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.
ASPARAGUS SALAD WITH HAZELNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.
ASPARAGUS SALAD WITH HARD-BOILED EGGS
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
- Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams
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.
ASPARAGUS WITH HAZELNUT VINAIGRETTE
Categories Vegetarian Quick & Easy Asparagus Spring Healthy Hazelnut Gourmet
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Make vinaigrette:
- In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
- Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
- Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.
SOFT-BOILED DUCK EGG WITH BACON & ASPARAGUS SOLDIERS
Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs
Provided by Barney Desmazery
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 4
Steps:
- Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
- Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
- Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
HOT BACON ASPARAGUS SALAD
From Prophetstown, Illinois, Paulette Balda relates, "This meal-in-one salad is so easy to fix when I get home from work...but it looks like I spent an hour preparing it. It's great with warm rolls."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 2-3 tablespoons drippings. , Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add the vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes or until heated through. , In a large salad bowl, combine salad greens and almonds. Add the asparagus mixture; toss gently. Arrange eggs over the salad.
Nutrition Facts : Calories 243 calories, Fat 21g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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