Warm Leek Asparagus And Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WARM POTATO ASPARAGUS SALAD



Warm Potato Asparagus Salad image

This Warm Potato Asparagus Salad makes a great side dish for any occasion. Using baby potatoes, fresh asparagus and a tangy easy vinaigrette, this is a potato salad with a difference.

Provided by Marie Roffey

Categories     Side Dish

Time 25m

Number Of Ingredients 10

500 g baby potatoes, cut in half ((1.1lb))
12 spears asparagus, trimmed and halved
2 spring (green) onions, finely chopped
Handful fresh parsley, roughly chopped
3 tablespoons extra virgin olive oil ((notes))
1 tablespoon sherry vinegar ((notes))
1 teaspoon wholegrain mustard
½ teaspoon honey
1 small clove garlic, crushed
¼ teaspoon each of salt and pepper

Steps:

  • Place the potatoes into a saucepan and cover with water. Bring it to a boil over high heat for 10 minutes, until only just fork tender.
  • Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture.
  • Add the onions and parsley to the saucepan and set aside.
  • To make the dressing, place the oil vinegar, mustard, honey, garlic, salt and pepper in a small jar with a lid. Give it a good shake until cloudy and well mixed.
  • Add the dressing to the saucepan and stir to combine everything well. Tip it onto a serving platter and serve.

Nutrition Facts : ServingSize 131 g, Calories 137 kcal

WARM POTATO LEEK SALAD



Warm Potato Leek Salad image

Make and share this Warm Potato Leek Salad recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
salt & freshly ground black pepper
3/4 lb small fingerling potato
1 lb asparagus, cut into 2-inch lengths
2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives

Steps:

  • In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
  • Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
  • Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
  • Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

BACON AND LEEK WARM POTATO SALAD



Bacon and Leek Warm Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 large Idaho potatoes, peeled and thinly sliced
Salt
Extra-virgin olive oil, for drizzling
8 slices center cut bacon, chopped
2 ribs celery, chopped
1 carrot, peeled then thinly sliced with a vegetable peeler, then chopped into bits
2 leeks
1/2 cup dry white wine, eyeball it
1/2 cup chicken stock, eyeball it
2 tablespoons fresh thyme, 5 to 6 sprigs, stripped and chopped
Black pepper

Steps:

  • Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
  • Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
  • Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
  • Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.

WARM ASPARAGUS SALAD



Warm Asparagus Salad image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 8

Kosher salt
2 bunches asparagus, trimmed, peeled, cut into 1 1/2- to 2-inch long diagonal pieces
1/3 cup extra-virgin olive oil
1 cup walnuts, coarsely chopped
1 tablespoon minced garlic
Cracked black pepper
1 cup shaved Parmesan
Juice of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil and fill a large bowl with ice water.
  • Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
  • Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
  • To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

CREAMY ASPARAGUS POTATO SALAD



Creamy Asparagus Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 cup each chopped chervil and chives and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with salt and pepper and toss. Refrigerate.

WARM ROAST ASPARAGUS SALAD



Warm roast asparagus salad image

Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 50m

Number Of Ingredients 10

500g plump asparagus
4 ripe tomatoes
1 tbsp extra-virgin olive oil
12 thin rashers of streaky bacon
1 tsp clear honey
16 small potatoes , preferably Jersey Royals
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
100g packet rocket or baby spinach leaves

Steps:

  • Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
  • In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
  • Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.

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

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.

TANGY POTATO AND LEEK SALAD



Tangy Potato and Leek Salad image

This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 7

2 pounds small red potatoes, halved or quartered if large
Coarse salt and ground pepper
1 bunch leeks (about 2 pounds), white and light-green parts only, halved lengthwise, cut into 3/4-inch slices, rinsed well, and drained
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons white-wine vinegar
1/4 cup roughly chopped fresh parsley leaves

Steps:

  • In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
  • Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g

WARM POTATO LEEK SALAD



Warm Potato Leek Salad image

Make and share this Warm Potato Leek Salad recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
salt & freshly ground black pepper
3/4 lb small fingerling potato
1 lb peas, if frozen, thaw first
2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives

Steps:

  • In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
  • Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
  • Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
  • Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

Nutrition Facts : Calories 307, Fat 14.4, SaturatedFat 1.1, Sodium 111.4, Carbohydrate 37.7, Fiber 9.3, Sugar 9.5, Protein 8.5

ASPARAGUS, LEEK, AND POTATO SOUP



Asparagus, Leek, and Potato Soup image

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

Provided by KendraVanHam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
1 bunch asparagus, ends trimmed and stalks cut into small pieces
4 medium leeks, sliced, white parts only and thoroughly washed
2 medium red potatoes, peeled and diced
1 large shallot, thinly sliced
2 cloves garlic, freshly minced
3 tablespoons all-purpose flour
2 cups warm water
1 (14.5 ounce) can low-sodium chicken stock
1 cube chicken bouillon
4 tablespoons sour cream, or as desired
1 pinch paprika, or to taste
ground black pepper to taste

Steps:

  • Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
  • Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
  • Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g

ROASTED ASPARAGUS & POTATO SALAD



Roasted Asparagus & Potato Salad image

This is a modification of a recipe from a nifty cookbook my boss gave me for my birthday. (I guess everyone I know has figured out, when in doubt a good cookbook makes the perfect gift.) The original recipe was conceived by Jeffrey Murphy of GB Ratto & Co. My modifications make this dish a little lighter while preserving the terrific flavors of the original. Because this salad is vegan, it travels very well and would make a nice addition at a picnic or potluck.

Provided by justcallmetoni

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 lb baby red potato
2 heads garlic
1/4 cup extra virgin olive oil
1/4 cup chicken broth or 1/4 cup water
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano
1/4 cup thyme leaves, stripped from the branches
1 lb asparagus, trimmed into 2 inch pieces
1 red onion, thinly sliced
4 scallions, chopped (green & white parts)

Steps:

  • Preheat oven to 350°F.
  • Trim the top off the garlic heads leaving the rest of the bulb intact.
  • After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth.
  • Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool.
  • Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain.
  • Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper.
  • Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing.
  • Serve at room temperature.

NEW POTATO & ASPARAGUS SALAD



New potato & asparagus salad image

Melting cheese and warm potatoes mixed with chorizo and walnuts make this spring dish a delight

Provided by rileyrose

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Pre-heat oven to 200C/Gas 6
  • Parboil the potatoes for 15 minutes. Drain and cool for 5 minutes before putting in roasting pan.
  • The dressing: mix together all the dressing ingredients, seasoning with salt and pepper if desired, and pour half over the potatoes, mixing well.
  • Roast for about 20 minutes, until soft on the inside and crisp on the outside. Sprinkle the walnuts on and bake for a further 5 minutes.
  • boil the asparagus for 5 to 7 minutes until tender.
  • place spinach leaves on bottom of salad bowl. place potatoes and onion and chorizo next. then cheese. then asparagus and walnuts. pour over remaining dressing. serve with fresh bread or a baguette.

ASPARAGUS, POTATO AND LEEK SOUP



Asparagus, Potato And Leek Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 10

1 teaspoon unsalted butter
1 large leek, white and light green part only, washed and chopped
1 medium baking potato, peeled and cut into 1/2-inch cubes
1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon grated lemon rind
3/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon olive oil
8 shiitake mushrooms, stemmed and quartered

Steps:

  • Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
  • Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams

WARM LEEK, ASPARAGUS AND POTATO SALAD



WARM LEEK, ASPARAGUS AND POTATO SALAD image

Categories     Salad     Vegetable

Yield 4-6 Servings

Number Of Ingredients 8

• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1/4 cup canola oil
• Salt and freshly ground pepper
• 3/4 pound small fingerling potatoes
• 1 pound asparagus, cut into 2-inch lengths
• 2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
• 1/4 cup snipped chives

Steps:

  • 1. In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper. 2. Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes. Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl. Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

More about "warm leek asparagus and potato salad recipes"

WARM LEEK, ASPARAGUS AND POTATO SALAD RECIPE - FOOD
2013-12-07 Step 1. In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper. Advertisement. Step 2. Bring 2 medium …
From foodandwine.com
Servings 6
Total Time 25 mins
  • In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
  • Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes. Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl. Add the chives, season with salt and pepper and gently toss the salad. Serve warm.


10 BEST LEEK SALAD RECIPES | YUMMLY
2022-06-03 dill pickles, leek, Vegenaise, potatoes, olive oil, chopped parsley and 5 more Mushroom Leek Salad Ilona's Passion black pepper, Greek yogurt, butter, mustard, salt, eggs, mushrooms and 2 more
From yummly.com


WARM LENTIL AND POTATO SALAD - SMITTEN KITCHEN
2014-01-21 Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm. Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer.
From smittenkitchen.com


LEEK AND SQUASH RECIPES - THERESCIPES.INFO
Squash-Leek Quiche - The Veggie Table hot www.theveggietable.com. 2 c squash purée* ½ c cheddar cheese, grated; ¼ c whole pine nuts or chopped cashews; Directions: Make the purée, if necessary.* Preheat oven to 350. Roll out pie crust and arrange in pie plate. Poke all over with a fork. Heat oil, add leeks, and sauté until soft, about 10 minutes. Beat together tofu, sour …
From therecipes.info


12 RECIPES OF CHRISTMAS: WARM POTATO, ASPARAGUS AND HALLOUMI SALAD
2021-12-18 Method. Boil potatoes for 8–10 minutes or until tender. Drain well and set aside to cool for 5 minutes. Preheat a chargrill or barbecue on high. Lightly spray the potato and asparagus with oil ...
From startsat60.com


RECIPE DETAIL PAGE | LCBO
1 lb (500 g) new potatoes, larger ones cut in half ½ cup (125 mL) water 2 slices thick-cut, double-smoked bacon, cut into ¼ inch (5 mm) strips
From lcbo.com


ASPARAGUS POTATO SALAD WITH PEAS AND HERBS | RECIPE - ELLE REPUBLIC
2022-04-29 In a small bowl, add the olive oil, vinegar, mustard, maple syrup. Season with salt and pepper and mix well to combine. Stir in the herbs and set aside. When the potatoes are done, remove from the oven and transfer to a large bowl. Drizzle the herb mixture over the potatoes and toss gently to combine. Add the asparagus, peas, and radishes (if ...
From ellerepublic.de


12 WARM POTATO SALAD RECIPES FOR YOUR NEXT POTLUCK
2021-04-22 Warm Potato Salad with Olives. Credit: lutzflcat. View Recipe. This mayo-free potato salad features a tangy dressing made with red wine vinegar, parsley, and thyme. It's topped with thinly sliced red onions and Kalamata olives. Advertisement.
From allrecipes.com


WARM POTATO AND ASPARAGUS SALAD - THE GLOBE AND MAIL
2011-05-24 Add potatoes to a pot of cold salted water with turmeric and bring to a boil. Reduce heat to medium-high and cook for 10 minutes or until just …
From theglobeandmail.com


ASPARAGUS AND POTATO SALAD – OH SHE GLOWS
2011-05-24 Roast for 30 minutes, tossing once half-way through baking. Set aside. 2. Meanwhile, prepare the dressing by mixing all the dressing ingredients together in a medium-sized bowl. Set aside. 3. Sautee the asparagus in a little oil and salt over low-medium heat for about 8 minutes, until tender and crisp. 4.
From ohsheglows.com


WARM ASPARAGUS SALAD WITH WALNUTS, PARMESAN, LEMON AND OLIVE OIL
2013-02-18 Main. 1. Cook asparagus in boiling salted water until just tender (1-2 minutes). Drain and transfer to a bowl. 2. Heat oil in a small saucepan over medium heat, add walnuts and stir occasionally until just golden (1-2 minutes), then pour onto asparagus, season to taste and toss to combine. 3.
From gourmettraveller.com.au


ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD …
2014-04-25 Directions. Preheat the oven to 425F and line two large baking sheets with parchment paper. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender.
From ohsheglows.com


WARM NEW POTATO AND ASPARAGUS SALAD - THE …
2012-04-04 Add the vinegar to the warm potatoes and stir to combine; then add the oil, onion, mint, 2 teaspoons of the thyme, 1 cup of cheese and the asparagus, and stir to combine. Season generously with ...
From washingtonpost.com


ONTARIO ASPARAGUS AND POTATO SALAD WITH WARM SLICED SAUSAGE IN …
Cook potatoes in simmering, salted water for 10 minutes. Add asparagus and onion: simmer for 5 minutes longer. Meanwhile, in salad bowl, combine remaining oil, mayonnaise, mustard and vinegar. Drain vegetables; add to dressing in bowl; Cut warm sausage into thin slices and add to salad; toss lightly. Season with salt and pepper to taste.
From ontario.ca


GRILLED SAUSAGES ON WARM LEEK AND POTATO SALAD - THRIFTY FOODS
Method. Place the potatoes in a pot and cover with 2-inches of cold water. Bring potatoes to a gentle boil and cook until just tender. While the potatoes cook, heat the oil in a skillet set over medium heat. Add the leeks and cook and stir until quite tender, about 5 to 6 minutes. While the leeks cook, preheat your barbecue or indoor grill to ...
From thriftyfoods.com


POTATO, LEEK & ASPARAGUS SOUP RECIPE | EATINGWELL
Step 1. Heat 2 tablespoons oil in a large pot over medium-low heat. Add leek and cook, stirring occasionally, until tender and starting to brown, 8 to 10 minutes. Sprinkle with 1/4 teaspoon each salt and pepper. Advertisement. Step 2. Meanwhile, cut off the tips of asparagus spears and set aside. Chop the stalks.
From eatingwell.com


WARM POTATO AND ASPARAGUS SALAD | COMMUNITY RECIPES
For the Dressing. 3 tablespoons mayonnaise. 1 teaspoon wholegrain mustard. 2 small gherkins. 1 teaspoon fresh dill (chopped) For the Salad. new potatoes. fresh green asparagus (sliced, cut into approx 2. peas.
From nigella.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


STEAMED ASPARAGUS WITH POTATO AND LEEK SAUCE RECIPE - NDTV …
2. In a sauce pan add extra virgin olive oil, butter, add the leeks, the potatoes and sauté for 2-3 minutes. 3. Chop one clove of garlic and add to the sauteing vegetables. 4. Add the chopped roasted red bell pepper to the sauteing vegetables. 5. Add a few leaves of thyme and lightly saute the vegetables. 6.
From food.ndtv.com


WARM ASPARAGUS & POTATO SALAD - ASDA GOOD LIVING
2015-09-20 Method. 1. Boil the potatoes for 15-20 minutes or until tender. Drain and put in a large bowl. 2. Add the asparagus to another pan of simmering water and simmer for 5 minutes. Drain and add to the potatoes. 3. Whisk the oil with …
From asda.com


ROASTED LEEK AND POTATO SALAD RECIPE - MARCIA KIESEL | FOOD & WINE
Step 1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the leeks and potatoes with 2 tablespoons of olive oil; season with salt and …
From foodandwine.com


RECIPE - WARM POTATO AND ASPARAGUS SALAD
Important: You must be 19 years of age to purchase alcohol. View Cart Same-Day Pickup
From lcbo.com


WARM POTATO SALAD WITH ARUGULA RECIPE - PAUL VIRANT | FOOD & WINE
Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated ...
From foodandwine.com


RECIPE: RED POTATO AND ASPARAGUS SALAD - WHOLE FOODS MARKET
Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl. Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus. Add dressing and chives, and toss to combine. Transfer to a platter and serve at room temperature.
From wholefoodsmarket.com


POTATO SALAD WITH WARM BACON DRESSING - JUST A TASTE
2018-05-14 Cut the potatoes into quarters then add them to a large bowl. Add the bacon to a large sauté pan set over medium heat. Cook the bacon until it is crispy and all of the fat has rendered off. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan. Add the diced onions to the pan and cook, stirring ...
From justataste.com


ASPARAGUS SALAD RECIPE (VEGAN) | KITCHN
2022-03-18 Working in batches if needed, add the asparagus to the boiling water and cook just until bright green and crisp tender, 2 to 3 minutes. Transfer with a wire spider or a slotted spoon to the ice bath. Coarsely chop 1 cup walnuts and/or pecans. Place the nuts and 1/2 cup olive oil in …
From thekitchn.com


WARM ASPARAGUS SALAD RECIPE | MYRECIPES
Bring water to a boil in a large skillet. Snap off tough ends of asparagus; add asparagus to pan. Cook 5 minutes or until tender, stirring constantly. Place asparagus on a serving platter. Drizzle with vinaigrette; top with breadcrumb mixture. Garnish with 1 teaspoon grated lemon rind, if desired. Serve immediately.
From myrecipes.com


RECIPE - WARM ASPARAGUS SALAD WITH WILD B.C. SCALLOPS, WILD LEEK ...
Important: You must be 19 years of age to purchase alcohol. View Cart Same-Day Pickup
From lcbo.com


BACON AND LEEK WARM POTATO SALAD RECIPE | RACHAEL RAY
Reserve bacon on paper towel-lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about three tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise, then into 1/2-inch thick half moon slices.
From rachaelray.com


WARM POTATO SALAD WITH ASPARAGUS AND POACHED EGG RECIPE
Griddle the asparagus for 3-4 minutes, or until just tender and charred. Bring a saucepan of salted water to the boil and crack in the egg. Reduce to a …
From bbc.co.uk


WARM LEEK, ASPARAGUS AND POTATO SALAD RECIPE | EAT YOUR BOOKS
Warm leek, asparagus and potato salad from Food & Wine Annual Cookbook 2006: An Entire Year of Recipes by Food & Wine Magazine and Dana …
From eatyourbooks.com


ASPARAGUS, LEEK, AND POTATO SOUP - BIGOVEN.COM
Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes. Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube.
From bigoven.com


WARM DIJON-ROASTED ASPARAGUS & POTATO SALAD - RECIPES
Preparation. Preheat oven to 400 °F. Scrub red potatoes and cut into bite-sized chunks, roughly 1 inch wide. Toss with half of the oil and season with half of the salt and pepper, then spread in an even layer on a baking sheet or aluminum foil. Roast for …
From potatogoodness.com


Related Search