Best Asparagus Green Onion Cucumber And Herb Salad Recipes

Cucumber and Asparagus Salad image

Provided by donair

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

Steps:

Take the woody end off of the asparagus and blanch until bright green. Once done put into ice bath for 5 minutes. Then take asparagus and put on paper towel to dry.
Take the cucumber and peel. (You can leave the peel on if you perfer) cut into slices then cut into halves.
Take the basil and roll the leaves up and cut.
Put everything in the bowl and mix.

Nutrition Facts : Calories 29.1, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 6, Fiber 2.1, Sugar 2.2, Protein 2.4

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.

Rice, Asparagus and Cucumber Salad image

Yield Serves 8

Number Of Ingredients 12

1 3/4 cups water
1 cup long-grain white rice
1 pound asparagus, trimmed, cut into 1-inch pieces
1 1/2 cups diced English hothouse cucumber
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon white wine vinegar
1/2 teaspoon dry mustard
2 1/2 tablespoons vegetable oil
1/4 cup chopped fresh dill
Butter lettuce and fresh dill sprigs

Steps:

Bring 1 3/4 cups water to boil in medium saucepan. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Add asparagus, cucumber and green onions to rice.
Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl. Gradually mix in oil. Add chopped dill. (Can be made 1 day ahead. Cover salad and dressing separately; chill.) Mix dressing into salad. Season with salt and pepper. Line large bowl with lettuce. Mound salad in bowl. Garnish with dill sprigs.