ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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
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
ASPARAGUS APPETIZERS
A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.
Provided by DALEPFEFFER
Categories Appetizers and Snacks Vegetable
Time 1h45m
Yield 10
Number Of Ingredients 6
Steps:
- Trim crusts from bread, and flatten slightly with a rolling pin.
- In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
- Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
- To serve, preheat oven to 400 degrees F (205 degrees C).
- Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g
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 WITH VIN SANTO VINAIGRETTE
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.
- In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil.
- Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.
- Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately.
JOHN'S RASPBERRY ASPARAGUS
Steamed asparagus with a lowfat raspberry sauce for a quick and easy side dish. Compliments almost any beef, chicken or seafood meal.
Provided by Anonymous
Categories Side Dish Vegetables Asparagus
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
- In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
- Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 17.6 g, Cholesterol 3.8 mg, Fat 0.7 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 42.7 mg, Sugar 12.3 g
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 WITH RASPBERRY SAUCE
The perfect side dish for spring or summer entertaining. A flattering combination of flavor and color that is very quick and easy. Prep time does not include chilling.
Provided by Lorac
Categories Raspberries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Break off the tough ends of the asparagus spears and drop in boiling salted water.
- Cook until crispy tender, drain, rinse with cold water, wrap in paper towels and chill 1 hour.
- Combine salad dressing, sour cream and 1/4 cup of the raspberries, breaking up the berries with a fork.
- Add salt and pepper if needed.
- To serve, place asparagus on a serving dish, spoon sauce across the middle of the spears and garnish with the remaining berries.
Nutrition Facts : Calories 109.2, Fat 5.1, SaturatedFat 2.5, Cholesterol 15.4, Sodium 148.7, Carbohydrate 13.7, Fiber 5.4, Sugar 5, Protein 5.6
GRILLED ASPARAGUS VINAIGRETTE
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
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
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.
ASPARAGUS WITH RASPBERRY VINAIGRETTE
Make and share this Asparagus With Raspberry Vinaigrette recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 55.2, Fat 3.5, SaturatedFat 0.5, Sodium 3.6, Carbohydrate 5.1, Fiber 2.4, Sugar 2.9, Protein 2.5
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ASPARAGUS WITH RASPBERRY-SHALLOT VINAIGRETTE RECIPE
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5/5 (1)Total Time 40 minsCategory SidesCalories 253 per serving
- Fill a large frying pan with salted water and bring it to a boil. Trim off the woody portion of the asparagus spears, and place the asparagus in the boiling water. Sprinkle with salt and cook for 2 minutes, or until the asparagus is crisp-tender. Drain.
- Fill a large bowl filled halfway with ice water. Transfer the asparagus to the ice water until cool. Drain the asparagus and pat them dry.
- In a small saucepan over medium heat, combine the vinegar and shallots and bring to a simmer. Remove the pan from the heat and let cool. Strain the vinegar into a bowl, reserving the shallots separately.
- Slowly add the grapeseed oil and olive oil to the vinegar, whisking constantly to blend. Whisk in the parsley. Taste and adjust the vinaigrette with more vinegar or oil and salt and pepper to taste.
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