Cold Asparagus With Pecans Recipes

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ASIAN ASPARAGUS SALAD WITH PECANS



Asian Asparagus Salad with Pecans image

I served this for our Thanksgiving dinner and it was a BIG hit! It tastes better if marinated for at least 24 hours.

Provided by RUBY-MAMA

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time P1DT25m

Yield 8

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons vegetable oil
2 teaspoons sugar
salt and pepper to taste
½ cup chopped pecans
1 tablespoon chopped green onions

Steps:

  • Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
  • In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 6.1 g, Fat 8.9 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 526 mg, Sugar 2.5 g

FRESH ASPARAGUS WITH PECANS



Fresh Asparagus with Pecans image

This is one of my family's favorite special occasion dishes. We all love the fresh taste of asparagus and we know it's healthy, too! -Jennifer Clark, Blacksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons olive oil
3 tablespoons chopped pecans, toasted

Steps:

  • In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large resealable plastic bag, combine the vinegar, soy sauce, sugar and oil. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours. , Drain and discard marinade. Sprinkle asparagus with pecans.

Nutrition Facts : Calories 77 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CHILLED ASPARAGUS SALAD



Chilled Asparagus Salad image

I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil

Steps:

  • I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
  • Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
  • The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
  • In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
  • When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

ASPARAGUS SOUP



Asparagus Soup image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons butter
2 shallots, minced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Small pinch red pepper flakes
1 tablespoon all-purpose flour
4 cups chicken broth
1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
1/4 cup half-and-half

Steps:

  • Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.

ASPARAGUS WITH PECANS AND PARM



Asparagus with Pecans and Parm image

This is a very elegant and easy side dish to serve for a special occasion.

Provided by Carrie Causey

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 6

Number Of Ingredients 10

1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
½ cup coarsely chopped pecans
½ teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
½ cup freshly grated Parmesan cheese

Steps:

  • Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
  • Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
  • Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 7.8 g, Cholesterol 17.5 mg, Fat 13.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 255.8 mg, Sugar 3.3 g

CHILLED MARINATED ASPARAGUS



Chilled Marinated Asparagus image

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

Steps:

  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts :

SPRING ASPARAGUS



Spring Asparagus image

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 small tomatoes, cut into wedges
3 tablespoons cider vinegar
3/4 teaspoon Worcestershire sauce
1/3 cup sugar
1 tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon paprika
1/3 cup canola oil
1/3 cup sliced almonds, toasted
1/3 cup crumbled blue cheese, optional

Steps:

  • In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON



Cold Asparagus with Prosciutto and Lemon image

This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.

Provided by Lisa K

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 5

Number Of Ingredients 4

1 pound fresh asparagus, trimmed
1 (3 ounce) package prosciutto
1 tablespoon lemon juice
1 teaspoon lemon zest

Steps:

  • Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
  • Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.8 g, Cholesterol 15.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 335.2 mg, Sugar 1.8 g

ASPARAGUS WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2

2 pounds thin asparagus
1/4 cup 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.

CHILLED ASPARAGUS WITH PECANS



Chilled Asparagus With Pecans image

Recipe is from the Nothing But the Best cookbook. Sounds simple but delicious! Prep time does not include marinating time in refrigerator.

Provided by DailyInspiration

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs fresh asparagus
1/4 cup sugar (or sugar substitute if desired)
1/4 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
3/4 cup pecans, toasted and finely chopped
fresh ground pepper

Steps:

  • Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in boiling salted water to cover 6-8 minutes or until crisp-tender; drain. Rinse with cold water; drain well. Place asparagus in a large heavy-duty, zip-top plastic bag.
  • Combine sugar and next 3 ingredients; pour over asparagus. Seal bag securely, and gently turn to coat. Marinate in refrigerator for 1 hour, turning once.
  • Remove asparagus from marinade, reserving marinade. Place asparagus on a serving platter, and drizzle with reserved marinade. Sprinkle asparagus with toasted pecans and pepper.

Nutrition Facts : Calories 206.1, Fat 14.5, SaturatedFat 1.5, Sodium 673.9, Carbohydrate 16.9, Fiber 4.6, Sugar 11.9, Protein 5.8

COLD ASPARAGUS WITH VINAIGRETTE



Cold Asparagus with Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

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.;

COLD ASPARAGUS WITH TRUFFLE MAYONNAISE



Cold Asparagus with Truffle Mayonnaise image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Basic Boiled Asparagus, recipe folows
1 tablespoon extra-virgin olive oil
Salt and pepper
1/2 tablespoon truffle oil
1 cup of your favorite mayonnaise
2 pounds asparagus, the thicker the better
2 tablespoons salt (for boiling water)

Steps:

  • Toss the cold asparagus with the extra-virgin olive oil, salt and pepper. Stir truffle oil into the mayonnaise. Plate the asparagus. Spoon mayonnaise to one side of asparagus.
  • Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

COLD ASPARAGUS WITH PECANS



Cold Asparagus With Pecans image

Make and share this Cold Asparagus With Pecans recipe from Food.com.

Provided by Julie 927

Categories     Vegetable

Time 18m

Yield 1 dish, 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs asparagus
3/4 cup pecans, toasted and chopped
2 teaspoons canola oil
1/4 cup cider vinegar
1/4 cup soy sauce
1/4 cup sugar
pepper

Steps:

  • Blanch asparagus.
  • Arrange in oblong serving dish.
  • Mix oil, vinegar, soy sauce and sugar. Pour over asparagus.
  • May be prepared the night before.
  • Sprinkle with pecans and pepper before serving.

Nutrition Facts : Calories 130.4, Fat 8.7, SaturatedFat 0.8, Sodium 515, Carbohydrate 11.7, Fiber 2.8, Sugar 7.9, Protein 3.9

EASY-PEASY CHILLED ASPARAGUS



Easy-Peasy Chilled Asparagus image

I make this for every special occasion.. very easy,can be made a day or two ahead. You can use any kind of bottled salad dressing,although Greek,Balsamic,and Honey Mustard work well.

Provided by Messy Kitchen Maid

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 lbs asparagus
1/2 lemon, sliced
1 1/4 cups bottled salad dressing

Steps:

  • Cut Asparagus approximately 3 inches off the ends.
  • Steam until cooked but still somewhat firm.
  • Drain water.
  • While still warm,drizzle bottle dressing over top.
  • Let it cool for a few minutes .
  • Slice lemon into thin slices.
  • Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
  • Cover with plastic wrap and chill for at least 2 hours.

Nutrition Facts : Calories 118.1, Fat 5.4, SaturatedFat 1.6, Cholesterol 30.3, Sodium 411.2, Carbohydrate 14.6, Fiber 3.2, Sugar 6.9, Protein 5.9

ASPARAGUS WITH PECANS AND PARM



Asparagus with Pecans and Parm image

This is a very elegant and easy side dish to serve for a special occasion.

Provided by Carrie Causey

Categories     Asparagus Side Dishes

Time 20m

Yield 6

Number Of Ingredients 10

1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
½ cup coarsely chopped pecans
½ teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
½ cup freshly grated Parmesan cheese

Steps:

  • Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
  • Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
  • Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 7.8 g, Cholesterol 17.5 mg, Fat 13.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 255.8 mg, Sugar 3.3 g

COLD ASPARAGUS WITH WALNUTS



Cold Asparagus With Walnuts image

This is so easy and elegant. A friend that does not cook served it at a luncheon! I believe the recipe is from the Houston Chronicle food section. I have used crushed pecans instead of walnuts with good results.

Provided by m0m7772

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus
2 tablespoons honey
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/4 cup crushed walnuts
black pepper

Steps:

  • Cook the tender tips of the asparagus in salt water until just tender.
  • Drain.
  • In a medium bowl, combine honey, soy sauce, and rice vinegar; whisk until blended and stir in walnuts.
  • Combine asparagus and dressing and toss gently.
  • Refrigerate until ready to serve.
  • Arrange on a platter and sprinkle with black pepper.
  • Serve.

Nutrition Facts : Calories 73.7, Fat 3.3, SaturatedFat 0.3, Sodium 504.6, Carbohydrate 9.9, Fiber 2, Sugar 7.5, Protein 3.4

CHILLED ASPARAGUS WITH BASIL CREAM



Chilled Asparagus with Basil Cream image

My family loves chilled asparagus. It's the perfect veggie to have on a warm night, or any night for that matter. My kids like this side dish so much that they snack on leftovers while watching TV at night. -Melissa Puccetti, Rohnert Park, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed
1 cup mayonnaise
1/4 cup heavy whipping cream
4 tablespoons minced fresh basil, divided
2 garlic cloves, peeled and halved
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts, toasted
1 tablespoon grated lemon peel

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter., Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus. Garnish with pine nuts, lemon peel and remaining 1 tablespoon basil.

Nutrition Facts : Calories 235 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 296mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR



Asparagus Salad with Sweet Balsamic Vinegar image

Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Categories     Salad     Nut     Pepper     Vegetable     Side     Picnic     Quick & Easy     Low Cal     Mother's Day     Backyard BBQ     Vinegar     Pecan     Asparagus     Bell Pepper     Spring     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted

Steps:

  • Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

ASPARAGUS WITH PECANS AND PARM



Asparagus with Pecans and Parm image

This is a very elegant and easy side dish to serve for a special occasion.

Provided by Carrie Causey

Categories     Asparagus Side Dishes

Time 20m

Yield 6

Number Of Ingredients 10

1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
½ cup coarsely chopped pecans
½ teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
½ cup freshly grated Parmesan cheese

Steps:

  • Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
  • Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
  • Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 7.8 g, Cholesterol 17.5 mg, Fat 13.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 255.8 mg, Sugar 3.3 g

COLD ASPARAGUS WITH PECANS



Cold Asparagus with Pecans image

Easy, delicious and can be made a day and a half ahead of serving time so this is terrific for entertaining. From the Junior League Centennial Cookbook.

Provided by Hey Jude

Categories     Fruit

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh asparagus, as young and tender as possible
3/4 cup finely chopped pecans
2 tablespoons vegetable oil
1/4 cup cider vinegar
1/4 cup soy sauce
1 teaspoon sugar
ground black pepper

Steps:

  • Trim the asparagus and cook in boiling water for 6-7 minutes, or until barely tender and still bright green; drain and rinse under cold water then drain again.
  • Arrange in 1 or 2 layers in an oblong serving dish.
  • Mix the pecans with the oil, vinegar, soy sauce, and sugar; pour over the asparagus, lifting the stalks so that the mixture penetrates to the bottom.
  • Sprinkle with pepper.
  • Serve chilled.
  • This dish can be made up to 36 hours ahead of serving time.

Nutrition Facts : Calories 169, Fat 14.5, SaturatedFat 1.5, Sodium 673.1, Carbohydrate 7.8, Fiber 3.8, Sugar 3.6, Protein 5

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2020-04-08 Cook asparagus: In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water. Toss salad ingredients: In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese. Making the dressing: …
From therecipecritic.com


RECIPE: ASPARAGUS SALAD WITH HERBS, PECANS AND SWEET BALSAMIC
2014-05-28 Heat oven to 350 degrees. Spread pecans on rimmed baking sheet. Roast in oven until lightly browned, about 4 to 5 minutes. Watch carefully because nuts …
From ocregister.com


ASPARAGUS WITH LEMON AND PECORINO RECIPE | MYRECIPES
Directions. Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat. Sprinkle asparagus with pecorino Romano cheese.
From myrecipes.com


CREAMY SAUTEED ASPARAGUS - FLAVCITY WITH BOBBY PARRISH
Add the asparagus and cook for 7-8 minutes, until blistered on outside, but still crunchy. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1.5 tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the asparagus can steam.
From flavcity.com


10 BEST COLD SIDE DISHES RECIPES | YUMMLY
The Best Cold Side Dishes Recipes on Yummly | Cold Sesame Noodles, Cold Tofu Salad, Cold Couscous Pasta Salad
From yummly.com


26 QUICK AND EASY ASPARAGUS RECIPES PERFECT FOR SPRING
2019-04-08 Balsamic Asparagus Salad. For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That’s one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. —Dolores Brigham, Inglewood, California.
From tasteofhome.com


SIMPLE SAUTéED ASPARAGUS WITH WALNUTS RECIPE - HOW TO MAKE …
2019-11-14 Directions. Place large skillet over medium-high heat and add olive oil. Sauté asparagus until spears are tender and lightly browned, about 5 min. Season asparagus with salt and pepper. Remove ...
From goodhousekeeping.com


BROWN BUTTER ASPARAGUS WITH PECANS - DALLAS NEWS
2015-04-28 Using tongs, remove the asparagus and allow to drain dry on paper towels. Arrange the asparagus on a serving platter. In a large sauté pan …
From dallasnews.com


GLAZED ASPARAGUS & CARROTS WITH PECANS RECIPE | LAND O’LAKES
1 pound fresh asparagus spears, trimmed . 3 large (2 cups) carrots, sliced diagonally 1/4-inch . 1 / 4 cup Land O Lakes® Butter. 3 tablespoons water . 1 tablespoon lemon juice . 1 teaspoon cornstarch . 1 teaspoon freshly grated lemon zest . 2 tablespoons chopped pecans, toasted
From landolakes.com


COLD+ASPARAGUS RECIPES | BIGOVEN
cold+asparagus recipes; recipes from around the world from real cooks
From bigoven.com


RECIPE FOR BROWN BUTTER ASPARAGUS WITH PECANS | GLOBALNEWS.CA
2015-03-09 Using tongs, remove the asparagus and allow to drain dry on paper towels. Arrange the asparagus on a serving platter. In a large saute pan …
From globalnews.ca


GRILLED ASPARAGUS, PECANS AND BLUE CHEESE DRESSING RECIPE
125ml buttermilk. 125ml soured cream. 1 tbsp Worcestershire sauce. 1/2 x 25g chives, finely sliced, plus extra to serve. 100g stilton or other blue cheese. 400g asparagus. 4 little gem lettuces, trimmed and quartered lengthways. Energy. 1,487kJ/ 358kcals.
From waitrose.com


COLD ASPARAGUS APPETIZER {ASPARAGUS CROSTINI} | LUCI'S MORSELS
2019-03-12 Add the chickpeas or beans, sesame oil, chives, fine salt, and tarragon to a medium bowl. Use a fork to mash all ingredients until spreadable, but slightly chunky. Top each slice of baguette with an equal amount of bean spread. Cut each sprig of asparagus in two, arrange two sprigs (four pieces) over each crostini.
From lucismorsels.com


ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE
Set aside. Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts.
From cookingclassy.com


ASPARAGUS SALAD WITH PECANS - BIGOVEN.COM
Asparagus Salad with Pecans recipe: Try this Asparagus Salad with Pecans recipe, or contribute your own.
From bigoven.com


EASTER BRUNCH: COLD ASPARAGUS TWO WAYS - KITCHN
2008-03-21 How Easter-appropriate! Click below for serving suggestions. First, we trim the stalks, then boil the asparagus in a large sauté pan for a few minutes, until they are bright green and just tender. If you are using super skinny asparagus, see our tip for blanching them in a baking dish. Then, technically, we should stop the cooking in an ice bath.
From thekitchn.com


ASPARAGUS WITH PECANS AND PARM - BIGOVEN.COM
Asparagus with Pecans and Parm recipe: Try this Asparagus with Pecans and Parm recipe, or contribute your own. Add your review, photo or comments for Asparagus with Pecans and Parm. not set Side Dish Vegetables
From bigoven.com


CHILLED ASPARAGUS WITH PARMESAN RECIPE | MYRECIPES
Directions. Snap off tough ends of asparagus; arrange spokelike on a 12-inch round glass platter with stems toward outside of platter. Cover with plastic wrap, turning back a small portion of edge to vent. Microwave at HIGH 3 minutes, turning dish once. While asparagus cooks, combine lemon juice and remaining 3 ingredients.
From myrecipes.com


ASPARAGUS PASTA WITH TOASTED PECANS RECIPE | MYRECIPES
Prepare pasta according to package directions; rinse and drain. Advertisement. Step 2. Snap off tough ends of asparagus, and cut into 2-inch pieces. Step 3. Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes.
From myrecipes.com


COLD ASPARAGUS WITH PECANS RECIPE | EAT YOUR BOOKS
Save this Cold asparagus with pecans recipe and more from The Junior League Centennial Cookbook: Over 750 of the Most Treasured Recipes from 200 Junior Leagues to your own online collection at EatYourBooks.com
From eatyourbooks.com


FRESH ASPARAGUS WITH PECANS RECIPE: HOW TO MAKE IT | TASTE OF …
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From preprod.tasteofhome.com


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