Best Chilled Asparagus With Citrus Vinaigrette Recipes

CHILLED ASPARAGUS SALAD

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

EASY-PEASY CHILLED ASPARAGUS

Steps:

• Cut Asparagus approximately 3 inches off the ends.
• Steam until cooked but still somewhat firm.
• Drain water.
• While still warm,drizzle bottle dressing over top.
• Let it cool for a few minutes .
• Slice lemon into thin slices.
• Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
• Cover with plastic wrap and chill for at least 2 hours.

CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING

Steps:

• In a small bowl, mix together first five ingredients until smooth.
• Cover and chill until serving time.
• Boil asparagus for 5 minutes (until crisp-tender).
• Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
• Rinse with cold water and drain again.
• Cover and chill until serving time.
• To serve, gently toss asparagus spears with dressing.
• Sprinkle lightly with poppy seeds, if desired.

ASPARAGUS WITH LEMON CAPER VINAIGRETTE

Steps:

• Trim ends of asparagus and place spears in a large skillet.
• Cover asparagus with water and add salt and 1 Tbsp lemon juice.
• Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
• Remove from heat and run under cold water to stop cooking.
• Prepare vinaigrette:.
• Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
• Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
• Toss asparagus with vinaigrette and serve.
• May be refrigerated and served within a couple hours, or served warm immediately.

COLD ASPARAGUS VINAIGRETTE

Steps:

• Blanch the asparagus and drain it on paper towels.
• Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
• Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
• Stir in the mustard and lemon juice.
• Whisk in the oil, vinegar, and pepper.
• Spoon this dressing over the asparagus.
• Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
• Chill thoroughly before serving.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR

Steps:

• Preheat the oven to 400 degrees F.
• Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
• In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
• Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really "skinny" stalks, be careful not to over roast them.
• Meanwhile, make the vinaigrette, see Cooks Note:.
• In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

COLD ASPARAGUS WITH VINAIGRETTE

Steps:

• Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
• Gently toss asparagus with vinaigrette and salt and pepper to taste.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
• Drain; rinse with cold water and drain well.
• Pat dry with paper towels.
• Arrange on a platter.
• Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
• (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.