Best Asparagus Salad With Parmesan Dressing Recipes

Lemony Asparagus Salad With Shaved Cheese and Nuts image

Provided by Melissa Clark

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.

Asparagus Pasta Salad With Parmesan Dressing image

Provided by Kittencalrecipezazz

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

2 cups small shell pasta (uncooked)
1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends
1 red bell pepper, chopped
1 cup fresh mushrooms, sliced
3 tablespoons parsley, chopped
1/4 cup slivered almonds
2 fresh garlic cloves, minced
2 -3 anchovy fillets, rinsed with cold water
2 tablespoons Dijon mustard
salt and pepper
1/2-1 teaspoon Worcestershire sauce
1 egg yolk (uncooked)
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 cup olive oil
1/3 cup grated parmesan cheese (freshly grated if possible)

Steps:

Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
Pour the dressing over; toss well to coat.
Add in slivered almonds and mix.
Chill in the fridge for a minimum of 2 hours before serving.

Nutrition Facts : Calories 374.8, Fat 23.7, SaturatedFat 4.1, Cholesterol 37.5, Sodium 215.7, Carbohydrate 32, Fiber 4.6, Sugar 3.7, Protein 11.5

Asparagus Salad, Italian-Style image

Provided by Mark Bittman

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.