Balsamic Vinegar Tofu And Asparagus Pasta Salad Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Steps:

• Clean and chop all veggies.
• Boil pasta till al dente.
• Add any veggies that you prefer lightly cooked to boiling pasta in the last 3 minutes of boiling (mine would be asparagus and carrots).
• Drain pasta/veggies and rinse in cold water to stop cooking.
• Add all veggies to pasta and mix.
• Add ham.
• Pour balsamic vinaigrette onto the pasta and mix--you can use less than the whole bottle but I prefer mine "soupy".
• Serve immediately with the Gouda sprinkled over the top.

Steps:

• Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Steps:

• bring water to boil cook pasta.
• mean while.
• place balsamic in a pan cook at med heat untill it reduces to a syrup.
• chopp asparagus in about 1 inch pices place in frying pan with red onion and a bit of the oil and a bit of water cover alow to stream untill asparagus changes dark green and onion is cooked.
• drain pasta.
• top with asparagus and red onion then drizzel balsamic over and top with lots of parm.
• add salt peper to taste.

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.

Steps:

• Cook asparagus in large pot of boiling, salted water until crisp-tender, about 3-4 minutes.
• Drain and rinse with cold water.
• Place in a decorative bowl and put in the refrigerator until thoroughly chilled.
• Boil vinegar in a small heavy saucepan over medium heat until reduced by half, about 3 minutes.
• This will sweeten and concentrate the vinegar; pour into a large bowl.
• Whisk in oil, mustard, marjoram and garlic.
• Season dressing to taste with sea salt and fresh cracked pepper.
• When ready to serve, add the red peppers and toss with dressing.
• Sprinkle with nuts and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.
• Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender yet firm to the bite, 3 to 5 minutes. Drain.
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a serving bowl.
• Heat olive oil and balsamic vinegar in a skillet over medium-high heat; fry tofu until liquid has reduced and tofu is slightly crisp, 2 to 3 minutes.
• Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.