CREAMY VINAIGRETTE
Steps:
- In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
- Toss the greens with enough dressing to moisten and serve immediately.
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
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
LITTLE GEMS, ASPARAGUS, AND PEAS WITH CREAMY MUSTARD VINAIGRETTE
This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small enough leaves that you can serve them whole. The make-ahead tangy mustard vinaigrette has a surprise ingredient: nigella seeds. They provide a delicate allium note-like scallions, only subtler.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.
- In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.
- Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.
CREAMY MUSTARD VINAIGRETTE FOR ASPARAGUS
Categories Condiment/Spread Milk/Cream Blender Food Processor Mustard No-Cook Quick & Easy Vinegar Lemon Gourmet
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a blender or food processor blend the cream, the vinegar, the mustard, the shallot, the sugar, and the lemon juice until the mixture is combined well, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add salt and pepper to taste and serve the vinaigrette over asparagus.
ASPARAGUS WITH WHOLE-GRAIN MUSTARD VINAIGRETTE
Steps:
- Preheat the oven to 450°F.
- Whisk together the olive oil, vinegar, mustard, parsley, and salt in a small mixing bowl. Toss the asparagus with the mustard vinaigrette in a 9 × 13-inch baking dish.
- Roast until the asparagus is just tender, about 10 minutes.
- Arrange the asparagus on a large serving platter, being sure to scrape all of the burned bits of mustard from the bottom of the pan along with the asparagus. Serve immediately.
CREAMY MUSTARD VINAIGRETTE
Make and share this Creamy Mustard Vinaigrette recipe from Food.com.
Provided by Nyteglori
Categories Salad Dressings
Time 2m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk shallots, mustard, and vinegar together and season with salt and pepper.
- Mix well and slowly incorporate sour cream. Whisking constantly. Add paprika, mix and correct seasonings if desired. Thin with vinegar if desired.
- Serve over salad.
Nutrition Facts : Calories 50.4, Fat 3.9, SaturatedFat 2.3, Cholesterol 11.8, Sodium 98.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.1, Protein 1.4
POTATOES, ASPARAGUS AND PEAS VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub potatoes; do not peel. In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.
- In a large bowl mix the oil, vinegar and mustard.
- Wash, dry and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.
- Wash and break the asparagus stems at point where the woody part meets the tender part. Cut the asparagus just below the tips; then, cut the rest of the stem into 1/2-inch pieces.
- Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand.
- About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking.
- Arrange arugula in flat serving dish.
- One minute before the potatoes are finished cooking, stir in the frozen peas.
- Drain and spoon into bowl with dressing, and mix gently to coat. Season with salt and pepper, and arrange on arugula.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 5 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 13 grams, TransFat 0 grams
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