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
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 :
CHILLED ASPARAGUS WITH PECANS
Recipe is from the Nothing But the Best cookbook. Sounds simple but delicious! Prep time does not include marinating time in refrigerator.
Provided by DailyInspiration
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in boiling salted water to cover 6-8 minutes or until crisp-tender; drain. Rinse with cold water; drain well. Place asparagus in a large heavy-duty, zip-top plastic bag.
- Combine sugar and next 3 ingredients; pour over asparagus. Seal bag securely, and gently turn to coat. Marinate in refrigerator for 1 hour, turning once.
- Remove asparagus from marinade, reserving marinade. Place asparagus on a serving platter, and drizzle with reserved marinade. Sprinkle asparagus with toasted pecans and pepper.
Nutrition Facts : Calories 206.1, Fat 14.5, SaturatedFat 1.5, Sodium 673.9, Carbohydrate 16.9, Fiber 4.6, Sugar 11.9, Protein 5.8
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
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
CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING
Great when it's too hot for warm food. Low cal, heart healthy side dish from the American Heart Association Around the World Cookbook.
Provided by littleturtle
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix together first five ingredients until smooth.
- Cover and chill until serving time.
- Boil asparagus for 5 minutes (until crisp-tender).
- Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
- Rinse with cold water and drain again.
- Cover and chill until serving time.
- To serve, gently toss asparagus spears with dressing.
- Sprinkle lightly with poppy seeds, if desired.
SUNNY'S QUICK CHILLED CARROT SOUP
Provided by Sunny Anderson
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.
- For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.
- Pour the chilled soup into bowls and serve topped with the garnish.
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
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
SUNNY'S SUMMER RED SOUP
Provided by Sunny Anderson
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toast the paprika in a small dry pan over medium heat, moving it around in the pan with a wooden spoon until a waft of it smells pungent and alive again, about 4 minutes.
- In a high-powered blender or food processor, combine the watermelon, strawberries, tomatoes, onion and Worcestershire sauce. Blend until smooth and chill.
- To make the garnish, on a cutting board, chop the basil, feta cheese and pine nuts all together until minced and combined. Serve the chilled soup with a sprinkle of the garnish on top.
EASY BROILED ASPARAGUS
I really didn't enjoy eating vegetables as a kid. When I moved to Stockton, California I discovered the wonderful taste of asparagus. Every April over 30,000 people flood into Stockton for the annual Asparagus Festival, with good reason. It's really a delicious vegetable that goes so well with everything (fish, meat, chicken). This is my favorite way of preparing asparagus. It's easy, quick and simple. And it's yummy!
Provided by Kalihi Chef
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the asparagus spears.
- Snap off the tough ends of the spears.
- Place the asparagus in a shallow metal or ceramic pan.
- Drizzle olive oil over the asparagus.
- Sprinkle sea salt or kosher salt over the asparagus.
- Grind fresh black pepper over the asparagus.
- Shake the pan back and forth to distribute the olive oil, salt and black pepper over the asparagus.
- Plan on the oven rack about 6 inches under the broiler.
- Broil for 11 minutes, or until the asparagus has a nice broiled char to them.
- Serve immediately. Enjoy!
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.
CREAM OF ASPARAGUS SOUP
"I love asparagus -- I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one," says Sunny.
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and sauté 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes.
- Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve.
CREAM OF ASPARAGUS SOUP
Steps:
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
BALSAMIC MARINATED ASPARAGUS
This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Snap off the tough ends of asparagus and wash asparagus thoroughly.
- Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
- Place asparagus in a large bowl of ice water to stop the cooking. Drain.
- Lay asparagus in a 13" by 9" baking dish.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
- Pour over asparagus.
- Cover dish with plastic wrap and place in the refrigerator.
- Chill for about 8 hours.
- Using tongs, remove asparagus from marinade and serve.
ZESTY MARINATED ASPARAGUS
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Side Dish Vegetables Asparagus
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g
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
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.
More about "easy peasy chilled asparagus recipes"
CHILLED ASPARAGUS WITH CITRUS VINAIGRETTE - RECIPE RUNNER
From reciperunner.com
- Bring a large pot of salted water to a boil. Add in the asparagus and cook for 2 minutes. 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. Pour the desired amount of vinaigrette over the asparagus and toss to coat. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.
PERFECT GRILLED ASPARAGUS WITH LEMON AND MANCHEGO CHEESE
From cupcakesandkalechips.com
- Preheat your grill to medium. Wash and dry asparagus, and snap the tough ends off of each stalk.
- Toss the asparagus in the olive oil, salt, and pepper, then grill over medium heat for 8-10 minutes, or until tender and slight charred, flipping over once or twice while cooking.
- Remove asparagus from the grill to a serving plate and immediately top with shredded cheese and lemon zest so that the heat of the asparagus slight melts the cheese and releases the flavors and aromas form the zest. Sprinkle with a bit more freshly ground black pepper.
ASPARAGUS RAVIOLI PASTA SALAD (HOT OR COLD) - EASY PEASY MEALS
SEARCH PAGE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
From foodnetwork.co.uk
EASY ONE POT VEGETABLE PAELLA (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
EASY-PEASY 5 VEGGIE PASTA FOR BABY + TODDLER - BABY FOODE
From babyfoode.com
50 EASY GRILLING RECIPES ABSOLUTELY ANYONE CAN MASTER
From tasteofhome.com
ASPARAGUS SHRIMP PASTA DINNER - EASY PEASY MEALS
From eazypeazymealz.com
RECIPE: SMOKED SALMON, CHERRY TOMATO, ASPARAGUS AND CREAMY ...
From stuff.co.nz
CITRUS SHRIMP SPRING SALAD - EASY PEASY MEALS
From eazypeazymealz.com
10 BEST EASY PEA SOUP WITH FROZEN PEAS RECIPES | YUMMLY
From yummly.com
15 ASPARAGUS DINNER RECIPES - BRIT - CO
From brit.co
EASY PEASY SCONES EVEN A FOUR-YEAR-OLD CAN MAKE | LORRAINE
From itv.com
SO EASY BACON WRAPPED ASPARAGUS RECIPE - EASY PEASY ...
From in.pinterest.com
LOW CALORIE SHEET PAN DINNER: SHRIMP & ASPARAGUS - EASY ...
From eazypeazymealz.com
EASY TUNA RICE SALAD - EASY PEASY FOODIE
From easypeasyfoodie.com
MAIN DISH ARCHIVES - PAGE 19 OF 29 - EASY PEASY MEALS
From eazypeazymealz.com
EASY-PEASY CHILLED ASPARAGUS RECIPE - FOOD.COM
From pinterest.com
SEARCH PAGE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
From foodnetwork.co.uk
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
SEARCH PAGE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
From foodnetwork.co.uk
BUTTERMILK ASPARAGUS SALAD RECIPE - 101 COOKBOOKS
From 101cookbooks.com
ASPARAGUS WITH POACHED EGG AND PROSCIUTTO - DOWNSHIFTOLOGY
From downshiftology.com
EASY PEASY POTATO SALAD - MEAT FREE MONDAY
From meatfreemondays.com
PESTO PASTA SALAD - CELEBRATING SWEETS
From celebratingsweets.com
EASY RECIPES - RECIPES BY COOKING STYLE | TASTE OF HOME
From preprod.tasteofhome.com
SPRING ASPARAGUS GALETTE - SMITTEN KITCHEN
From smittenkitchen.com
ASPARAGUS - RICOTTA TARTS (EXTREMELY EASY & LIGHT RECIPE)
From easycookingwithmolly.com
FRESH PEAS - WHOLE FOODS MARKET
From wholefoodsmarket.com
SEARCH PAGE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
From foodnetwork.co.uk
RECIPES: NADIA LIM'S EASY HOLIDAY EATING | STUFF.CO.NZ
From stuff.co.nz
BROCCOLI, LEMON AND CHILLI PASTA - EASY PEASY FOODIE
From easypeasyfoodie.com
4 SUPER SOUPS AND #COOKBLOGSHARE WEEK 19 - EASY PEASY FOODIE
From easypeasyfoodie.com
26 QUICK AND EASY ASPARAGUS RECIPES PERFECT FOR SPRING
From preprod.tasteofhome.com
LEEK & ASPARAGUS TRAYBAKE TART | SHEERLUXE
From sheerluxe.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #5-ingredients-or-less #side-dishes #vegetables #american #easy #beginner-cook #holiday-event #vegetarian #easter #dietary #christmas #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #asparagus #brunch
You'll also love