Best Asparagus Walnut Salad Recipes

ASPARAGUS SALAD WITH WALNUT OIL VINAIGRETTE

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.

ASPARAGUS, BEET, RED ONION, AND WALNUT SALAD

Steps:

• Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
• Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
• Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
• To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.

ASPARAGUS WALNUT SALAD

Steps:

• Cook the noodles. Drain. Rinse with cold water.
• In a saucepan, cook the asparagus in boiling water until just tender.
• Drain and rinse with cold water.
• Transfer to a bowl with the pasta.
• Add the cheese, tomatoes, mushrooms and walnuts. Toss to combine.
• In a small bowl, whisk together the olive oil, vinegar and dressing mix.
• Pour over salad and toss to coat evenly.
• Serve salad chilled or at room temperature.

WARM ASPARAGUS SALAD WITH TOASTED WALNUT AIOLI DRESSING

Steps:

• Preheat oven to 375°F. Toast the walnut halves on a baking sheet until fragrant and lightly golden, about 7 minutes. Let cool. Place the walnuts in the blender and pulse until finely chopped.
• Combine 1/2 cup of the olive oil and the canola oil in a liquid measuring cup. In a small bowl, whisk the egg yolk and 1 tablespoon of the combined oils together until an emulsion is formed. Drop by drop, add the oil to the emulsion, whisking constantly until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Add the garlic, lemon juice, salt and pepper. Add the walnuts and enough water to make a sauce that is almost pourable - about the consistency of thick heavy cream.
• Bring a saucepan of water to a boil. With a slotted spoon, lower the eggs, one at a time, into the boiling water. Reduce the heat to medium and cook the eggs for 8 minutes. Meanwhile, place ice cubes, water, and eggs in a large bowl. After 8 minutes, remove the eggs. When they are cool, remove them, crack them and return them to the ice water for 5 minutes. Peel the eggs and cut into quarters.
• Ten minutes before serving, place the asparagus on a baking sheet and drizzle with the remaining 2 tablespoons olive oil. Roll the asparagus to coat with oil and place in a single layer. Cook until tender but still bright green, 7 to 8 minutes.
• Place the asparagus on a platter and drizzle with the walnut allioli. Garnish with the eggs and lemon wedges.
• Tip:
• You can either roast the asparagus in the oven or grill it with equally delicious results. And when it gets to the allioli, nothing beats homemade. If you have any leftover, it would be great on a fresh grilled tuna burger.