ASPARAGUS SALAD
What is spring with out Asparagus? This salad is a great way to showcase one of spring's favorite vegetables.
Provided by Debbwl
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook fresh asparagus spears in small amount of boiling water till crisp-tender, about 10 minutes. Drain, and rinse in cold water, and drain again.
- Combine the balsamic vinegar, sugar, and garlic in a small bowl.
- Place asparagus in shallow dish and pour vinegar mixture over it. Cover and chill for 1 hour.
- Remove asparagus, reserving the liquid. On large plate layer baby greens, asparagus, green onions, egg whites, and parsley. Drizzle with reserved vinegar mixture.
BEEFY BROCCOLI ASPARAGUS SALAD
This chilled beef salad is a sensational switch from your everyday dinners. Colorful veggies provide the make-ahead main dish with crispness, while soy sauce and sesame oil flavor the homemade dressing. -Betty Rassette of Salina, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place steak on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); cool completely., In a large saucepan, bring water to a boil. Add asparagus and broccoli; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; refrigerate. , For dressing, in a jar with a tight-fitting lid, combine the soy sauce, vinegar, oil, ginger, sugar and pepper; shake well. Thinly slice beef and place in a bowl; add dressing and toss to coat. Cover and refrigerate for 1 hour. Just before serving, add vegetables and toss to coat.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 670mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
PURPLE SPROUTING BROCCOLI AND ASPARAGUS SALAD
Make and share this Purple Sprouting Broccoli and Asparagus Salad recipe from Food.com.
Provided by MarieRynr
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Separate the broccoli into small sprigs and steam until just tender.
- Steam the asparagus until just tender.
- Combine the broccoli, asparagus and spring onions in a bowl.
- For the avocado dressing, purée all the ingredients in a blender or food processor.
- Season to taste.
- Mix the dressing with the broccoli and asparagus and serve on a bed of baby spinach, with the cherry tomatoes.
- Garnish with capers, if using, and fresh dill.
Nutrition Facts : Calories 622.4, Fat 20.7, SaturatedFat 3.5, Cholesterol 4.9, Sodium 436.1, Carbohydrate 97.2, Fiber 40.7, Sugar 25.2, Protein 39.5
LEMON-ROASTED BROCCOLI AND ASPARAGUS
Simple lemon-flavored roasted broccoli and asparagus. An easy side dish that great served over rice with beef, chicken, pork, or fish.
Provided by Soup Loving Nicole
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
- Bake in the preheated oven for 15 minutes.
- Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
- Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Fat 3.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 136.2 mg, Sugar 2.1 g
PURPLE SPROUTING BROCCOLI, JERSEY ROYAL, BURRATA & ANCHOVY SALAD
Make purple spouting broccoli centre stage in this potato salad, with burrata and anchovies. Top with breadcrumbs and enjoy as a side dish or main course
Provided by Rosie Birkett
Categories Dinner, Lunch, Side dish, Starter
Time 45m
Yield Serves 2 as a main, 4 as a side
Number Of Ingredients 18
Steps:
- Heat 2 tbsp of the olive oil in a heavy-bottomed frying pan with the rosemary and chilli flakes. Stir in the breadcrumbs so they're well coated in the oil, and fry until golden - this will take longer than you think, but keep an eye on it to make sure the breadcrumbs don't burn. Add the coriander and cumin seeds and toast until fragrant, then tip the mixture onto a plate and set aside.
- Heat oven to 210C/190C fan/gas 6. Peel, trim and remove any coarse, fibrous bits from the ends of the broccoli stalks. If some are much thicker than others, split them so they're all the same size. Toss with the chilli, shallots, garlic, salt and pepper, and 2 tbsp of the olive oil. Tip onto a baking sheet and roast for about 15-20 mins, or until the stalks are tender and the leaves and florets are charred and slightly crisp - the shallots and garlic should be soft and caramelised.
- Meanwhile, bring a saucepan of well salted water to the boil, turn down to a medium heat and cook the potatoes for 8-10 mins, or until tender. Allow to cool a little in the water.
- Leave the broccoli to cool slightly, then finely slice the larger stalks, leaving the florets and smaller stalks intact. Put the shallots, garlic and chilli on a chopping board, peel the skin off the shallots and squeeze the garlic from its skin, then roughly chop together with the chilli, two of the anchovies and a pinch of sea salt. Scrape into a bowl and whisk with the lemon zest and juice, mustard, honey, the rest of the olive oil, tahini, and a splash of water to loosen, then mix in the chopped parsley. Season to taste.
- Drain the potatoes and put in a bowl with the broccoli stalks and florets, and the remaining anchovy fillets. Toss everything with the dressing.
- Pile the salad on a serving platter and top with the burrata and scatter with the toasted breadcrumbs, reserving some to serve on the side. Scatter over some lemon zest and black pepper to serve.
Nutrition Facts : Calories 471 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
GARLIC-SESAME PURPLE SPROUTING BROCCOLI
This was my first time cooking purple sprouting broccoli (it came in my CSA box) and it turned out delicious. You can eat the entire vegetable, I just trimmed the ends of the thicker stalks and some of the leaves that were a bit wilted. Great healthy spring vegetable!
Provided by barbara
Categories 100+ Everyday Cooking Recipes Seasonal Spring
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.
- Heat vegetable and sesame oils in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well seasoned with garlic oil, 2 to 3 minutes. Season with salt.
- Serve sprinkled with sesame seeds.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 9.4 g, Fat 15 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 38.8 mg, Sugar 2 g
CRAB AND ASPARAGUS SALAD
Make and share this Crab and Asparagus Salad recipe from Food.com.
Provided by Rennug
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam/boil Asparagus for 5 min until nice and pretty green then transfer into bowl of ice water(blanching).
- mix mayo,soy sauce,sugar salt and pepper until smooth.
- cut spears in half and drizzle dressing over crab and asparagus folding the mixture together
- refrigerate for and hour or eat right away.
- Sprinkle with seaseme seeds if desired.
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