Purple Sprouting Broccoli And Asparagus Salad Recipes

Steps:

• Cook fresh asparagus spears in small amount of boiling water till crisp-tender, about 10 minutes. Drain, and rinse in cold water, and drain again.
• Combine the balsamic vinegar, sugar, and garlic in a small bowl.
• Place asparagus in shallow dish and pour vinegar mixture over it. Cover and chill for 1 hour.
• Remove asparagus, reserving the liquid. On large plate layer baby greens, asparagus, green onions, egg whites, and parsley. Drizzle with reserved vinegar mixture.

Steps:

• Separate the broccoli into small sprigs and steam until just tender.
• Steam the asparagus until just tender.
• Combine the broccoli, asparagus and spring onions in a bowl.
• For the avocado dressing, purée all the ingredients in a blender or food processor.
• Season to taste.
• Mix the dressing with the broccoli and asparagus and serve on a bed of baby spinach, with the cherry tomatoes.
• Garnish with capers, if using, and fresh dill.

Steps:

• Bring water to a boil in the bottom of a steamer.
• Fit the basket in the steamer.
• Steam the asparagus over medium-high heat for about 6 minutes, until bright green and tender.
• Remove from heat and let asparagus cool in the steamer.
• Combine yogurt and blue cheese in a small saucepan.
• Warm over low heat for 1 to 2 minutes, whisking constantly, just until the blue cheese has melted.
• Remove pan from the heat and whisk in the lemon juice, chives, and garlic.
• Arrange the asparagus in the center of a serving plate and ring with the tomato wedges.
• Drizzle the yogurt dressing over the asparagus.
• Sprinkle with salt and pepper and garnish with fennel leaves.

Steps:

• Take the woody end off of the asparagus and blanch until bright green. Once done put into ice bath for 5 minutes. Then take asparagus and put on paper towel to dry.
• Take the cucumber and peel. (You can leave the peel on if you perfer) cut into slices then cut into halves.
• Take the basil and roll the leaves up and cut.
• Put everything in the bowl and mix.

Steps:

• Bring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.
• Heat vegetable and sesame oils in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well seasoned with garlic oil, 2 to 3 minutes. Season with salt.
• Serve sprinkled with sesame seeds.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
• Bake in the preheated oven for 15 minutes.
• Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
• Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

Steps:

• Steam/boil Asparagus for 5 min until nice and pretty green then transfer into bowl of ice water(blanching).
• mix mayo,soy sauce,sugar salt and pepper until smooth.
• cut spears in half and drizzle dressing over crab and asparagus folding the mixture together
• refrigerate for and hour or eat right away.
• Sprinkle with seaseme seeds if desired.

Steps:

• Heat 2 tbsp of the olive oil in a heavy-bottomed frying pan with the rosemary and chilli flakes. Stir in the breadcrumbs so they're well coated in the oil, and fry until golden - this will take longer than you think, but keep an eye on it to make sure the breadcrumbs don't burn. Add the coriander and cumin seeds and toast until fragrant, then tip the mixture onto a plate and set aside.
• Heat oven to 210C/190C fan/gas 6. Peel, trim and remove any coarse, fibrous bits from the ends of the broccoli stalks. If some are much thicker than others, split them so they're all the same size. Toss with the chilli, shallots, garlic, salt and pepper, and 2 tbsp of the olive oil. Tip onto a baking sheet and roast for about 15-20 mins, or until the stalks are tender and the leaves and florets are charred and slightly crisp - the shallots and garlic should be soft and caramelised.
• Meanwhile, bring a saucepan of well salted water to the boil, turn down to a medium heat and cook the potatoes for 8-10 mins, or until tender. Allow to cool a little in the water.
• Leave the broccoli to cool slightly, then finely slice the larger stalks, leaving the florets and smaller stalks intact. Put the shallots, garlic and chilli on a chopping board, peel the skin off the shallots and squeeze the garlic from its skin, then roughly chop together with the chilli, two of the anchovies and a pinch of sea salt. Scrape into a bowl and whisk with the lemon zest and juice, mustard, honey, the rest of the olive oil, tahini, and a splash of water to loosen, then mix in the chopped parsley. Season to taste.
• Drain the potatoes and put in a bowl with the broccoli stalks and florets, and the remaining anchovy fillets. Toss everything with the dressing.
• Pile the salad on a serving platter and top with the burrata and scatter with the toasted breadcrumbs, reserving some to serve on the side. Scatter over some lemon zest and black pepper to serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Trim any woody ends from the broccoli - if any has wider stalks than the rest, split them along their length. Put the broccoli in a roasting tin large enough that it will fit in a single layer and add the olive oil, chilli and season well. Toss with your hands, then roast for 15 mins, turning the broccoli over halfway through. It should be tender and slightly charred.
• Meanwhile, chop the preserved lemon (fresh and rind) and stir it into the yogurt with the garlic and the juice from the lemon jar.
• To serve, lay the cooked broccoli on a platter, or on individual plates, scatter the feta on top, spoon over the yogurt dressing and drizzle with the extra virgin olive oil.