Asparagus With Vinaigrette Recipes

ASPARAGUS 'N' VINAIGRETTE

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.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

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 VINAIGRETTE

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.

ASPARAGUS VINAIGRETTE

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.

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 MUSTARD VINAIGRETTE

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.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

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.

ASPARAGUS WITH MUSTARDY VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate. Use 1-inch cookie or aspic cutters to shape carrot strips, then add to pot and blanch until crisp-tender, 1 to 2 minutes. Transfer to ice bath and let cool; drain on plate.
• Whisk together vinegar and mustards; season with salt and pepper. Whisking continuously, add oil in a slow, steady stream.
• Transfer asparagus to platter. Garnish with carrot cutouts. Serve, with vinaigrette on side.

ASPARAGUS VINAIGRETTE

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.

ASPARAGUS WITH LEMON VINAIGRETTE

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.

STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE

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 WITH CHINESE VINAIGRETTE

Steps:

• Wash asparagus and break off tough part of stem. Steam about 5 minutes, until tender but still firm.
• In serving dish, whisk sesame oil, canola oil, soy sauce and vinegar.
• When asparagus is cooked, drain and stir into dressing.

ASPARAGUS WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk the oil, vinegar and honey till well blended.
• Set aside.
• Snap off tough ends of asparagus and discard them.
• Place spears in vegetable steamer basket over boiling water in pan.
• Cover and cook till tender about 6-8 minutes.
• Drain immediately and plunge into cool water.
• Chill.
• Arrange asparagus on 4 plates lined with lettuce leaves.
• Drizzle with vinaigrette.
• Garnish with fresh parsley sprigs.