CONGEALED ASPARAGUS SALAD
Wonderfully tasty salad! Not recommended for those on Low Fat diets. I suppose the ingredients could be changed to reflect lower fat options, however.
Provided by Gwanny Hill
Categories Vegetable
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
- Heat undiluted soup to boiling and add gelatin mixture.
- Stir to thorougly dissolve gelatin.
- Cool to room temperature.
- Mix mayonnaise and cream cheese and add to soup mixture.
- Add onion, olives, asparagus tips and toasted pecans.
- Pour into serving dish and chill until set.
- Serve on lettuce leaf.
- NOTE: Cooking time refers to chilling time.
ASPARAGUS WITH BACON SABAYON
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cook 4 chopped bacon strips until crisp. Drain on paper towels, reserving the drippings. Combine 4 egg yolks, 3 tablespoons water, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and a pinch of cayenne in a heatproof bowl set over simmering water; whisk until thick, 4 minutes. Remove from the heat and whisk in 1 tablespoon bacon drippings, and salt to taste. Serve over steamed asparagus and top with chives and the bacon.
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.
MOLDED ASPARAGUS SALAD
We enjoy this salad in the spring with fried chicken. It's also good with turkey or chicken casseroles during winter. I even served it at Thanksgiving instead of a Waldorf salad. I began cooking when I was 8 years old. My parents did the farm chores before breakfast, so I decided I'd surprise them one morning by making biscuits while they were outside. I ended up with the dough on both hands that just wouldn't let loose-I can still see my mother's big grin when she came in and spotted me!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- Cook asparagus in a small amount of water. Drain and set aside to cool. In a small saucepan, combine the soup and cream cheese over medium heat. Cook and stir until cheese is melted and mixture is blended. , In a large bowl, dissolve gelatin in boiling water; add the extract. Cool. Add the asparagus, celery, green pepper, onion, diced pimientos, pecans, mayonnaise and soup mixture. Pour into 5- to 6-cup mold coated with nonstick cooking spray. Chill until firm, about 5 hours. , Unmold; garnish with celery leaves, chopped pimientos and lemon slice.
Nutrition Facts :
ASPARAGUS TERRINE
Provided by Alton Brown
Categories appetizer
Time 2h36m
Yield 9 to 10 servings
Number Of Ingredients 14
Steps:
- Spritz a 9 by 5-inch loaf pan with water and line it with plastic wrap, leaving enough excess to fold over the top when filled.
- Combine the gelatin and water in a 1-quart saucepan and set aside to bloom for 5 minutes.
- Put the quark, cream cheese, anchovies, chives, and black pepper in the bowl of a food processor and process for 1 minute. Stop and scrape down the sides of the bowl.
- Put the bloomed gelatin over low heat until melted, about 1 minute. Remove from the heat. With the food processor running, slowly pour the melted gelatin into the cheese mixture and process for 30 seconds.
- Sprinkle the parsley evenly across the bottom of the prepared loaf pan. Pour 1/4 of the cheese mixture over the parsley. Top with 1/3 of the asparagus in a single layer, alternating direction of tips. Repeat with remaining cheese mixture and asparagus, ending with the cheese mixture. Fold the excess plastic wrap over the filling. Set a second loaf pan on top of the plastic wrap and press down to compact. Refrigerate until firm, about 2 hours.
- Serve chilled, cut into 1-inch slices, along with crackers or toasted French bread slices.
- To store, wrap in plastic wrap and refrigerate for up to 2 days.
- Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap.
GRANDMA NORMA'S JELL-O SALAD (CRANBERRY-APPLE JELL-O SALAD)
This is called "Grandma Norma's Jell-o" in my family because my cousins' Grandma Norma used to make it for holiday dinners. Now that Grandma Norma hasn't been with us for many years, the tradition lives on as my Grandma Katie makes it each Thanksgiving. It's my favorite part of the Thanksgiving dinner, and I always get to take home all the leftovers. Last year Grandma Katie finally gave me the recipe, so I thought I'd share it with you all. Do it in a nice cut glass bowl for easy serving, or use a mold if desired. The walnuts are nice but not necessary, and we don't use them if small children will be dining with us. Cook time is chill time.
Provided by ketchupqueen
Categories Gelatin
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve gelatin in water.
- Refrigerate gelatin until it starts to set (about 1 to 2 hours.).
- Stir in other ingredients before gelatin is completely set.
- Refrigerate another 3 to 4 hours, until completely set.
Nutrition Facts : Calories 134.1, Fat 0.2, Sodium 34.8, Carbohydrate 30.5, Fiber 0.9, Sugar 23, Protein 3.9
ASPARAGUS JELL-O SALAD
Make and share this Asparagus Jell-O Salad recipe from Food.com.
Provided by MandyJ
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve Jell-O in hot water, and then stir in remaining ingredients.
- Place in fridge until firm (over night is recommended) Serve as is with meal as a side salad.
ROASTED ASPARAGUS SALAD WITH FETA CHEESE
I was trying to come up with a flavorful salad that did not need dressing.
Provided by pbutler
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
- Bake in the preheated oven until asparagus are tender, about 20 minutes.
- Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g
RICE, ASPARAGUS AND CUCUMBER SALAD
This is a tasty rice salad with lots of fresh green veggies.
Provided by Barrett
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
- Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
- Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
- Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.
Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g
ASPARAGUS AND MANDARIN ORANGE SALAD
I had this at a restaurant and loved it so had to try and duplicate it at home. Yummy. Quick and easy. I used a small amount of the mandarin juice in the balsamic mixture. Serve immediately or chill.
Provided by Julia Harbeck
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
- Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 7.7 g, Fat 4.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 37.1 mg, Sugar 5.3 g
JELL-O RIBBON SALAD II
Make and share this Jell-O Ribbon Salad II recipe from Food.com.
Provided by Mary Scheffert
Categories Gelatin
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve lime gelatin with 1 cup boiling water.
- Drain pineapple& reserve syrup.
- Add lemon juice& enough cold water to the reserved syrup to make 1cup.
- Add cold liquid to gelatin& pour into 10x5x3 pyrex loaf pan, reserving about 1/2C; chill until partially set.
- Arrange pineapple slices in partially set lime gelatin.
- Gently pour reserved lime gelatin over& chill until firm.
- Dissolve lemon gelatin with 1C degrees boiling water; chill until thick.
- Whip gelatin until light& fluffy; blend cream cheese& mayo, mixing till smooth.
- Add to lemon gelatin.
- Pour over lime layer& chill till firm.
- Dissolve red gelatin with 2C degrees boiling water; cool to room temperature.
- Pour over other 2 layers& chill till firm.
- Invert onto plate to serve.
Nutrition Facts : Calories 168.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 18.7, Sodium 176.5, Carbohydrate 27.2, Fiber 0.4, Sugar 25, Protein 3.1
ASPARAGUS MOUSSE WITH HAM & RED ONION SALAD
Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve
Provided by Lisa Allen
Categories Dinner, Lunch, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
- Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
- Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
- To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.
Nutrition Facts : Calories 413 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.58 milligram of sodium
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