ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES
This simple vegetarian side dish can be served with meat, fish and veggie mains alike
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.
Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
WW BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD
Make and share this Ww Balsamic Asparagus and Cherry Tomato Salad recipe from Food.com.
Provided by Kristiina
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
- Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
- Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 60.8, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.2, Sodium 137.7, Carbohydrate 9.8, Fiber 3.9, Sugar 4, Protein 5.5
CHERRY TOMATO AND ASPARAGUS SALAD
Steps:
- 1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water. 2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing. Note: Nutritional analysis is per serving.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
FRESH ASPARAGUS, TOMATO, AND FETA SALAD
This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.
Provided by Locally Grown
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g
ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE
This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.
Provided by Soup Loving Nicole
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
- Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
- Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g
ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
CHERRY TOMATO AND ASPARAGUS SALAD RECIPE
Provided by MJH
Number Of Ingredients 10
Steps:
- Step 1 Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water. Step 2 Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
CORN, CHERRY TOMATO & ASPARAGUS SALAD
Make and share this Corn, Cherry Tomato & Asparagus Salad recipe from Food.com.
Provided by Kermit in Huntsville
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place lemon juice in a medium bowl and slowly whisk in the olive oil.
- Prepare an ice bath.
- In a large pot of boiling water add 1 tablespoon of salt.
- Add corn and asparagus and blanch till tender crisp.
- Strain into colander and place into ice bath until completely cool.
- Strain and let sit to completely drain all the water.
- Place in a large bowl with the tomatoes, reserved dressing and the mint.
- salt & pepper to taste.
- Serve chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 151.9, Fat 9.7, SaturatedFat 1.4, Sodium 305.1, Carbohydrate 16.4, Fiber 3.3, Sugar 1.8, Protein 3.8
WARM CHERRY TOMATO SALAD
Categories Salad Tomato Side Sauté Vegetarian Quick & Easy Basil Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, and salt to taste and cook, tossing until slightly tender and heated through, 1 to 2 minutes.
- Toss tomatoes with shredded basil and garnish with basil sprigs.
ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
- Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
ASPARAGUS AND GRAPE TOMATO SALAD
This colorful, light salad was a hit at our church's cooking club. It's easy to assemble and delicious, too. -Dorothy Buhr, Ogden, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.
Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
COUSCOUS SALAD WITH CHERRY TOMATOES
Israeli couscous stands in for pasta in this lighter version of a classic summer salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.
- Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.
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