ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
ROAST PORK TENDERLOIN WITH MUSTARD VINAIGRETTE
Make and share this Roast Pork Tenderloin With Mustard Vinaigrette recipe from Food.com.
Provided by mmjj_d
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season pork with 1/4 teaspoon of the salt and pepper to taste.
- Cook, turning, until browned, 5-6 minutes. Transfer skillet to the oven. Roast until pork is cooked through, 12-15 minutes. Let rest 5 minutes before slicing.
- Meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining 1/4 teaspoon of the salt and pepper to taste. Arrange vegetables in a single layer. Roast, tossing once, until tender, 12-15 minutes.
- Whisk together vinegar, mustard and remaining 1/3 cup of the oil. Slice pork; serve with vegetables. Drizzle all with vinaigrette.
Nutrition Facts : Calories 451.2, Fat 32.8, SaturatedFat 6.2, Cholesterol 93.6, Sodium 420.7, Carbohydrate 7.5, Fiber 2.4, Sugar 1.6, Protein 32.4
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
ROAST PORK TENDERLOIN AND ASPARAGUS WITH MUSTARD VINAIGRETTE
Steps:
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12 to 15 minutes. In a small bowl, whisk together the mustard, vinegar, and the remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
ASPARAGUS WITH MUSTARD SAUCE
Here in Iowa, asparagus patches grow wild along the roads. My husband and I often go asparagus hunting on Saturday and Sunday mornings. A tangy mustard sauce complements the fresh asparagus in this easy recipe. -Nancy Hasbrouck Ida Grove, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake at 400° for 25-30 minutes or until tender., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1 to 1-1/4 minutes or until heated through. Serve with asparagus.
Nutrition Facts :
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
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.
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