Best Green Bean And Asparagus Salad With Crispy Prosciutto And Warm Lemon Dressing Recipes

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ASPARAGUS AND GREEN BEAN SALAD



Asparagus and Green Bean Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise

Steps:

  • Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
  • Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

ASPARAGUS, SPINACH, AND CRISPED-PROSCIUTTO SALAD



Asparagus, Spinach, and Crisped-Prosciutto Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 12

2 ounces thinly sliced prosciutto, torn into 3-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 bunch (about 6 ounces) asparagus, trimmed
1/2 cup shelled fresh peas
4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices
3 tablespoons buttermilk
1/4 cup mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 cup packed fresh tarragon leaves
2 cups packed baby spinach (about 2 1/2 ounces)

Steps:

  • Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
  • Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING



Asparagus and Green Bean Salad with Herb Dijon Dressing image

Make and share this Asparagus and Green Bean Salad with Herb Dijon Dressing recipe from Food.com.

Provided by onionjs

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

Steps:

  • Combine vinegar, shallot, dijon, basil, tarragon and time.
  • Slowly whisk in oil to form an emulsion.
  • Season with salt and pepper.
  • Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
  • Arrange in bowl, top with blue cheese, garnish with basil leaves.

GARLIC ASPARAGUS AND GREEN BEANS



Garlic Asparagus and Green Beans image

This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.

Provided by O. Romaine

Categories     Vegetable

Time 10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 8

2 cups fresh asparagus, cut into 1-inch sections
2 cups fresh green beans, snapped into 1-inch secions
2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup baby carrots, strips (optional)
3 tablespoons olive oil
1 teaspoon balsamic vinegar (optional)

Steps:

  • Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

Nutrition Facts : Calories 133.2, Fat 10.4, SaturatedFat 1.5, Sodium 453, Carbohydrate 9.2, Fiber 3.8, Sugar 2, Protein 3.5

ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE



Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

4 artichoke hearts
1 lemon, juiced
8 asparagus spears (green or white)
4 ounces French green beans
2 whole fresh fennel bulbs
1-ounce summer truffles
1-ounce shallots, finely diced
1 ounce (2 tablespoons) olive oil
1 ounce (2 tablespoons) truffle oil
3 ounces (6 tablespoons) sherry vinegar
Salt and freshly ground black pepper
Four 5-ounce halibut fillets
4 ounces fresh mesclun baby lettuce

Steps:

  • Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
  • Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
  • Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
  • Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
  • Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
  • Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
  • On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

WARM ASPARAGUS AND PROSCIUTTO SALAD



Warm Asparagus and Prosciutto Salad image

Categories     Condiment/Spread     Salad     Vegetable     Appetizer     Cocktail Party     Low Carb     Ham     Asparagus     Spring     Prosciutto     Party     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

3 ounces thinly sliced prosciutto
1 1/4 pounds asparagus, trimmed
3 tablespoons plus 1/2 cup olive oil
2 anchovy fillets, chopped
3 garlic cloves, thinly sliced
1/3 cup fresh lemon juice
1 5-ounce package mixed baby greens (about 10 cups)
Farinata Wedges

Steps:

  • Preheat oven to 350°F. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.
  • Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes.
  • Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.
  • Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper. Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.

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