ASIAN ASPARAGUS SALAD
A delightful change of pace from hot vegetable side dishes, this lovely asparagus salad gets an Asian twist with a simple marinade and sesame seeds. Once you try it, you'll serve it time and again. -Linda Hutton, Hayden, Idaho
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. , Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.
Nutrition Facts :
CHILLED ASPARAGUS SALAD
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
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
ASIAN ASPARAGUS SALAD WITH PECANS
I served this for our Thanksgiving dinner and it was a BIG hit! It tastes better if marinated for at least 24 hours.
Provided by RUBY-MAMA
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time P1DT25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
- In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 6.1 g, Fat 8.9 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 526 mg, Sugar 2.5 g
ASPARAGUS SPEARS WITH SESAME
Provided by Alex Guarnaschelli
Time 1h30m
Yield 6 to 8 small servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
ASIAN ASPARAGUS AND RADISH SALAD
This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette; pair it with grilled shrimp and rice noodles. Sounds yummy to me. . .found in Eating Well and placed here for safe keeing. They say this vegetarian salad is low calorie, low fat, low sodium and heart healthy.
Provided by januarybride
Categories Vegetable
Time 15m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
- Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
- Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl.
- Add the asparagus, radishes and scallion; toss to combine.
- Serve warm or room temperature.
Nutrition Facts : Calories 61.4, Fat 3.6, SaturatedFat 0.4, Sodium 170.3, Carbohydrate 5.7, Fiber 2.5, Sugar 1.9, Protein 3.1
ASIAN ASPARAGUS SALAD
I love Spring when you can find fresh asparagus. I try to find other ways of serving them. This salad was simple and yummy.
Provided by kmergirl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop off the tough ends of the asparagus and cook in boiling water for 3 minutes.
- Remove the asparagus and allow it to cool
- In a bowl whisk oils, soy sauce, ginger, orange juice, honey and orange zest.
- In a large bowl, place the asparagus, drizzle the dressing over and toss well to coat
- Arrange in a platter and garnish with sesame seeds.
- Variation: Garnish with roughly chopped roasted peanuts for an added crunch.
Nutrition Facts : Calories 76.4, Fat 5, SaturatedFat 0.7, Sodium 58.9, Carbohydrate 7, Fiber 2.5, Sugar 3.3, Protein 3.1
ORIENTAL ASPARAGUS
Make and share this Oriental Asparagus recipe from Food.com.
Provided by red white kitchen
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus until just tender, I microwave for 2 1/2 minutes.
- Rinse with cold water briefly.
- Mix garlic, ginger, soy sauce, rice vinegar and seaseme oil. Pour over asparagus while still warm.
- Sever hot or cold.
Nutrition Facts : Calories 48.5, Fat 2.4, SaturatedFat 0.4, Sodium 505.1, Carbohydrate 5, Fiber 2.5, Sugar 2.3, Protein 3.5
GRILLED ASIAN ASPARAGUS
Hoisin sauce and sesame seeds make this a great twist from boring plain asparagus. Your kids will love it too!
Provided by yorkc39
Categories Side Dish Vegetables Asparagus
Time 40m
Yield 5
Number Of Ingredients 3
Steps:
- Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
- Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 15.1 g, Cholesterol 0.8 mg, Fat 1.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 412 mg, Sugar 8.6 g
ASIAN ASPARAGUS
The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut asparagus into 2" pieces.
- Heat oil in wok or large skillet (high heat).
- Add asparagus, stir fry for 1 minute.
- Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
- Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
- Serve immediately.
ORIENTAL ASPARAGUS SALAD
Make and share this Oriental Asparagus Salad recipe from Food.com.
Provided by Kikimony
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the asparagus in a small amount of water until crisp tender, about 4 minutes.
- Drain well and place in a large bowl.
- Combine the remaining ingredients and pour over asparagus; toss to coat.
- Cover and chill for 1 hour.
- Drain before serving.
ASIAN ASPARAGUS SALAD
Steps:
- put asparagus into boiling water, wait until returns to boil, cook 2 minutes. shock with cold water Mix other ingredients for marinade. Cover asparagus for at least 30 minutes but no more than 2 hours with marinade. Garnish with sesame seeds. Can also put marinade over hot asparagus and serve immediately
ASIAN ROASTED ASPARAGUS
I adapted this from another recipe for grilled asparagus. The grill was out of gas, so I decided to try using the oven. I modified the seasonings to reflect my desire to cut the fat content. My company, family and I all loved the results. Enjoy!
Provided by Linky
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 425 degrees F.
- Lay trimmed asparagus in a rimmed baking sheet. Spread out.
- Drizzle other ingredients evenly over asparagus,.
- Roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. Check periodically.
ASIAN MARINATED ASPARAGUS SALAD
Make and share this Asian Marinated Asparagus Salad recipe from Food.com.
Provided by WaterMelon
Categories Fruit
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the asparagus in salted boiling water until tender but crisp.
- Drain, and rinse with cold running water, set aside.
- In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
- Seal the asparagus in the bag and marinate overnight in the refrigerator.
- Sprinkle the marinated asparagus with almonds and scallions before serving.
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