Asparagus Hazelnut And Mint Salad With Lemon Vinaigrette Recipes

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ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD

Provided by Scott Peacock

Categories     Salad     Onion     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Mint     Asparagus     Cucumber     Healthy     Low Cholesterol     Tarragon     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 16



Asparagus, Green Onion, Cucumber, and Herb Salad image

Steps:

  • For dressing:
  • Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
  • DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
  • For salad:
  • Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
  • Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
  • Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Roasted Asparagus with Lemon Vinaigrette image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

ASPARAGUS LEMON PASTA SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4

Number Of Ingredients 10



Asparagus Lemon Pasta Salad image

Steps:

  • Prepare penne according to package directions. Once cooked, toss with 1 teaspoon olive oil and chill. Cut off 1 - 2 inches of the base of asparagus and discard. Slice asparagus into 1 1/2-inch pieces. Simmer in skillet with water until tender, about 12 minutes. Drain asparagus and plunge into a bowl of ice water. This will help maintain the bright green color and stop the asparagus from cooking further. Toast pine nuts in oven until golden. In small bowl squeeze juice from lemon and grate the rind to create lemon zest. In large bowl whisk together lemon and rind, salt, pepper and remaining olive oil. Add asparagus, drained red pepper, pine nuts and pasta. Serve.

1/2 pound penne
1/4 cup and 1 teaspoon olive oil
1 bunch asparagus
1/2 cup water
3 tablespoons lemon juice
Grated rind of 1 lemon
Salt
Pepper
1 jarred red pepper, diced
2 tablespoons pine nuts

ASPARAGUS WITH LEMON VINAIGRETTE

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2



Asparagus with Lemon Vinaigrette image

Steps:

  • Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • Gently toss asparagus with vinaigrette and salt and pepper to taste.

2 pounds thin asparagus
1/4 cup lemon vinaigrette

ASPARAGUS WITH LEMON AND MINT

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7



Asparagus With Lemon and Mint image

Steps:

  • In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
  • In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
  • Just before serving, stir in mint and lemon juice.
  • Serve at room temperature.

Nutrition Facts : Calories 56.3, Fat 3.6, SaturatedFat 0.6, Sodium 161.6, Carbohydrate 5.1, Fiber 2.4, Sugar 1.5, Protein 2.8

2 lbs asparagus, pencil-thin trimmed and cut diagonally into 2-in . lengths
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest, finely grated
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons very fresh mint mint leaves, finely shredded
1 tablespoon lemon juice

ASPARAGUS, HAZELNUT AND MINT SALAD WITH LEMON VINAIGRETTE

Categories     Salad     High Fiber     Vegan     Vegetable     Healthy     Vegetarian     Wheat/Gluten-Free

Number Of Ingredients 13



Asparagus, Hazelnut and Mint Salad With Lemon Vinaigrette image

Steps:

  • Whisk together lemon zest and juice, vinegar, mustard, syrup, salt and pepper. Slowly add olive oil whisking constantly.
  • Bring large saucepan of salted water to boil; cook asparagus 2-4 minutes until crisp-tender. Transfer to ice water with slotted spoon. When cool to touch, drain well and spread on towel to absorb remaining water.
  • Combine asparagus and quinoa in large bowl; toss with about 1/4 c of vinaigrette. Add coursely chopped nuts, scallions and fresh mint.
  • Season with salt and pepper and more vinaigrette to taste.
  • Serve warm or at room temperature. Serves 4-6.

1 tablespoon Lemon zest
2 tablespoons Lemon juice
1 tablespoon Dijon mustard
1 tablespoon Maple syrup
1/4 teaspoon Sea salt (fine)
1/4 teaspoon Pepper
1/4 cup Extra virgin olive oil
1 pound Asparagus, ends trimmed, tips intact and spears cut into 1 inch pieces
3 cups White quinoa, cooked
1/3 cup Hazelnuts, cashews or almonds toasted
1/4 cup Scallions, thinly sliced
1/4 cup Fresh mint leaves rolled together and thinly sliced, packed
1 tablespoon Champagne vinegar or rice wine vinegar

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



Asparagus Vinaigrette image

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.

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

TARRAGON ASPARAGUS SALAD

I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. -Linda Lace, Winter Park, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8



Tarragon Asparagus Salad image

Steps:

  • Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash salt
1 pound fresh asparagus, cut into 2-inch pieces

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