ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
RADISH, AVOCADO AND ASPARAGUS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
- For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
- Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.
ASPARAGUS WITH MUSTARDY VINAIGRETTE
Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate. Use 1-inch cookie or aspic cutters to shape carrot strips, then add to pot and blanch until crisp-tender, 1 to 2 minutes. Transfer to ice bath and let cool; drain on plate.
- Whisk together vinegar and mustards; season with salt and pepper. Whisking continuously, add oil in a slow, steady stream.
- Transfer asparagus to platter. Garnish with carrot cutouts. Serve, with vinaigrette on side.
WHITE-BEAN AND ASPARAGUS SALAD
Categories Bean Garlic Vegetable Side No-Cook Fourth of July Picnic Vegetarian Quick & Easy Parmesan Asparagus Potluck Simmer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cut asparagus on a diagonal into 1/8-inch-thick slices.
- Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
- Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.
FAVA BEAN, ASPARAGUS AND ARUGULA SALAD
I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions.
Provided by Karen in KS
Categories Soy/Tofu
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
- Blanch asparagus tips only, not stalks, for 2 minutes.
- Immediately transfer to ice water with a slotted spoon to stop cooking.
- Return water to a boil and blanch fava beans for 1 minute.
- Transfer to ice water to stop cooking.
- Drain asparagus tips and gently peel skins from fava beans.
- Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
- Divide among 4 plates.
- Toss arugula with remaining oil and salt and pepper to taste.
- Mound on top of vegetables.
- Shave thin slices of cheese over salad and drizzle with vinegar.
Nutrition Facts : Calories 394.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 59.1, Sodium 702.2, Carbohydrate 22.6, Fiber 6.2, Sugar 3.7, Protein 26.6
ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
Categories Salad Nut Pepper Vegetable Side Picnic Quick & Easy Low Cal Mother's Day Backyard BBQ Vinegar Pecan Asparagus Bell Pepper Spring Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
- In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
- In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
GINGER ASPARAGUS SALAD
I just love asparagus! Friends moved here (Florida) from the Dakotas and told me they picked it out of the ditches there!! How wonderful...I'd be wading through ditches everyday! I think its a "special" veggie, something I haven't ever seen grown here. This is a nice Asian themed asparagus salad. Chilling time is not included in prep and cooking time.....You will need to chill at least an hour and a half.
Provided by breezermom
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the vinegar and gingerroot in a small saucepan; bring to a boil. Boil 7 minutes or until the liquid is reduced by half. Remove from the heat, and stir in the sugar. Set aside.
- Snap off tough ends of the asparagus. If you want to, remove the scales from the sides of the asparagus stalk -- I don't.
- Place the asparagus in a large skillet and add cold water to cover. Bring to a boil and immediately remove from heat. Plunge the asparagus into cold water (with ice) to stop the cooking process. Drain the water off the asparagus.
- Arrange the asparagus on a serving platter.
- Combine the vegetable oil and next 4 ingredients, stirring well; drizzle over the asparagus. Cover and chill at least 30 minutes before adding the vinegar mixture. One hour before serving, drizzle the vinegar mixture over the asparagus. Chill for one more hour.
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.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO
Steps:
- Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
- Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
- Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
- Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
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