ROASTED ASPARAGUS AND SCALLION SALAD
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Provided by Melissa Clark
Categories dinner, lunch, weekday, salads and dressings, main course, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
- Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
- Drain freekeh and stir immediately into dressing while still warm.
- Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
- Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams
ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD
Provided by Scott Peacock
Categories Salad Onion Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Mint Asparagus Cucumber Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
- DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
- For salad:
- Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
- Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
- Arrange asparagus on platter. Spoon cucumber mixture over and serve.
SPRING GRILLED ASPARAGUS AND SCALLION SALAD
Make and share this Spring Grilled Asparagus and Scallion Salad recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the dressing, in a medium bowl, blend the shallot and vinegars with salt and pepper to taste. Mix in the mustard and heavy cream. Taste for seasoning, and set aside.
- Set an oven rack about 5 inches from the broiler. Preheat the oven to 450 degrees F. Cover a large baking sheet with foil. Spread the asparagus and scallions over the sheet, leaving enough room so they do not touch. Sprinkle them with the olive oil and a little salt and pepper. Roll the vegetables gently to coat them with the seasonings.
- Roast for 6 to 8 minutes, or until the asparagus is barely tender when pierced with a knife ( you should hear them sizzling). Turn on the broiler and broil for about 2 minutes. The scallions should have some browned leaves and the asparagus should pick up color. If some of the pieces are browning faster, feel free to pull them out and set them aside to wait for the other pieces to finish.
- Pile the vegetables on a platter, and zigzag the dressing over them. Sprinkle with the chives, and serve.
Nutrition Facts : Calories 164.9, Fat 10.8, SaturatedFat 4.9, Cholesterol 25.7, Sodium 45, Carbohydrate 15.6, Fiber 5.8, Sugar 4.7, Protein 5.7
SCALLION AND ASPARAGUS SALAD
Provided by Lidia Bastianich
Categories Salad Egg Onion Side Poach Easter Vegetarian Lunch Vinegar Asparagus Spring Chill Healthy Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cooking the Vegetables
- With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly. Snap off the hard stubs at the bottom of the asparagus stalks-they'll break naturally at the right point.
- Trim the root end of each scallion and the wilted ends of the green leaves. Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.
- In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, and add the asparagus and scallions.
- Adjust the heat to maintain a bubbling boil, and poach the asparagus and scallions, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.
- As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels, pat dry, and sprinkle about 1/2 teaspoon salt over them.
- Making the Salad
- Slice the asparagus and the scallions into 1-inch lengths, and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over them, then sprinkle on 1/2 teaspoon salt and several grinds of black pepper. Toss well, but don't break up the vegetables.
- Quarter the eggs into wedges, and slice each wedge into two or three pieces; salt lightly and scatter the egg in the bowl, and fold in with the vegetables. Taste and adjust the seasoning. Chill the salad briefly, then arrange it on a serving platter or on salad plates.
SAUTEED SCALLIONS, MUSHROOMS, AND ASPARAGUS
Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
- Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain.
- To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.
Nutrition Facts : Calories 111 g, Fat 4 g, Fiber 6 g, Protein 7 g
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SCALLION AND ASPARAGUS SALAD - CTV
From more.ctv.ca
- Using a vegetable peeler, shave off the skin from the bottom eight centimeters or so of each asparagus stalk, so they cook evenly. Snap off the hard stubs at the bottom—they’ll break naturally at the right point as you bend the bottom of the asparagus. To prepare the scallions, trim the roots and the wilted ends of the green leaves. Peel off the loose layers at the white end, so the scallions are all tight, trim, and about 15 centimeters long.
- Bring one litre of water (or enough to cover the vegetables) to a boil in a wide, deep skillet, and add the asparagus and scallions. Adjust the heat to maintain a bubbling boil, and poach the vegetables, uncovered, for about six minutes or more, until they are tender but not falling apart, cooked through but not mushy. To check doneness, pick up an asparagus spear by its middle with tongs: it should be a little droopy, but not collapsing.
- As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels and pat dry; sprinkle about 1/2 teaspoon salt over them.
- Slice the asparagus and the scallions into 2.5 centimeter lengths, and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over the top, and sprinkle on the remaining salt and several grinds of black pepper. Toss well, but don’t break up the vegetables. Quarter the eggs into wedges, and slice each wedge into two or three pieces; scatter these in the bowl, and fold in with the vegetables. Taste, and adjust the dressing. Chill the salad briefly, then arrange it on a serving platter or on salad plates.
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- To cook the vegetables: Snap off the hard stubs at the bottom of the asparagus stalks (they’ll break naturally at the right point).
- With a vegetable peeler, shave off the skin from the bottom 3 inches of each stalk so they cook evenly.
- Peel off the loose layers at the white end too so the scallions are all tight, trim, and about 6 inches long.
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