Roasted Asparagus And Arugula Salad With Poached E Recipes

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD

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.

ROASTED ASPARAGUS AND SCALLION SALAD

Steps:

• Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
• Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
• Drain freekeh and stir immediately into dressing while still warm.
• Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
• Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

ROASTED ASPARAGUS SALAD WITH POACHED EGGS

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, drizzle asparagus with oil and sprinkle with 1/2 teaspoon salt; toss to combine, then spread in an even layer. Roast until asparagus is lightly browned and tender, 15 to 18 minutes.
• Meanwhile, in a small saucepan, heat balsamic vinegar and brown sugar over medium-high until syrupy and reduced to 3 tablespoons, stirring frequently, about 6 minutes.
• To serve, divide asparagus evenly among four plates; drizzle with balsamic mixture. Top each portion with a poached egg and shaved parmesan.
• (Per Serving)
• Calories: 253
• Saturated Fat: 5g
• Unsaturated Fat: 9.6g
• Cholesterol: 224mg
• Carbohydrates: 12g
• Protein: 14.4g
• Sodium: 778mg
• Fiber: 2.3g

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN

Steps:

• Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
• In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
• Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
• With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.