ASPARAGUS AND GREEN BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
- Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
WHITE BEAN AND ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.
WARM ASPARAGUS SALAD
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
- Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
- To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.
GREEN BEAN AND ASPARAGUS SALAD
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Provided by Sarah
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g
FAVA BEAN AND ASPARAGUS SALAD
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
- Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams
PEA, ASPARAGUS, AND FAVA BEAN SALAD
Provided by Melissa Hamilton
Categories Salad Bean Cheese Side Easter Bacon Asparagus Pea Spring Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
- Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
- If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
- Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
- Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
- DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO
Steps:
- Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
- Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
- Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
- Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
ASPARAGUS & BROAD BEAN LASAGNE
Make the most of fresh asparagus and broad beans and try this light, low-fat veggie lasagne with a twist. It delivers three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Pasta
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if you need to). Cook for 3 mins to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few mins with a hand blender until smooth.
- Spoon half the purée into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
- Whisk the cottage cheese with the egg and a good grating of nutmeg. Pour over the lasagne, then press in the asparagus and scatter over the parmesan. Bake for 1 hr until golden and a knife easily slides through. Can be kept chilled for two days.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 16 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
BLACK BEAN ASPARAGUS SALAD
Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
WARM ROAST ASPARAGUS SALAD
Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
- In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
- Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.
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ASPARAGUS AND BROAD BEANS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 20 minsCategory Healthy Salad RecipesCalories 118 per serving
- Cook the podded broad beans in a large pan of boiling salted water for 2-3 minutes, then use a slotted ›spoon to remove the broad beans, leaving the water in the pan. Refresh in cold water, then squeeze them from their thin skins and set aside.
- Bring the water back up to the boil, then add the asparagus. Cook for 2-3 minutes until just soft, then drain.
- In a bowl, toss together the asparagus, broad beans and the dressing ingredients. Taste, adjust the seasoning and serve warm.
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FAVA BEAN AND ASPARAGUS SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 1 minServings 8
- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.
- Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
- Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
- Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.
ASPARAGUS SALAD, BROAD BEANS WITH SPRING ONION VINAIGRETTE RECIPE ...
From gourmettraveller.com.au
Cuisine FrenchCategory DrinkAuthor Adelaide LucasTotal Time 40 mins
- Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.
- For spring onion vinaigrette, combine wine and sugar in a medium saucepan over medium heat, bring to the boil and cook for 15 minutes or until reduced to ¼ cup. Meanwhile, blanch spring onion in boiling salted water for 30 seconds, then refresh in iced water, drain well and set aside. Heat reduced wine and olive oil in a small frying pan. When warm add spring onion and broad beans, cook for 1 minute or until vegetables are warmed through and season to taste with sea salt and ground black pepper.
- Meanwhile, bring a pot of salted water to the boil, add asparagus and cook for 5 minutes or until tender. Drain and divide between plates. Spoon over spring onion vinaigrette and broad beans, scatter with sprouts and serve.
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