FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS
Provided by Geoffrey Zakarian
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
- Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
- Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
- Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.
CAESAR SALAD WITH TORTELLINI AND ASPARAGUS
I was thumbing thru an old Summertime Southern Living magazine and found this recipe..I made it for dinner and we loved it...putting it here for safe keeping. Quick Tip: Start with hot water for faster boiling and cook fresh pasta and asparagus together in the same pot. This does not work for all pasta dishes, but works well here since cooking times are the same.
Provided by CIndytc
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a 4 quart dutch oven.
- Add tortelllini and asparagus and cook for 4 minutes, drain; rinse in cold water, and drain. Set aside.
- Place lettuce, tortellini, and asparagus in a large bowl; add dressing, tossing gently. Add parmesan and croutons. Serve.
Nutrition Facts : Calories 260.8, Fat 6.9, SaturatedFat 3.5, Cholesterol 32.3, Sodium 333.4, Carbohydrate 37.6, Fiber 5.7, Sugar 3.6, Protein 14.2
CAESAR ASPARAGUS TART
Make and share this Caesar Asparagus Tart recipe from Food.com.
Provided by Food.com
Categories Salad Dressings
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Blend garlic cloves, dijon mustard, lemon juice, worcestershire sauce, hot sauce and gradually add oil while blending.
- After it's well mixed, add paremsan cheese and black pepper.
- Blanch asparagus (boil for 1-2 minutes then place in an ice bath).
- Spread out asparagus in a baking pan, top with the caesar salad mixture.
- Prepare the puff pastry dough, roll it out flat until you have a rectangle shape.
- Create a border around the edges of the puff pastry, approximately 3/4" wide, using a small sharp knife.
- Then create diagonal score marks around the edges of the puff pastry.
- Poke holes throughout the pastry dough using a fork.
- Brush the egg yolk + water wash around the crush (edges).
- Bake the pastry at 400F for 10mins.
- To make part filling, combine egg, ricotta cheese, parmesan cheese, chives, black pepper--mix using a whisk.
- Spread tart filling evenly on top of the pastry.
- Spread the asparagus evenly on top of the filling.
- Gently place 2 eggs (make sure not to break the yolk) on top of the asparagus.
- Bake at 400F for 25mins.
Nutrition Facts : Calories 493.3, Fat 36.4, SaturatedFat 11.8, Cholesterol 94.5, Sodium 630.6, Carbohydrate 24, Fiber 2.1, Sugar 1.6, Protein 18.8
FRIED ASPARAGUS WITH CAESAR DRESSING
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the egg yolks, garlic, vinegar, pepper, anchovies, fish sauce (if using) and Tabasco in a bowl. Gradually whisk in the olive oil, a little at a time, until the mixture emulsifies and thickens. Add lemon juice to taste and water to thin to a creamy consistency.
- Meanwhile, heat about 1/2 inch of oil to 350 degrees in a skillet. Beat together the eggs and cream, and add a little salt and pepper. Dredge the asparagus and the scallions in flour, then egg, then bread crumbs, and fry, in batches if necessary, turning once, until nicely browned, about 5 minutes.
- Drain on paper towels, and arrange on plates; drizzle with the dressing, top with the Parmesan, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 483 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN CAESAR SALAD WITH ASPARAGUS
Don't be afraid! It is SO good! My husband and I had never been big asparagus fans, but when I got this recipe from an awesome lady who often substitute teaches at the school where I work, I just had to try it, and we love it! I've never actually put the croutons on, and we never toss all four servings together as the recipe calls for, we just put the salad in individual bowls, top with the chicken and veggies, and put on the desired amount of dressing and parmesan cheese. I also love mine with fresh ground pepper. We like to precook a larger quantity of asparagus and chicken ahead of time to be able to enjoy this salad more than once. I've taken this to work for lunch as well, but would recommend keeping the ingredients separate in order to prevent the lettuce from getting mushy. This makes a great meal all by itself, maybe with some fresh fruit for dessert. The preparation time is really a guess. It all depends on whether or not you already have the chicken cooked and on what method you choose to cook it. All of the other ingredients can be prepped and ready in less than the amount of time it takes to cook the chicken, so it comes together pretty fast.
Provided by SrtaMaestra
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss lettuce, chicken breast (warm or cold), tomatoes, and asparagus in a large salad bowl.
- Add dressing and toss.
- Top with croutons and parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 448.6, Fat 28, SaturatedFat 6.2, Cholesterol 80.3, Sodium 621.3, Carbohydrate 16.9, Fiber 5, Sugar 5, Protein 33.8
CAESAR-STYLE ASPARAGUS
Categories Cheese Vegetable Brunch Side Vegetarian Lunch Asparagus Spring Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Add first 5 ingredients to blender. With machine running, gradually add oil. Add 1/4 cup cheese. Season dressing to taste with pepper.
- Bring pot of salted water to boil. Add asparagus and cook until just tender, about 3 minutes. Drain. Cool under cold water and drain. (Can be prepared 6 hours ahead. Cover dressing and asparagus separately.)
- Arrange asparagus on platter. Drizzle with dressing. Sprinkle with croutons and remaining cheese.
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