Best Asparagus And Green Bean Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEN BEAN AND ASPARAGUS SALAD



Green Bean and Asparagus Salad image

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

Provided by Sarah

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 8

Number Of Ingredients 10

1 pound fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
½ red onion, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley
kosher salt to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as desired

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
  • Roast green beans in preheated oven until tender, about 10 minutes.
  • Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
  • Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
  • Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g

ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE



Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

4 artichoke hearts
1 lemon, juiced
8 asparagus spears (green or white)
4 ounces French green beans
2 whole fresh fennel bulbs
1-ounce summer truffles
1-ounce shallots, finely diced
1 ounce (2 tablespoons) olive oil
1 ounce (2 tablespoons) truffle oil
3 ounces (6 tablespoons) sherry vinegar
Salt and freshly ground black pepper
Four 5-ounce halibut fillets
4 ounces fresh mesclun baby lettuce

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 AND GREEN BEAN SALAD



Asparagus and Green Bean Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise

Steps:

  • Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
  • Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING



Asparagus and Green Bean Salad with Herb Dijon Dressing image

Make and share this Asparagus and Green Bean Salad with Herb Dijon Dressing recipe from Food.com.

Provided by onionjs

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

Steps:

  • Combine vinegar, shallot, dijon, basil, tarragon and time.
  • Slowly whisk in oil to form an emulsion.
  • Season with salt and pepper.
  • Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
  • Arrange in bowl, top with blue cheese, garnish with basil leaves.

GREEN BEAN AND ASPARAGUS SALAD WITH CRISPY PROSCIUTTO AND WARM LEMON DRESSING



Green Bean and Asparagus Salad with Crispy Prosciutto and Warm Lemon Dressing image

Provided by Roger Mooking

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 pieces prosciutto, thinly sliced and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/2 shallot, diced
1/4 cup sliced skinless almonds
1/4 cup sultana (golden) raisins
1/4 cup raisins
1/4 cup pitted kalamata olives
Juice of 1 lemon
1 teaspoons honey
Salt and freshly ground black pepper
8 ounces green beans, trimmed and blanched in salted water
1 bunch asparagus, bottoms trimmed and blanched in salted water

Steps:

  • For the crispy prosciutto:
  • Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
  • For the warm lemon dressing:
  • Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
  • For the green bean and asparagus salad:
  • Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD



Asparagus, Green Bean, and Hearts of Palm Salad image

This delicious recipe is courtesy of Alexis Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/4 cup white-wine vinegar
1/4 cup vegetable oil
3 tablespoons sugar
2 teaspoons chopped fresh dill leaves
Coarse salt and freshly ground black pepper
3 medium cucumbers, peeled, seeded, and sliced crosswise
1 small onion, thinly sliced
1 1/2 pounds asparagus, trimmed and cut into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1/2-inch pieces
1 (7- or 8-ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces
2 medium vine-ripened tomatoes, seeded and cut into 1/2-inch pieces
1/2 small head iceberg lettuce, thinly sliced

Steps:

  • In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
  • Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

ASPARAGUS AND GREEN BEAN SALAD WITH GOAT CHEESE AND PINENUTS



ASPARAGUS AND GREEN BEAN SALAD WITH GOAT CHEESE AND PINENUTS image

Categories     Salad     Bean     Appetizer

Yield 8

Number Of Ingredients 14

1/2 lb French green bean, trimmed
1 cup frozen green peas
1 1/2 lbs asparagus, trimmed
6 oz goat cheese or feta, diced
2 tbsp pine nuts, toasted
2 tbsp white wine vinegar
1 small shallot, finely chopped
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp kosher salt
pinch freshly ground pepper
1/2 cup extra virgin olive oil
1/4 cup fresh tarragon leaves, finely chopped
1/4 cup fresh mint leaves, finely chopped

Steps:

  • 1. Bring a large saucepan of water to a boil. Have a large bowl of ice water ready. Cook beans 3 to 4 minutes until just tender and transfer to ice water and pat dry. Repeat with peas, cooking for 1 minute, then into ice water and pat dry. Repeat with asparagus, cooking for 2 to 3 minutes, chill and pat dry. 2. Soak shallots in vinegar for a few minutes to soften. 3. Prepare dressing by whisking vinegar and shallots with lemon juice, Dijon mustard, salt and pepper and olive oil. Stir in herbs. 4. Just before serving toss beans peas and asparagus with dressing. Arrange on a platter and sprinkle with cheese and pine nuts.

Related Topics