Asparagus Salad With Roasted Red Peppers And Goats Cheese Recipes

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.
• Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
• Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Steps:

• Preheat oven to 375 degrees.
• Wash the asparagus and cut off the bottom of the stems that are greenish-white and tough. Bring a pot of water to a boil, add 1 tablespoon salt, submerge the asparagus for 30 seconds to blanch, remove the asparagus from the pot and quickly submerge in iced water to shock. Set the asparagus aside.
• From the wild leeks, trim off the dirty roots and snip an inch off the tops, before washing them carefully in cold water. Heat a saute pan over medium heat with 1 tablespoon of butter. When the butter begins to foam add the wild leeks, season with salt and pepper, and cook gently for 3 to 4 minutes. Add the broth to the wild leeks and simmer until all of the broth has evaporated but be careful not to burn the leeks. Remove from the saute pan and allow to cool.
• Prepare a space to work with the phyllo dough: unwrap the dough and cover with a cloth, have a brush and the olive oil ready and have a cookie sheet ready on which the tart will be baked. Begin by lightly brushing the center of the cookie sheet with a film of olive oil. Next, lay the first sheet of dough on the cookie pan, brush the dough lightly with oil and overlap width wise the next sheet over only half of the first so that now the two sheets make a pastry sheet 50 percent wider (not longer) than the original dimension of the pastry. Don't be concerned if the lengthwise ends of the dough are overflowing from the edges of the pan: all of the edges of the dough will be rolled up to form the edges of the tart.
• Brush the second sheet of dough with oil and lay another sheet squarely over the first so that in alternating this pattern you build your wide pastry base. Continue to alternate the dough sheets, brushing each layer with oil, until you have used half the package of dough.
• Gather the edges of the phyllo between the tips of your fingers and begin to roll them toward the
• center to form the sides of the tart. Roll uniformly inward until the rolled edge is even all around and the round tart resembles a pizza. Leave a pastry base of 10 to 12 inches into which the vegetables and cheese will go after the tart shell is blind baked.
• Place the empty tart shell into the oven and bake for 6 minutes. Remove the pastry from the oven and allow to cool for 10 minutes before filling. This pastry preparation can be done over the course of several hours and can even be done a day or two ahead if the blind baking is reserved until the last moment and the raw pastry is covered with plastic wrap and refrigerated.
• To fill the tart crumble the goat cheese and spread it evenly over the base of the tart. Next add an even layer of wild leeks, followed by the asparagus which should be fanned, tips out, from the center of the tart. Season the tart lightly with salt and pepper, place into the 375 degree oven and bake for 15 minutes or until the cheese has softened and the crust becomes a rich golden brown. Serve immediately.
• While the tart is baking (or ahead of time if possible) prepare the vinaigrette. Place the red pepper, mustard, vinegar and 1/4 teaspoon salt and black pepper in a food processor. Pulse to chop the red pepper to a fine dice. When the pepper has been pulsed enough, begin to drizzle in the walnut oil to create an emulsified dressing.
• Serve the tart with a small green salad and a drizzle of red pepper vinaigrette.

Steps:

• Preheat the oven to 425 degrees F.
• Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
• Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
• In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
• Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

Steps:

• In a large pot of boiling salted water, cook the asparagus until bright green and tender, about 3 minutes; transfer to a colander and refresh under cold water. Drain and pat dry.
• Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch-thick strips.
• In a medium bowl, stir together the vinegar, capers, mustard, tarragon, garlic and onion; season with salt and pepper. Whisk in the olive oil.
• Arrange the asparagus on a serving platter. Lay the roasted pepper strips over the asparagus and drizzle with half of the vinaigrette. Crumble the goat cheese on top. Garnish with the chopped olives and the Parmigiano shavings and serve, passing the remaining vinaigrette at the table.
• The recipe can be prepared through Step 3 up to 8 hours ahead. Refrigerate the asparagus, peppers and vinaigrette separately.

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
• Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
• Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Steps:

• Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
• Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
• Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
• Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
• In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
• In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.