Asparagus Salad With Soy Mustard Dressing Recipes

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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

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



Asparagus Salad image

Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 pounds asparagus, trimmed
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup champagne or white-wine vinegar
1/2 cup vegetable oil
1 tablespoon minced fresh herbs, such as basil, chives, or flat-leaf parsley

Steps:

  • Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
  • In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.

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 SALAD



Spring Asparagus Salad image

This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!

Provided by Seattle Dad

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds

Steps:

  • Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
  • Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
  • Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g

ASPARAGUS SALAD WITH MUSTARD SOY DRESSING



Asparagus Salad With Mustard Soy Dressing image

Make and share this Asparagus Salad With Mustard Soy Dressing recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 teaspoon ground mustard
1 teaspoon extra virgin olive oil
1 large pasteurized egg yolk
1 teaspoon fresh lemon juice
1 teaspoon soy sauce
1 lb asparagus spear, steamed and chilled

Steps:

  • Combine first 3 ingredients, stirring with a whisk.
  • Stir in juice and soy sauce. Drizzle dressing over asparagus, and toss gently to coat. Serve immediately.

Nutrition Facts : Calories 53.7, Fat 2.7, SaturatedFat 0.7, Cholesterol 52.5, Sodium 101.8, Carbohydrate 5.3, Fiber 2.4, Sugar 1.6, Protein 3.8

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.

ASPARAGUS WITH SESAME VINAIGRETTE



Asparagus with Sesame Vinaigrette image

This crisp side dish with asparagus and a tasty vinaigrette is ready in minutes. "I serve this whenever fresh asparagus is on sale," says Nancee Melin of Tucson, Arizona. "The dressing can be made ahead for swift assembly later."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed
3 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame seeds, toasted
1-1/2 teaspoons olive oil
1-1/2 teaspoons sesame oil
1/2 teaspoon sugar
1/8 teaspoon garlic powder
2 tablespoons chopped sweet red pepper
2 tablespoons chopped tomato
1 teaspoon minced fresh basil

Steps:

  • Place asparagus and water in a microwave-safe dish; cover and microwave on high for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a jar with a tight-fitting lid, combine the soy sauce, vinegar, sesame seeds, olive oil, sesame oil, sugar and garlic powder; shake well. Place the asparagus, red pepper and tomato in a serving dish. Drizzle with dressing; sprinkle with basil.

Nutrition Facts : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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.

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING



Roasted Asparagus Salad with Tangerine Dressing image

Categories     Salad     Fruit     Vegetable     Roast     Low Fat     Vegetarian     Asparagus     Spring     Healthy     Tangerine     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts

Steps:

  • Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
  • Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN



Asparagus and Mushroom Salad with Shaved Parmesan image

Categories     Salad     Mushroom     Vegetable     Side     No-Cook     Vegetarian     Low Cal     Parmesan     Asparagus     Spring     Healthy     Watercress     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1 pound medium to thick asparagus, trimmed
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1/3 cup extra-virgin olive oil
freshly ground black pepper to taste
1 bunch watercress, coarse stems discarded
a 1/4-pound piece Parmesan cheese at room temperature

Steps:

  • With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  • In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  • Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.

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

ASPARAGUS AND MUSHROOM SALAD



Asparagus and Mushroom Salad image

I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 10

1 pound asparagus
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
2 to 3 tablespoons fresh lemon juice (to taste)
Salt
freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan

Steps:

  • Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
  • Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams

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Top Asked Questions

How do you make salad dressing with asparagus?
Make dressing by whisking olive oil, lemon zest and juice, soy sauce, mustard, salt and pepper. In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top.
What is the best way to cook asparagus?
There are a few ways to cook asparagus and one of the ways is steaming it. Using a large pot is what I prefer and a quicker way to cook the asparagus. If possible, standing up the asparagus is best and will help protect the tender tops of the asparagus while being cooked.
How long does it take to make a salad dressing?
Instructions. About 3-5 minutes. Set aside. In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork. In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine and serve immediately.
How do you make a pasta salad?
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. Taste the pasta salad and add another pinch of salt and pepper if you find that it needs it (this will depend on how much you use for the boiling pasta, dressing and asparagus!).

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