ASPARAGUS & PEAR SALAD
I look forward to the fresh asparagus my husband grows in his garden and this salad is the perfect opportunity to use it. It makes a pretty presentation served over lettuce. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside., In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve immediately.
Nutrition Facts : Calories 128 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ASPARAGUS YAM SALAD
Every spring we get a bumper crop of asparagus and I make this as soon as I can. It's from the Company's Coming - Garden Greens book and it's absolutely fabulous and very different. The soft sweet potato, crisp asparagus, and crunchy pecans are a great combination of textures.
Provided by CountryMama
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Toss first four ingredients in a large bowl.
- Place on a greased baking sheet in a single layer. Bake in 375°F oven for 25 minutes, turning once.
- Drizzle with maple syrup . Stir and bake for another 15 minutes until browned. Place back in large bowl.
- Blanch asparagus in the boiling water for 3 to 5 minutes until bright green. Drain and plunge into ice water. Let stand 10 minutes until chilled. Drain and add to yam or sweet potato.
- Add pecans to veggies and toss.
- Dressing: Process mint, second amount of oil, chili sauce, vinegar and salt in blender. Drizzle over veggies and toss.
Nutrition Facts : Calories 334.5, Fat 17.2, SaturatedFat 2.2, Sodium 431.9, Carbohydrate 42.6, Fiber 8.4, Sugar 6.3, Protein 5.5
ASPARAGUS AND PEA SHOOT SALAD
Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
- Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
- Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.
PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
- In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
- In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS AND GOAT CHEESE SALAD
Make and share this Asparagus and Goat Cheese Salad recipe from Food.com.
Provided by Mrs Goodall
Categories Cheese
Time 2m
Yield 1 not sure, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.
- Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.
Nutrition Facts : Calories 321.7, Fat 29.1, SaturatedFat 8.8, Cholesterol 22.4, Sodium 196.7, Carbohydrate 8, Fiber 3.2, Sugar 2.4, Protein 10.2
ROASTED PEAR AND ASPARAGUS SALAD WITH CHICKEN
This is my take on a salad that I had a few years ago when I was working in Wisconsin. It made such an impression on me that even now years later my mouth waters thinking of it.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Mix 1/2 C balsamic dressing and sugar in a saucepan. Cook over low heat until the sugar is dissolved. Set aside.
- Place pecans in skillet; toss over medium heat being careful to not burn.
- Slice pears in half lengthwise and remove cores. Place pears, hole side down in baking dish. Sprinkle a teaspoon of dressing and sugar mixture over each pear and the remaining mixture around them. Bake uncovered until fork tender basting 3 or 4 times for about 30 minutes.
- Meanwhile trim asparagus by bending stems until the woody part snaps. Toss asparagus in olive oil and place on baking sheet in single layer. Sprinkle with sea salt. Roast stirring once after 5 minutes until tender but still crisp, about 10 minutes. Do not overcook. These can be done while the pears are roasting. When done, remove from oven and chop in bite-size pieces.
- To serve:.
- Place salad mix in a bowl, add chicken, asparagus, cherries, pecans, blue cheese and toss with 2 teaspoons dressing. Arrange salad on a plate, slice pears lengthwise and fan out on top of the salad. Drizzle pan drippings over the top of each salad.
Nutrition Facts : Calories 239.2, Fat 11.5, SaturatedFat 3.2, Cholesterol 41.6, Sodium 137, Carbohydrate 21.2, Fiber 4.8, Sugar 13.3, Protein 15
ROASTED ASPARAGUS & PEA SALAD
Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Starter, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
- Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
- Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
- To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.
Nutrition Facts : Calories 464 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
ASPARAGUS & SNAP PEA SALAD
Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.
Nutrition Facts :
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