ASPARAGUS SALAD WITH HARD-BOILED EGGS
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
- Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams
PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG
Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It's mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
- Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
- Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
- Divide the salad between two serving plates. Top each with an egg.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 46 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 950 milligrams, Sugar 5 grams, TransFat 0 grams
ASPARAGUS AND SWISS BAKE
Serve this meatless egg bake with a bowl of fresh berries and your favorite muffins.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
- In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
- Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.
Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 145 mg, Fiber 2 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 7 g, TransFat 1/2 g
ASPARAGUS AND EGG SALAD WITH WALNUTS AND MINT
I found this asparagus egg salad recipe while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. That brisket was instantly relegated to a side dish. -Deb Perelman, smittenkitchen.com, New York, New York
Provided by Taste of Home
Categories Lunch
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring to a boil enough water to cover eggs by an inch. Gently lower in eggs and reduce heat to a simmer. Boil for 8-1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes., Place Parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grinds of black pepper, and about 1/2 teaspoon red pepper flakes. Stir to combine., Cut the asparagus on a sharp angle into very thin slices and add to the Parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, red pepper flakes, or lemon juice. Add mint and olive oil; toss, adjusting seasoning again., Peel eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and gently stir just to combine., Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more-manageable toasts.
Nutrition Facts : Calories 349 calories, Fat 31g fat (6g saturated fat), Cholesterol 195mg cholesterol, Sodium 740mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
POTATO 'N EGG SALAD
This is a great summer/bbq salad that's really easy to make. Light mayo can be used instead of the regular type for a lighter salad, but it's still not exactly low fat! The most important ingredient is the mustard, so don't leave it out!
Provided by neese
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes, cut into 1 inch cubes and boil until tender. Cool in refrigerator for 1 hour.
- Once cooled, place potatoes in large bowl. Add chopped celery, green onion and red pepper.
- Shell eggs and chop coarsely (each into about 8 sections). Add to potatoes and veggies.
- In small bowl, whisk together mayonnaise, milk, mustard, salt, pepper and paprika.
- Combine mayonnaise mixture with potatoes until ingredients are well mixed.
- Note: The amount of mayo can be reduced or increased depending on preference.
Nutrition Facts : Calories 258.8, Fat 12.3, SaturatedFat 2.3, Cholesterol 88.2, Sodium 849, Carbohydrate 32.5, Fiber 3.6, Sugar 3.9, Protein 6
ROASTED ASPARAGUS AND EGGS
A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this spring dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
- In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
- Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
- Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.
Nutrition Facts : Calories 98 g, Fat 5 g, Fiber 3 g
GERMAN EGG SALAD
Make and share this German Egg Salad recipe from Food.com.
Provided by isabellaclaussen
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- cut all ingredients into small pieces and mix together.
- refrigerate for one hour.
Nutrition Facts : Calories 311.1, Fat 15.7, SaturatedFat 4, Cholesterol 291.7, Sodium 805.7, Carbohydrate 33.6, Fiber 4, Sugar 12.6, Protein 12.7
SWISS ANGEL HAIR 'N' ASPARAGUS
I found this recipe in an old community cookbook that I paid 50 cents for at a garage sale! My husband just loves it!-Michele Cornish, Blairstown, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large saucepan, saute mushrooms and chives in butter until tender. Stir in the flour, seasoning blend and salt; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Swiss cheese; cook and stir until melted. , Drain pasta and place in a large bowl. Add asparagus and cheese sauce; toss to coat. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 267 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 212mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
BLT EGG SALAD CROISSANT
A wonderful twist to egg salad - add cooked crumbled bacon and serve on a croissant with lettuce and tomato. Really good!
Provided by Marie
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together eggs, celery, mayonnaise and salt and pepper.
- Fold in bacon.
- Place 1/2 cup egg salad on each croissant half.
- Top with lettuce and tomato and replace top half of croissant.
Nutrition Facts : Calories 425.3, Fat 26.5, SaturatedFat 10.1, Cholesterol 361.3, Sodium 808.3, Carbohydrate 31.9, Fiber 1.6, Sugar 8.7, Protein 14.3
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ASPARAGUS SALAD WITH EGGS & JAMBON DE BAYONNE RECIPE
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Reviews 2Category Low-Calorie Spring Salad RecipesRatings 3Calories 169 per serving
- To prepare salad: Put a large pot of salted water on to boil. Fill a large bowl with ice water and place next to the stove. Boil asparagus until bright green and just tender, about 3 minutes. Immediately transfer to the ice water with a slotted spoon. Add eggs to the boiling water and cook for 6 1/2 minutes. Meanwhile, remove the asparagus to a clean kitchen towel and pat dry. Transfer the eggs to the ice water and let stand until cool.
- To prepare vinaigrette: Combine tarragon, cheese, vinegar, mustard, honey, garlic, pepper and salt in a blender; process until the tarragon is finely chopped. With the motor running, drizzle in oil through the feed tube and process until creamy.
- To serve: Cut the eggs in half. Arrange the asparagus and eggs on a large platter and drizzle with the vinaigrette. Top with shallot, ham, basil and/or tarragon and a sprinkle of Piment d'Espelette, if desired.
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4.5/5 (2)Total Time 1 hrServings 6Calories 282 per serving
- In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5 to 7 minutes until the asparagus is soft. Transfer to the prepared casserole dish. Sprinkle the Swiss cheese evenly on top of the vegetables.
- In a medium bowl, beat the eggs. Mix in the milk, parsley, salt and black pepper. Pour the egg mixture over the cheese.
- Bake in the oven for 35 to 40 minutes, until a knife inserted in the center, comes out clean. Let stand for 10 minutes prior to cutting.
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