Asparagus Salad With Balsamic Vinegar Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Steps:

• Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

Steps:

• Cook asparagus in large pot of boiling, salted water until crisp-tender, about 3-4 minutes.
• Drain and rinse with cold water.
• Place in a decorative bowl and put in the refrigerator until thoroughly chilled.
• Boil vinegar in a small heavy saucepan over medium heat until reduced by half, about 3 minutes.
• This will sweeten and concentrate the vinegar; pour into a large bowl.
• Whisk in oil, mustard, marjoram and garlic.
• Season dressing to taste with sea salt and fresh cracked pepper.
• When ready to serve, add the red peppers and toss with dressing.
• Sprinkle with nuts and serve.

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Steps:

• Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
• Thinly slice the mushrooms.
• Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
• While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
• Gradually add the olive oil and then the black pepper.
• Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
• Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
• Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.

Steps:

• Snap off the tough ends of asparagus and wash asparagus thoroughly.
• Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
• Place asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in a 13" by 9" baking dish.
• In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
• Pour over asparagus.
• Cover dish with plastic wrap and place in the refrigerator.
• Chill for about 8 hours.
• Using tongs, remove asparagus from marinade and serve.