Best Asparagus Jello Salad Ma Recipes

MOLDED VEGETABLE SALAD

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

ASPARAGUS JELL-O SALAD

Steps:

• Dissolve Jell-O in hot water, and then stir in remaining ingredients.
• Place in fridge until firm (over night is recommended) Serve as is with meal as a side salad.

CONGEALED ASPARAGUS SALAD

Steps:

• Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
• Heat undiluted soup to boiling and add gelatin mixture.
• Stir to thorougly dissolve gelatin.
• Cool to room temperature.
• Mix mayonnaise and cream cheese and add to soup mixture.
• Add onion, olives, asparagus tips and toasted pecans.
• Pour into serving dish and chill until set.
• Serve on lettuce leaf.
• NOTE: Cooking time refers to chilling time.

ASPARAGUS SALAD, ITALIAN-STYLE

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.

CHILLED ASPARAGUS SALAD

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

ASPARAGUS SALAD, JAPANESE-STYLE

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 bowl.
• Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.

CLEMENTINE-POMEGRANATE JELLO SALAD

Steps:

• Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.
• Add boiling water and stir mixture until smooth and free of lumps. (If necessary, set saucepan over low heat for a few minutes until completely dissolved.) Stir in sugar and salt to dissolve. Whisk gelatin mixture thoroughly into clementine juice.
• Rinse a 6-cup bowl or mold with cold water and pour in mixture. Add pomegranate seeds and clementine segments. The pomegranate seeds will fall to the bottom, and the clementine segments will rise to the surface. (If you wish to have the fruit suspended in the gelatin, chill mixture until half-set, then stir in fruit.)
• Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours. You may prepare and chill the gelatin up to 2 days before serving.
• To unmold, set bowl or mold in a container of warm water for 5 minutes, and use a table knife to loosen edges. Remove bowl from water, place a platter over bowl, invert and unmold. Cover with plastic wrap and refrigerate until ready to serve.
• To serve, remove plastic wrap. Garnish with mint leaves and reserved pomegranate seeds and clementine segments. If desired, top each serving with a dollop of crème fraîche.

ASPARAGUS SALAD WITH HAZELNUTS

Steps:

• Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.

ASPARAGUS JELLO SALAD, MA

Steps:

• 1. Heat soup to nearly boiling, add cream cheese. Do lime jello with water.