Asparagus Ham Salad With Mustard Dressing Recipes

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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

ASPARAGUS, HAM, AND POACHED EGG SALAD



Asparagus, Ham, and Poached Egg Salad image

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

Provided by Patricia Wells

Categories     HarperCollins     Salad     Asparagus     Ham     Egg     Chive     Lettuce     Poach     Lunch     Brunch     Spring

Number Of Ingredients 13

3 tablespoons coarse sea salt
16 green asparagus spears (1 pound), trimmed
4 ultra-fresh large eggs
1 tablespoon distilled vinegar
4 cups torn soft greens, such as buttercrunch lettuce
1/4 cup minced fresh chives
Lemon and Olive Oil Dressing
4 thin slices top-quality ham
Fine sea salt
Coarse, freshly ground black pepper
Toast, for serving
Special Equipment
5-quart pasta pot fitted with a colander; 4 ramekins or small cups ; a flat, fine-mesh sieve or a large slotted spoon

Steps:

  • Prepare a large bowl of ice water.
  • Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
  • Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
  • With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
  • Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
  • Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
  • Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.

COLD ASPARAGUS WITH MUSTARD DRESSING



Cold Asparagus With Mustard Dressing image

This asparagus becomes slightly pickled and is very refreshing during the summer. It is also very easy to make. The more you let it stand the more flavor the asparagus absorbs.

Provided by ctinasmth

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/4 teaspoon sugar
pepper

Steps:

  • Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
  • Mix together ingredients.
  • Add asparagus to mixture and toss.
  • Let stand in refidgerator for at least 1 hour.

SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING



Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing image

A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces or grammes! The dressing can be made ahead......and, hopefully it will be warm enough to sit outside and soak up the spring or early summer sun......c'est Parfait!

Provided by French Tart

Categories     Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 18

1 tablespoon honey
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon mustard, of your choice
salt
black pepper
3 large boiled potatoes, peeled and cut into 1-inch cubes
8 -10 asparagus cooked asparagus spears, cut into 3-inch lengths
4 slices of cooked honey roast ham, cut into strips
1/2 red onion, peeled and very finely chopped
8 cornichons, sliced (optional)
salt
black pepper
chopped fresh chives or chopped fresh chervil
cooked fresh broad bean (optional)
grilled and crumbled crispy bacon (optional)
fresh peas, in their pods (optional)
stuffed green olive (optional)

Steps:

  • Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
  • Choose two attractive plates or bowls and start to assemble the salad.
  • Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
  • Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
  • Pour over the honey & mustard dressing - giving the salad a liberal dousing!
  • Season and scatter the chopped chives and/or the chopped chervil over the top.
  • Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
  • Optional ideas:.
  • You could also add peas, broad beans, olives or crispy bacon!

Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4

ASPARAGUS WITH MUSTARD HOLLANDAISE



Asparagus with Mustard Hollandaise image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.

ASPARAGUS WITH MUSTARD DRESSING



Asparagus with Mustard Dressing image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound asparagus
Dressing
2 tablespoons dashi (recipe above)
4 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 tablespoon mustard
1 teaspoon grated lemon zest

Steps:

  • Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
  • In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR



Asparagus Salad with Sweet Balsamic Vinegar image

Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Categories     Salad     Nut     Pepper     Vegetable     Side     Picnic     Quick & Easy     Low Cal     Mother's Day     Backyard BBQ     Vinegar     Pecan     Asparagus     Bell Pepper     Spring     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted

Steps:

  • Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

ASPARAGUS AND MANDARIN ORANGE SALAD



Asparagus and Mandarin Orange Salad image

I had this at a restaurant and loved it so had to try and duplicate it at home. Yummy. Quick and easy. I used a small amount of the mandarin juice in the balsamic mixture. Serve immediately or chill.

Provided by Julia Harbeck

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 7

1 pound thin asparagus spears
⅓ cup balsamic vinegar
3 tablespoons olive oil
1 (12 ounce) can mandarin oranges, drained
½ red onion, thinly sliced
10 cherry tomatoes, or more to taste
5 kalamata olives, or to taste

Steps:

  • Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
  • Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 7.7 g, Fat 4.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 37.1 mg, Sugar 5.3 g

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING



Asparagus Salad with Soy-Mustard Dressing image

There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them. With either, you must first break off the woody bottoms (magically, they snap off in pretty much the right place every time), a quick but necessary chore. But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud. The best way to do this is with a vegetable peeler. Lay each spear on a flat surface and give it a few quick strokes. The difference between peeled and unpeeled thick spears is substantial. When they are peeled, they can be cooked for considerably less time, leaving them bright green and perfectly crisp-tender, rather than a soggy mess. They're done when you can easily insert a skewer or a thin-bladed knife into the thickest part of the stalk. (If you don't peel them, the soggy mess is just about the only way to get the skin tender.)

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound thick asparagus, trimmed and peeled
1 tablespoon Dijon mustard
2 egg yolks, preferably organic
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
Extra virgin olive oil as necessary

Steps:

  • Bring a large pot of salted water to a boil. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears. Drain and immediately rinse with cold water (or, better still, plunge into ice water). Drain again and set aside. (You can wrap asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)
  • Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing. Toss with asparagus and serve.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 267 milligrams, Sugar 2 grams, TransFat 0 grams

WHITE ASPARAGUS WITH SERRANO HAM & CHIVE DRESSING



White asparagus with Serrano ham & chive dressing image

White asparagus has an earthier, nuttier flavour than the more usual green

Provided by Mary Cadogan

Categories     Lunch, Starter

Time 35m

Number Of Ingredients 7

16 fat white asparagus spears
4slices serrano ham
1 tbsp lemon juice
2 tbsp Dijon mustard
1 tsp clear honey
3 tbsp walnut or hazelnut oil
1 tbsp snipped chives

Steps:

  • Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
  • Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
  • Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.

Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.88 milligram of sodium

HAM AND ASPARAGUS ROLLS



Ham and Asparagus Rolls image

Take 5 ingredients and turn out an eye-catching appetizer featuring ham and tender asparagus.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 12

Number Of Ingredients 5

12 fresh asparagus spears (about 1 lb)
1/4 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 teaspoon chopped fresh thyme leaves
6 slices (1/16 inch thick) cooked ham (from deli; about 10 oz)

Steps:

  • Fill 13x9-inch (3-quart) glass baking dish half full with water and ice; set aside.
  • In 12-inch skillet, heat 1 inch water to boiling over high heat. Snap or cut off tough ends of asparagus spears. Add asparagus to boiling water; cook uncovered 2 to 3 minutes or until crisp-tender. Remove asparagus from skillet; place in baking dish with ice water. Let stand 3 to 5 minutes or until chilled. Drain; pat dry with paper towels. Set aside.
  • Meanwhile, in small bowl, mix mayonnaise, mustard and thyme.
  • Spread about 1 teaspoon mayonnaise mixture over each ham slice to within 1 inch of edges. Cut each ham slice in half lengthwise. Roll 1 ham strip tightly around each asparagus spear. Store tightly covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 1 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 340 mg, Sugar 0 g, TransFat 0 g

ASPARAGUS HAM STRATA



Asparagus Ham Strata image

You can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. Nearly every time I do, someone requests the recipe! -Ethel Pressel, New Oxford, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

12 slices white bread
12 ounces Velveeta, diced
1-1/2 pounds fresh asparagus, trimmed
2 cups diced cooked ham
6 large eggs
3 cups 2% milk
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon ground mustard

Steps:

  • Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking dish. , Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight. , Bake, uncovered, at 325° until top is light golden brown, 55 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 420 calories, Fat 21g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1427mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 2g fiber), Protein 27g protein.

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING



Asparagus and Chicken Salad With Ginger Dressing image

Asparagus takes easily to many kinds of seasonings, so after you've tired of having it plain with butter or homemade mayonnaise, try this spicy dressing laced with ginger and chiles. Adding smoked chicken is a nice way to make a more substantial first course or light lunch. You can purchase smoked chicken at better butcher shops or online, but equally good is grilled chicken at room temperature, or cold poached chicken. I sometimes substitute lightly smoked ham or smoked slab bacon, simmered until tender.

Provided by David Tanis

Categories     dinner, lunch, quick, salads and dressings, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 large shallot, finely diced, about 2 tablespoons
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
Salt to taste
Generous pinch of cayenne
1 tablespoon grated ginger
2 garlic cloves, minced
2 teaspoons sesame oil
1/4 cup vegetable oil
1 pound asparagus
Salt and pepper
1 serrano chile, thinly sliced (optional)
1/2 cup roasted peanuts, crushed
3/4 pound smoked chicken, sliced
1 large lime, halved
Basil, mint and cilantro leaves, about 1/2 cup total

Steps:

  • To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
  • Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
  • To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
  • Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 9 grams, TransFat 0 grams

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

Steps:

  • In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.

RADISH ASPARAGUS SALAD



Radish Asparagus Salad image

Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! -Nancy Latulippe, Simcoe, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
7 radishes, thinly sliced
2 tablespoons sesame seeds
DRESSING:
2 tablespoons olive oil
2 tablespoons thinly sliced green onion
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 6 cups 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 to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS WITH HONEY MUSTARD



Asparagus with Honey Mustard image

It's amazing what a simple stir-together sauce can do to awaken the flavor of vegetables!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

2 pounds asparagus
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive or vegetable oil

Steps:

  • Snap off tough ends of asparagus spears.
  • Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.
  • Shake remaining ingredients in tightly covered container. Drizzle over asparagus.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

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Set aside. Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts.
From cookingclassy.com


ASPARAGUS, EGGS & FRENCH DRESSING | JAMIE OLIVER RECIPES
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly. Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook. Meanwhile, pick the tarragon leaves. In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it ...
From jamieoliver.com


CHERRY TOMATO AND ASPARAGUS SALAD RECIPE | MYRECIPES
I also goofed and made the dressing with 2 Tbsp each of lemon juice and Dijon mustard instead of 2 tsp. By the time the salad was served the cheese had melted into the dressing. It was still the big winner of the night, with many requests for the recipe. Next time I'll chill the cheese so it will crumble, but keep the extra lemon juice and mustard.
From myrecipes.com


ASPARAGUS SALAD WITH LEMON AND FETA - EATING BIRD FOOD
2022-03-04 Transfer asparagus to a large plate lined with a clean kitchen towel to dry. In the meantime, prepare the rest of the salad by whisking together the dressing ingredients: lemon juice, dijon mustard, olive oil, feta, garlic, honey, pepper and sea salt. Grab a large bowl and gently toss together blanched asparagus spears, red onion, parsley and ...
From eatingbirdfood.com


HAM AND ASPARAGUS STRATA - CAMPBELL SOUP COMPANY
2013-07-13 Step 1. Heat the oven to 350°F. While the oven is heating, stir the stuffing, cheese, asparagus and ham in a greased 13x9x2-inch baking dish. Step 2. Beat the soup, milk, eggs and mustard in a medium bowl with a fork or whisk. Pour over the stuffing mixture.
From campbells.com


LOBSTER-AND-ASPARAGUS SALAD WITH MISO-MUSTARD VINAIGRETTE RECIPE
Step 1. In a small bowl, dissolve the dashi powder in the water. In a heatproof bowl, whisk the egg yolks with the miso, sugar, mustard, soy sauce and dashi broth. Set up an ice bath nearby. Set ...
From foodandwine.com


ASPARAGUS WRAPPED IN SERRANO HAM RECIPE - TESCO REAL FOOD
Preheat the oven to 180oC/160oC Fan/Gas Mark 4. Bring a large pan of salted water to the boil. Add the asparagus and boil for 2 mins. Drain in a colander and rinse in cold water until cold. Drain again. Lay the ham slices out on the work surface, top each with an asparagus spear then scatter over half the cheese.
From realfood.tesco.com


32 FRESH AND FLAVORFUL ASPARAGUS RECIPES | SOUTHERN LIVING
2022-05-09 Recipe: Honey-Soy Glazed Salmon with Veggies and Oranges. Sweet honey-soy glaze gets a splash of citrus from the oranges, a flavor combination that pairs well with asparagus. The best part is that this meal only takes 25 …
From southernliving.com


ASPARAGUS SALAD RECIPE - LOVE AND LEMONS
2021-04-15 Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl. At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper.
From loveandlemons.com


SALAD PRIMAVERA WITH CREAMY MUSTARD VINAIGRETTE RECIPE
Directions. To prepare vinaigrette: Whisk lemon juice, egg yolk, whole-grain and Dijon mustard, shallot, garlic and 1/2 teaspoon salt in a medium bowl. Slowly stream in oil while whisking until creamy and emulsified. Refrigerate until ready to use. To prepare salad: Place a large bowl of ice water by the stove.
From eatingwell.com


ROASTED ASPARAGUS RECIPE WITH DIJON VINAIGRETTE DRESSING
2014-04-02 Preheat oven to 400 degrees F. Trim the tough ends from the asparagus and place the asparagus on a baking sheet. Toss the asparagus with olive oil and pepper until coated. Lay the asparagus on the baking sheet, in a single layer. Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).
From cookincanuck.com


RECIPE: HAM, ASPARAGUS, & GRUYèRE TART - KITCHN
2020-01-21 Sprinkle the crust evenly with the ham and 1/2 of the cheese. Slowly pour the egg mixture evenly over the crust. Lay the asparagus spears over the egg mixture in a single layer. Sprinkle with the remaining cheese. Bake until the edges are puffed and the bottom is crisp and golden-brown, 35 to 40 minutes.
From thekitchn.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


HAM AND ASPARAGUS WRAPS RECIPE - PILLSBURY.COM
2009-05-07 1. In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. 2. Spread mustard on one side of each slice of ham. Place 2 asparagus spears at one end of ham over mustard, 1 tip extending beyond each side; roll up ...
From pillsbury.com


SAUSAGE, ASPARAGUS, AND MUSTARD STROZZAPRETI RECIPE
2022-02-20 Meanwhile, sauté the vegetables and sausage: While the pasta is cooking, heat a large sauté pan over medium heat. Add the olive oil and garlic and sauté for 1 minute. Add the onions and cook for 8 to 10 minutes or until translucent. Add the mushrooms and sausage and cook until the mushrooms have softened, and the sausages are brown on both ...
From simplyrecipes.com


BEST CHICKEN AND ASPARAGUS SALAD RECIPE - GOOD HOUSEKEEPING
2021-01-21 Add 1 teaspoon salt to water, then add asparagus pieces and cook until bright green, about 2 minutes; immediately transfer to bowl …
From goodhousekeeping.com


SPRING PASTA SALAD WITH ASPARAGUS - HOW SWEET EATS
2021-03-22 Cook, tossing often, until the asparagus is bright green in color and slightly softened (like as if you would eat it straight from the pan!), then turn off the heat. In a large bowl, combine the cooked pasta, the asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine.
From howsweeteats.com


10 BEST MUSTARD PASTA SALAD DRESSING RECIPES - YUMMLY
2022-05-31 GRAPEFRUIT -POPPY SEED SALAD DRESSING The Skinny Pot. grapefruit, low fat mayonnaise, watercress, Dijon mustard, tangerine and 8 more. 216. Cranberry Vinaigrette Salad Dressing Simply Gourmet. fresh cranberries, dried cranberries, orange juice, cranberry sauce and 14 more. Guided.
From yummly.com


ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING - JUST A TASTE
2022-03-19 Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water. Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the ...
From justataste.com


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Top Asked Questions

What is the best salad dressing to serve with asparagus?
Bring to room temperature before serving.) Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing. Toss with asparagus and serve.
What is the best way to cook asparagus?
PER SERVING % DAILY VALUE Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process. Mix together ingredients. Add asparagus to mixture and toss.
How do you make pickled asparagus?
Add asparagus to mixture and toss. Let stand in refidgerator for at least 1 hour. “This asparagus becomes slightly pickled and is very refreshing during the summer. It is also very easy to make.
What can I do with lemon sauce for asparagus?
This lemon sauce is such a simple way to dress up roasted asparagus….or any simply cooked asparagus for that matter, such as grilled, steamed, or sautéed. In fact, this sauce is also a quick and easy way to dress up pretty much any plainly cooked vegetable, from potatoes to green beans to broccoli.

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