CITRUS-TARRAGON ASPARAGUS SALAD
I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. -Cheryl Magnuson, Apple Valley, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, just until crisp-tender, 1-2 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; cut into halves., Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.
Nutrition Facts : Calories 148 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS & CITRUS SALAD
Make and share this Asparagus & Citrus Salad recipe from Food.com.
Provided by quixoposto
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel orange and remove white membrane. Remove membranes from sections. Squeeze 2 tablespoons juice from membranes into a bowl.
- To the bowl, add 1/4 cup vinegar, sugar to taste depending on sweetness of oranges, and tarragon. Mix and pour into a pitcher.
- In a frying pan boil about 1 inch of water and remaining 1/4 cup vinegar. Add spears to boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse in ice cold water. Drain.
- Crisp onion slices: Thinly slice onion. Put in a bowl with water to cover. Squeeze onions to bruise slightly; drain. Add 4 cups ice cubes, 2 cups water, and 1/4 cup vinegar. Let stand until crisp, 20 - 30 minutes. Drain and discard ice.
- Divide onion slices among 4 plates. Arrange spears and orange segments on plates. Add dressing. Salt and pepper to taste.
Nutrition Facts : Calories 77, Fat 0.2, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 18.6, Fiber 3.5, Sugar 13.5, Protein 2.2
CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS
Provided by Food Network
Time 35m
Number Of Ingredients 16
Steps:
- In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
- In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
- Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
- Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.
POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
- Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
- Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
- Position an oven rack in the second position from the top and preheat the oven to broil.
- Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
- Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
- Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
- Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.
ASPARAGUS SALAD
Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
- In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.
ASPARAGUS WITH CITRUS DRESSING
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and 1 teaspoon salt; boil, uncovered, for 4-5 minutes or until crisp-tender. Drain asparagus and pat dry. Transfer to a serving plate., For dressing, in a jar with a tight-fitting lid, combine the orange juice, lemon juice, mustard, sugar, pepper, oil and remaining salt; shake well. Pour desired amount of dressing over asparagus. Sprinkle with egg yolks if desired. Serve at room temperature.,
Nutrition Facts :
ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING
This recipe was featured in an email from the www.lifescript.com website. "Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch."
Provided by senseicheryl
Categories Vegetable
Time 35m
Yield 6 dishes of salad, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F
- Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
- Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
- Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
Nutrition Facts : Calories 75.8, Fat 2.7, SaturatedFat 0.4, Sodium 322.8, Carbohydrate 11.7, Fiber 3.7, Sugar 6.4, Protein 4.3
CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN
Provided by Amanda Hesser
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
- In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
- Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams
CITRUS-OIL-MARINATED SPRING VEGETABLES
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Provided by Rachel Gurjar
Categories Spring Bean Asparagus Green Bean Lemon Orange Olive Oil Garlic Thyme Rosemary Lunch Mother's Day Appetizer snack Brunch Peanut Free Wheat/Gluten-Free Vegetarian Vegan Vegetable
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
- Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
- Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
- Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
- Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.
ALL GREEN SALAD WITH CITRUS VINAIGRETTE
Provided by Leah Koenig
Categories Salad Passover Kid-Friendly Quick & Easy Basil Asparagus Avocado Cucumber Sugar Snap Pea Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For the vinaigrette:
- Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
- For the salad:
- Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
- In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.
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