Asparagus And Cucumber Vinaigrette Recipes

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ASPARAGUS 'N' VINAIGRETTE



Asparagus 'n' Vinaigrette image

"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon reduced-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

1-1/2 cups olive oil
1/2 cup white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 4 radishes, sliced
1/4 cup chopped green pepper
3 tablespoons dill pickle relish
1 tablespoon minced fresh parsley
1 tablespoon minced chives
2 pounds fresh asparagus, trimmed
Lettuce leaves
3 hard-boiled large eggs, sliced
2 medium tomatoes, cut into wedges

Steps:

  • In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.

Nutrition Facts : Calories 419 calories, Fat 43g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE



Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  • Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  • Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
  • Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD



Asparagus, Green Onion, Cucumber, and Herb Salad image

Provided by Scott Peacock

Categories     Salad     Onion     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Mint     Asparagus     Cucumber     Healthy     Low Cholesterol     Tarragon     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 16

Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

Steps:

  • For dressing:
  • Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
  • DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
  • For salad:
  • Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
  • Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
  • Arrange asparagus on platter. Spoon cucumber mixture over and serve.

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Here's a cool change of pace from your ordinary asparagus. Enjoy chilled asparagus in a flavorful vinaigrette dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 11

1 1/4 lb fresh asparagus spears
1 cup olive oil
1/3 cup white vinegar
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
2 cloves garlic, crushed
Romaine lettuce leaves
Tomato slices
Radish roses, if desired

Steps:

  • Place asparagus in 8-inch square (2-quart) microwavable dish; add 1/4 cup water. Cover; microwave on High 6 to 9 minutes or until crisp-tender; drain.
  • In tightly covered container, shake oil, vinegar, oregano, salt, pepper, mustard and garlic until well blended. Pour vinaigrette over hot asparagus, turning asparagus until well coated. Cover and refrigerate 2 to 3 hours or until chilled.
  • Just before serving, remove asparagus from vinaigrette; reserve vinaigrette. Arrange asparagus, romaine and tomato in separate sections on serving platter. Drizzle vinaigrette over vegetables. Garnish with radish roses.

Nutrition Facts : Calories 260, Carbohydrate 4 g, Cholesterol 0 mg, Fat 5, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg

ASPARAGUS WITH MUSTARD VINAIGRETTE



Asparagus With Mustard Vinaigrette image

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

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

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

RICE, ASPARAGUS AND CUCUMBER SALAD



Rice, Asparagus and Cucumber Salad image

This is a tasty rice salad with lots of fresh green veggies.

Provided by Barrett

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 ¾ cups water
1 cup long-grain white rice
1 pound thin asparagus spears, trimmed and cut into 1 inch
1 ½ cups English cucumber - peeled, seeded and chopped
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon white sugar
1 tablespoon white wine vinegar
½ teaspoon dry mustard
2 ½ tablespoons vegetable oil
¼ cup chopped fresh dill weed
4 heads butter lettuce

Steps:

  • In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
  • Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
  • Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
  • Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

COLD ASPARAGUS WITH VINAIGRETTE



Cold Asparagus with Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

ASPARAGUS AND CUCUMBER VINAIGRETTE



Asparagus and Cucumber Vinaigrette image

Quickly steamed asparagus keeps its bright green color and crisp-tender texture, making it a good match for cucumber.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Number Of Ingredients 5

1 bunch asparagus, tough ends removed, cut into 1 1/2-inch lengths
1 cucumber, peeled, quartered lengthwise, seeded, and cut into 1 1/2-inch strips
1 teaspoon red-wine vinegar
2 teaspoons olive oil
Coarse salt and ground pepper

Steps:

  • Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add asparagus, cover, and cook until crisp-tender, 3 to 5 minutes. Rinse with cold water to stop the cooking. In a bowl, combine asparagus, cucumber, vinegar, and oil. Season with salt and pepper.

Nutrition Facts : Calories 57 g, Fat 3 g, Fiber 2 g, Protein 3 g

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Make and share this Asparagus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons buttered and toasted breadcrumbs
1 cup cherry tomatoes, halved

Steps:

  • Steam asparagus spears until tender; drain and place on serving platter.
  • In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt.
  • When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.

Nutrition Facts : Calories 100.1, Fat 5.6, SaturatedFat 0.8, Sodium 128, Carbohydrate 10.7, Fiber 3, Sugar 3.2, Protein 3.6

CREAMY MUSTARD VINAIGRETTE FOR ASPARAGUS



Creamy Mustard Vinaigrette for Asparagus image

Categories     Condiment/Spread     Milk/Cream     Blender     Food Processor     Mustard     No-Cook     Quick & Easy     Vinegar     Lemon     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

3 tablespoons heavy cream
1/4 cup white-wine vinegar
1 tablespoon Dijon-style mustard or to taste
1 tablespoon minced shallot
a pinch of sugar
2 teaspoons fresh lemon juice, or to taste
3/4 cup olive oil

Steps:

  • In a blender or food processor blend the cream, the vinegar, the mustard, the shallot, the sugar, and the lemon juice until the mixture is combined well, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add salt and pepper to taste and serve the vinaigrette over asparagus.

DOUBLE ASPARAGUS VINAIGRETTE



Double Asparagus Vinaigrette image

Provided by Julia Moskin

Categories     easy, quick, weekday, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1 1/2 to 2 pounds asparagus
1 shallot, peeled
2 tablespoons tarragon leaves
2 tablespoons flat-leaf parsley leaves
Juice of 1 lemon
1/4 cup grapeseed oil
1/4 cup extra virgin olive oil

Steps:

  • Bring medium pot of salted water to boil. Trim and peel the asparagus and reserve the trimmings. Add trimmings and shallot to the pot, lower heat and simmer until almost tender, about 7 minutes. Add tarragon and parsley and continue cooking just until the herbs are bright green, about 1 minute. Drain.
  • Transfer the herbs and trimmings to a blender or food processor, add 2 ice cubes and 1/4 cup water, and purée until smooth. Add a little more water to the blender if necessary. Add the lemon juice and a pinch salt. Then, with the motor running, add the grapeseed and olive oils. Adjust the seasoning if necessary, then strain through a sieve, reserving the dressing and discarding the rest.
  • Bring large pot of salted water to boil. Put in the asparagus stalks, in batches if necessary, lower heat and simmer until just tender and still bright green, about 5 minutes. Drain on towels and serve with vinaigrette spooned over.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 4 grams

GRILLED ASPARAGUS WITH GAZPACHO VINAIGRETTE



Grilled Asparagus With Gazpacho Vinaigrette image

A recipe from the famous Hotel Galvez in Galveston, Texas. And now a little history: After the Great Storm of 1900-when a massive hurricane devastated Galveston, Texas - a group of prominent businessmen, dedicated to the economic recovery of the island, knew there was a desperate need of a luxury beachfront hotel to fill the void that was left when the Beach Hotel burned down in 1898. At a cost of more than $1 million, the St. Louis firm of Mauran & Russell designed and built Hotel Galvez - a six-story Spanish Colonial Revival building named for Bernardo de Galvez, the Spanish colonial governor who chartered the Texas Gulf Coast and for whom the city is named. When it opened in 1911, the luxury hotel offered 275 elegant guestrooms, some with private baths. In 1912, Hotel Monthly billed it as one of the "most richly furnished seaside hotels in America". The public areas featured a barbershop, candy shop, drugstore, soda fountain and Gentleman's Bar & Grille. Roller chairs lined the front of the hotel for those wanting to take a trip along the famed Seawall Boulevard. In 1918, Hotel Galvez hosted more than 400 guests each day, with room rates starting at $2 per night. In the 1920s, the first bathing beauty contests in the nation were held at the hotel, with future movie stars Joan Blondell and Dorothy Lamour as participants. During the '20s and '30s, Hotel Galvez became known as the "Playground of the Southwest", as hundreds of celebrities and dignitaries stayed there. Notable guests included Presidents Franklin Roosevelt, Dwight Eisenhower, Lyndon Johnson and John Kennedy, as well as General Douglas MacArthur, Phil Harris, Alice Faye, Frank Sinatra, Jimmy Stewart and Howard Hughes. On October 3, 1940, W.L. Moody Jr. acquired Hotel Galvez. During World War II, the hotel served as a living and working facility for the U.S. Coast Guard. In 1950, Moody's hotel chain, National Affiliated Hotels, added a motel on the east side of the main building. In 1965, the owners spent more than $1 million to refurbish the hotel. Another million-dollar-plus renovation was undertaken by the next owners, Harvey O. McCarthy and Dr. Leon Bromberg, who acquired the hotel in 1971. Hotel Galvez changed hands again in 1978, when it was purchased by well-known heart surgeon Denton Cooley, who had a long-standing sentimental attachment to it. Not only had he stayed there as a child and medical student, but his parents spent their wedding night at the hotel in 1916. Cooley sold half of his interest to Archie Bennett Jr., president of the Mariner Corporation. In 1980, the partners spent one year and more than $12 million renovating the hotel, after which it was named to the National Register of Historic Places. The most recent renovation was brought about through the efforts of Galveston preservationists and developers George and Cynthia Mitchell, who attained ownership of Hotel Galvez in March of 1993. Since June 1, 1998, Wyndham International as Wyndham Historic Hotels has managed the hotel. Today, Hotel Galvez stands proudly as "Queen of the Gulf", fully restored to its original glamour while continuing to offer gracious hospitality, old-world charm and new-world conveniences. Adapted from the cookbook Recipes from Historic America by Linda and Steve Bauer.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 1-2

Number Of Ingredients 25

1 cucumber, peeled and seeded
6 roma tomatoes, peeled
3 shallots
4 lemons, juice of
1 cup tomato juice
3 tablespoons chopped flat leaf parsley
2 garlic cloves
1/2 cup chopped green onion top
salt & freshly ground black pepper
2 teaspoons Tabasco sauce (or to taste)
additional lemon juice
extra virgin olive oil
1/2 cup cubed peeled eggplant
1/4 cup milk
1/4 cup semolina (or wheat flour)
oil (for frying)
salt
1/2 lb asparagus spear
1 teaspoon extra virgin olive oil
kosher salt & freshly ground black pepper
1 tablespoon diced cucumber
1 tablespoon diced seeded tomatoes
1 teaspoon finely diced celery
1 teaspoon finely diced red onion
1/2 teaspoon minced flat leaf parsley

Steps:

  • Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to purée. Transfer to a bowl; season with Tabasco, salt and pepper.
  • To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
  • For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
  • Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.

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From cookingclassy.com


15+ TOP SALAD RECIPES WITH VINAIGRETTE DRESSING | EATINGWELL
Whether it's a side salad or main dish, these salads are bright and fresh. Each of these salads is dressed with a vinaigrette that adds acidity and flavor to your salad greens. Recipes like Asparagus Salad with Smoked Salmon & Meyer Lemon Vinaigrette and Green Salad with Peaches, Feta & Mint Vinaigrette are delicious and perfect for enjoying seasonal produce.
From nancia.yhkrubber.com.my


SOBA SALAD WITH SEAWEED, CUCUMBERS, AND ASPARAGUS RECIPE
2019-02-26 2 tablespoons canola, vegetable, or grapeseed oil. 1 ( 1 1/2 - inch) knob fresh peeled ginger, grated. 1 large English cucumber, ends trimmed, quartered lengthwise, and thinly sliced into quarter-moons. 2 tablespoons toasted sesame seeds, plus more for garnish. 2 scallions, white and light green parts thinly sliced on the bias.
From seriouseats.com


VIC'S ASPARAGUS VINAIGRETTE | KITCHEN VIGNETTES FOR PBS | PBS FOOD
Ingredients; 2 bunches of asparagus; 1/4 cup tarragon vinegar (Vic uses balsamic, so feel free to switch it up) 2 tablespoons Dijon mustard; 2-3 cloves garlic, finely minced
From pbs.org


ASPARAGUS AND GRILLED SHIITAKE WITH SOY VINAIGRETTE RECIPE
Step 1. Light a grill. In a small bowl, mix the 2 tablespoons of olive oil with the soy sauce, lemon juice, vinegar and tarragon and season with salt and pepper. Advertisement. Step 2. Brush the ...
From foodandwine.com


HEALTHY ASPARAGUS RECIPES | EATINGWELL
Healthier recipes, from the food and nutrition experts at EatingWell. Find healthy, delicious asparagus recipes including grilled, roasted and steamed asparagus.
From enem.yhkrubber.com.my


ASPARAGUS, PEAS AND CUCUMBER ‘CACIO E PEPE’
2022-05-12 Add the peas to the boiling water and boil until crisp-tender and bright green. Strain and transfer to the ice bath. 2. Trim the ends off the cucumbers and shave into long ribbons using a Y-peeler ...
From msn.com


ASPARAGUS WITH VINAIGRETTE RECIPE FROM H-E-B
Home Recipes Browse Recipes Asparagus with Vinaigrette. The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list. Nutrition Facts. Serving Size 116 g (Approx. 12 Servings) Amount Per Serving: Calories : 80: Calories From Fat : 50 % Daily Value* Total Fat 6 g: 9%: Saturated Fat 1 g: 6%: …
From heb.com


VIC'S ASPARAGUS VINAIGRETTE RECIPE | PBS FOOD
Ingredients; 2 bunches of asparagus; 1/4 cup tarragon vinegar (Vic uses balsamic, so feel free to switch it up) 2 tablespoons Dijon mustard; 2-3 cloves garlic, finely minced
From pbs.org


RECIPE: ASPARAGUS WITH TOASTED PINE NUTS AND LEMON VINAIGRETTE ...
Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Set aside.
From recipelink.com


BACON AND A SAMBAL VINAIGRETTE GLAM UP GORGEOUS SPRING ASPARAGUS
2022-05-27 Turn the heat back on to medium, stir in the shallot s and cook until softened, about 1 minute. Turn off the heat and stir in the sambal, lime zest, lime juice and brown sugar until the …
From sfchronicle.com


WHITE ASPARAGUS WITH EGG VINAIGRETTE - LOW-CARB RECIPE - DIET …
2021-05-26 Drain and set aside. Hard boil the eggs by placing them into boiling water and letting them cook for 10 minutes. Once the eggs are cooked, transfer them to a bowl with cold water to stop the cooking. Peel and chop the eggs and add them to the vinaigrette. In a bowl, combine the mustard, apple cider vinegar, olive oil, salt, and ground pepper.
From dietdoctor.com


GRILLED ASPARAGUS WITH VINAIGRETTE RECIPE — THE MOM 100
2021-04-19 Directions. Preheat the grill to medium. In a small bowl, combine 2 tablespoons of the oil, vinegar, honey, mustard, red pepper flakes, and salt and pepper. On a sheet pan, toss the asparagus with the remaining tablespoon of the olive oil. Transfer to the grill with the spears facing perpendicular to the grates.
From themom100.com


ROASTED ASPARAGUS AND RADISHES WITH MUSTARD VINAIGRETTE
2021-05-05 Roast in the oven for 15 minutes. Remove the asparagus from the pan and keep warm. Continue roasting radishes for 5 minutes longer. Meanwhile, make vinaigrette by mixing mustard with vinegar in a medium bowl. Slowly pour in olive oil in a thin steady stream while whisking the entire time until the mixture is emulsified.
From vikalinka.com


CATALAN ASPARAGUS VINAGRETTE (ESPàRRECS AMB VINAGRETA) - SAVEUR
2022-03-16 Instructions. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 4 minutes. Drain, then transfer to …
From saveur.com


ASPARAGUS WITH PANCETTA AND APPLE VINAIGRETTE RECIPE BY BRYAN …
2013-07-03 Fish out the asparagus and drop in the cold water bath. Let cool for a minute and remove from the water. In a skillet, cook the pancetta for a few minutes until crisp. Set aside, but keep the fat in the pan. In a shallow bowl, add half of the pancetta, the vinegar, sugar, mustard, oil. Blend with a hand mixer until smooth.
From honestcooking.com


ASPARAGUS VINAIGRETTE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Add the honey and the balsamic vinegar to the Basic Vinaigrette. Drizzle over the asparagus spears. Advertisement.
From myrecipes.com


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