicken, heat a griddle pan over a high heat till hot. Brush the chicken with olive oil and generously season with salt and pepper. Cook the chicken breasts, 4 at a time in the pan (depending how many will fit) for 2-3 minutes each side - they should be well marked with the griddle lines. Remove from the griddle and lay in a single layer on foil lined baking sheets. Roast for 12-15 minutes until cooked. Take out of the oven, cool, then cover and put in the fridge.
- On the day: take the mango salsa from the fridge and leave at room temperature to allow the flavours to combine.
- When you are ready to serve, arrange on two platters, allowing three spears of asparagus topped with a chicken breast per person. Spoon over the mango salsa, reserving some to put in bowls on the side, and drizzle over any oil from the salsa.
ASPARAGUS & PEAR SALAD
I look forward to the fresh asparagus my husband grows in his garden and this salad is the perfect opportunity to use it. It makes a pretty presentation served over lettuce. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside., In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve immediately.
Nutrition Facts : Calories 128 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ASPARAGUS AND AVOCADO SALAD
Provided by Jim Lahey
Categories Salad Appetizer Side Vegetarian Mint Asparagus Avocado Spring Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
- 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.
SMOKED SALMON, BBQ ASPARAGUS AND HALLOUMI WITH SALSA VERDE
Make and share this Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde recipe from Food.com.
Provided by Poppy
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush haloumi with oil and brown up on a hot plate until crust forms.
- Brush asparagus with oil, sprinkle with salt and pepper and chargrill until you get the desired effect.
- For salsa verde, place parsley, lemon juice, capers, olive oil and parmesan in a food processor and blend until smooth.
- Place haloumi on plate, top with rocket and asparagus.
- Spoon over some salsa verde, layer on slices of salmon and garnish with lemon wedge and drizzle over olive oil.
Nutrition Facts : Calories 258.5, Fat 15, SaturatedFat 4.1, Cholesterol 34, Sodium 1360.6, Carbohydrate 6.7, Fiber 2.2, Sugar 1.8, Protein 25.5
SPRING ASPARAGUS SALAD
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
Provided by Seattle Dad
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g
FETTUCCINE ALFREDO WITH ASPARAGUS
From Food and Wine...Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.
Provided by Thea
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
- Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
- VARIATIONS.
- Fettuccine Alfredo: Eliminate the asparagus.
- Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
- Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
- Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
- Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.
Nutrition Facts : Calories 714.6, Fat 41.2, SaturatedFat 24.2, Cholesterol 194.9, Sodium 785, Carbohydrate 67.8, Fiber 5.1, Sugar 3.3, Protein 21
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