PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
- For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
- Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.
ROASTED ASPARAGUS SALAD WITH FETA CHEESE
I was trying to come up with a flavorful salad that did not need dressing.
Provided by pbutler
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
- Bake in the preheated oven until asparagus are tender, about 20 minutes.
- Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g
ROASTED ASPARAGUS SALAD
Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.
Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
WARM ROAST ASPARAGUS SALAD
Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
- In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
- Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.
ROASTED ASPARAGUS AND SCALLION SALAD
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Provided by Melissa Clark
Categories dinner, lunch, weekday, salads and dressings, main course, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams
BALSAMIC ASPARAGUS SALAD
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.
Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WARM ASPARAGUS SPINACH SALAD
Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.
Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG
Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It's mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
- Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
- Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
- Divide the salad between two serving plates. Top each with an egg.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 46 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 950 milligrams, Sugar 5 grams, TransFat 0 grams
SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram
ROASTED ASPARAGUS AND YELLOW PEPPER SALAD
This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.
Provided by Kim
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
- Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
- In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
- In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g
ROASTED ASPARAGUS SALAD
I got this recipe out of the Southern Living March 2010 magazine and made it...we just loved it and presentation is over the top...Don't be intimidated by the long directions, it is really an easy salad and worth the effort...
Provided by CIndytc
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F
- Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler if desired.
- Stir together 1 T. olive oil, 1 1/2 teaspoons chopped basil, 1/2 teaspoons lemon pepper, and 1/4 tsp salt in a large bowl.
- Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
- Bake asparagus at 42°F for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
- Whisk together balsamic vinegar, garlic, and remaining 7 T of olive oil, 1 T. basil and 1/4 teaspoons salt.
- Toss together tomatoes, bell pepper, onion, and take out 1 T. of the balsamic mixture you made and toss together.
- Arrange lettuce on a large serving plate or large bowl. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with the remaining balsamic vinegar mixture.
- Note: To make ahead, toss together tomatoes, bell pepper, and onion without the dressing. Store these ready to use ingredients in an airtight container in the refrigerator up to 5 hours. The dressing and asparagus can also be made up to 8 hours before serving.
Nutrition Facts : Calories 187.3, Fat 17.4, SaturatedFat 2.5, Sodium 151.4, Carbohydrate 7.7, Fiber 4.2, Sugar 3, Protein 3
ROASTED ASPARAGUS WITH SAGE AND LEMON BUTTER
Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate flavors that embellish a dish yet somehow never overpower it.
Provided by NcMysteryShopper
Categories Lemon
Time 12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.
- In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.
- Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.
Nutrition Facts : Calories 116.3, Fat 9.5, SaturatedFat 5.2, Cholesterol 20.4, Sodium 22.3, Carbohydrate 6.9, Fiber 3.1, Sugar 2.1, Protein 3.7
ROASTED ASPARAGUS PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
- Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
- In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
- Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
ROASTED ASPARAGUS SALAD WITH FRIED SAGE
This is a great side dish from The Herbfarm Cookbook. The Herbfarm is a small restaurant, east of Seattle. They grow all of their own herbs all over the property, and use them fresh in their recipes. As it is a small restaurant, they have small dinner parties - most times you have to make reservations about 9 months in advance. Then you are served a wonderful 9-course meal prepared with the freshest herbs in season at the time. I haven't been there yet, but it sounds like a wonderful experience. You can roast the apsaragus ahead of time, but don't dress the spears until ready to serve, since the lemon juice drains their color.
Provided by lazyme
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450ºF. Trim the bottoms of the asparagus spears at the point where they turn pale and tough. If the spears are medium to thick, peel the lower 2/3 of the trimmed spears with a sharp vegetable peeler. Thin spears do not need to be peeled. Place them in a bowl and toss with the chopped sage, olive oil and a light sprinkle of salt. Spread the asparagus in a single layer on a baking sheet and roast until the spears are slightly limp when you hold them from the bottom, 4-8 minutes depending on their thickness. They will continue to cook once you remove them from the oven. Let cool.
- Fried Sage:.
- Heat the oil in a 1 1/2 - 2-quart saucepan. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. They'll sizzle loudly at first, but if they're dry, they won't splatter. Fry for only 10 to 15 seconds, then remove them to paper towels to drain. Do not let the leaves brown. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time; it will stay crisp if stored in an airtight container at room temperature.
- Cheese:.
- Hold a wedge of Parmigiano in your hand and use a sharp vegetable peeler with light pressure to shave thin curls of the cheese into a bowl. You'll want to shave off 2 ounces, about 1 cup.
- Dressing:.
- Combine all the dressing ingredients except the olive oil in a small mixing bowl, then whisk in the oil.
- Assembling the salad:.
- When ready to serve, toss the asparagus with the dressing in a large bowl. Arrange the asparagus in a fan shape on a serving platter or individual plates. Sprinkle with the Parmigiano shavings and then with the fried sage leaves. If you have a sage plant that's flowering, sprinkle the salad with some of its blossoms.
- Variation:
- Warm Roasted Asparagus with Sage Butter:.
- Roast the asparagus spears as directed. While they are roasting, melt 4 tablespoons unsalted butter in a small (8-inch) skillet over medium-low heat. Add the 30 sage leaves and cook, stirring often, until the butter begins to brown slightly and the sage gives off a nutty, toasty aroma, 3 to 4 minutes. Stir in the finely sliced zest of 1 lemon, 3 tablespoons lemon juice, and 1/4 teaspoon salt. Transfer the asparagus to a warm platter and spoon the sage leaves and lemon butter on top. Sprinkle with the Parmigiano shavings and sage blossoms if available.
MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
- Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
- Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
- Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
- Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams
ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 550 degrees fahrenheit (or the highest setting).
- Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
- Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
- Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.
ROASTED ASPARAGUS SALAD
Taken from "The Low-Carb Comfort Food Cookbook." "This easy, simple salad really lets the distinctive asparagus taste come through loud and clear. Pair with roasted poultry, grilled meats, baked fish, or just about any simply prepared entree. You could even put it, still warm, over a bowl of low-carb pasta."
Provided by Tarbean
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500.
- Wash asparagus, and pat dry. Snap or cut woody stem ends, leaving only the tender portion. Gently peel the bottom third with a vegetabel peeler if necessary. Slice each spear on the diagonal into about three pieces.
- In a large bowl, combe the olive oil, salt and white pepper. Add the cut asparagus and toss to coat evenly. Set aside and allow asparagus to marinate in this mixture for about 8-10 minutes at room temperature.
- When marinated, transfer the asparagus to a nonstick, heavy-gauge metal baking sheet, spread out into a single layer, and roast for about 8 minutes, shaling several time during the roasting period to cook evenly and prevent sticking. When roasted, remove from oven and allow to cool to room temperature.
- When ready to serve, sprinkle lemon juice over the raosted asparagus and toss to coat. Divide the asparagus evenly among eight plates.
- Using a cheese slicer or vegetable peeler, slice thin curls of the Parmigiano Reggiano atop the asparagus.
Nutrition Facts : Calories 111.6, Fat 7.9, SaturatedFat 2.1, Cholesterol 5.1, Sodium 286.5, Carbohydrate 6.3, Fiber 2.9, Sugar 1.9, Protein 6.1
FRIED ASPARAGUS AND MIXED GREEN SALAD
Yield Serves 4
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in small bowl. Season with salt and pepper. Set aside.
- Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F.
- Meanwhile, sift flour, baking powder and salt into large bowl. Add ice-cold water and whisk just until blended.
- Dip 1 asparagus spear into batter, then add to oil. Repeat with 4 more asparagus spears. Fry until crisp, about 2 minutes. Using tongs, transfer asparagus to paper towels. Repeat with remaining asparagus and batter in 3 mire batches.
- Toss greens in large bowl with enough dressing to coat. Mound salad on 4 plates. Arrange asparagus around salads in spoke fashion and serve.
ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING
Steps:
- Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
- Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
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.
ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE
From the Dole Company-as found on a bunch of fresh asparagus spears. (Yep, I played around with the recipe.) The original recipe uses bottled raspberry dressing. Roasting the asparagus brings out the delicious flavor, whereas steaming seems to make it soggy, in my opinion. When shopping for asparagus look for spears with stalks that are uniform in size and leaves that are tightly close, indicating freshness.
Provided by COOKGIRl
Categories Berries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- *NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
- VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
- Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
- SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
- Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.
Nutrition Facts : Calories 106, Fat 3.4, SaturatedFat 0.3, Sodium 107.2, Carbohydrate 17.9, Fiber 3.9, Sugar 11.6, Protein 3.4
ROASTED ASPARAGUS AND KALE SALAD
A meatless kale salad that can be a meal by itself. You may want to chop off the bottom of each asparagus stalk. The purplish-white part will not roast well and can taste bitter.
Provided by Nicole
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
- Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
- Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
- Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.
Nutrition Facts : Calories 242 calories, Carbohydrate 14.4 g, Cholesterol 18.9 mg, Fat 19.1 g, Fiber 6.7 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 297.6 mg, Sugar 3.3 g
ROASTED NEW POTATO SALAD WITH SAGE LEAVES
Steps:
- Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
- Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.
SALAMI ASPARAGUS SALAD
"I enjoy taking this dish to potlucks, as everyone 'oohs' and 'ahhs' about how colorful and delicious it is!" says Patricia Smith in Golden, Colorado. "We like it at home with French bread and brie for a light supper."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes or until tender. Drain and immediately place in ice water. Drain and pat dry. , In a large bowl, combine the asparagus, red pepper, onion, salami and feta cheese. In a small bowl, whisk the remaining ingredients. Pour over vegetable mixture and toss to coat. , Cover and refrigerate for at least 20 minutes, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 380 calories, Fat 29g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 998mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 12g protein.
More about "roasted asparagus salad with fried sage recipes"
ROASTED CAULIFLOWER & KALE SALAD WITH FRIED EGG
From heb.com
ROASTED ASPARAGUS SALAD RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS SALAD RECIPES
From allrecipes.com
ASPARAGUS SALAD WITH LEMON VINAIGRETTE | THE RECIPE CRITIC
From therecipecritic.com
ROASTED ASPARAGUS AND AVOCADO SALAD RECIPE
From today.com
12 ROASTED ASPARAGUS RECIPES | TASTE OF HOME
From tasteofhome.com
EASY ROASTED ASPARAGUS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OUR BEST RECIPES WITH ASPARAGUS - FOOD & WINE
From foodandwine.com
ROASTED ASPARAGUS SALAD WITH GOAT CHEESE RECIPE - DELISH
From delish.com
GRILLED ASPARAGUS SALAD WITH FRIED EGGS - WHAT'S GABY COOKING
From whatsgabycooking.com
ASPARAGUS SALAD WITH ROASTED PEPPERS AND GOAT CHEESE RECIPE
From foodandwine.com
BEST ROASTED ASPARAGUS SALAD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED ASPARAGUS RECIPES
From allrecipes.com
10+ BEST ASPARAGUS SALAD RECIPES - HOW TO MAKE ASPARAGUS …
From delish.com
ROASTED ASPARAGUS | COOKTORIA
From cooktoria.com
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE …
From bonappetit.com
ROASTED ASPARAGUS SALAD WITH PARMESAN CROUTONS | CANADIAN LIVING
From canadianliving.com
SHAVED ASPARAGUS SALAD - SHAVED PARMESAN ASPARAGUS WITH EGGS
From howsweeteats.com
BEST OVEN-ROASTED ASPARAGUS RECIPE - HOW TO MAKE ROASTED …
From thepioneerwoman.com
ROASTED ASPARAGUS SALAD - TEXAS A&M UNIVERSITY
From dinnertonight.tamu.edu
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #asparagus
You'll also love