Red Potato Asparagus And Artichoke Salad Recipes

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NEW POTATO AND ASPARAGUS SALAD



New Potato and Asparagus Salad image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 7

3 medium red new potatoes (about 17 ounces), halved lengthwise
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt and freshly ground pepper

Steps:

  • Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
  • Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.

ARTICHOKES, ASPARAGUS AND RED PEPPER PASTA



Artichokes, Asparagus and Red Pepper Pasta image

This was just created in my kitchen and turned out to be a very tasty and healthy pasta dish! I'll make it again and again! Even my mother-in-law loved it!

Provided by Tilly-K

Categories     European

Time 35m

Yield 6 Cups, 4-6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can quartered artichoke hearts
10 asparagus spears, cut into chunks
1/2 red bell pepper, sliced
1 teaspoon extra virgin olive oil
3 garlic cloves
1/4 cup diced onion
2/3 cup low sodium chicken broth
1 cup skim milk
2 tablespoons cornstarch
1/2 cup parmesan cheese, grated
8 ounces fettuccine pasta

Steps:

  • Dice one clove of garlic.
  • Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
  • Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
  • Cook fettucini to preferred doneness.
  • While pasta is cooking, Dice remaining cloves of garlic.
  • In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
  • When boiling add milk and bring to boil again.
  • Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
  • When noodles are done, cover noodles in sauce.
  • Serve with a helping of the roasted vegetables on top.

Nutrition Facts : Calories 356.8, Fat 7, SaturatedFat 2.8, Cholesterol 55.2, Sodium 325.5, Carbohydrate 57.1, Fiber 10.5, Sugar 2.8, Protein 19.1

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