ASPARAGUS AND MOZZARELLA SALAD
Steps:
- Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.
- Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing.
- Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.
GRILLED ASPARAGUS WITH MOZZARELLA
Steps:
- Mix all ingredients together and season with salt and pepper to taste.
- Preheat grill. Brush asparagus with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among 4 plates and immediately top with a slice of the cheese. Drizzle with the lemon vinaigrette.
GRILLED ASPARAGUS AND MELON SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
- In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
- Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.
- *Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.
SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA
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
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
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
ASPARAGUS MOZZARELLA SALAD
I got this recipe out of my new Taste of Home magazine. I made it and it is a great summer salad... I used Brownwood Farsm Kreame Mustard instead of Dijon Mustard.
Provided by CIndytc
Categories Vegetable
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- In a large suacepan, bring 1/2 inch 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 to a large bowl. Add the cheese, tomatoes, onion and basil.
- To make Dressing:.
- In a small bowl, whisk the oil, vinegar, garlic salt and mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.
Nutrition Facts : Calories 143.1, Fat 10.5, SaturatedFat 4.5, Cholesterol 23.9, Sodium 272.4, Carbohydrate 5, Fiber 1.6, Sugar 1.8, Protein 8.3
More about "asparagus and mozzarella salad recipes"
ASPARAGUS AND MOZZARELLA SALAD - TASTE.COM.AU
From taste.com.au
BEST CAPRESE ASPARAGUS RECIPE - HOW TO MAKE CAPRESE …
From delish.com
4.8/5 (5)Category Appetizers, Side Dish
- Preheat oven to 425°. On a large baking sheet, toss asparagus with olive oil and season with salt and pepper.
- On the other side of the baking sheet, toss cherry tomatoes with olive oil and season with salt and pepper.
ASPARAGUS SALAD WITH TOMATO AND MOZZARELLA | LIL' LUNA
From lilluna.com
5/5 (9)Total Time 10 minsCategory SaladCalories 234 per serving
ASPARAGUS WITH PANKO AND FRESH MOZZARELLA - ALLRECIPES
From allrecipes.com
Cuisine AmericanTotal Time 20 minsCategory Side DishPublished Mar 2, 2023
ASPARAGUS & PROSCIUTTO PASTA SALAD | KITCHN
From thekitchn.com
ASPARAGUS AND BUTTERHEAD LETTUCE SALAD RECIPE -SUNSET MAGAZINE
From sunset.com
25 FAVORITE ASPARAGUS RECIPES - FOOD & WINE
From foodandwine.com
CHAR-GRILLED ASPARAGUS AND MOZZARELLA SALAD WITH WARM CAPER …
From gourmettraveller.com.au
RECIPE :: PROSCIUTTO, ASPARAGUS AND BUFFALO MOZZARELLA SALAD
From adelady.com.au
ASPARAGUS SALAD WITH LEMON VINAIGRETTE | THE RECIPE CRITIC
From therecipecritic.com
RECIPES WITH ASPARAGUS | TASTE OF HOME
From tasteofhome.com
RECIPE: TOMATO, MOZZARELLA & ASPARAGUS SALAD WITH CREAMY PESTO …
From blueapron.com
GRILLED ASPARAGUS WITH TOMATO AND MOZZARELLA SALAD
From theolivetaprecipes.com
17 ASPARAGUS RECIPES YOU DIDN'T THINK OF BEFORE
From redbookmag.com
EASTER WEEKEND: BEST SIDE DISHES TO INCLUDE IN YOUR DELICIOUS …
From foxnews.com
ASPARAGUS WITH BALSAMIC TOMATOES RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS AND BUTTERHEAD LETTUCE SALAD RECIPE | MYRECIPES
From myrecipes.com
12 ASPARAGUS RECIPES YOU CAN MAKE IN 30 MINUTES OR LESS
From ca.sports.yahoo.com
ARUGULA SALAD - PLANT BASED SCHOOL
From theplantbasedschool.com
HOW TO PEEL AND COOK ASPARAGUS – RECIPES AND TIPS
From biancazapatka.com
GRILLED PEACH AND ASPARAGUS SALAD WITH SPICY PEPITAS FROM CAFé ...
From camillestyles.com
31 ASPARAGUS RECIPES THAT’LL PUT A SPRING IN YOUR STEP
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love