Dijon Asparagus Salad Recipes

Steps:

• In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture., Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown.

Steps:

• Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
• Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

Steps:

• Combine vinegar, shallot, dijon, basil, tarragon and time.
• Slowly whisk in oil to form an emulsion.
• Season with salt and pepper.
• Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
• Arrange in bowl, top with blue cheese, garnish with basil leaves.

Steps:

• Spray large skillet with oil. Heat over medium-high.
• Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
• Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
• Serve immediately.
• I like to serve this with simple baked chicken breasts or fish.

Steps:

• In a large saucepan cook linguine in lightly salted boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes more or till linguine is tender and asparagus is crisp-tender. Drain and rinse with cold water. Drain well. Turn into a bowl. Add tomatoes and onion. In a small bowl combine salad dressing, mustard, salt and pepper. Add to pasta mixture; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts. Nutrition information per serving: 207 cal., 9 g pro., 21 g carbo., 12 g fat, 13 mg chol., 641 mg sodium, 321 mg potassium, 3 g fiber. U.S.RDA: 17% vit A, 30% vit C, 18% thiamine, 10% niacin.