Poached Rhubarb And Asparagus Salad Recipes

POACHED RHUBARB AND ASPARAGUS SALAD

Steps:

• Place a large saucepan of heavily salted water over high heat. In another large saucepan, combine sugar with 3/4 cup water. Place over medium-low heat, and stir until sugar is dissolved. Add wine, rhubarb juice or grenadine, and peppercorns.
• Bring to a simmer, and add rhubarb. Simmer until rhubarb is cooked through but not soft, about 5 minutes. Drain, rinse to remove peppercorns, and drain again.
• Fill a bowl with ice water. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes. Immediately transfer asparagus to ice water. When asparagus is chilled, drain well, and refrigerate.
• In a small bowl, whisk together lemon juice and mustard. Whisk in olive oil to make a smooth vinaigrette.
• Place salad greens and herb mixture in a large serving bowl. Season to taste with salt and pepper. Slice rhubarb vertically into long, thin strips, and set aside. Slice each asparagus stalk into 3-inch pieces, and set aside. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.

POACHED RHUBARB

Steps:

• Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
• Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.
• Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.

POACHED AND ROASTED ASPARAGUS WITH PARMESAN CHEESE

Steps:

• Preheat oven to 450 degrees.
• Clean asparagus by trimming lower 2 inches or so of tough asparagus bottom and peel remainder of stalk to within 2 inches of tip. Tie asparagus into small bundles for easier handling.
• In a pot, combine water, lemon juice, salt, and pepper and bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and submerge in ice water to stop blanching process. Asparagus may be drained and held at this point for future use.
• Place drained asparagus in baking dish and drizzle with olive oil and lemon juice. Sprinkle Parmesan cheese and black pepper over asparagus and place in oven. Roast until cheese melts. Serve immediately.

ASPARAGUS WITH GRILLED MELON SALAD

Steps:

• Heat a grill pan over medium-high heat.
• Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
• Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
• Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side.

ASPARAGUS SALAD WITH A RUNNY POACHED EGG

Steps:

• Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.
• Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
• Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.

ROASTED ASPARAGUS SALAD WITH POACHED EGGS

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, drizzle asparagus with oil and sprinkle with 1/2 teaspoon salt; toss to combine, then spread in an even layer. Roast until asparagus is lightly browned and tender, 15 to 18 minutes.
• Meanwhile, in a small saucepan, heat balsamic vinegar and brown sugar over medium-high until syrupy and reduced to 3 tablespoons, stirring frequently, about 6 minutes.
• To serve, divide asparagus evenly among four plates; drizzle with balsamic mixture. Top each portion with a poached egg and shaved parmesan.
• (Per Serving)
• Calories: 253
• Saturated Fat: 5g
• Unsaturated Fat: 9.6g
• Cholesterol: 224mg
• Carbohydrates: 12g
• Protein: 14.4g
• Sodium: 778mg
• Fiber: 2.3g

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

SALMON AND ASPARAGUS PASTA

Steps:

• Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.
• Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.
• Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.
• Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.

CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN

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.

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

POACHED EGGS AND ASPARAGUS

Steps:

• Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
• Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
• Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

PORT-POACHED RHUBARB

Steps:

• Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
• Bring the port and wine to a boil in a nonreactive saucepan. Ignite the wine-carefully-and let it burn for 1 minute. Put the lid on the pan to extinguish the flames. Whisk in the sugar, stirring until it dissolves. Pour over the rhubarb, cover with plastic wrap, and let cool to room temperature.
• Transfer with the poaching liquid to a plastic container and chill for at least 2 hours before serving.

SALAD OF WARM ASPARAGUS WITH RHUBARB-VINAIGRETTE

Steps:

• For the dressing:.
• Combine diced rhubarb with 2 tablespoons of the honey, let stand.
• Finely slice spring onion.
• Grate peel of one orange, juice both oranges.
• Finely chop chili, ginger and garlic.
• Grind kosher salt, pepper and fennel seeds in a mortar.
• Combine orange juice, chili, ginger, garlic and half of the rhubarb, bring to a boil and let simmer until half of the liquid is evaporated and the rhubarb has broken down.
• Add remaining rhubarb, spring onion, orange peel, raspberry vinegar, canola oil and grated spices.
• Let stand on the warm stove, but don't boil!
• For the salad:.
• Peel white asparagus if using it.
• Cut white and green asparagus diagonally into 2 inch pieces.
• Bring 1/2 cup water with one dash salt and one dash brown sugar to a boil, add asparagus and boil for 5 minutes.
• Remove from liquid and let liquid boil until reduced to one half, then add to vinaigrette.
• Combine asparagus and vinaigrette and serve warm.

WHITE CHOCOLATE MOUSSE WITH POACHED RHUBARB

Steps:

• Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
• While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
• Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.