Asparagus Mousse With Ham Red Onion Salad Recipes

ASPARAGUS, PECORINO AND RED ONION SALAD

Steps:

• Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
• It is best to do this about an hour or so in advance to let the flavors "marry".
• Semplice!

ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD

Steps:

• For dressing:
• Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
• DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
• For salad:
• Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
• Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
• Arrange asparagus on platter. Spoon cucumber mixture over and serve.

SAUTéED ASPARAGUS

Steps:

• Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
• Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
• Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
• Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.

PEA AND ASPARAGUS SALAD

Steps:

• Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

ASPARAGUS, BEET, RED ONION, AND WALNUT SALAD

Steps:

• Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
• Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
• Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
• To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.

GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD

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.

PAN-FRIED ASPARAGUS WITH ONIONS

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
• Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
• Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.