ASPARAGUS WITH ROASTED RED PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.
ROASTED ASPARAGUS AND YELLOW PEPPER SALAD
This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.
Provided by Kim
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
- Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
- In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
- In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g
BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
Provided by Martha Rose Shulman
Categories appetizer, main course, side dish
Time 1h
Yield Serves 4 as a main dish salad, 6 as a side
Number Of Ingredients 15
Steps:
- Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
- Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
- Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
- Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKPEA & ROASTED PEPPER SALAD
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
- Serve in one big bowl, or four small ones so everyone has their own portion.
Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium
ASPARAGUS PEPPER SALAD
I made up this recipe when I needed a last-minute potluck dish and I had a lot of asparagus on hand. This salad went over so well that I serve it again and again. No one seems to get tired of it. -Beverly Scalise of Bend, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 3-4 hours before serving.
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED ASPARAGUS SALAD
Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.
Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED PEPPER SALAD
Serve with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook."
Provided by Martha Stewart
Categories Appetizers
Yield Makes enough for 3 dozen small blini
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper; set aside. Halve peppers lengthwise; trim and discard ribs and seeds. Brush peppers with olive oil and place cut side down on prepared baking sheet. Bake until softened and skin has loosened from the flesh, 15 to 20 minutes.
- Transfer to a bowl and cover with plastic wrap; let steam to loosen skin. When peppers are cool enough to handle, peel off skin and discard any remaining seeds or ribs. Finely chop peppers and transfer to a medium bowl.
- Add 2 tablespoons olive oil to peppers along with chives and vinegar; season with salt and pepper and toss to combine.
ROASTED PEPPER AND ASPARAGUS SALAD
Steps:
- Pre-heat the oven to 220C, 425F, Gas Mark 7. Place the peppers on a baking sheet. Brush with 1 tbs olive oil. Sprinkle over the Garlic Pepper and salt. Bake for 25 minutes until slightly charred. Blanch the asparagus until tender. Place the peppers in a plastic bag and set aside until cooled, peel off the skins. Slice the peppers in half lengthways and halve the asparagus. Mix together with the remaining oil and vinegar. Season with salt. Serve on a bed of mixed leaf salad with wholemeal melba toast.
Nutrition Facts : Calories 17 calories, Fat 1.69076 g, Carbohydrate 0.06779 g, Cholesterol 0 mg, Fiber 0.0265 g, Protein 0.01095 g, SaturatedFat 0.23399 g, ServingSize 1 1 Serving (72g), Sodium 0.22675 mg, Sugar 0.04129 g, TransFat 0.0458375000000001 g
ROASTED ASPARAGUS PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
- Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
- In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
- Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
ROASTED ASPARAGUS AND SCALLION SALAD
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Provided by Melissa Clark
Categories dinner, lunch, weekday, salads and dressings, main course, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
- Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
- Drain freekeh and stir immediately into dressing while still warm.
- Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
- Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
ROASTED ASPARAGUS SALAD WITH FETA CHEESE
I was trying to come up with a flavorful salad that did not need dressing.
Provided by pbutler
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
- Bake in the preheated oven until asparagus are tender, about 20 minutes.
- Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g
ASPARAGUS WITH ROASTED RED PEPPER SALSA
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
- Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
- When asparagus is cooked, drain and mix with red pepper salsa.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams
ROASTED ASPARAGUS AND BELL PEPPER SALAD
In my corner of the world, asparagus is in season and I always look forward to its arrival and recipes for cooking with it. Here's an asparagus salad with a simple vinaigrette in which I chose to roast both the asparagus and bell pepper. From Williams Sonoma as printed in our local newspaper.
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to BROIL.
- ROASTING THE BELL PEPPERS AND ASPARAGUS: Roast the whole bell peppers under the broiler for about 8 minutes. Turn over occasionally to broil evenly.
- Now add the asparagus spears. Continue to broil the peppers until the skin is black but not charred. Keep turning the asparagus spears to evenly broil. *Watch* broiling process carefully! (The asparagus spears will take about 8 minutes to broil, the bell peppers 15 minutes approximately.).
- Remove asparagus spears from oven and set aside. Remove bell peppers to a bowl and cover with a lid. Allow to "sweat" for 10-15 minutes or until the skin peels off easily.
- Once cool enough to handle, core bell peppers and remove skin, stems and any membrane.
- Cut bell peppers into long strips. Cut asparagus spears into 3" pieces.
- Arrange the asparagus spears and bell peppers on a serving platter.
- Whisk together the vinaigrette and spoon over the vegetables. (Vinaigrette can be prepared several hours in advance if you wish.).
- Garnish with the hard boiled egg slices and fresh chervil.
- Cover and refrigerate 1 hour or can be served immediately.
Nutrition Facts : Calories 221.2, Fat 20.1, SaturatedFat 3.1, Cholesterol 70.7, Sodium 35.5, Carbohydrate 7.7, Fiber 3.1, Sugar 3.9, Protein 5
ASPARAGUS AND PEA SHOOT SALAD
Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
- Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
- Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.
ASPARAGUS, RED PEPPER, & SPINACH SALAD
Make and share this Asparagus, Red Pepper, & Spinach Salad recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoons salt and 1/8 teaspoons pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool, 5 minutes.
- Meanwhile, whisk remainng 4 tablespoons oil, vinegar, 1/4 teaspoons salt and 1/8 teaspoons pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.
Nutrition Facts : Calories 329.4, Fat 29.2, SaturatedFat 8.8, Cholesterol 22.4, Sodium 197.3, Carbohydrate 9.8, Fiber 3.8, Sugar 3.6, Protein 10.5
More about "asparagus and roasted pepper salad recipes"
PASTA SALAD WITH ASPARAGUS AND RED PEPPERS | COOK'S …
From cooksillustrated.com
BURRATA AND ROASTED ASPARAGUS AND TOMATO SALAD
From foodiecrush.com
10 BEST RED AND YELLOW PEPPER SALAD RECIPES | YUMMLY
From yummly.com
ASPARAGUS SALAD WITH ROASTED PEPPERS AND GOAT CHEESE
From foodandwine.com
GRILLED ASPARAGUS WITH MARINATED ROASTED RED …
From closetcooking.com
ROASTED ASPARAGUS WITH RED PEPPER RELISH - SOBEYS INC.
From sobeys.com
MARINATED ROASTED ASPARAGUS AND PEPPER SALAD RECIPE
From myrecipes.com
Servings 4Calories 98 per servingTotal Time 2 hrs 13 mins
- Snap off tough ends of asparagus. Cut into 1 1/2-inch pieces; trim and place in a large bowl. Add garlic and 1 teaspoon olive oil; toss well. Line a jelly roll pan with foil; coat foil with cooking spray. Spread asparagus mixture in a single layer.
- Combine remaining 2 teaspoons oil, vinegar, and remaining ingredients in a serving bowl. Add asparagus mixture; stir until asparagus is coated. Cover and chill at least 2 hours.
CALIFORNIA AVOCADO AND ROASTED ASPARAGUS SALAD
From californiaavocado.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROASTED ASPARAGUS AND SWEET PEPPER ANTIPASTO - ONTARIO.CA
From ontario.ca
LEMONY RED PEPPER AND ASPARAGUS PASTA SALAD | CANADIAN LIVING
From canadianliving.com
LENTIL, CHICKEN, ASPARAGUS AND ROASTED ONION SALAD
From ricardocuisine.com
ASPARAGUS, HOT PEPPERS AND POLLOCK SALAD | METRO
From metro.ca
BEST PASTA SALAD WITH ASPARAGUS AND RED BELL PEPPERS RECIPE
From parade.com
BEST ROASTED ASPARAGUS SALAD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MOZZARELLA, PEPPERS & ASPARAGUS SUMMER SALAD – SHEKNOWS
From sheknows.com
WARM ASPARAGUS SALAD WITH ROASTED PEPPERS & CHEESE CURDS
From canadianliving.com
QUINOA SALAD WITH ROASTED ASPARAGUS - PRIMAVERA KITCHEN
From primaverakitchen.com
ROASTED PEPPER AND ASPARAGUS SALAD RECIPE | SCHWARTZ
From schwartz.co.uk
ROASTED ASPARAGUS & RED PEPPER SALAD WITH TANGERINE …
From pccmarkets.com
ROASTED ASPARAGUS LEMON ORZO SALAD WITH FRESH MOZZARELLA
From melskitchencafe.com
HOW TO ROAST ASPARAGUS - RACHEL COOKS®
From rachelcooks.com
ASPARAGUS AND ROASTED PEPPER SALAD WITH TOASTED PECANS RECIPE
From eatyourbooks.com
ROASTED ASPARAGUS AND RED PEPPER FARRO SALAD - CLOSET COOKING
From closetcooking.com
ASPARAGUS, RED PEPPER, AND POTATO SALAD RECIPE BY JOHN STAGE
From thedailymeal.com
ASPARAGUS & ROASTED RED PEPPER TART - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
ROASTED ASPARAGUS SALAD RECIPE | MYRECIPES
From myrecipes.com
ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING RECIPE - EATINGWELL
From eatingwell.com
ASPARAGUS AND RED PEPPER SALAD / INSALATA DI ASPARAGI E …
From ciaoitalia.com
ASPARAGUS, RED PEPPER AND POTATO SALAD RECIPE | HGTV
From hgtv.com
14 ROASTED CAULIFLOWER RECIPES | OLIVEMAGAZINE
From olivemagazine.com
ASPARAGUS SALAD WITH ROASTED BELL PEPPERS - RECIPES | DESTINATION …
From doorcounty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love