ASPARAGUS AND ARTICHOKE PASTA SALAD
I threw this simple recipe together one night to use up some leftover chicken and asparagus. All quantities are approximate and can be adjusted according to your taste. Can easily be adjusted to include pasta salad favorites such as diced onions or celery (which, if I had had any, probably would have ended up in the bowl too!) A tasty way to use up your leftovers!
Provided by Laurie
Categories Salad Pasta Salad Rotini Pasta Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.
- Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 57.6 g, Cholesterol 35.9 mg, Fat 17.4 g, Fiber 5.1 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 644.1 mg, Sugar 7.8 g
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD
Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.
Provided by LOSGARCIAS
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
- Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g
ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE
Steps:
- Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
- Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
- Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
- Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
- Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
- Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
- On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.
ASPARAGUS, ARTICHOKE, AND FAVA BEAN SALAD
Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
- Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
- Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
- Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
- Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.
STEAMED-ARTICHOKE AND ASPARAGUS SALAD
Embellished with edible flowers, this springtime salad will rise to a special occasion--in May, it's perfect for a Mother's Day brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
- Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.
- Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
- Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
- Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper. Lightly drizzle salads with some of dressing; garnish with flowers. (Remaining dressing can be served separately, with reserved leaves.)
ARTICHOKE AND ASPARAGUS SALAD
Make and share this Artichoke and Asparagus Salad recipe from Food.com.
Provided by Nyteglori
Categories Artichoke
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain and chill artichokes.
- Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
- Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
- Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
- Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.
Nutrition Facts : Calories 196.9, Fat 15.1, SaturatedFat 7.7, Cholesterol 89.2, Sodium 122.9, Carbohydrate 12.5, Fiber 6, Sugar 2.5, Protein 6.2
ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD
This recipe came from a friend and I always get rave reviews on it. It is extremely easya d delicious and goes well with almost any meal!
Provided by Cherbear64
Categories Vegetable
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
- Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
- Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
- Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.
RAW ARTICHOKE AND WHITE-ASPARAGUS FARRO SALAD
Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement the mild, tender white asparagus in this hearty salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Cover farro with 3 inches of water in a large saucepan; bring to a boil. Reduce heat to medium; cook until farro is tender but still slightly chewy, about 25 minutes.
- Combine lemon zest and juice, oil, onion, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Drain farro and immediately toss with dressing. Let cool completely.
- Meanwhile, squeeze remaining 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Very thinly slice lengthwise. (Transfer to lemon water as you work to prevent discoloration.)
- Drain artichokes; pat dry with paper towels. Toss with farro, asparagus, mint, and dill. Serve with feta, drizzled with oil and garnished with more mint and dill.
ASPARAGUS AND ARTICHOKE SALAD
Steps:
- Place asparagus in boiling water,blanch until bright green, about 4min Remove to ice water,cool and drain Mixmustard,salt,pepper,lemon juice and zest,vinegar,thyme and oil Toss asparagus and artichokes Serve on platter sprinkled with cheese,decorate with lemon wedges
ARTICHOKE AND ASPARAGUS SALAD WITH PESTO-MAYONNAISE DRESSING
Steps:
- Trim artichokes, taking off all but 1 inch of stem, chopping off top inch of leaves. Trim any pointy leaves with scissors. Place artichokes in a pot of boiling water with a few squirts of lemon juice. Boil for about 30-45 minutes, until outer leaves are easily removed and the meat on them is tender and easily scraped off with teeth. Remove from water, cover and refridgerate. Break woody ends off of asparagus. Bring a saucepan of lightly salted water to a boil. Add asparagus and boil for about 5 minutes, until tender but still relatively firm. Remove from hot water and plunge into ice water. Wrap in a towel and keep chilled Wash endive, removing whole leaves. For dressing, mix pesto and mayonnaise. Add salt and pepper to taste if necessary. Assemble salad. Divide asparagus spears and endive among plates. Cut each artichoke in half, and scoop out choke with a spoon. Arrange a half on each plate. Spoon dressing into the well left after removing the choke. serve.
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Artichokes and asparagus are two vegetables that are packed with flavor and nutrition. Both of these vegetables can be enjoyed in a variety of ways, but one of the most delicious and healthy ways to enjoy them is in a salad. Artichoke and asparagus salad recipes are a perfect combination of fresh, crisp ingredients that can be dressed up in a variety of ways.
The Benefits of Artichokes
Artichokes are a low-calorie vegetable that is high in dietary fiber, antioxidants, and essential vitamins and minerals. One medium-sized artichoke provides approximately 6 grams of fiber, which is almost a quarter of the daily recommended intake for women and one-sixth of the daily recommended intake for men. In addition to fiber, artichokes are rich in vitamin C, vitamin K, folate, and potassium. Artichokes also contain compounds that have been shown to have antioxidant and anti-inflammatory properties, which may help protect against chronic diseases such as heart disease and cancer.
The Benefits of Asparagus
Asparagus is another vegetable that is high in nutrition and flavor. Like artichokes, asparagus is low in calories and high in fiber, making it a great choice for weight management and digestive health. Asparagus is also rich in vitamins and minerals, including vitamin K, vitamin C, vitamin E, folate, and potassium. Asparagus contains compounds that may help reduce inflammation in the body and protect against chronic diseases such as cancer and heart disease.
Artichoke and Asparagus Salad Recipe Variations
There are many ways to enjoy artichoke and asparagus salad, and the recipe can be adapted to suit your tastes and preferences. Here are three variations of artichoke and asparagus salad:
1. Artichoke and Asparagus with Lemon and Parmesan Salad
This recipe is a simple and flavorful salad that is dressed with lemon and Parmesan cheese. To make this salad, you will need:
- 1 pound asparagus
- 1 can artichoke hearts, drained and sliced
- 1 clove garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F.
- Trim the tough ends off the asparagus, then cut the spears into 2-inch pieces.
- Toss the asparagus and artichoke hearts with garlic and olive oil, then arrange them in a single layer on a baking sheet.
- Roast the vegetables for 10-12 minutes, until tender and lightly browned.
- Transfer the roasted vegetables to a bowl, and toss with lemon juice, Parmesan cheese, salt, and pepper.
2. Artichoke and Asparagus with Pesto Salad
This recipe is a delicious way to enjoy artichoke and asparagus salad with a flavorful pesto dressing. To make this salad, you will need:
- 1 pound asparagus
- 1 can artichoke hearts, drained and sliced
- 1/4 cup pesto
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F.
- Trim the tough ends off the asparagus, then cut the spears into 2-inch pieces.
- Toss the asparagus and artichoke hearts with olive oil, then arrange them in a single layer on a baking sheet.
- Roast the vegetables for 10-12 minutes, until tender and lightly browned.
- In a separate bowl, whisk together the pesto, red wine vinegar, olive oil, salt, and pepper.
- Toss the roasted vegetables with the pesto dressing.
3. Artichoke and Asparagus with Quinoa Salad
This recipe is a hearty and nutritious salad that is dressed with a tangy lemon vinaigrette. To make this salad, you will need:
- 1 pound asparagus
- 1 can artichoke hearts, drained and sliced
- 1 cup cooked quinoa
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped red onion
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F.
- Trim the tough ends off the asparagus, then cut the spears into 2-inch pieces.
- Toss the asparagus and artichoke hearts with olive oil, then arrange them in a single layer on a baking sheet.
- Roast the vegetables for 10-12 minutes, until tender and lightly browned.
- In a separate bowl, whisk together the Dijon mustard, lemon juice, olive oil, salt, and pepper.
- Toss the roasted vegetables with the cooked quinoa, parsley, mint, red onion, and lemon vinaigrette.
Conclusion
Artichoke and asparagus salad recipes are a flavorful and nutritious way to enjoy these two vegetables. Whether you prefer a simple lemon and Parmesan salad, a tangy pesto salad, or a hearty quinoa salad, there is a recipe out there that is sure to suit your tastes. Try one of these recipes for your next meal, and enjoy the delicious flavors and health benefits of artichokes and asparagus.