TARRAGON ASPARAGUS SALAD
I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. -Linda Lace, Winter Park, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE
Provided by Nancy Fuller
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a sheet tray with foil.
- Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
- Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
- Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
ASPARAGUS SALAD WITH CELERY LEAVES, QUAIL EGGS, AND TARRAGON VINAIGRETTE
Steps:
- Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.
- Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
- Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.
CITRUS-TARRAGON ASPARAGUS SALAD
I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. -Cheryl Magnuson, Apple Valley, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, just until crisp-tender, 1-2 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; cut into halves., Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.
Nutrition Facts : Calories 148 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS SALAD WITH HARD-BOILED EGGS
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
- Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams
WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING
Provided by Melissa Clark
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
- Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
- In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
- In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
TARRAGON ASPARAGUS
I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING
This is fairly simple and the main attraction is the quail egg. If you have never had a quail egg, you will be pleasantly surprised! They taste delicious and I find that they peel much easier than chicken eggs. The taste isn't actually that much different than chicken eggs; maybe a little milder. The fresh peas add a crisp crunch to the salad. This light salad would be an impressive start to a meal.
Provided by Nif_H
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
- To make the dressing:.
- Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
- When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
- For the Salad:.
- Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
- Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
- Grind black pepper lightly on top.
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
Steps:
- Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
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
ROASTED TARRAGON ASPARAGUS
The simple seasoning turns fresh asparagus spears into a special spring side dish that's speedy, too.-Joyce Speckman, Holt, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.
Nutrition Facts :
ASPARAGUS VINAIGRETTE
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
- In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.
ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE
Categories Appetizer Side Steam Vegetarian Quick & Easy Asparagus Spring Tarragon Hazelnut Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 Side-Dish Servings
Number Of Ingredients 8
Steps:
- Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
- Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.
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- Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.
- Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
- Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.
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