Asparagus And Green Bean Salad Recipes

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ARTICHOKE ASPARAGUS & GREEN BEAN SALAD



Artichoke Asparagus & Green Bean Salad image

*Pro-Tip: This is a great way to put your summer veggies to work. The combination of artichokes, green beans, and asparagus is simple, fresh and flavorful.

Provided by Dani Spies

Categories     DINNER     LUNCH     salad + dressing

Time 20m

Number Of Ingredients 9

1/2 pound green beans (trimmed (1/2 pound))
1 bunch of asparagus (trimmed)
1 15- ounce can of quartered artichoke hearts (drained)
1/4 cup of chopped red onion
1 fat cloves of crushed garlic
10 leaves of basil (rolled and sliced into ribbons)
The juice of one lemon (3 tablespoons)
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Steps:

  • In a large bowl combine artichoke hearts, onions, garlic, lemon, olive oil, salt and pepper. Gently toss everything together and set aside.
  • Cut green beans and asparagus into one inch pieces.
  • In a medium steaming pot, steam the green beans and asparagus until al dente. This will take two to three minutes. We want to get the raw edge off of the veggies, but still want them to have lots of texture and bite.
  • Gently toss the hot veggies into the bowl with the artichoke hearts, onions, garlic, lemon, and olive oil. Add a little more salt and pepper to taste and then finish with the fresh sliced basil.
  • Serve and enjoy!

Nutrition Facts : Calories 318 kcal, Carbohydrate 16 g, Protein 4 g, Fat 29 g, SaturatedFat 4 g, Sodium 14 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD



Asparagus, Green Bean, and Hearts of Palm Salad image

This delicious recipe is courtesy of Alexis Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/4 cup white-wine vinegar
1/4 cup vegetable oil
3 tablespoons sugar
2 teaspoons chopped fresh dill leaves
Coarse salt and freshly ground black pepper
3 medium cucumbers, peeled, seeded, and sliced crosswise
1 small onion, thinly sliced
1 1/2 pounds asparagus, trimmed and cut into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1/2-inch pieces
1 (7- or 8-ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces
2 medium vine-ripened tomatoes, seeded and cut into 1/2-inch pieces
1/2 small head iceberg lettuce, thinly sliced

Steps:

  • In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
  • Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

GREEN BEAN AND ASPARAGUS SALAD



Green Bean and Asparagus Salad image

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

1 pound fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
½ red onion, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley
kosher salt to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as desired

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

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING



Asparagus and Green Bean Salad with Herb Dijon Dressing image

Make and share this Asparagus and Green Bean Salad with Herb Dijon Dressing recipe from Food.com.

Provided by onionjs

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

Steps:

  • Combine vinegar, shallot, dijon, basil, tarragon and time.
  • Slowly whisk in oil to form an emulsion.
  • Season with salt and pepper.
  • Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
  • Arrange in bowl, top with blue cheese, garnish with basil leaves.

GREEN BEAN AND ASPARAGUS SALAD WITH CRISPY PROSCIUTTO AND WARM LEMON DRESSING



Green Bean and Asparagus Salad with Crispy Prosciutto and Warm Lemon Dressing image

Provided by Roger Mooking

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 pieces prosciutto, thinly sliced and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/2 shallot, diced
1/4 cup sliced skinless almonds
1/4 cup sultana (golden) raisins
1/4 cup raisins
1/4 cup pitted kalamata olives
Juice of 1 lemon
1 teaspoons honey
Salt and freshly ground black pepper
8 ounces green beans, trimmed and blanched in salted water
1 bunch asparagus, bottoms trimmed and blanched in salted water

Steps:

  • For the crispy prosciutto:
  • Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
  • For the warm lemon dressing:
  • Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
  • For the green bean and asparagus salad:
  • Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.

ASPARAGUS AND GREEN BEAN SALAD



Asparagus and Green Bean Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise

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.

GREEN VEGETABLE SALAD



Green Vegetable Salad image

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.

Provided by Donna Hay

Categories     HarperCollins     Salad     Vegetarian     Fennel     Green Bean     Brussels Sprout     Asparagus     Yogurt     Buttermilk     Herb     Anchovy

Yield Serves 4

Number Of Ingredients 17

For the green dressing:
1/4 cup (70g) plain Greek-style (thick) yoghurt
1/4 cup (60ml) buttermilk
2 tablespoons chopped tarragon
2 tablespoons chopped chives
2 tablespoons lemon juice
1 clove garlic, crushed
2 anchovies, finely chopped
Sea salt and cracked black pepper
For the salad:
200g Brussels sprouts, blanched and sliced
1 bunch asparagus (150g), blanched and sliced
150g green beans, trimmed, blanched and shredded
1 small fennel bulb (180g), trimmed and thinly sliced
150g ricotta salata, shaved
1/2 cup chervil sprigs
1/3 cup (45g) roasted hazelnuts, skins removed and chopped

Steps:

  • To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.

ASPARAGUS, BEAN, AND FETA SALAD



Asparagus, Bean, and Feta Salad image

Make and share this Asparagus, Bean, and Feta Salad recipe from Food.com.

Provided by chelseas

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups diagonally cut asparagus (cut into 1 inch pieces)
1 cup canned cannellini beans, rinsed and drained
1/2 cup radish, thinly sliced
1/2 cup crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon of fresh mint, chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
  • Combine asparagus and next 4 ingredients in a large bowl.
  • Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.

Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 3.1, Cholesterol 16.7, Sodium 382.6, Carbohydrate 18.6, Fiber 5.9, Sugar 3.1, Protein 10.4

FAVA BEAN AND ASPARAGUS SALAD



Fava Bean and Asparagus Salad image

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

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

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

BLACK BEAN ASPARAGUS SALAD



Black Bean Asparagus Salad image

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

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

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

ASPARAGUS AND BLACK BEAN SALAD



Asparagus and Black Bean Salad image

Parsley makes its presence known in this unusual medley tossed with a lime dressing. The salad is delicious and attractive with the red and green colors. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cans (15 ounces each) black beans, rinsed and drained
1 large sweet red pepper, chopped
1 medium sweet onion, chopped
3/4 cup minced fresh parsley
1/4 cup olive oil
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a Dutch oven, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a large serving bowl, combine the asparagus, beans, red pepper, onion and parsley. In a small bowl, whisk the oil, lime juice, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS, BEAN AND PISTACHIO SALAD



Asparagus, Bean and Pistachio Salad image

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 11

Salt
1/4 pound asparagus, trimmed
1/4 pound haricots verts, stems removed
1 clove garlic
2 handfuls soft leaf lettuce, cut into small pieces
1/4 cup toasted pistachios
1/3 cup crumbled ricotta salata or aged goat cheese
2 teaspoons cider vinegar
3 tablespoons olive oil
Freshly ground black pepper
Truffle salt

Steps:

  • Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
  • Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams

BROAD BEAN AND ASPARAGUS SALAD



Broad Bean and Asparagus Salad image

The simple salad is a showcase of spring's welcome first harvest. 689 kilojoules, 10g protein, 11g total fat, 5g carbs, 6g fibre, 244mg sodium - per serve

Provided by roobarb100

Time 15m

Yield Serves 8

Number Of Ingredients 9

1 bunch asparagus, trimmed
300g shelled broad beans
300g shelled peas
1 tbsp aged balsamic vinegar
1/4 cup (60m) extra virgin olive oil
1 handful of basil leaves
1 handful of mint leaves
1 handful of rocket
1 cup (80g) shaved parmesan cheese

Steps:

  • Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
  • Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
  • Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
  • Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
  • Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
  • Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.

ASPARAGUS AND STRING BEAN SALAD WITH BASIL



Asparagus and String Bean Salad with Basil image

A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Coarse salt
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
1 pound asparagus, trimmed
1 small shallot, thinly sliced
1/4 cup small fresh basil leaves, plus more for garnish
1 tablespoon plus 1 teaspoon sherry vinegar
1/4 cup finely grated pecorino Romano cheese (3/4 ounce)
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
  • Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
  • Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
  • Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

PEA, ASPARAGUS, AND FAVA BEAN SALAD



Pea, Asparagus, and Fava Bean Salad image

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

3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

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.

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Save this Halloumi, asparagus and green bean salad recipe and more from Quick and Delicious: 100 Recipes in 30 Minutes or Less to your own online collection at EatYourBooks.com
From eatyourbooks.com


BROAD BEANS, GREEN BEANS AND ASPARAGUS SALAD - VEGETABLES
Lightly blanch asparagus, beans and broad beans separately in rapidly boiling water for 1-2 minutes until just tender. Remove and cool in iced water or under cold running water. Drain well. Place asparagus and beans on a serving dish, add broad beans on top, drizzle with lime vinaigrette and garnish with dill.
From vegetables.co.nz


GREEN BEAN SALAD WITH TOASTED ALMONDS & FETA - COOKIE AND KATE
2017-07-09 Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
From cookieandkate.com


BEST LEMONY ASPARAGUS, BEANS AND PEAS RECIPE - GOOD …
2017-03-17 Heat covered 7- to 8-quart saucepot salted water to boiling on high. To large bowl, add about 6 cups ice; fill with cold water. Add asparagus, haricots verts and peas to boiling water.
From goodhousekeeping.com


ASPARAGUS AND GREEN BEAN NICOISE SALAD - HOW SWEET EATS
2019-04-17 Add the green beans and the asparagus and cook for 3 minutes. Remove the vegetables and immediately place them in an ice bath to stop the cooking. To assemble the salad, place the green beans and asparagus on the plate first. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well.
From howsweeteats.com


ASPARAGUS WHITE BEAN SALAD RECIPE | THE BEACHBODY BLOG
2019-07-30 Heat oil in medium nonstick skillet over medium heat. Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp. Add garlic; cook, stirring frequently, for 1 minute. Place asparagus mixture, beans, pea tendrils, avocado, pistachios, lemon juice, and lemon peel in a medium bowl; toss gently to blend.
From beachbodyondemand.com


FAVA BEAN AND ASPARAGUS SALAD RECIPE | BON APPéTIT
2016-05-21 Step 2. Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a …
From bonappetit.com


SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
2022-02-23 Cut veggies and assemble salad: Cut the asparagus and snap peas on a diagonal into very thin slices. You should have about 1 cup of each. Cut the radishes into paper thin slices. Add the asparagus, snap peas, radishes, lettuce, …
From simplyrecipes.com


ASPARAGUS AND GREEN BEAN CAESAR-STYLE SALAD | SAINSBURY'S RECIPES
To make the Caesar dressing, mix together the mayonnaise, yogurt, vinegar, mustard and dried oregano in a small bowl. 3. Add the chopped anchovy fillets and garlic to the dressing and stir through, seasoning with black pepper. 4. Barbecue (or griddle in a pan) the asparagus and green beans until tender and tip into a serving dish.
From recipes.sainsburys.co.uk


WARM POTATO ASPARAGUS SALAD - PERFECT FOR SPRING - SUGAR SALT …
2019-04-28 Bring it to a boil over high heat for 10 minutes, until only just fork tender. Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture. Add …
From sugarsaltmagic.com


[RECIPE] FRESH-AND-FLAVORFUL ASPARAGUS, ARTICHOKE, AND GREEN BEAN …
1. Toss all the vegetables together in a salad bowl. 2. In a screw-top jar, put oil, vinegar, salt, pepper, and basil. Shake well to combine. 3. Pour the mixture over the salad and toss gently but well; chill. 4. Toss again lightly, and serve from the bowl, or transfer to a platter lined with thinly sliced cucumbers.
From bodyecology.com


ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE - IFOODREAL.COM
2021-03-29 Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside. In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork. In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top.
From ifoodreal.com


GREEN BEAN AND ASPARAGUS SALAD | RECIPE | ASPARAGUS SALAD …
1 lb Asparagus, fresh. 2 cups Cherry tomatoes. 1 lb Green beans, fresh. 1/4 cup Parsley, fresh. 1/2 Red onion.
From in.pinterest.com


SPRING SALAD - OTTOLENGHI
Drain both well, then dry with a clean kitchen towel. Blanch the broad beans in the same water for two minutes, drain, refresh and dry, then remove and discard the skins by pressing each bean gently between finger and thumb. Put all the greens in a large bowl and add all the remaining ingredients and half a teaspoon of salt.
From ottolenghi.co.uk


43 ASPARAGUS RECIPES FOR SALAD, PASTA, GRILLING, AND MORE
2020-04-27 But asparagus season is brief, so make the most of it with these 43 asparagus recipes, from a filling stir-fry to a spotlight-stealing side dish. SUBSCRIBE. Get unlimited recipes from Bon Appétit ...
From bonappetit.com


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