Asparagus N Vinaigrette Recipes

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ASPARAGUS 'N' VINAIGRETTE



Asparagus 'n' Vinaigrette image

"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon reduced-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS WITH MUSTARD VINAIGRETTE



Asparagus With Mustard Vinaigrette image

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

Provided by David Tanis

Categories     quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

1-1/2 cups olive oil
1/2 cup white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 4 radishes, sliced
1/4 cup chopped green pepper
3 tablespoons dill pickle relish
1 tablespoon minced fresh parsley
1 tablespoon minced chives
2 pounds fresh asparagus, trimmed
Lettuce leaves
3 hard-boiled large eggs, sliced
2 medium tomatoes, cut into wedges

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.

Nutrition Facts : Calories 419 calories, Fat 43g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

ASPARAGUS WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2

2 pounds thin asparagus
1/4 cup 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.

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

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.

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Make and share this Asparagus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons buttered and toasted breadcrumbs
1 cup cherry tomatoes, halved

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.

Nutrition Facts : Calories 100.1, Fat 5.6, SaturatedFat 0.8, Sodium 128, Carbohydrate 10.7, Fiber 3, Sugar 3.2, Protein 3.6

COLD ASPARAGUS WITH VINAIGRETTE



Cold Asparagus with Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

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.;

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Here's a cool change of pace from your ordinary asparagus. Enjoy chilled asparagus in a flavorful vinaigrette dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 11

1 1/4 lb fresh asparagus spears
1 cup olive oil
1/3 cup white vinegar
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
2 cloves garlic, crushed
Romaine lettuce leaves
Tomato slices
Radish roses, if desired

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.

Nutrition Facts : Calories 260, Carbohydrate 4 g, Cholesterol 0 mg, Fat 5, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE



Asparagus with Tarragon Sherry Vinaigrette image

Categories     Egg     Steam     Vegetarian     Asparagus     Spring     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

  • Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

ASPARAGUS WITH ORANGE VINAIGRETTE



Asparagus With Orange Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

1 pound asparagus
1 teaspoon grated orange rind
1 teaspoon olive oil
1 teaspoon sweet hot mustard
1 tablespoon orange juice

Steps:

  • Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
  • Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 5 grams, TransFat 0 grams

ASPARAGUS WITH TOMATO VINAIGRETTE



Asparagus with Tomato Vinaigrette image

Provided by Luisa de la Hija

Categories     Egg     Tomato     Vegetable     Side     Picnic     Vegetarian     Quick & Easy     Asparagus     Bell Pepper     Spring     Healthy     Bon Appétit     Spain

Yield Serves 4

Number Of Ingredients 8

1 pound large asparagus spears, trimmed
1/4 cup plus 2 tablespoons olive oil
1/4 cup red wine vinegar
1 small tomato, finely chopped
1/4 green bell pepper, finely chopped
1 green onion, finely chopped
1 tablespoon chopped parsley
1 hard-boiled egg, finely chopped

Steps:

  • Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
  • Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
  • Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.

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