BALSAMIC ASPARAGUS SALAD
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MARINATED ASPARAGUS SALAD
Asparagus is one of my favorite vegetables and I love preparing it this way. Preparation time includes chilling overnight.
Provided by CookingONTheSide
Categories Vegetable
Time 8h7m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring about 1/2 cup water to a boil in a saucepan.
- Add asparagus, cover and cook until tender, about 6 minutes (Alternatively, you can use 1 1/2 cans (15 ounces each) whole green asparagus spears and skip this step.).
- Drain the asparagus and layer it in a shallow glass dish.
- Sprinkle each layer with crumbled tarragon leaves, pepper and garlic salt.
- Pour salad dressing and vinegar over asparagus, cover and refrigerate overnight.
- Serve chilled asparagus on a bed of lettuce leaves.
- Top with a dollop of mayonnaise (which you can flavor with some of the dressing), if desired.
Nutrition Facts : Calories 18, Fat 0.2, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 3.4, Fiber 1.6, Sugar 1, Protein 1.9
CHILLED ASPARAGUS SALAD
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
ZESTY MARINATED ASPARAGUS
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Side Dish Vegetables Asparagus
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g
ASIAN ASPARAGUS SALAD WITH PECANS
I served this for our Thanksgiving dinner and it was a BIG hit! It tastes better if marinated for at least 24 hours.
Provided by RUBY-MAMA
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time P1DT25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
- In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 6.1 g, Fat 8.9 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 526 mg, Sugar 2.5 g
CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.
Nutrition Facts :
GRILLED MARINATED ASPARAGUS
Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.-Lessie Sites, Livingston, Montana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MARINATED ASPARAGUS SALAD
This is a nice make ahead recipe. The asparagus is so sweet and flavorful that you might want to elimate the dressing altogether. Many guests did enjoy using it to dip the spears in - it totally changes the flavor. You also might consider adding some halved cherry tomatoes to the marinade. The time listed does not include the marination time.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut asparagus into 2-inch lengths. Place all but the spear tops/crowns into some boiling water in a skillet (should be just enough water to cover). After 2 minutes add the spear tops and cook for about 2 to 3 minutes longer- removing it at the crisp tender stage. Plunge it in cold ice-water to stop cooking. Drain and place in dish.
- Combine ingredients for marinade and pour mixture over asparagus. Refrigerate several hours or overnight. To serve, lift asparagus from marinade and place on lettuce leaves.
- Combine mayonnaise, sour cream (or yogurt) dill weed and 3 tablespoons of reserved marinade. Mix well. Spoon dressing over asparagus.
Nutrition Facts : Calories 239.6, Fat 19, SaturatedFat 3.7, Cholesterol 6.8, Sodium 127.6, Carbohydrate 16.8, Fiber 2.5, Sugar 10.9, Protein 3.2
ASIAN MARINATED ASPARAGUS SALAD
Make and share this Asian Marinated Asparagus Salad recipe from Food.com.
Provided by WaterMelon
Categories Fruit
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the asparagus in salted boiling water until tender but crisp.
- Drain, and rinse with cold running water, set aside.
- In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
- Seal the asparagus in the bag and marinate overnight in the refrigerator.
- Sprinkle the marinated asparagus with almonds and scallions before serving.
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