Dijon Asparagus Salad Recipes

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ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

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.

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 WITH MUSTARD VINAIGRETTE



Asparagus With Mustard Vinaigrette image

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

Provided by David Tanis

Categories     quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams

SALAD WITH HERB-DIJON DRESSING



Salad with Herb-Dijon Dressing image

Categories     Salad     Leafy Green     Herb     Mustard     Tomato     Quick & Easy     Asparagus     Green Bean     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 1/2 tablespoons minced shallot
1 tablespoon Dijon mustard
1 tablespoon minced fresh basil
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh thyme
1/2 cup olive oil
12 large green beans
6 large asparagus spears
4 cups (packed) mixed baby lettuces (about half of 4.5-ounce package)
3/4 cup cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced

Steps:

  • Combine vinegar, shallot, Dijon mustard, basil, tarragon, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING



Asparagus and Green Bean Salad with Herb Dijon Dressing image

Make and share this Asparagus and Green Bean Salad with Herb Dijon Dressing recipe from Food.com.

Provided by onionjs

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

Steps:

  • Combine vinegar, shallot, dijon, basil, tarragon and time.
  • Slowly whisk in oil to form an emulsion.
  • Season with salt and pepper.
  • Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
  • Arrange in bowl, top with blue cheese, garnish with basil leaves.

RICE, ASPARAGUS AND CUCUMBER SALAD



Rice, Asparagus and Cucumber Salad image

This is a tasty rice salad with lots of fresh green veggies.

Provided by Barrett

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 ¾ cups water
1 cup long-grain white rice
1 pound thin asparagus spears, trimmed and cut into 1 inch
1 ½ cups English cucumber - peeled, seeded and chopped
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon white sugar
1 tablespoon white wine vinegar
½ teaspoon dry mustard
2 ½ tablespoons vegetable oil
¼ cup chopped fresh dill weed
4 heads butter lettuce

Steps:

  • In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
  • Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
  • Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
  • Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g

SAUTEED ASPARAGUS WITH DIJON VINAIGRETTE



Sauteed Asparagus with Dijon Vinaigrette image

Sauteeing asparagus keeps the spears bright green and crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 5

2 teaspoons Dijon mustard
2 tablespoons sherry or red-wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

Steps:

  • Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
  • Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
  • Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE



Roasted Asparagus and Potatoes With Dijon Balsamic Vinaigrette image

From Getting Thin and Loving Food by Kathleen Daelemans. So good you won't know it's good for you. Great with fish, chicken, or steak.

Provided by greeneggs

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 small shallot, very finely minced
kosher salt
1 bunch asparagus, trimmed and cut into two inch pieces
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
cracked black pepper
1 lb baby red potato, cut into quarters
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees.
  • In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
  • Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
  • Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
  • Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
  • Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
  • When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.

SUMMER SALAD WITH LEMON DIJON DRESSING



Summer Salad with Lemon Dijon Dressing image

In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.

Provided by Katrina Scott

Categories     HarperCollins     HarperCollins     Salad     Spinach     Asparagus     Bell Pepper     Corn     Basil     Avocado     Quick and Healthy     Healthy

Yield 1 serving

Number Of Ingredients 8

2 cups chopped fresh spinach
1/4 cup chopped asparagus
1/2 cup chopped red and orange bell pepper
2 tablespoons fresh corn kernels
2 tablespoons chopped fresh basil leaves
1/4 avocado
4 ounces grilled tofu, chicken, or fish
Lemon Dijon Dressing Recipe

Steps:

  • In a bowl, toss together all the ingredients until everything is well coated with the dressing, then serve.

DIJON ROASTED ASPARAGUS



Dijon Roasted Asparagus image

Asparagus is a natural side dish to serve at Easter. In this mouthwatering recipe, Dijon mustard, cayenne pepper and Asiago cheese provide big, bold flavor. -Jamie Brown-Miller, Napa, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup Dijon mustard
1/4 cup olive oil
4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 slice Brioche bread (1/2 inch thick), toasted
1 pound fresh asparagus, trimmed
1/2 cup shredded Asiago cheese

Steps:

  • In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture., Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown.

Nutrition Facts : Calories 211 calories, Fat 17g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 419mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

ROASTED ASPARAGUS SALAD



Roasted Asparagus Salad image

Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

3 pounds fresh asparagus, trimmed
1/4 cup olive oil
2 garlic cloves, minced
DRESSING:
1/4 cup olive oil
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon cider or red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

SALMON AND ASPARAGUS SALAD



Salmon and Asparagus Salad image

Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1 salmon fillet, 1/2 inch thick (1 lb)
1 lb asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
2 hard-cooked eggs, cut into 8 wedges
Freshly ground black pepper, if desired

Steps:

  • Heat gas or charcoal grill.
  • In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
  • Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
  • When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
  • Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.

Nutrition Facts : Calories 385, Carbohydrate 28 g, Cholesterol 180 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg

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From thecookierookie.com


GRILLED ASPARAGUS PASTA SALAD - THE ALMOND EATER
2021-06-24 Boil and drain the pasta according to the package instructions. Set it aside until it’s time to assemble. Step 2: Make the dressing. Whisk the olive oil, lemon juice, lemon zest, dijon, salt, and pepper together in a small bowl then set aside. Step 3: Grill veggies. Toss the vegetables (except the tomatoes) in oil.
From thealmondeater.com


RAW ASPARAGUS CAESAR SALAD RECIPE - SERIOUS EATS
2019-03-11 2 bunches (or about 2 pounds) pencil-thin asparagus, tough ends trimmed and chopped into 1/2-inch pieces 1 tablespoon mayonnaise 1-1/2 tablespoons red wine vinegar 2 tablespoons freshly squeezed lemon juice, from 1 lemon 2 garlic cloves, roughly chopped 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce
From seriouseats.com


ASPARAGUS WITH DIJON-CAPER DRESSING - CHATELAINE
When cool, remove and pat dry with paper towels. In a small bowl, stir mayonnaise with Dijon, capers and milk. (If making ahead, wrap asparagus in …
From chatelaine.com


KETO ASPARAGUS, EGG, AND BACON SALAD - RULED ME - RECIPES
The Execution. 1. Trim the asparagus, then chop into 1-2 inch segments. 2. Bring a pot of salted water to boil. Add the asparagus into the pot and boil for 3-4 minutes. Use a slotted spoon to remove the asparagus from the boiling water and transfer to a bowl filled with ice water to stop the cooking process. 3.
From ruled.me


ASPARAGUS SUMMER SALAD RECIPE | MYRECIPES
Directions. Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool. In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to combine.
From myrecipes.com


ASPARAGUS SALAD WITH PROSCIUTTO, SOFT POACHED EGGS AND DIJON …
Asparagus Salad with Prosciutto, Soft Poached Eggs and Dijon Vinaigrette recipe: Asparagus Salad with Eggs and Prosciutto: with soft-boiled eggs, al dente asparagus, pea shoots, Asiago cheese, prosciutto and a lemon-Dijon Vinaigrette.
From bigoven.com


GRILLED ASPARAGUS WITH BALSAMIC HONEY-DIJON VINAIGRETTE - SIMPLY …
2015-05-04 Secure lid and shake to combine. Set aside or refrigerate until ready to serve. Preheat a grill or grill pan to medium-high heat. In a shallow dish toss the asparagus with a tablespoon of olive oil and two pinches of salt and pepper. Grill the asparagus for 4 to 5 minutes per side until just tender.
From simplyscratch.com


SALAD WITH HERB-DIJON DRESSING RECIPE | BON APPéTIT
2008-04-06 Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes ...
From bonappetit.com


ASPARAGUS SALAD - CULINARY HILL
2021-03-10 Make a large bowl of ice water. Add the asparagus and cook until the bright green and tender-crisp, about 3 to 4 minutes. Drain and plunge the asparagus into the ice water. Pat cooled asparagus dry and chop into bite-sized, one-inch pieces. In a big bowl, combine the asparagus, red onion, bell pepper, and cranberries.
From culinaryhill.com


SMOKED HADDOCK WITH GARLICKY CREAM AND RAW ASPARAGUS SALAD …
2 days ago Put the pan over a low heat and bring just to a simmer. Lower the fish into the pan and pop a lid on. Keep the heat on low and cook for six minutes. Then turn the heat off …
From telegraph.co.uk


BEST CHILLED ASPARAGUS SALAD RECIPES | FOOD NETWORK CANADA
2018-03-13 Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate. Step 4. 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. Step 5.
From foodnetwork.ca


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