Warm Asparagus Salad Recipes

WARM ASPARAGUS SALAD WITH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
• Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

WARM ASPARAGUS SPINACH SALAD

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.

WARM ROAST ASPARAGUS SALAD

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.

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD

Steps:

• When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
• Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
• Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
• To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
• Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
• Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
• Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

WARM ASPARAGUS SPINACH SALAD

Steps:

• Put the asparagus into an large oblong baking dish.
• Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
• Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
• While the asparagus is cooking, prepare the pasta according to package directions; drain.
• Add the onions, vinegar, and soy sauce in the container of a blender; process.
• While processing, gradually add the remaining olive oil in a steady stream.
• In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
• Season to taste with pepper, if desired.
• Sprinkle with cashews and Parmesan cheese.
• Serve warm.

WARM ASPARAGUS AND PROSCIUTTO SALAD

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.
• Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes.
• Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.
• Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper. Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.