Asparagus In A Fig Balsamic Vinaigrette Recipes

BALSAMIC ASPARAGUS

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Steps:

• For the roasted vegetables: Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
• For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

ASPARAGUS IN A FIG BALSAMIC VINAIGRETTE

Steps:

• Steam asparagus in white wine for 5 min. Remove from pot and immediately plunge into ice water and drain and dry. Place asparagus in glass baking dish. Set aside Whisk together vinegar, tarragon, dry mustard. Slowly add oils to emulsify. Pour vinaigrette over asparagus and refrigerate for at least 2 hours. Prior to serving, garnish with walnuts and blue cheese crumbles if desired.

BALSAMIC ASPARAGUS

Steps:

• Preheat oven to 325.
• Wash, and snap off tough ends of asparagus.
• "Sprinkle"a jelly roll pan with olive oil.
• Place whole asparagus on the oiled pan, and jiggle a bit to coat lightly.
• Bake about 10-15 minutes, or until tiny wrinkles begin to appear on the asparagus.
• Remove from oven, and immediately"sprinkle" with balsamic vinegar, again gently shaking the pan from side to side to coat.
• Serve immediately.

ASPARAGUS WITH BALSAMIC TOMATOES

Steps:

• Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
• Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.
• Stir in vinegar; cook 3 minutes.
• Stir in salt.
• Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

BALSAMIC DRESSING

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill. Let stand at room temperature 15 minutes; rewhisk before using.)

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

GRILLED ASPARAGUS AND RED ONIONS WITH PARMESAN AND BALSAMIC VINEGAR

Steps:

• Divide asparagus into 2 bunches. Align each bunch in a flat row with ends at the same level. Thread 2 skewers crosswise through each bunch in lower third of stems, where thickest, to form a solid mat. Thread remaining 2 skewers horizontally through onion slices, 2 per skewer. Rinse eggplant in a colander with tbs kosher salt. Pat dry with towel. Brush asparagus, eggplant, and onions with 1 tbs regular olive oil and sprinkle with salt and pepper to taste.
• To Make Vinaigrette: In a glass Bowl combine Balsamic vinegar, kosher salt, black pepper, garlic, and shallots; mix well. Slowly drizzle in the olive oil while whisking.
• Grilling: Preheat grill. Grill eggplant, onions, and asparagus uncovered, on a lightly oiled rack (using regular olive oil) over moderate heat, brushing occasionally with 1 tbs regular olive oil turning, until tender, 8-12 minutes total.
• Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.