ASPARAGUS STRAWBERRY SALAD
From Medford Lakes, New Jersey, Elissa Armbruster writes, "This simple salad's one of the best I've tasted - and it's so pretty, too! A friend served it at a baby shower...all of us were raving over it and asking for the recipe."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and, Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour. , In a skillet, cook the asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour. Arrange the asparagus and strawberries on a serving plate; sprinkle with blue cheese if desired. Pour the dressing over all. Serve with a slotted spoon.
Nutrition Facts :
STRAWBERRY ASPARAGUS SALAD
"This is my family's favorite springtime salad," relates Judi Francus of Morristown, New Jersey. "The dressing is so light and refreshing, and the vivid combination of red berries and green asparagus is a real eye-catcher."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine lemon juice, oil and honey; mix well. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and cool. Arrange asparagus and strawberries on individual plates; drizzle with dressing.
Nutrition Facts : Calories 68 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MARINATED ASPARAGUS AND STRAWBERRY SALAD
A lovely and elegant spring salad when strawberries and asparagus are at their peak. Makes a satisfying lunch when topped with grilled shrimps or scallops. Found the recipe in a local newspaper on my last trip to Austria.
Provided by gemini08
Categories Lunch/Snacks
Time 40m
Yield 6 plates, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Quarter strawberries, mix with 2 TBS of agave nectar or honey and let macerate for 1/2 hour or until drawing juice.
- Prepare asparagus by breaking off tough ends, cut on the bias into 2" pieces.
- blanch in boiling lemon water, stems first, add tips after 2 minutes, blanch for one more minute, remove from heat and plunge into ice water to maintain color, do not overcook.
- Prepare vinaigrette by whisking 2 TBS of water, oil, vinegar, salt, pepper, honey and a TBS of the strawberry juice together, add asparagus and marinate for at least 1/2 hour.
- Prepare 4 plates with salad greens,
- put the marinated asparagus on the salad greens.
- Top with the strawberries.
- sprinkle with chopped nuts.
Nutrition Facts : Calories 336.7, Fat 28.6, SaturatedFat 2.5, Sodium 34.8, Carbohydrate 18.9, Fiber 7.2, Sugar 8.5, Protein 6.8
STRAWBERRY AND ASPARAGUS SALAD
Provided by Stuart O'Keeffe
Categories appetizer
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.
- Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.
- Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.
MARINATED ASPARAGUS SALAD
Asparagus is one of my favorite vegetables and I love preparing it this way. Preparation time includes chilling overnight.
Provided by CookingONTheSide
Categories Vegetable
Time 8h7m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring about 1/2 cup water to a boil in a saucepan.
- Add asparagus, cover and cook until tender, about 6 minutes (Alternatively, you can use 1 1/2 cans (15 ounces each) whole green asparagus spears and skip this step.).
- Drain the asparagus and layer it in a shallow glass dish.
- Sprinkle each layer with crumbled tarragon leaves, pepper and garlic salt.
- Pour salad dressing and vinegar over asparagus, cover and refrigerate overnight.
- Serve chilled asparagus on a bed of lettuce leaves.
- Top with a dollop of mayonnaise (which you can flavor with some of the dressing), if desired.
Nutrition Facts : Calories 18, Fat 0.2, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 3.4, Fiber 1.6, Sugar 1, Protein 1.9
BALSAMIC ASPARAGUS SALAD
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WHITE ASPARAGUS SALAD WITH STRAWBERRIES
White asparagus has a much milder taste and works well with the sweet fruitiness of strawberries. This salad is served with a creamy yogurt-mayo dressing with orange juice.
Provided by Tinkerbell
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
- Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
- Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 17.2 g, Cholesterol 13.3 mg, Fat 8.9 g, Fiber 5.8 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 675 mg, Sugar 10.4 g
SPINACH, ASPARAGUS, AND STRAWBERRY SALAD
Make and share this Spinach, Asparagus, and Strawberry Salad recipe from Food.com.
Provided by Barb G.
Categories Strawberry
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
- Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
- Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
- Let cool about 15 minutes.
- Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
- Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
- Add more salt and pepper to taste.
- Enjoy.
MARINATED ASPARAGUS SALAD
This is a nice make ahead recipe. The asparagus is so sweet and flavorful that you might want to elimate the dressing altogether. Many guests did enjoy using it to dip the spears in - it totally changes the flavor. You also might consider adding some halved cherry tomatoes to the marinade. The time listed does not include the marination time.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut asparagus into 2-inch lengths. Place all but the spear tops/crowns into some boiling water in a skillet (should be just enough water to cover). After 2 minutes add the spear tops and cook for about 2 to 3 minutes longer- removing it at the crisp tender stage. Plunge it in cold ice-water to stop cooking. Drain and place in dish.
- Combine ingredients for marinade and pour mixture over asparagus. Refrigerate several hours or overnight. To serve, lift asparagus from marinade and place on lettuce leaves.
- Combine mayonnaise, sour cream (or yogurt) dill weed and 3 tablespoons of reserved marinade. Mix well. Spoon dressing over asparagus.
Nutrition Facts : Calories 239.6, Fat 19, SaturatedFat 3.7, Cholesterol 6.8, Sodium 127.6, Carbohydrate 16.8, Fiber 2.5, Sugar 10.9, Protein 3.2
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 :
MARINATED ASPARAGUS SALAD
A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal. -Janice Connelley, Spring Creek, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.
Nutrition Facts : Calories 164 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ASIAN MARINATED ASPARAGUS SALAD
Make and share this Asian Marinated Asparagus Salad recipe from Food.com.
Provided by WaterMelon
Categories Fruit
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the asparagus in salted boiling water until tender but crisp.
- Drain, and rinse with cold running water, set aside.
- In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
- Seal the asparagus in the bag and marinate overnight in the refrigerator.
- Sprinkle the marinated asparagus with almonds and scallions before serving.
STRAWBERRY ASPARAGUS SALAD
Strawberry Swap Spring 2005 ZWT region is West for the strawberries and the asparagus grown in California.
Provided by LoriInIndiana
Categories Strawberry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss the asparagus and strawberries together in a bowl.
- Set aside.
- In a small bowl, combine the dressing ingredients and mix well.
- Pour dressing over salad and toss.
- Chill before serving.
Nutrition Facts : Calories 138.2, Fat 7.2, SaturatedFat 0.9, Sodium 13.9, Carbohydrate 18.9, Fiber 3.3, Sugar 13.7, Protein 2.7
ASPARAGUS STRAWBERRY SALAD
Make and share this Asparagus Strawberry Salad recipe from Food.com.
Provided by Nimz_
Categories Strawberry
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shake together first 8 ingredients until sugar is dissolved.
- Add oil.
- Shake.
- Cover and refrigerate at least one hour.
- Blanch asparagus for 3- 5 minutes, drain, immediately rinsing with cold water to stop it from cooking further, refrigerate 1 hour.
- Just before serving, combine strawberries, asparagus, dressing and sprinkle with blue cheese.
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