Asparagus Vinaigrette Recipes

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ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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 VINAIGRETTE



Asparagus Vinaigrette image

Here's a cool change of pace from your ordinary asparagus. Enjoy chilled asparagus in a flavorful vinaigrette dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 11

1 1/4 lb fresh asparagus spears
1 cup olive oil
1/3 cup white vinegar
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
2 cloves garlic, crushed
Romaine lettuce leaves
Tomato slices
Radish roses, if desired

Steps:

  • Place asparagus in 8-inch square (2-quart) microwavable dish; add 1/4 cup water. Cover; microwave on High 6 to 9 minutes or until crisp-tender; drain.
  • In tightly covered container, shake oil, vinegar, oregano, salt, pepper, mustard and garlic until well blended. Pour vinaigrette over hot asparagus, turning asparagus until well coated. Cover and refrigerate 2 to 3 hours or until chilled.
  • Just before serving, remove asparagus from vinaigrette; reserve vinaigrette. Arrange asparagus, romaine and tomato in separate sections on serving platter. Drizzle vinaigrette over vegetables. Garnish with radish roses.

Nutrition Facts : Calories 260, Carbohydrate 4 g, Cholesterol 0 mg, Fat 5, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

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

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

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.

STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE



Steamed Asparagus with Shallot Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Side     Steam     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Asparagus     Spring     Healthy     Low Cholesterol     Vegan     Shallot     Bon Appétit

Number Of Ingredients 7

Asparagus
Red wine vinegar
Extra-virgin olive oil
Finely chopped shallots
Chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

ASPARAGUS VINAIGRETTE SALAD



Asparagus Vinaigrette Salad image

My mom has a large asparagus bed, so I'm kept well-supplied with asparagus all spring. I helped her plant it years ago and have a "My Most Embarrassing Moment" story from that day - I planted all the asparagus with the roots facing up! I still get kidded about it.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11

1-1/4 pounds fresh asparagus, cut into 2-inch pieces
1 jar (4 ounces) diced pimientos, drained
1/3 cup sliced green onions
1/2 cup olive oil
1/4 cup cider or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme

Steps:

  • In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts :

COLD ASPARAGUS VINAIGRETTE



Cold Asparagus Vinaigrette image

Make and share this Cold Asparagus Vinaigrette recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs asparagus, trimmed, peeled
1 small shallot, minced
1 small garlic clove, crushed
1/2 teaspoon Dijon mustard
1/2 lemon, juice of
3/4 cup olive oil
2 teaspoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1 hard-cooked egg, yolk and white minced separately
1/4 cup chopped fresh parsley

Steps:

  • Blanch the asparagus and drain it on paper towels.
  • Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
  • Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
  • Stir in the mustard and lemon juice.
  • Whisk in the oil, vinegar, and pepper.
  • Spoon this dressing over the asparagus.
  • Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
  • Chill thoroughly before serving.

Nutrition Facts : Calories 435.1, Fat 42.4, SaturatedFat 6.2, Cholesterol 53, Sodium 57.9, Carbohydrate 11.3, Fiber 4.8, Sugar 3.3, Protein 7.3

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

1-1/2 cups olive oil
1/2 cup white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 4 radishes, sliced
1/4 cup chopped green pepper
3 tablespoons dill pickle relish
1 tablespoon minced fresh parsley
1 tablespoon minced chives
2 pounds fresh asparagus, trimmed
Lettuce leaves
3 hard-boiled large eggs, sliced
2 medium tomatoes, cut into wedges

Steps:

  • In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of 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 asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.

Nutrition Facts : Calories 419 calories, Fat 43g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

ASPARAGUS WITH ORANGE VINAIGRETTE



Asparagus With Orange Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

1 pound asparagus
1 teaspoon grated orange rind
1 teaspoon olive oil
1 teaspoon sweet hot mustard
1 tablespoon orange juice

Steps:

  • Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
  • Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED ASPARAGUS VINAIGRETTE



Grilled Asparagus Vinaigrette image

This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 4

Number Of Ingredients 7

1 pound jumbo asparagus, tough ends discarded
1/2 teaspoon Dijon mustard
1 1/2 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon lemon zest
Pinch of sugar
Coarse salt and freshly ground pepper

Steps:

  • Preheat a grill pan over high heat. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
  • In a small bowl, whisk together mustard, vinegar, olive oil, lemon zest, sugar, salt and pepper. Place asparagus in a shallow dish and pour over vinaigrette; toss to coat.
  • Place asparagus on grill pan, reserving any juices that have accumulated in the dish. Cook until tender and grill marks appear, 5 to 7 minutes. Transfer asparagus to a serving platter; drizzle with reserved juices.

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Make and share this Asparagus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons buttered and toasted breadcrumbs
1 cup cherry tomatoes, halved

Steps:

  • Steam asparagus spears until tender; drain and place on serving platter.
  • In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt.
  • When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.

Nutrition Facts : Calories 100.1, Fat 5.6, SaturatedFat 0.8, Sodium 128, Carbohydrate 10.7, Fiber 3, Sugar 3.2, Protein 3.6

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Mix together early in the day, or better yet the night before. If you put the asparagus in the dressing while still hot, it will absorb more of the flavor

Provided by Grammy Peggy

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h45m

Yield 8

Number Of Ingredients 14

3 eggs
2 pounds fresh asparagus, trimmed
½ cup white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup green bell pepper, chopped
3 tablespoons dill pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 cup olive oil
8 cups mixed baby greens
4 radishes, sliced
2 tomatoes, quartered

Steps:

  • Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
  • While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour.
  • To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 8.3 g, Cholesterol 69.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 275 mg, Sugar 3.9 g

COLD ASPARAGUS WITH VINAIGRETTE



Cold Asparagus with Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

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I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois
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