South Beach White Asparagus Salad Recipes

Steps:

• Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

Steps:

• Place the lettuce around the bottom of a large plate. Add all of the remaining ingredients and drizzle the sherry vinegar and olive oil. Season with salt.

Steps:

• In small bowl, combine the tarragon, tomatoes, oil, garlic, and vinegar.
• To serve, place the lettuce leaves on individual serving plates. Arrange 4-6 asparagus spears on the lettuce leaves. Spoon about 3 Tbs of the vinaigrette over the asparagus on each plate.

Steps:

• Cut asparagus on a diagonal into 1/8-inch-thick slices.
• Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
• Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.

Steps:

• Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
• Thinly slice the mushrooms.
• Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
• While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
• Gradually add the olive oil and then the black pepper.
• Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
• Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
• Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.

Steps:

• If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
• Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
• In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
• In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

Steps:

• Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
• For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
• Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
• To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

Steps:

• Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
• Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
• Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.