BALSAMIC ASPARAGUS
These pretty green spears of crisp-tender asparagus are drizzled with a balsamic vinegar mixture for a sensational side dish that's ready in no time.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 185mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE
This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
Provided by CAE
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
- Bake asparagus 12 minutes in the preheated oven, or until tender.
- Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
ASPARAGUS SALAD WITH BALSAMIC VINEGAR
Make and share this Asparagus Salad with Balsamic Vinegar recipe from Food.com.
Provided by CountryLady
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook asparagus in large pot of boiling, salted water until crisp-tender, about 3-4 minutes.
- Drain and rinse with cold water.
- Place in a decorative bowl and put in the refrigerator until thoroughly chilled.
- Boil vinegar in a small heavy saucepan over medium heat until reduced by half, about 3 minutes.
- This will sweeten and concentrate the vinegar; pour into a large bowl.
- Whisk in oil, mustard, marjoram and garlic.
- Season dressing to taste with sea salt and fresh cracked pepper.
- When ready to serve, add the red peppers and toss with dressing.
- Sprinkle with nuts and serve.
Nutrition Facts : Calories 227.6, Fat 17.2, SaturatedFat 2.1, Sodium 37.7, Carbohydrate 15.6, Fiber 5.8, Sugar 7.3, Protein 6.6
ASPARAGUS WITH MUSTARD DRESSING
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
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 WITH MUSTARD VINAIGRETTE
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
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 SALAD WITH SWEET BALSAMIC VINEGAR
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
Categories Salad Nut Pepper Vegetable Side Picnic Quick & Easy Low Cal Mother's Day Backyard BBQ Vinegar Pecan Asparagus Bell Pepper Spring Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE
I put together this recipe after looking at several others and combining them. We had never had asparagus on the grill before and it was fantastic.
Provided by B-B-Q Man
Categories Vegetable
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- add vinegars, shallot, and garlic to a non-reactive bowl.
- while whisking, slowly drizzle in olive oil to make an emulsion.
- add salt and pepper.
- let sit for 1/2 hour to allow flavors to meld.
- add asparagus and lightly toss to coat evenly.
- let sit for a few minutes.
- place on medium-high preheated grill and let cook for 8-10 minutes.
- right before you remove from grill squeeze lemon over the asparagus and then serve.
BALSAMIC MARINATED ASPARAGUS
This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Snap off the tough ends of asparagus and wash asparagus thoroughly.
- Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
- Place asparagus in a large bowl of ice water to stop the cooking. Drain.
- Lay asparagus in a 13" by 9" baking dish.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
- Pour over asparagus.
- Cover dish with plastic wrap and place in the refrigerator.
- Chill for about 8 hours.
- Using tongs, remove asparagus from marinade and serve.
BALSAMIC ASPARAGUS SALAD
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.
Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ASPARAGUS WITH CREAMY MUSHROOM DRESSING
Categories Mushroom Side Vegetarian Quick & Easy Asparagus Spring Chill Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)
- Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
- Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.
BALSAMIC-GLAZED ASPARAGUS
Provided by Pilar Viladas
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place the asparagus in a roasting pan and drizzle with 1 tablespoon oil. Sprinkle with sea salt and pepper and toss to coat.
- Lightly grease a large nonstick skillet with oil and place over high heat. When the oil is hot, add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat with the vinegar, until they are crisp-tender and bright green, 10 to 15 minutes. Adjust the seasonings as desired.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 2 grams
ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING
This pasta salad is endlessly adaptable 365 days a year. Take your favorite pasta shape, add any vegetables in season then toss it all in a homemade Italian dressing. Yes, it's that simple!
Provided by Kelly Senyei
Categories main-dish
Time 3h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
- For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
- Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.
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