Chilled Asparagus With Citrus Vinaigrette Recipes

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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 WITH CREAMY TARRAGON VINAIGRETTE

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11



Asparagus with Creamy Tarragon Vinaigrette image

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  • Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  • Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
  • Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

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



Chilled Asparagus Salad image

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.

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil

CHILLED MARINATED ASPARAGUS

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8



Chilled Marinated Asparagus image

Steps:

  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts :

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

ALL GREEN SALAD WITH CITRUS VINAIGRETTE

Provided by Leah Koenig

Categories     Salad     Passover     Kid-Friendly     Quick & Easy     Basil     Asparagus     Avocado     Cucumber     Sugar Snap Pea     Small Plates

Yield Serves 8

Number Of Ingredients 17



All Green Salad with Citrus Vinaigrette image

Steps:

  • For the vinaigrette:
  • Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
  • For the salad:
  • Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
  • In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

For the vinaigrette:
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
1 ripe avocado, cut into 1/2-inch cubes
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper

STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE

Provided by Bon Appétit Test Kitchen

Categories     Side     Steam     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Asparagus     Spring     Healthy     Low Cholesterol     Vegan     Shallot     Bon Appétit

Number Of Ingredients 7



Steamed Asparagus with Shallot Vinaigrette image

Steps:

  • Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

Asparagus
Red wine vinegar
Extra-virgin olive oil
Finely chopped shallots
Chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Provided by Alon Shaya

Categories     Bon Appétit     Side     Spring     Asparagus     Almond     Anchovy     Lemon     Orange     Garlic     Broil

Yield 4 servings

Number Of Ingredients 12



Charred Asparagus with Citrus Bagna Cauda image

Steps:

  • Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
  • Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
  • Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
  • Toss asparagus and bagna cauda together on a platter; top with almonds.

2 tablespoons skin-on almonds
2 oil-packed anchovy fillets
4 garlic cloves, smashed
1 sprig oregano
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
2 tablespoons unsalted butter
3 tablespoons olive oil, divided
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
1 1/2 pounds asparagus, trimmed

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON

This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.

Provided by Lisa K

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 5

Number Of Ingredients 4



Cold Asparagus with Prosciutto and Lemon image

Steps:

  • Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
  • Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.8 g, Cholesterol 15.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 335.2 mg, Sugar 1.8 g

1 pound fresh asparagus, trimmed
1 (3 ounce) package prosciutto
1 tablespoon lemon juice
1 teaspoon lemon zest

ASPARAGUS WITH MUSTARD VINAIGRETTE

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

Provided by David Tanis

Categories     quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8



Asparagus With Mustard Vinaigrette image

Steps:

  • Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
  • Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
  • Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
  • In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
  • To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

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

COLD ASPARAGUS WITH VINAIGRETTE

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4



Cold Asparagus with Vinaigrette image

Steps:

  • Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

ASPARAGUS WITH CITRUS VINAIGRETTE

Make and share this Asparagus With Citrus Vinaigrette recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Asparagus With Citrus Vinaigrette image

Steps:

  • Cook asparagus in boiling water for 3-5 minutes, drain, put in ice water to stop cooking.
  • Mix remaining ingredients in a jar, shake well; drizzle over asparagus.

Nutrition Facts : Calories 199.8, Fat 18.3, SaturatedFat 2.6, Sodium 30.4, Carbohydrate 8.7, Fiber 2.4, Sugar 4.7, Protein 2.9

1 lb asparagus, trimmed
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons sugar
salt and pepper
1/3 cup olive oil

ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE

Make and share this Asparagus With Lemon-Shallot Vinaigrette recipe from Food.com.

Provided by Abby Girl

Categories     Vegetable

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 10



Asparagus With Lemon-Shallot Vinaigrette image

Steps:

  • Adjust oven rack to uppermost position and heat broiler.
  • Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
  • Cool asparagus 5 minutes and arrange on serving dish.
  • Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.

Nutrition Facts : Calories 162.7, Fat 14.6, SaturatedFat 2.1, Sodium 24.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2, Protein 3.8

2 lbs thin asparagus spears, tough ends trimmed (2 bunches)
1 tablespoon olive oil
salt & fresh ground pepper
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon lemon zest, grated
1 tablespoon thyme, minced
1/4 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt & fresh ground pepper

EASY-PEASY CHILLED ASPARAGUS

I make this for every special occasion.. very easy,can be made a day or two ahead. You can use any kind of bottled salad dressing,although Greek,Balsamic,and Honey Mustard work well.

Provided by Messy Kitchen Maid

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 3



Easy-Peasy Chilled Asparagus image

Steps:

  • Cut Asparagus approximately 3 inches off the ends.
  • Steam until cooked but still somewhat firm.
  • Drain water.
  • While still warm,drizzle bottle dressing over top.
  • Let it cool for a few minutes .
  • Slice lemon into thin slices.
  • Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
  • Cover with plastic wrap and chill for at least 2 hours.

Nutrition Facts : Calories 118.1, Fat 5.4, SaturatedFat 1.6, Cholesterol 30.3, Sodium 411.2, Carbohydrate 14.6, Fiber 3.2, Sugar 6.9, Protein 5.9

2 lbs asparagus
1/2 lemon, sliced
1 1/4 cups bottled salad dressing

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

ASPARAGUS WITH CITRUS DRESSING

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Asparagus with Citrus Dressing image

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and 1 teaspoon salt; boil, uncovered, for 4-5 minutes or until crisp-tender. Drain asparagus and pat dry. Transfer to a serving plate., For dressing, in a jar with a tight-fitting lid, combine the orange juice, lemon juice, mustard, sugar, pepper, oil and remaining salt; shake well. Pour desired amount of dressing over asparagus. Sprinkle with egg yolks if desired. Serve at room temperature.,

Nutrition Facts :

1 pound fresh asparagus, trimmed
1-1/2 teaspoons salt, divided
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons sugar
1/4 teaspoon pepper
1/3 cup Crisco® Light Olive Oil
2 hard-cooked egg yolks, chopped, optional

CHILLED ASPARAGUS WITH BASIL CREAM

My family loves chilled asparagus. It's the perfect veggie to have on a warm night, or any night for that matter. My kids like this side dish so much that they snack on leftovers while watching TV at night. -Melissa Puccetti, Rohnert Park, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9



Chilled Asparagus with Basil Cream image

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter., Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus. Garnish with pine nuts, lemon peel and remaining 1 tablespoon basil.

Nutrition Facts : Calories 235 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 296mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

2 pounds fresh asparagus, trimmed
1 cup mayonnaise
1/4 cup heavy whipping cream
4 tablespoons minced fresh basil, divided
2 garlic cloves, peeled and halved
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts, toasted
1 tablespoon grated lemon peel

COLD ASPARAGUS WITH MUSTARD DRESSING

This asparagus becomes slightly pickled and is very refreshing during the summer. It is also very easy to make. The more you let it stand the more flavor the asparagus absorbs.

Provided by ctinasmth

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Cold Asparagus With Mustard Dressing image

Steps:

  • Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
  • Mix together ingredients.
  • Add asparagus to mixture and toss.
  • Let stand in refidgerator for at least 1 hour.

1 1/2 lbs asparagus
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/4 teaspoon sugar
pepper

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Asparagus with an Asian influence. This makes a delicious cold or room temperature side dish that pairs well with Oriental main dishes or any type of grilled meat.Easy to make and it can be prepared in advance. Originally from a local paper.

Provided by Leslie in Texas

Categories     Vegetable

Time 19m

Yield 8 serving(s)

Number Of Ingredients 6



Chilled Asparagus with Sesame Vinaigrette image

Steps:

  • Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
  • Drain; rinse with cold water and drain well.
  • Pat dry with paper towels.
  • Arrange on a platter.
  • Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
  • (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.

Nutrition Facts : Calories 68.6, Fat 4.8, SaturatedFat 0.7, Sodium 183.5, Carbohydrate 5.4, Fiber 2.3, Sugar 2, Protein 3

2 lbs asparagus, trimmed
8 teaspoons sesame oil
4 teaspoons rice vinegar
4 teaspoons soy sauce
1 teaspoon sugar
toasted sesame seeds

ASPARAGUS 'N' VINAIGRETTE

"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8



Asparagus 'n' Vinaigrette image

Steps:

  • Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon reduced-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Categories     Vegetable     Side     Picnic     Vegetarian     Asparagus     Spring     Summer     Healthy     Vegan     Sesame     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 8

Number Of Ingredients 6



Chilled Asparagus with Sesame Vinaigrette image

Steps:

  • Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.

2 pounds asparagus, trimmed
2 tablespoons plus 2 teaspoons oriental sesame oil
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
Sesame seeds, toasted

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From sheknows.com


CHILLED ASPARAGUS WITH VINAIGRETTE AND EGGS MIMOSA
Arrange the asparagus on a work surface in 4 stacks, with all the tips facing the same direction. Sprinkle each stack with a pinch of salt. Spoon about 2 tablespoons of the asparagus puree into a ...
From denverpost.com


GRILLED ASPARAGUS WITH ROASTED GARLIC VINAIGRETTE - WHOLE FOODS …
Thread asparagus on skewers (to make them easier to flip on the grill) and use a basting brush to oil both sides. Sprinkle with salt. Grill 5 to 7 minutes on each side or until asparagus is cooked through. Arrange asparagus on a serving platter and drizzle vinaigrette. Serve warm or at room temperature. Nutritional Info: Per serving: 150 calories (120 from fat), 13g total fat, 2g …
From wholefoodsmarket.com


RECIPE: COLD ASPARAGUS WITH MEYER LEMON VINAIGRETTE
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From seattletimes.com


ASPARAGUS WITH POACHED EGGS AND CITRUS-GINGER VINAIGRETTE
Add the asparagus and cook until crisp-tender, 3 to 4 minutes. Using tongs, transfer half of the asparagus to a large plate and the remaining asparagus to a bowl. Add the egg yolks to the bowl and ...
From delish.com


CHILLED ASPARAGUS SALAD WITH LEMON DIJON VINAIGRETTE BEST RECIPES
Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl. In a glass measuring cup combine the remaining ingredients and whisk together to form the citrus vinaigrette.
From findrecipes.info


CITRUS-ROASTED ASPARAGUS - BETTER HOMES & GARDENS
Wash asparagus; break off woody bases. Place spears in 15 x 10 x 1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle 2 tablespoons olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper. Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is ...
From bhg.com


CHILLED SESAME ASPARAGUS RECIPE | MYRECIPES
Plunge asparagus into ice water to stop the cooking process; drain, cover, and chill 2 hours. Advertisement. Step 2. Whisk together sesame oil and next 3 ingredients. Chill 2 hours. Step 3. Arrange asparagus on a serving dish; spoon dressing evenly …
From myrecipes.com


CHILLED ASPARAGUS WITH FETA VINAIGRETTE - RECIPE GIRL
Arrange the asparagus spoke-like on a 12-inch round glass platter or pie plate with stem ends toward outside of platter. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until crisp-tender, rotating the platter a half-turn after 2 minutes. Let stand, covered, 2 minutes.
From recipegirl.com


RECIPE: COLD ASPARAGUS WITH MEYER LEMON VINAIGRETTE
1. Break off the ends of the asparagus. Wash asparagus well. 2. Bring a large (10- to 12-inch) skillet of water to a boil. Add the asparagus and cook 5 to 7 minutes. Test for tenderness. Drain and ...
From seattletimes.com


COLD ASPARAGUS WITH MEYER LEMON VINAIGRETTE | THE SEATTLE TIMES
Add the asparagus and time 5 to 7 minutes. Test for tenderness. Drain and plunge into a pan of ice water. When completely cool, wrap in paper towels and then place in a plastic bag. Refrigerate. 3 ...
From seattletimes.com


RECIPE: CHILLED ASPARAGUS WITH VINAIGRETTE AND EGGS MIMOSA
Peel the asparagus spears, beginning about 1 inch below the base of the tip. 2. Bring a large pot of generously salted water to a boil and prepare an ice bath. 3. Divide the asparagus spears into ...
From latimes.com


RECIPE: CHILLED ASPARAGUS SALAD WITH BITTERS VINAIGRETTE
Drain asparagus and cut on the diagonal into 1-inch pieces. Meanwhile, in a small sauté pan over medium heat, toast 2 tablespoons pine nuts, shaking pan often, until golden, about 3 minutes.
From wsj.com


CITRUS HIGHLIGHTS FLAVOR OF ASPARAGUS – CHICAGO TRIBUNE
1 teaspoon grated lemon zest, garnish. 2 tablespoons finely chopped parsley, chives or basil. For the vinaigrette, combine the shallots, garlic, lemon zest, parsley, chives, basil, mustard, lemon ...
From chicagotribune.com


GRILLED ASPARAGUS WITH CITRUS VINAIGRETTE AND PINE NUTS
Arrange on a platter and cool to room temperature. Place the remaining ingredients, except pine nuts, in a small bowl and whisk to combine. Drizzle the vinaigrette over the asparagus, sprinkle with pine nuts, and serve. Note: To blanch the asparagus, cook in boiling water 1 minute. Drain well, cool in ice-cold water, drain well again, and pat ...
From thriftyfoods.com


FRENCH IN A FLASH: CHILLED ASPARAGUS MéLANGE WITH FINES HERBES …
Blanch each type of asparagus separately. Pencil takes 30 seconds, thicker takes about 60 seconds, white 60-90 seconds. Immediately shock each bundle in ice water until completely cold. Make the aïoli by whirling together the garlic and the herbs, lemon zest and juice, and salt and pepper in a food processor. Then add the mayonnaise, and blend ...
From seriouseats.com


CHILLED ASPARAGUS WITH CITRUS VINAIGRETTE - TODAY.COM
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From today.com


CITRUS ARCHIVES - RECIPE RUNNER
Chilled Asparagus with Citrus Vinaigrette. Chilled, blanched asparagus tossed in a bright, refreshing citrus vinaigrette. A simple and delicious side dish to make on a hot day! If you haven't figured it . Reader Favorites. Southwest Ground Beef and Sweet Potato Skillet. Teriyaki Chicken and Rice Bowls . Grilled Chicken and Asparagus Pesto Pasta. Watermelon Salad …
From reciperunner.com


ASPARAGUS WITH MUSTARD VINAIGRETTE - FOOD.UNL.EDU
Asparagus with Mustard Vinaigrette 3 servings . Herbs, spices, citrus juice, and zest add fabulous flavor and color to food without adding salt, fat, or sugar. 1. Wash hands with soap and water. 2. Rinse produce. 3. In a large saucepan, bring 8 cups of water to a boil and cook asparagus for 3-4 minutes or until tender. 4. Strain asparagus and place in a bowl of cold …
From food.unl.edu


CHILLED ASPARAGUS WITH MUSTARD HERB VINAIGRETTE - HAVE A PLANT
4. To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed. 5. Toss the chilled asparagus with the vinaigrette or pass it separately on ...
From fruitsandveggies.org


STEAMED ASPARAGUS WITH CITRUS VINAIGRETTE RECIPE | SUR LA TABLE
Please consult the owner’s manual for proper use and safety procedures. Fill water tank with water. Place the asparagus in the steamer basket. Steam for 3 to 4 minutes or until asparagus are tender. Whisk together the remaining ingredients in a mixing bowl. Drizzle the vinaigrette over the asparagus and serve.
From surlatable.com


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