Spring Asparagus Tomato Salad Recipes

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ASPARAGUS-TOMATO SALAD WITH DRESSING



Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

  • In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

FRESH ASPARAGUS-TOMATO SALAD



Fresh Asparagus-Tomato Salad image

Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.

Provided by EatingWell Test Kitchen

Categories     Healthy Vegetarian Asparagus Recipes

Time 20m

Number Of Ingredients 11

2 cups mixed salad greens or baby spinach
1 pound thin fresh asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 cup cherry tomatoes, halved
½ cup fresh basil leaves, large leaves torn
2 tablespoons white wine vinegar
4 teaspoons olive oil
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons shredded Parmesan cheese
2 tablespoons pine nuts or chopped walnuts, toasted

Steps:

  • In a large bowl combine salad greens, asparagus, tomatoes and basil.
  • For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
  • Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 7.1 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 122.9 mg, Sugar 4.1 g

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

SPRING ASPARAGUS



Spring Asparagus image

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 small tomatoes, cut into wedges
3 tablespoons cider vinegar
3/4 teaspoon Worcestershire sauce
1/3 cup sugar
1 tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon paprika
1/3 cup canola oil
1/3 cup sliced almonds, toasted
1/3 cup crumbled blue cheese, optional

Steps:

  • In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS SALAD



Asparagus Salad image

Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 pounds asparagus, trimmed
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup champagne or white-wine vinegar
1/2 cup vegetable oil
1 tablespoon minced fresh herbs, such as basil, chives, or flat-leaf parsley

Steps:

  • Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
  • In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.

SPRING ASPARAGUS SALAD



Spring Asparagus Salad image

This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!

Provided by Seattle Dad

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds

Steps:

  • Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
  • Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
  • Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g

ASPARAGUS & TOMATO SALAD



Asparagus & Tomato Salad image

This salad is a refreshing change from the usual bed of lettuce! Cook time is blanching of asparagus.

Provided by skat5762

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 bunch asparagus, trimmed
1 lb tomatoes, diced
1 1/2 tablespoons fresh basil, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 lb feta cheese, crumbled
1/2 cup balsamic vinegar

Steps:

  • Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
  • Chop asparagus into bite sized pieces.
  • In large bowl combine asparagus and tomato.
  • Add basil, sea salt and pepper.
  • Stir in feta, toss, and refrigerate.
  • Before serving, toss with balsamic vinegar.

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE



Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette image

A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It's healthy, colorful, and flavorful and has such a great blend of textures.

Provided by Jaclyn

Categories     Salad

Time 20m

Number Of Ingredients 10

6 Tbsp balsamic vinegar
1/4 cup olive oil
2 tsp dijon mustard
2 tsp honey
1 clove garlic (, minced)
Salt and freshly ground black pepper
2 lbs fresh asparagus ((preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces)
1 (10.5 oz)pkg. grape tomatoes, (halved)
2/3 cup chopped walnuts, (toasted)
4 oz feta cheese, (crumbled (scant 1 cup))

Steps:

  • Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
  • Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
  • Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
  • Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
  • Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
  • Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

Nutrition Facts : Calories 237 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 205 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

ASPARAGUS AND SUN-DRIED TOMATO SALAD



Asparagus and Sun-Dried Tomato Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 18m

Yield 3 to 5 servings

Number Of Ingredients 9

2 bunches asparagus, stems trimmed and split lengthwise
2 tablespoons chopped fresh garlic
1/4 cup vegetable oil
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons coarsely chopped thyme leaves
1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
12 shiitake mushrooms, stems removed and sliced thin

Steps:

  • Preheat grill on medium-high heat.
  • Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
  • Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
  • Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

PASTA, ASPARAGUS & MARINATED TOMATO SALAD



Pasta, Asparagus & Marinated Tomato Salad image

I got this recipe from the Delicious magazine. A light and easy pasta salad, I do use more asparagus in my salad and top with grated parmesan cheese. The original recipe did not call for mustard, but I tried it with mustard and the family loved it. So you could use more or less mustard if you choose.

Provided by Tisme

Categories     Pasta Shells

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

200 g dried pasta shapes (such as gnocchi or shells)
250 g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tablespoon rice bran oil or 1 tablespoon sunflower oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 bunches thin asparagus, woody ends trimmed

Steps:

  • Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
  • Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
  • Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
  • Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.

Nutrition Facts : Calories 303.4, Fat 5.3, SaturatedFat 1, Sodium 56.7, Carbohydrate 58.9, Fiber 12.1, Sugar 3.4, Protein 10.8

ASPARAGUS TOMATO SALAD



Asparagus Tomato Salad image

This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 11

1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.

Nutrition Facts :

WARM ASPARAGUS SALAD WITH TOMATOES



Warm Asparagus Salad with Tomatoes image

You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.

Provided by backfee

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, or more as needed
1 clove garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
1 squeeze lemon juice, or to taste
1 (10 ounce) basket cherry tomatoes, halved
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon salt
4 tablespoons extra-virgin olive oil

Steps:

  • Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
  • Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g

ASPARAGUS WITH TOMATOES



Asparagus with Tomatoes image

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Provided by KEANSOR

Categories     Side Dish     Vegetables     Tomatoes

Time 12m

Yield 4

Number Of Ingredients 5

1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Steps:

  • Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
  • In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g

MARINATED ASPARAGUS SALAD



Marinated Asparagus Salad image

A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal. -Janice Connelley, Spring Creek, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed
3/4 cup vegetable oil
1/2 cup white wine vinegar
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
4 green onions, chopped

Steps:

  • Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

Nutrition Facts : Calories 164 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

ASPARAGUS AND GRAPE TOMATO SALAD



Asparagus and Grape Tomato Salad image

This colorful, light salad was a hit at our church's cooking club. It's easy to assemble and delicious, too. -Dorothy Buhr, Ogden, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, cut into 1-inch lengths
1 small zucchini, halved and sliced
1 cup grape or cherry tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon seasoned salt
1/4 teaspoon Dijon mustard
1/4 cup shredded Parmesan cheese, optional
2 tablespoons sunflower kernels, toasted, optional

Steps:

  • Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.

Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES



Easter Asparagus Salad with Shrimp and Cherry Tomatoes image

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

Provided by Saveur

Time 8h30m

Yield 8

Number Of Ingredients 11

2 cups mayonnaise
¼ cup white wine vinegar
¼ cup chopped fresh dill
2 tablespoons water
1 tablespoon minced garlic
salt and ground black pepper to taste
2 pounds asparagus, cut into 2-inch pieces
2 pints cherry tomatoes, halved
2 (8 ounce) packages mixed spring salad greens
1 pound frozen cooked, peeled and deveined shrimp, thawed
2 large avocados, diced

Steps:

  • Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
  • Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
  • Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g

GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD



Grilled Corn, Asparagus and Spring Onion Salad image

In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.

Provided by Pati Jinich

Categories     dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

5 ears fresh corn (preferably white corn), shucked and cleaned
1 bunch asparagus (about 8 ounces), woody ends removed, stalks peeled up to flower bud
1 bunch spring onions or 2 bunches large scallions (about 8 ounces total), trimmed
Vegetable oil
1/4 cup fresh squeezed lime juice (from about 2 limes)
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Maggi sauce
1 tablespoon chile oil or hot sauce
1/2 teaspoon kosher or sea salt, plus more to taste
1 cup cherry tomatoes, halved

Steps:

  • Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
  • While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
  • Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD



Fresh Asparagus, Tomato, and Feta Salad image

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Provided by Locally Grown

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10

½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

Steps:

  • Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA



Spring Pasta Salad With Asparagus, Tomato and Mozzarella image

Spring is in the air! So many recipes come to mind this time of year. Here's one you're sure to enjoy.

Provided by FLUFFSTER

Categories     Penne

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs asparagus, stems peeled if tough
salt
1 lb penne pasta
1/2 lb fresh mozzarella cheese, cut into small cubes
1 bunch scallion, about a dozen, sliced into thin rounds (or green onions)
2 dozen ripe cherry tomatoes, cut in half (to let them drain for about 20 minutes in a colander, to let them give up their juices)
1/2 cup extra virgin olive oil
1 lemon, juice and zest of
1/2 cup pine nuts, lightly toasted
1 cup fresh basil leaf, chopped (about a large handful)

Steps:

  • Put up a large pot of salted water for cooking the pasta and bring it to a boil.
  • Add the asparagus and blanch it until just tender, about 3 minutes.
  • Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
  • Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
  • In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
  • Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

Nutrition Facts : Calories 1004.9, Fat 54.4, SaturatedFat 12.5, Cholesterol 44.9, Sodium 397.1, Carbohydrate 109.2, Fiber 19.2, Sugar 7.5, Protein 29.6

ASPARAGUS, YELLOW PEPPER & TOMATO SALAD



Asparagus, Yellow Pepper & Tomato Salad image

Absolutely beautiful spring and summer salad. I was looking for a fresh salad for our BBQ- this fit the bill perfectly.

Provided by Renee Redman

Categories     Peppers

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus, trimmed & cut into bite size pieces
1 yellow pepper, diced
1 pint grape tomatoes, cut in half
3 green onions, chopped
2 tablespoons fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 minced garlic clove
1/2 teaspoon Dijon mustard
1 dash salt & pepper
3 tablespoons sunflower seeds

Steps:

  • Put the asparagus pieces in a small strainer- then put that into a larger bowl with 1 inch of water on the bottom- microwave for 3 minutes. Immediately rinse in cold water.
  • In a large bowl, combine asparagus, yellow pepper, tomatoes, parsley and sunflower seeds.
  • In a small bowl, whisk together the olive oil, red wine vinegar, garlic, dijon mustard, salt & pepper.
  • Drizzle dressing over salad and toss to coat.
  • Chill.

Nutrition Facts : Calories 184.6, Fat 14, SaturatedFat 1.9, Sodium 20.2, Carbohydrate 13.3, Fiber 4.7, Sugar 2.6, Protein 5.5

TOMATO ASPARAGUS SALAD



Tomato Asparagus Salad image

Make and share this Tomato Asparagus Salad recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh asparagus
8 romaine lettuce leaves
12 cherry tomatoes, sliced
1/3 cup reduced-calorie Italian dressing
1/4 cup parmesan cheese

Steps:

  • Snap off the tough ends of the asparagus and remove scales with a vegetable peeler.
  • Cook asparagus, covered in a small amount of boiling water for 6- 8 minutes or until tender crisp.
  • Drain, them plunge into ice water to stop the cooking process.
  • Drain and set aside.
  • Arrange lettuce leaves on individual plates.
  • Arrange asparagus spears and tomatoes on top.
  • Drizzle wth salad dressing and sprinkle with parmesan cheese.

Nutrition Facts : Calories 83.4, Fat 3.5, SaturatedFat 1.3, Cholesterol 6.7, Sodium 377.8, Carbohydrate 9.4, Fiber 4.2, Sugar 5.1, Protein 6.1

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC



Roasted Asparagus with Cherry Tomatoes and Garlic image

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees.
  • Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
  • Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

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