Asparagus Pecorino And Red Onion Salad Recipes

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ANNE BURRELL'S ASPARAGUS, PECORINO, AND RED ONION SALAD



Anne Burrell's Asparagus, Pecorino, and Red Onion Salad image

Make and share this Anne Burrell's Asparagus, Pecorino, and Red Onion Salad recipe from Food.com.

Provided by Count Chocula

Categories     Vegetable

Time 8m

Yield 1 bowl salad, 6-8 serving(s)

Number Of Ingredients 6

1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino cheese
1/2 cup red wine vinegar
extra virgin olive oil
kosher salt

Steps:

  • Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
  • It is best to do this about an hour or so in advance to let the flavors "marry".
  • Semplice!

Nutrition Facts : Calories 26.1, Fat 0.2, Sodium 13.3, Carbohydrate 4.4, Fiber 1.8, Sugar 1.5, Protein 2.1

ASPARAGUS-CARAMELIZED ONION SALAD



Asparagus-Caramelized Onion Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt
1 pound asparagus, trimmed and cut into bite sized pieces on an angle
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
2 to 3 tablespoons aged balsamic vinegar
Freshly ground black pepper

Steps:

  • Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.
  • Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
  • Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.

ROASTED ASPARAGUS AND SCALLION SALAD



Roasted Asparagus and Scallion Salad image

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

Kosher salt, as needed
1/4 cup freekeh or farro
2 1/2 teaspoons soy sauce
2 teaspoons lime juice
1 small garlic clove, grated on a Microplane or minced
Fine sea salt and black pepper, to taste
3 tablespoons extra-virgin olive oil, more as needed
1 bunch asparagus (1 pound), woody ends trimmed
1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
3 ounces (3 cups) salad greens, such as baby arugula
Pecorino Rossellino or other young sheep's milk cheese, as needed (optional)

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

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 MOUSSE WITH HAM & RED ONION SALAD



Asparagus mousse with ham & red onion salad image

Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve

Provided by Lisa Allen

Categories     Dinner, Lunch, Starter

Time 40m

Number Of Ingredients 14

1 tbsp butter
250g asparagus , finely sliced
300ml whipping cream
200ml milk
½ garlic clove , sliced
handful baby spinach
2 ½ gelatine leaves , soaked in a little cold water
1 egg white
2 slices of air-dried ham , such as prosciutto, diced
½ red onion , finely chopped
2 spring onions , finely sliced
2 tsp olive oil , plus extra for drizzling
squeeze lemon juice
small bunch watercress , leaves picked

Steps:

  • Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
  • Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
  • Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
  • To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.

Nutrition Facts : Calories 413 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.58 milligram of sodium

COS, ASPARAGUS & RED ONION SALAD



Cos, asparagus & red onion salad image

Gordon Ramsay prepares a light and summery salad - counts as 1 of your 5-a-day

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 17m

Number Of Ingredients 4

300g asparagus spear
1 large or 2 medium Cos lettuce
1 red onion , thinly sliced
3-4 tbsp vinaigrette , preferably homemade

Steps:

  • Peel the asparagus bases with a swivel peeler and trim the woody ends. Blanch in boiling salted water for 1½-2 mins until just tender. Drain and refresh under cold running water.
  • Trim the base of the lettuce leaves and arrange on a large shallow bowl or platter. Scatter over the asparagus spears and red onion, season well and drizzle with vinaigrette just before serving.

Nutrition Facts : Calories 62 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium

ASPARAGUS-TOMATO SALAD WITH DRESSING



Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

  • In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

WATERCRESS, ASPARAGUS AND PECORINO SALAD



Watercress, Asparagus And Pecorino Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons golden raisins
Juice of 1 lemon
4 ounces slender asparagus
1 large bunch watercress
6 tablespoons fruity extra-virgin olive oil
4 ounces Tuscan pecorino cheese, in thin shavings
Salt and freshly ground black pepper

Steps:

  • Place the raisins in a dish, barely cover with warm water, add the lemon juice and set aside for 15 minutes.
  • Snap the ends off the asparagus, then cut the spears on the bias in one-inch lengths. Place them in a steamer or a sieve and steam over boiling water about two minutes, just until they turn bright green. Rinse under cold water, drain them well and set aside.
  • Pick the leaves off the stems of the watercress and then discard the stems.
  • Arrange the watercress leaves on each of four plates. Scatter the steamed asparagus over the watercress. Drain the raisins and scatter them on, then drizzle with the olive oil. Top each serving with shavings of cheese, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 421 milligrams, Sugar 7 grams

ROASTED ASPARAGUS AND RED ONION QUESADILLAS



Roasted Asparagus and Red Onion Quesadillas image

Categories     Cheese     Onion     Appetizer     Bake     Broil     Super Bowl     Vegetarian     Asparagus     Poker/Game Night     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre

Number Of Ingredients 11

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Steps:

  • For Quesadillas:
  • Preheat oven to 500°F.
  • In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
  • Preheat broiler.
  • Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
  • Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
  • Make cumin lime cream while quesadillas broil.
  • For Cumin Lime Cream:
  • In a small bowl, whisk together well cream ingredients.
  • Cut quesadillas into wedges and serve with cumin lime cream.

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD



Roasted Asparagus and Yellow Pepper Salad image

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

1 ½ pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
¼ cup olive oil
1 large red onion, cut into strips
¼ cup toasted almond slices
½ cup grated Parmesan cheese
½ cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

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

PEA AND ASPARAGUS SALAD



Pea and Asparagus Salad image

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

RED CABBAGE-ASPARAGUS SALAD WITH TAHINI DRESSING



Red Cabbage-Asparagus Salad with Tahini Dressing image

Crispy, colorful, tangy and delicious. This salad is quick to throw together and is super healthy!

Provided by GKT

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 33m

Yield 4

Number Of Ingredients 12

1 bunch asparagus, ends trimmed
2 tablespoons tahini
1 tablespoon water
2 tablespoons lemon juice
1 clove minced garlic
white sugar to taste
¾ pound thinly sliced red cabbage
2 radishes, thinly sliced
2 green onions, sliced
2 tablespoons crumbled feta
¼ cup toasted pine nuts
2 sprigs dill, chopped

Steps:

  • Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
  • In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
  • Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 4.2 mg, Fat 9.6 g, Fiber 5.5 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 6.5 g

ASPARAGUS WITH BACON, RED ONION, AND BALSAMIC VINAIGRETTE



Asparagus With Bacon, Red Onion, and Balsamic Vinaigrette image

From America's Test Kitchen. This looks just wonderful. "To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly."

Provided by Queen Dragon Mom

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs thin asparagus, tough ends trimmed (2 bunches)
1 tablespoon olive oil
6 slices bacon, cut into 1/4-inch strips (about 6 ounces)
2 tablespoons minced red onions
1/4 cup balsamic vinegar
1 tablespoon minced fresh parsley leaves
1/4 cup extra virgin olive oil
salt & fresh ground pepper

Steps:

  • Adjust oven rack to about 4 inches from heating element and heat broiler.
  • Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
  • Cool asparagus 5 minutes and arrange on serving dish.
  • Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside.
  • Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.

Nutrition Facts : Calories 238.2, Fat 21.8, SaturatedFat 5.1, Cholesterol 15.4, Sodium 210.7, Carbohydrate 6.8, Fiber 3.1, Sugar 2.1, Protein 6.3

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From cookscountry.com


ASPARAGUS, PECORINO AND RED ONION SALAD – RECIPES NETWORK
2012-12-19 Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus. Step 2
From recipenet.org


ASPARAGUS AND RED QUINOA SALAD RECIPE | BON APPéTIT
2013-03-07 Toss cooked red quinoa with olive oil, lemon juice, sliced raw asparagus and radishes, cilantro leaves, and toasted walnuts; season with salt and pepper. SUBSCRIBE. SPRING SALE: Get unlimited ...
From bonappetit.com


SHAVED ASPARAGUS SALAD WITH ORANGES AND PECORINO RECIPE
Step 1. Using a mandoline set over a large bowl (or a sturdy vegetable peeler), shave the asparagus lengthwise. Shave the Pecorino Romano cheese into the bowl. Advertisement. Step 2. In a blender ...
From foodandwine.com


ASPARAGUS AND PECORINO RECIPE - TABLESPOON.COM
Snap off the root ends of the asparagus and slice it cross-wise into 1/4-inch to 1/2-inch long pieces. In a medium bowl whisk together the oil and lemon juice. Toss in the asparagus and cheese. Combine well. Divide into small cups, ramekins or bowls between 4 and 8 ounces and top with black pepper.
From tablespoon.com


ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD RECIPE - BON …
2008-02-29 Step 2. 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 …
From bonappetit.com


RAW ASPARAGUS, FENNEL AND PECORINO SALAD RECIPE
Instructions Checklist. Step 1. In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the asparagus, fennel, endives, cheese and capers, season with salt ...
From foodandwine.com


RECIPE: GREEN SALAD WITH ORANGE, AVOCADO, AND RED ONION
2020-01-29 While the ingredients vary a little each time she tosses one together, over time I’ve started to notice several toppings turning up in regular rotation: citrus, red onion, and avocado. What I think makes this a winning combination isn’t just the way the flavors work together, but also how beautiful the orange, purple, and green look on the ...
From thekitchn.com


STIR-FRIED ASPARAGUS WITH RED ONION - COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


10 BEST BROCCOLI RED ONION SALAD RECIPES | YUMMLY
2022-05-03 red onions, red wine vinegar, broccoli, medium tomatoes, virgin olive oil and 3 more Broccolil, Apple, Walnut and Red Onion Salad Food52 garlic clove, olive oil, salt, red onion, broccoli, balsamic vinegar and 4 more
From yummly.com


BEST ASPARAGUS, PECORINO AND RED ONION SALAD RECIPES
2018-03-13 Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of “cook” or tenderize the asparagus.
From foodnetwork.ca


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