PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS
With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they're skinny, just chop everything up fine. Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad. Add Parmesan or cut-up hard-boiled eggs if you like. Finish with olive oil and lemon juice.
Provided by Jeff Schwarz And Greg Kessler
Categories dinner, lunch, quick
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
- Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
- Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
- Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
- To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
- Garnish with the reserved asparagus tops and chive flowers, and serve.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
RADISH ASPARAGUS SALAD
Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
POACHED RHUBARB AND ASPARAGUS SALAD
Provided by David Karp
Categories weekday, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a large saucepan of heavily salted water over high heat. In another large saucepan, combine sugar with 3/4 cup water. Place over medium-low heat, and stir until sugar is dissolved. Add wine, rhubarb juice or grenadine, and peppercorns.
- Bring to a simmer, and add rhubarb. Simmer until rhubarb is cooked through but not soft, about 5 minutes. Drain, rinse to remove peppercorns, and drain again.
- Fill a bowl with ice water. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes. Immediately transfer asparagus to ice water. When asparagus is chilled, drain well, and refrigerate.
- In a small bowl, whisk together lemon juice and mustard. Whisk in olive oil to make a smooth vinaigrette.
- Place salad greens and herb mixture in a large serving bowl. Season to taste with salt and pepper. Slice rhubarb vertically into long, thin strips, and set aside. Slice each asparagus stalk into 3-inch pieces, and set aside. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 780 milligrams, Sugar 46 grams, TransFat 0 grams
ASPARAGUS, SNOW PEA, AND RADISH SALAD
This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!
Provided by NutritionSuz
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h12m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
- Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
- Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g
ASPARAGUS, FETA & PUMPKIN SEED SALAD
Our favourite early summer salad. Be sure your Feta is not too salty, though the pleasure of this salad is the contrast between the salty cheese and dressing and the rich smooth flavours of the pumpkin seeds and the asparagus. Also the pumpkin seeds give it a great crunch. As a meal, the two of us will eat the whole thing.
Provided by Jenny Sanders
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash, pick over, dry and tear up the lettuce.
- Trim the asparagus, and steam it.
- As soon as it is cooked, plunge it into cold water to stop it from cooking any further.
- When it is cool, drain well and cut it into inch long pieces.
- Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they"pop" and turn light brown.
- Turn them out at once to cool on a plate.
- Cut the feta cheese into 1 cm cubes.
- Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed.
- Arrange the lettuce in a salad bowl, with the asparagus, cheese, and pumpkin seeds over it, and drizzle the dressing over the salad immediately before serving.
Nutrition Facts : Calories 394.4, Fat 31.3, SaturatedFat 11.4, Cholesterol 50.7, Sodium 2071.3, Carbohydrate 14.4, Fiber 4.5, Sugar 7.6, Protein 17.9
SHAVED ASPARAGUS AND RADISH SALAD
An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it's there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers' markets.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
- Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
- Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
- For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.
ROASTED PUMPKIN SEEDS ON WATERCRESS AND PEAR SALAD
Steps:
- Preheat oven to 325 degrees. Spread pumpkin seeds out on a baking sheet and drizzle with oil. Toss well and sprinkle with coarse sea salt. Toss again. Place pan in oven and roast 20 to 30 minutes until pumpkin seeds are light brown.. Remove from oven and let cool.
- In a small bowl, whisk together lime juice, mustard, fine salt and fresh pepper. Slowly drizzle in olive oil while whisking so as to form an emulsion. Peel pears, cut each into quarters lengthwise, cut out cores, and halve each quarter lengthwise. Place the pears in a small bowl and drizzle on 2 tablespoons dressing to keep from turning color.
- When ready to serve, toss watercress with remaining vinaigrette and divide between 8 plates. Place 4 wedges of pear on each plate and sprinkle generous amount of roasted pumpkin seeds over.
ASPARAGUS WITH TOASTED SEEDS
A quick side dish that goes well with any protein.
Provided by Bren
Categories Everyday Cooking Special Collection Recipes Allrecipes Allstar Recipes Side Dishes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Place asparagus in microwave-proof dish and add 2 tablespoons water. Cook on high until tender, about 4 minutes.
- Heat sesame oil and olive oil in a skillet over medium heat. Add asparagus and cook for 1 minute, tossing to coat with the oil. Add pumpkin and sesame seeds and cook for 1 more minute.
Nutrition Facts : Calories 110.9 calories, Carbohydrate 8.5 g, Fat 7.3 g, Fiber 4 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 5.2 mg, Sugar 3.2 g
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
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