Best Asparagus Salad With Soy Mustard Dressing Recipes

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
• Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
• Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
• Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
• Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
• Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

ROASTED ASPARAGUS SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

ASIAN ASPARAGUS SALAD

Steps:

• In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. , Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.

ASPARAGUS WITH MUSTARD DRESSING

Steps:

• Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
• In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind

ASPARAGUS VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

ROASTED ASPARAGUS & MUSHROOM SALAD WITH CREAMY MUSTARD DRESS

Steps:

• Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
• Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
• Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.

COLD ASPARAGUS WITH MUSTARD DRESSING

Steps:

• Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
• Mix together ingredients.
• Add asparagus to mixture and toss.
• Let stand in refidgerator for at least 1 hour.

SESAME BEEF & ASPARAGUS SALAD

Steps:

• Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing., In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool. , Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.

ASPARAGUS SALAD WITH LEMON-SOY VINAIGRETTE

Steps:

• Steam asparagus and scallions in a steam basket over boiling water for 5 minutes or until asparagus is crisp-tender. Remove from heat and rinse with cold water in a colander to stop the cooking. Drain and let cool.
• Make the vinaigrette: In a small saucepan, heat oil over medium-high heat. Add ginger and cook until it begins to brown. Add the reserved chopped scallion and cook for 15 seconds. Stir in the chicken broth, vinegar, soy sauce and sugar. Remove from heat and set aside.
• In a large bowl, toss steamed asparagus and scallions with the vinaigrette. Add ground pepper and lemon juice then serve.

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears. Drain and immediately rinse with cold water (or, better still, plunge into ice water). Drain again and set aside. (You can wrap asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)
• Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing. Toss with asparagus and serve.