ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO
Provided by Anne Burrell
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
- Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
- Place the asparagus in the oven and roast for 15 minutes.
- Reduce the heat on the water until the bubbles in the water have subsided.
- Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
- Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
- Remove the asparagus from the oven.
- Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
POACHED AND ROASTED ASPARAGUS WITH PARMESAN CHEESE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 8
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.
ROASTED ASPARAGUS AND KALE SALAD
A meatless kale salad that can be a meal by itself. You may want to chop off the bottom of each asparagus stalk. The purplish-white part will not roast well and can taste bitter.
Provided by Nicole
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
- Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
- Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
- Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.
Nutrition Facts : Calories 242 calories, Carbohydrate 14.4 g, Cholesterol 18.9 mg, Fat 19.1 g, Fiber 6.7 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 297.6 mg, Sugar 3.3 g
ROASTED ASPARAGUS AND YELLOW PEPPER SALAD
This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.
Provided by Kim
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
- Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
- In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
- In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g
ROASTED ASPARAGUS SALAD WITH POACHED EGGS
Roasting offers an easy, no-fuss way to quickly prepare asparagus. Reducing the balsamic vinegar before drizzling it over the vegetables concentrates its flavor to mimic aged varieties. Serve the dish for lunch or along with a green salad for a light dinner.
Yield serves 4
Number Of Ingredients 8
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
PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
- In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
- Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
- With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram
ROASTED ASPARAGUS SALAD
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
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.
ROASTED ASPARAGUS SALAD WITH FETA CHEESE
I was trying to come up with a flavorful salad that did not need dressing.
Provided by pbutler
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
- Bake in the preheated oven until asparagus are tender, about 20 minutes.
- Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g
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