ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
Steps:
- Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
WARM ASPARAGUS WITH TARRAGON VINAIGRETTE
This is one of two Runner-Up recipes for 1993 in the San Francisco Chronicle, and was developed by Georgeanne Brennan.
Provided by evelynathens
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the mustard in a small bowl. Whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set aside for at least 15 minutes.
- Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
- Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
ASPARAGUS WITH WARM TARRAGON-PECAN VINAIGRETTE
Make and share this Asparagus With Warm Tarragon-Pecan Vinaigrette recipe from Food.com.
Provided by hannahactually
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 1/2-inch pieces. Set aside.
- Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves. Set aside.
- Heat oil in a large skillet. Add pecans, and sauté over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted.
- Turn the heat to medium-high, and add the asparagus, garlic, and 1/2 teaspoon of the salt. Stir-fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (Thicker asparagus will take longer.).
- Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer, then remove from heat.
- Stir in the tarragon, the remaining salt, and black pepper to taste. Serve hot, warm, or at room temperature.
Nutrition Facts : Calories 296.9, Fat 26.7, SaturatedFat 2.7, Sodium 440.7, Carbohydrate 13.8, Fiber 6.3, Sugar 6.4, Protein 6.7
ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE
Provided by Nancy Fuller
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a sheet tray with foil.
- Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
- Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
- Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
ASPARAGUS WITH TARRAGON BUTTER
Make and share this Asparagus with Tarragon Butter recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim woody ends from asparagus.
- Place the asparagus in a large frying pan with about 1 inch of boiling water.
- Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm.
- Drain well.
- Arrange the asparagus spears on a warmed serving dish.
- Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus.
- Serve at once.
Nutrition Facts : Calories 245.9, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 168.9, Carbohydrate 8.2, Fiber 3.8, Sugar 3.3, Protein 4.6
WARM ASPARAGUS VINAIGRETTE
Make and share this Warm Asparagus Vinaigrette recipe from Food.com.
Provided by NELady
Categories Vegetable
Time 12m
Yield 24 asparagus spears, 3 serving(s)
Number Of Ingredients 3
Steps:
- Wash and trim the asparagus by breaking the stems at the point where they yield easily. Steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
- Stir the oil and vinegar together in a serving dish.
- Drain the asparagus and turn in the serving dish to cover with dressing.
ASPARAGUS VINAIGRETTE
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
- In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.
ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE
Categories Appetizer Side Steam Vegetarian Quick & Easy Asparagus Spring Tarragon Hazelnut Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 Side-Dish Servings
Number Of Ingredients 8
Steps:
- Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
- Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.
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- Bring 3 quarts water to a boil in a large Dutch oven over high heat. Add green peas, asparagus, and snap peas; cook 3 minutes. Drain; rinse under cold water. Drain.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Drain bacon on paper towels; crumble.
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