RED POTATO AND ASPARAGUS SALAD
This salad is just right for serving to a large group at an Easter gathering or spring picnic. To feed a smaller crowd, simply halve the recipe.
Time 35m
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together Dijon and lemon juice.
- Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.
- Bring a large pot of salted water to a boil.
- Add asparagus and simmer until just tender, 2 to 3 minutes.
- Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl.
- Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus.
- Add dressing and chives, and toss to combine.
- Transfer to a platter and serve at room temperature.
Nutrition Facts : Calories 120 calories, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 180 milligrams, Carbohydrate 17 grams, Protein 4 grams
CREAMY ASPARAGUS POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 cup each chopped chervil and chives and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with salt and pepper and toss. Refrigerate.
WARM ASPARAGUS SALAD
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
- Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
- To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.
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 & SMASHED NEW POTATO SALAD
Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
- Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
- Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
NEW POTATO AND ASPARAGUS SALAD
Categories Salad Potato Side Vegetarian Quick & Easy Asparagus Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
- Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.
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ASPARAGUS POTATO SALAD WITH HOT BACON DRESSING. - HOW …
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- Place the potatoes in a pot and fill it with cold water. Bring it to a boil and cook for about 15 minutes – just until the potatoes are fork tender. This will differ based on the side of your potatoes, but you don’t want them mushy or falling apart. You want them slightly firm so they hold up in the salad. Slice the potatoes in half or in quarters – depending on their size and how you’d like them. Place them in a large bowl to cool.
- While the potatoes are cooking, heat a skillet over medium heat. Add the bacon and cook until the fat is rendered and the bacon is totally crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease. It will be used for the dressing! Spoon out about 3 tablespoons of the bacon grease to also reserve for the dressing. Throw the asparagus in the skillet and cook, stirring often, until it’s bright green and just crisp, about 3 to 4 minutes. Place the asparagus aside.
- In a large bowl, combine the potatoes, asparagus, radish slices, green onions and a pinch of salt and pepper. I like to watch the salt here since the bacon is salty… and the dressing is salty. You don’t want to overdo it! But add however much you think is necessary to taste great. Toss the mixture with the hot bacon dressing. Sprinkle it with the chives. Taste and season additionally if desired. Serve!
- Add the bacon grease, minced garlic, vinegar, sugar and mustard to a saucepan over medium-low heat. Whisk constantly until the sugar has dissolved and the dressing slightly emulsifies. Season with the salt and pepper. Before serving, add in the crumbled bacon. You can keep this over low heat while stirring occasionally until ready to serve. I suggest reheating it in a saucepan like so. This is the combo I’ve come to love over the years, but you can experiment with different vinegars, more bacon fat and other spices too!
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