SCALLION AND ASPARAGUS SALAD
Steps:
- To cook the vegetables: Snap off the hard stubs at the bottom of the asparagus stalks (they'll break naturally at the right point). With a vegetable peeler, shave off the skin from the bottom 3 inches of each stalk so they cook evenly. Trim the root end of the scallions and the wilted ends of the green leaves. Peel off the loose layers at the white end too so the scallions are all tight, trim, and about 6 inches long.
- In a wide, deep skillet bring 1 quart water (or enough to cover the vegetables) to a boil and add the asparagus and scallions.
- Adjust the heat to maintain a bubbling boil and poach the asparagus, uncovered, for about 6 minutes or more, until they are tender but not falling apart and cooked through but not mushy. To check doneness, pick up a spear in the middle with tongs: It should be a little droopy, but not collapsing.
- As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels, pat dry, and sprinkle about 1/2 teaspoon of salt over them.
- To make the salad: Slice the asparagus and the scallions into 1-inch lengths and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over, sprinkle on 1/2 teaspoon salt and several grinds of black pepper. Toss well but don't break up the vegetables.
- Quarter the eggs into wedges and slice each wedge into 2 or 3 pieces; scatter these in the bowl and fold in with the vegetables. Taste and adjust the dressing. Chill the salad briefly, then arrange it on a serving platter or on salad plates.
RADISH & SCALLION SALAD
A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé.
Provided by Elmotoo
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar - this salad is supposed to taste sweet - mix gently.
- Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency.
- Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.
Nutrition Facts : Calories 41.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.3, Sodium 45.3, Carbohydrate 4, Fiber 0.3, Sugar 3.4, Protein 0.3
LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
- Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
- Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
- To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
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
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
PENCIL-THIN ASPARAGUS AND SCALLIONS
Steps:
- In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes. Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water. In water in kettle cook whole scallions until crisp-tender, about 4 minutes. Remove scallions with tongs and immediately plunge into bowl of ice and cold water. Drain asparagus and scallions on paper towels. Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a large non-stick skillet sauté minced scallion in butter over moderately high heat until softened, about 2 minutes. Stir in asparagus, whole scallions, and salt and pepper to taste and sauté, stirring occasionally, until heated through, about 5 minutes.
ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD
Provided by Scott Peacock
Categories Salad Onion Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Mint Asparagus Cucumber Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
- DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
- For salad:
- Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
- Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
- Arrange asparagus on platter. Spoon cucumber mixture over and serve.
SAUTEED SCALLIONS, MUSHROOMS, AND ASPARAGUS
Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
- Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain.
- To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.
Nutrition Facts : Calories 111 g, Fat 4 g, Fiber 6 g, Protein 7 g
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