Best Cold Asparagus Salad Recipes

COLD ASPARAGUS SALAD WITH BALSAMIC VINEGAR

Steps:

• Cook asparagus in salted water unitl crisp-tender. Drain and rinse in cold water, and chill in the refrigerator. Add vinegar and garlic to saucepan and boil over medium heat until reduced by half. Remove from heat and stir in oil and mustard. Allow sauce to cool and toss with asparagus, red peppers, onion, bacon and toasted pine nuts. Keep chilled until serving.

COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT

Steps:

• At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
• To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
• Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
• To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.

COLD ASPARAGUS SALAD

Steps:

• 1. With vegetable peeler, peel about 1-1/2 inches off stem end of each asparagus stalk. 2. Steam asparagus until stem end can be pierced with tip of knife and still offer some resistance, about 4 minutes. Using tongs, transfer asparagus to shallow dish with ice and small amount of water. Place in refrigerator to chill. 3. Meanwhile, in a small bowl, whisk together lemon rind, lemon juice, shallot, sugar, salt and pepper. While whisking, add oil in a thin stream, and continue to whisk until dressing is thick and smooth. 4. To serve, spread romaine leaves on large platter. Pat chilled asparagus dry with paper towels; arrange on romaine. Drizzle with dressing. Serve the salad immediately.

SUCCULENT CHICKEN ASPARAGUS SALAD (WARM OR COLD)

Steps:

• Roast the frozen chicken on a rack in a 400f degree oven,'til cooked through and slightly browned on top, about 1 hour.
• While still hot, slice in half inch strips.
• Arrange strips on a serving platter.
• While the chicken is roasting, snap off the tough ends of asparagus and place the asparagus in a steamer.
• Sprinkle with dried thyme, salt and freshly ground pepper.
• Steam asparagus 5 minutes,'til tender crisp.
• Arrange the asparagus spears on the platter intermingled with the chicken.
• Drizzle platter with olive oil and balsamic vinegar.
• Sprinkle with chopped parsley, thyme, jalepino, salt and freshly ground pepper.
• Serve immediately, warm or serve cold, refrigerate, lightly covered with plastic film for up to 3 hours.
• Cooking the chicken from frozen keeps it very succulent and tender.

COLD MARINATED ASPARAGUS SALAD

Steps:

• Trim asparagus, cut into thirds and steam or cook until crisp tender. Bring marinade ingredients to a boil, add the pimentos and pour over the asparagus. Cover and refrigerate overnight or up to two days. Let come to room temperature about 30 minutes before serving; toss in the tomato halves. Serve as-is, or spoon over shredded lettuce, if desired.
• Cook's Notes: If asparagus are thick, use a vegetable peeler to peel away the very outer layer of the lower portions of the trimmed asparagus, which may be a bit too woody and tough for a salad.