COLD ASPARAGUS WITH SESAME GINGER VINAIGRETTE
Make and share this Cold Asparagus With Sesame Ginger Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring lightly salted water to a boil in a medium skillet, add asparagus and cook until tender-crisp, about 5 minutes.
- Immerse asparagus in ice water to stop the cooking.
- Pat dry and arrange on a platter. Chill.
- Just before serving, mix together the dressing ingredients and pour evenly over the asparagus. Serve on a platter.
CHILLED ASPARAGUS WITH SESAME VINAIGRETTE
Asparagus with an Asian influence. This makes a delicious cold or room temperature side dish that pairs well with Oriental main dishes or any type of grilled meat.Easy to make and it can be prepared in advance. Originally from a local paper.
Provided by Leslie in Texas
Categories Vegetable
Time 19m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
- Drain; rinse with cold water and drain well.
- Pat dry with paper towels.
- Arrange on a platter.
- Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
- (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.
Nutrition Facts : Calories 68.6, Fat 4.8, SaturatedFat 0.7, Sodium 183.5, Carbohydrate 5.4, Fiber 2.3, Sugar 2, Protein 3
CHILLED ASPARAGUS WITH SESAME VINAIGRETTE
Categories Vegetable Side Picnic Vegetarian Asparagus Spring Summer Healthy Vegan Sesame Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.
COLD ASPARAGUS WITH VINAIGRETTE
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.;
SESAME ASPARAGUS VINAIGRETTE
Steps:
- Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.
ASPARAGUS WITH SESAME OIL VINAIGRETTE
This is the Runner-Up recipe for 1987 in the San Francisco Chronicle. Because sesame oil is such an integral part of the dressing, be sure you use fresh oil of the highest quality. This asparagus makes a perfect accompaniment to grilled, broiled or fried salmon fillets or steak. Toasted sesame seeds sprinkled over the asparagus just before serving are a nice touch. Other vegetables, such as green beans, work well with this dressing. From Bruce Cost.
Provided by evelynathens
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil the asparagus in a large quantity of water for 3 to 5 minutes, depending on thickness, then drain and run under cold water to stop the cooking. Dry thoroughly. Combine the garlic, salt, pepper, mustard and lemon juice in a bowl and whisk to blend. Whisk in the sesame oil. Pour over the asparagus, toss and serve.
ASPARAGUS WITH LEMON VINAIGRETTE
Categories Vegetable Appetizer Quick & Easy Low Sodium Summer Boil Gourmet
Yield Serves 6
Number Of Ingredients 2
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 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
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.
ROASTED ASPARAGUS WITH A SESAME VINAIGRETTE
I learned to roast my asparagus from Nina Simonds, the expert on health giving Asian foods, and after trying it the first time, I've never turned back. I buy a full 1/2 pound and extract about four spears before roasting, to save for a stir-fry. Leftovers make a wonderful BLA (see below) or just a salad.
Number Of Ingredients 8
Steps:
- Trim the tough ends off the asparagus. Lay the spears on a baking tray lined with aluminum foil or Silpat, and drizzle the sesame and olive oils over. Salt lightly. Roll the spears over to coat all sides. Put the pan in a preheated 475° oven, and roast the asparagus for 12 minutes. Meanwhile, prepare the vinaigrette, and when the asparagus is done, pour some of it over the spears.
- If you have leftover asparagus, try making what, according to the food writer David Nussbaum, the natives in Massachusetts-in the Connecticut River Valley, where asparagus is grown-call a BLA: a bacon, lettuce, and asparagus sandwich with mayonnaise. It's delicious.
COLD ASPARAGUS VINAIGRETTE
Make and share this Cold Asparagus Vinaigrette recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the asparagus and drain it on paper towels.
- Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
- Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
- Stir in the mustard and lemon juice.
- Whisk in the oil, vinegar, and pepper.
- Spoon this dressing over the asparagus.
- Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
- Chill thoroughly before serving.
Nutrition Facts : Calories 435.1, Fat 42.4, SaturatedFat 6.2, Cholesterol 53, Sodium 57.9, Carbohydrate 11.3, Fiber 4.8, Sugar 3.3, Protein 7.3
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