SHAVED ASPARAGUS SALAD WITH GINGER AND SESAME
Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad - easier than you'd think, and safer than using a mandoline. It's very refreshing and bright tasting.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
- Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
- Cut the asparagus at a long diagonal into very thin slices (not paper thin - about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
- Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 314 milligrams, Sugar 4 grams
GARLIC ASPARAGUS WITH LIME
This fresh tasting asparagus dish is always popular. Try it with Havarti or Swiss cheese melted on top.
Provided by Crystian
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 7.2 g, Cholesterol 2.7 mg, Fat 4.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 11.2 mg, Sugar 2.6 g
SESAME BEEF & ASPARAGUS SALAD
Cooking is one of my favorite hobbies-especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. -Tamara Steeb, Issaquah, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing., In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool. , Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.
Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CREAMY GINGER-ASPARAGUS SOUP
Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that create the creamy texture are probably already in your pantry: starchy russet potatoes and heart-healthy olive oil. Aromatics like cilantro, shallot, and ginger are blended in to punch up the flavor; and while you won't be able to taste it, baby spinach gives the soup its vibrant green color.
Provided by Lauryn Tyrell
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.
- Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.
- Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.
ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING
Asparagus takes easily to many kinds of seasonings, so after you've tired of having it plain with butter or homemade mayonnaise, try this spicy dressing laced with ginger and chiles. Adding smoked chicken is a nice way to make a more substantial first course or light lunch. You can purchase smoked chicken at better butcher shops or online, but equally good is grilled chicken at room temperature, or cold poached chicken. I sometimes substitute lightly smoked ham or smoked slab bacon, simmered until tender.
Provided by David Tanis
Categories dinner, lunch, quick, salads and dressings, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
- Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
- To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
- Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 9 grams, TransFat 0 grams
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