Roasted Asparagus And Arugula Salad With Shallot Vinaigrette Recipes
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
A crazy-good recipe for roasted asparagus with a lemony shallot vinaigrette. The best way to enjoy this delicious seasonal vegetable!
Provided by Karen Tedesco
Categories Vegetables
Time 22m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 (225C) degrees.
- Trim off the tough ends from the asparagus and place on a small rimmed baking sheet.
- Whisk together shallot, vinegar, 1 teaspoon lemon zest, lemon juice and 1/2 teaspoon salt in a small bowl. Let it sit for 10 minutes, then whisk in the olive oil until the dressing is emulsified. Taste and season with additional salt, if needed.
- Pour 2 tablespoon of the vinaigrette over the asparagus and season to taste with black pepper. Sprinkle with 1 tablespoon water.
- Slice the green onion into thin rings. Combine the green onion, parsley and remaining lemon zest in a small bowl.
- Place the baking sheet in the oven and roast 10 - 12 minutes, until the asparagus is beginning to brown at the tips.
- Transfer asparagus to a serving plate. Drizzle with the remaining vinaigrette and sprinkle with the parsley mixture. Finish the dish with a pinch of flaky sea salt, if you like.
Nutrition Facts : ServingSize 1 g, Calories 91 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 3 g, Sugar 3 g
ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE
Make and share this Asparagus With Lemon-Shallot Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Nutrition Facts : Calories 162.7, Fat 14.6, SaturatedFat 2.1, Sodium 24.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2, Protein 3.8
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.
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- First, trim the ends of each asparagus stalks, and take each spear (taking a few at a time) and cut on a diagonal into thirds. Give them a good rinse and drain in a colander. Set aside.
- In a medium-size skillet, heat oil and add the asparagus on medium heat, and cook for about 2 to 3 minutes, stirring occasionally. Asparagus should be tender when pierced with the tip of a knife or fork. Turn off heat and transfer the asparagus to a plate. Season with a little salt and black pepper. Now you're ready to make the salad.
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