LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
- Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
- Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
- To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
ROASTED ASPARAGUS AND GOATS CHEESE WITH MACADAMIA NUT DRESSING.
This is a great, light, easy entree. I have made it using different cheese (feta) and nuts and oils-whatever I have had on hand!
Provided by JustJanS
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C.
- Brush a large baking tray with olive oil to grease.
- Divide the asparagus into 8 bundles, and place a slice of goats cheese on each.
- Wrap 1 slice of proscuitto around each bundle to secure the cheese.
- Place on the greased tray, and brush each bundle with some of the extra olive oil.
- Roast in the preheated oven for 7-8 minutes or until just tender.
- DRESSING: Meanwhile, heat the macadamia oil in a medium non-stick pan over medium heat.
- Add the nuts and cook, stirring for about 2 minutes or until the nuts are golden.
- Remove pan from heat and stir through remaining ingredients.
- Place 2 bundles of asparagus on each serving plate, and spoon the warm dressing over.
- Serve immediately.
Nutrition Facts : Calories 402.9, Fat 38, SaturatedFat 10.5, Cholesterol 23.7, Sodium 159, Carbohydrate 8.9, Fiber 4.6, Sugar 4.3, Protein 11.1
ASPARAGUS SALAD, ITALIAN-STYLE
Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
- Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
- Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.
WARM ASPARAGUS SALAD
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
- Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
- To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.
ASPARAGUS AND MACADAMIA SALAD
Make and share this Asparagus and Macadamia Salad recipe from Food.com.
Provided by Lori 13
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven 350.
- Prepare asparagus.
- Lay prosciutto on counter. Top evenly with 4 bunches of asparagus.
- Top evenly with cheese. Roll up.
- Place seam side down on a sprayed baking sheet. Brush with oil. Roast 10-15 minutes.
- Meanwhile, heat oil in a skillet. Add macadamias. Saute 2 minutes.
- Whisk in the oil, vingegar and pepper.
- Place escarole on plates. Top with each bundle. Drizzle with dressing.
- Serve warm.
Nutrition Facts : Calories 251.4, Fat 21.7, SaturatedFat 6, Cholesterol 20.1, Sodium 277.4, Carbohydrate 10.2, Fiber 4.7, Sugar 3.9, Protein 8.6
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