Asparagus With Vinaigrette Jam Recipes
ASPARAGUS 'N' VINAIGRETTE
"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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 VINAIGRETTE
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
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 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.
COLD ASPARAGUS WITH VINAIGRETTE
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.;
ASPARAGUS WITH VINAIGRETTE JAM
A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try:Steamed Artichokes with Vinaigrette Jam
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Fill a large roasting pan 1/2-inch high with water. Place asparagus in an even layer in roasting pan; bring to a boil over medium-high heat. Cook, turning, until asparagus are crisp-tender, about 6 minutes. Drain asparagus and serve with vinaigrette jam.
SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE
Provided by Melissa Hamilton
Categories Salad Vegetable Appetizer Side No-Cook Easter Picnic Vegetarian Low Cal High Fiber Mother's Day Lunch Parmesan Asparagus Spring Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.
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 VINAIGRETTE
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
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.
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 WITH LEMON VINAIGRETTE
Categories Vegetable Appetizer Quick & Easy Low Sodium Summer Boil Gourmet
Yield Serves 6
Number Of Ingredients 2
Steps:
- Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
- Gently toss asparagus with vinaigrette and salt and pepper to taste.
ASPARAGUS VINAIGRETTE
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
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
SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE
from Martha Stewart Living, June 2008. Tip from recipe: if using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking. Tools needed: whisk, medium bowl, large skillet, mixing spoon, and serving dish.
Provided by KimmieCat1
Categories Vegetable
Time 17m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- To make vinaigrette, whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10-12 minutes. (If the spears begin to brown, reduce heat to low.).
- Transfer aspargus to serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
Nutrition Facts : Calories 117, Fat 7.1, SaturatedFat 1, Sodium 46.2, Carbohydrate 5.8, Fiber 2.4, Sugar 1.8, Protein 2.9
WARM ASPARAGUS VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, weekday, appetizer, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Wash asparagus and break off stems at the point where they yield easily. Steam 5 to 7 minutes, depending on thickness of stems.
- Stir oil and vinegar in serving dish. Drain asparagus and stir well into dressing.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 4 grams
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- Snap off and discard the woody bases of asparagus. If desired, use a vegetable peeler to scrape off scales. Cook, covered, in a small amount of boiling water for 2 to 3 minutes or until crisp-tender. Drain.
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