Warmasparagusvinaigrette Recipes

BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

ASPARAGUS VINAIGRETTE

Steps:

• Place asparagus in 8-inch square (2-quart) microwavable dish; add 1/4 cup water. Cover; microwave on High 6 to 9 minutes or until crisp-tender; drain.
• In tightly covered container, shake oil, vinegar, oregano, salt, pepper, mustard and garlic until well blended. Pour vinaigrette over hot asparagus, turning asparagus until well coated. Cover and refrigerate 2 to 3 hours or until chilled.
• Just before serving, remove asparagus from vinaigrette; reserve vinaigrette. Arrange asparagus, romaine and tomato in separate sections on serving platter. Drizzle vinaigrette over vegetables. Garnish with radish roses.

ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
• Gently toss asparagus with vinaigrette and salt and pepper to taste.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE

Steps:

• Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

ASPARAGUS VINAIGRETTE

Steps:

• In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.

WARM ASPARAGUS VINAIGRETTE

Steps:

• Wash and trim the asparagus by breaking the stems at the point where they yield easily. Steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
• Stir the oil and vinegar together in a serving dish.
• Drain the asparagus and turn in the serving dish to cover with dressing.

WARM ASPARAGUS VINAIGRETTE

Steps:

• Wash asparagus and break off stems at the point where they yield easily. Steam 5 to 7 minutes, depending on thickness of stems.
• Stir oil and vinegar in serving dish. Drain asparagus and stir well into dressing.

ASPARAGUS VINAIGRETTE

Steps:

• Steam asparagus spears until tender; drain and place on serving platter.
• In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt.
• When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.

ASPARAGUS VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

COLD ASPARAGUS WITH VINAIGRETTE

Steps:

• Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

SESAME ASPARAGUS VINAIGRETTE

Steps:

• Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

GRILLED ASPARAGUS VINAIGRETTE

Steps:

• Preheat a grill pan over high heat. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
• In a small bowl, whisk together mustard, vinegar, olive oil, lemon zest, sugar, salt and pepper. Place asparagus in a shallow dish and pour over vinaigrette; toss to coat.
• Place asparagus on grill pan, reserving any juices that have accumulated in the dish. Cook until tender and grill marks appear, 5 to 7 minutes. Transfer asparagus to a serving platter; drizzle with reserved juices.

ASPARAGUS 'N' VINAIGRETTE

Steps:

• Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.

ASPARAGUS VINAIGRETTE

Steps:

• In a bowl, whisk together the first five ingredients. Add radishes, green pepper, relish, parsley and chives. Place asparagus in a glass dish pour dressing over asparagus. Cover and chill at least 4 hours or overnight. To serve, arrange the lettuce on a serving platter remove asparagus from dressing with a slotted spoon and arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.© Copyright Reiman Publications, 1993-1997