Best Asparagus N Vinaigrette Recipes

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ASPARAGUS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
• In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
• In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
• Pour the desired amount of dressing over the salad and mix together.

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE

Steps:

• Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
• Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
• Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
• Gently toss asparagus with vinaigrette and salt and pepper to taste.

ROASTED ASPARAGUS IN A RED WINE VINAIGRETTE

Steps:

• Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
• Preheat oven to 400 degrees.
• Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
• Pour the vinaigrette over the asparagus and marinade for 15 minutes.
• Lay asparagus in single layer in a stone baking dish.
• Pour remaining vinaigrette over the asparagus.
• Cover and bake for 15 minutes or to desired doneness.
• Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
• Sprinkle with the cheese and the bacon.

COLD ASPARAGUS WITH VINAIGRETTE

Steps:

• Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

ASPARAGUS VINAIGRETTE

Steps:

• Steam asparagus spears until tender; drain and place on serving platter.
• In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt.
• When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.

WARM ASPARAGUS VINAIGRETTE

Steps:

• Wash and trim the asparagus by breaking the stems at the point where they yield easily. Steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
• Stir the oil and vinegar together in a serving dish.
• Drain the asparagus and turn in the serving dish to cover with dressing.

ASPARAGUS WITH LEMON CAPER VINAIGRETTE

Steps:

• Trim ends of asparagus and place spears in a large skillet.
• Cover asparagus with water and add salt and 1 Tbsp lemon juice.
• Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
• Remove from heat and run under cold water to stop cooking.
• Prepare vinaigrette:.
• Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
• Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
• Toss asparagus with vinaigrette and serve.
• May be refrigerated and served within a couple hours, or served warm immediately.

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F. Line a sheet tray with foil.
• Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
• Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
• Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

COLD ASPARAGUS VINAIGRETTE

Steps:

• Blanch the asparagus and drain it on paper towels.
• Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
• Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
• Stir in the mustard and lemon juice.
• Whisk in the oil, vinegar, and pepper.
• Spoon this dressing over the asparagus.
• Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
• Chill thoroughly before serving.