Asparagus Salad With Parmesan Dressing Recipes

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

ASPARAGUS PASTA SALAD WITH PARMESAN DRESSING

Steps:

• Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
• Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
• Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
• Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
• Pour the dressing over; toss well to coat.
• Add in slivered almonds and mix.
• Chill in the fridge for a minimum of 2 hours before serving.

ASPARAGUS SALAD WITH PARMESAN DRESSING

Steps:

• bring cheese and 1 1/2 cups water to simmer in medium saucepan over medium heat. simmer until milky liquid forms, stirring occasionally, about 10 minutes. Strain into small saucepan; discard solids in strainer. Boil over high heat until reduced to 1/2 cup about 8 minutes. Transfer to small bowl. add 2 tablespoons shallots and vinegar. season dressing with salt and pepper. Cook all asparagus in large pot of boiling salted water - 1 mnute. Transfer to large bowl of ice water to cool complete. Drain... DO AHEAD: dressing and asparagus can be made 1 day head. Cover and chill dressing. Wrap asparagus in paper towels then plastic and chill. Bring dressing to room temp before using. Preheat oven to 350F. Place asparagus on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss; arrange in single layer on sheet. Roast until crisp= 10 minutes. meanwhile, hat remaining 1 tab oil inlarge skillet over medium heat. Add remaining 3 tb shallots and mushrooms and saute until mushrooms begin to wilt, about 5 minutes. Divide asparagus among plates. Spoon mushroom mixture over. Drizzle with parmesan dressing and sprinkle with cracked black pepper. Garnish with pea sprouts if desired

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN

Steps:

• With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
• In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
• Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.