Best Asparagus Salad With Fresh Shallots Recipes

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ASPARAGUS SALAD



Asparagus Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 cups balsamic vinegar
1 head radicchio, julienned
1 bunch fresh spinach, cleaned and chopped
2 heads endive, julienned
1 bunch watercress
1 bunch arugula, cleaned and stems cut back
6 shallots, diced
24 spears pencil asparagus, blanched and refreshed
3 plum tomatoes, quartered
1/4 tablespoon olive oil
1 carrot, peeled and shaved into strips with peeler

Steps:

  • In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside.
  • In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables.
  • On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve

ASPARAGUS SALAD WITH WALNUT OIL VINAIGRETTE



Asparagus Salad With Walnut Oil Vinaigrette image

This is the BEST recipe I have ever found using fresh asparagus. I think I could eat this salad everyday for the rest of my life. I discovered this exceptional recipe on foodnetwork, originally from Emeril Lagasse. I have added Blue Cheese crumbles to the finished salad because I think it sends this salad over the top. I have made this recipe several times now. Every time I make it I enjoy it more and more. This salad will make an ordinary meal fabulous!! If you enjoy asparagus as much as I do, I think you will enjoy this recipe!

Provided by Bev I Am

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup vegetable oil (I use grape seed oil to make it healthier)
1/2 cup walnut oil
2 lbs asparagus, trimmed and steamed until tender
1/3 cup walnuts, toasted
1 tablespoon fresh parsley leaves, chopped
1/4 cup blue cheese, crumbles
salt
fresh ground black pepper

Steps:

  • In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
  • Continue to whisk and add vegetable oil in thin stream.
  • Whisk in walnut oil; set dressing aside.
  • Place steamed asparagus on platter; pour dressing over asparagus.
  • Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
  • Taste and season with additional salt and pepper if necessary.
  • Serve immediately.

Nutrition Facts : Calories 419.8, Fat 42.6, SaturatedFat 5.5, Cholesterol 4.2, Sodium 410, Carbohydrate 7.8, Fiber 3.6, Sugar 2.2, Protein 6

BALSAMIC ASPARAGUS SALAD



Balsamic Asparagus Salad image

For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/2 cup chopped sweet red pepper
1/4 cup dried cranberries
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash salt and pepper
3 tablespoons slivered almonds, toasted
3 tablespoons chopped cooked bacon or bacon bits

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS



Lemony Asparagus Salad With Shaved Cheese and Nuts image

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

3/4 cup pistachios or other nuts
1 pound asparagus, woody ends trimmed
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
3 tablespoons minced shallots, red onion or scallion
1 1/2 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for serving
3/4 cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep's milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving

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 ARUGULA SALAD WITH SHALLOT VINAIGRETTE



Roasted Asparagus and Arugula Salad with Shallot Vinaigrette image

Categories     Salad     Vegetable     Side     Roast     Vegetarian     Asparagus     Arugula     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
  • Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
  • Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

CHOPPED ASPARAGUS SALAD



Chopped Asparagus Salad image

Provided by Claire Robinson

Time 14m

Yield 4 servings

Number Of Ingredients 6

Kosher salt and freshly cracked black pepper
1 pound medium asparagus, trimmed
1 small shallot, chopped
1 to 2 tablespoons champagne vinegar
2 to 3 tablespoons garlic-infused extra-virgin olive oil
1/4 pound chunk Parmesan

Steps:

  • Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
  • In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.

ASPARAGUS SALAD, ITALIAN-STYLE



Asparagus Salad, Italian-Style image

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

1 1/2 to 2 pounds asparagus, not too skinny (fat is fine)
2 tablespoons olive oil, or to taste
Lemon juice to taste
Salt and pepper to taste
Freshly shaved Parmesan to taste

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.

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