Dressed Asparagus Salad Recipes

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.

Steps:

• Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.

Steps:

• 1. Start the dressing the day before you want to serve it!
• 2. Chop the onion.
• 3. To the mayonnaise, add the chopped onion, minced garlic, and lemon juice.
• 4. Stir together. Cover & refrigerate for about 24 hours.
• 5. NOTE: This dressing makes enough for 2 cans of asparagus spears (or an equivalent amount of freshly cooked asparagus).
• 6. Serving suggestion: Arrange drained asparagus spears on lettuce leaves & drizzle the dressing over the asparagus.

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Steps:

• Process first 10 ingredients in blender for about 1 minute until smooth.
• Chill for 1 hour to blend flavours.
• Steam asparagus for 4 to 5 minutes until tender crisp.
• Drain, rinse in cold water until completely cool, drain well.
• Arrange asparagus on a small platter with onion.
• Scatter with olives.
• Drizzle dressing over top.
• Serve chilled or at room temperature.

Steps:

• Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
• Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.