Roasted Asparagus With Fresh Strawberries Recipes

ROASTED ASPARAGUS WITH FRESH STRAWBERRIES

Roasted Asparagus With Fresh Strawberries image

From strawberrysue.com. Grand Prize Winner, Home Cook Division. Recipe submitted by Barbara Estabrook, Rhinelander, Wisconsin. This sounds like a weird combination of flavors, but it is SO good! We used maple bacon instead of applewood-smoked because it's all we had on-hand, but it was great! We also used plain feta instead of feta with peppercorns and it was just fine.

Provided by Paris D

Categories Strawberry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 slices bacon, chopped (applewood-smoked)
1/4 cup olive oil
1 1/2 tablespoons olive oil
1 tablespoon orange marmalade
2 tablespoons white balsamic vinegar
30 asparagus spears, tough ends removed
1 teaspoon kosher salt
1 (16 ounce) container fresh strawberries, sliced 1/4 inch thick (about 2 1/2 cups)
6 tablespoons feta cheese, crumbled (the type with peppercorns in it)
1/2 teaspoon black pepper, ground

Steps:

In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, and drain on paper towels. Drain bacon grease from skillet. (Do not wipe skillet out.).
Add 1⁄4 cup olive oil and marmalade to skillet. Cook over medium heat, stirring with a wooden spoon until marmalade is melted, loosening brown bits from bottom of skillet while stirring. Remove from heat, and stir in vinegar. Set aside.
Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
Spread asparagus in a single layer on prepared baking sheet. Drizzle asparagus with remaining 1 1⁄2 tablespoons olive oil, tossing gently to coat. Sprinkle evenly with salt.
Bake until asparagus is barely tender, 5 to 10 minutes. Place asparagus on a large platter, or divide evenly among 6 salad plates.
Stir strawberries into marmalade mixture, tossing to coat. Spoon strawberry mixture evenly over asparagus.
Top evenly with bacon, feta cheese, and pepper. Serve immediately.

Nutrition Facts : Calories 220.9, Fat 18.2, SaturatedFat 4.7, Cholesterol 16.3, Sodium 507, Carbohydrate 11.9, Fiber 3.1, Sugar 7.3, Protein 5

ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE

Roasted Asparagus Salad With Berries and Raspberry Vinaigrette image

From the Dole Company-as found on a bunch of fresh asparagus spears. (Yep, I played around with the recipe.) The original recipe uses bottled raspberry dressing. Roasting the asparagus brings out the delicious flavor, whereas steaming seems to make it soggy, in my opinion. When shopping for asparagus look for spears with stalks that are uniform in size and leaves that are tightly close, indicating freshness.

Provided by COOKGIRl

Categories Berries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb asparagus (read *NOTE)
10 ounces italian blend mixed greens (or similar) or 10 ounces romaine lettuce
1 cup strawberries, hulled and stemmed (strawberries sliced-raspberries left whole) or 1 cup raspberries (strawberries sliced-raspberries left whole)
1/2 cup vidalia onion, peeled and cut into crescents
1/4 cup sliced almonds, toasted
1/2 cup raspberries, unsweetened
1/4 cup frozen apple juice concentrate
2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard
1/8 teaspoon salt
1/2 teaspoon sugar, to taste
white pepper, to taste

Steps:

*NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.

Nutrition Facts : Calories 106, Fat 3.4, SaturatedFat 0.3, Sodium 107.2, Carbohydrate 17.9, Fiber 3.9, Sugar 11.6, Protein 3.4

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