ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
PASTA SALAD WITH ASPARAGUS, CORN AND SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
- Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
WARM ASPARAGUS SALAD WITH TOMATOES
You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.
Provided by backfee
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL
Steps:
- Cook pasta according to directions. Drain.
- Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.
ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES
From a local source. Be sure the asparagus spears are of uniform size so that they roast evenly. I used this recipe: Recipe #194248 for making my own homemade sun-dried tomatoes. Saved $$!
Provided by COOKGIRl
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees.
- In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
- Transfer the asparagus to a baking sheet and arrange in single layer.
- Season with salt and pepper.
- Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
- Stir in the chopped sun-dried tomatoes.
- Serve immediately or at room temperature.
Nutrition Facts : Calories 59.2, Fat 0.9, SaturatedFat 0.2, Sodium 40.2, Carbohydrate 11.1, Fiber 4.8, Sugar 3.3, Protein 5.1
PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Categories Pasta Tomato Vegetable Sauté Basil Shrimp Asparagus White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.
FRESH ASPARAGUS, TOMATO, AND FETA SALAD
This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.
Provided by Locally Grown
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g
ASPARAGUS TOMATO SALAD
This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.
Nutrition Facts :
ASPARAGUS, SUNDRIED TOMATO & OLIVE LOAF
Spring flavour in every bite of this savoury bake
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 1h5m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
- Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
- Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Nutrition Facts : Calories 317 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
ASPARAGUS, SUNDRIED TOMATO, AND ORZO SALAD
A yummy and simple way to use fresh asparagus. I was inspired to write this recipe after watching my almost-4-year-old picky eater gobble up a mixture of orzo and sundried tomatos at Trader Joe's. The asparagus can easily be changed to another vegetable; I have successfully used brussels sprouts with a very pleasing result.
Provided by jewelsf
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
- Cook orzo in salted water, according to package directions.
- Cut tomatoes into small pieces or slices.
- Combine all ingredients and mix well.
Nutrition Facts : Calories 231.2, Fat 4.9, SaturatedFat 0.7, Sodium 72, Carbohydrate 39.3, Fiber 4.1, Sugar 3.4, Protein 8.9
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