Best Marinated Asparagus Salad Recipes

MARINATED ASPARAGUS SALAD

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

ASIAN MARINATED ASPARAGUS SALAD

Steps:

• Cook the asparagus in salted boiling water until tender but crisp.
• Drain, and rinse with cold running water, set aside.
• In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
• Seal the asparagus in the bag and marinate overnight in the refrigerator.
• Sprinkle the marinated asparagus with almonds and scallions before serving.

CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS

Steps:

• In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
• In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
• Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
• Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.

MARINATED ASPARAGUS SALAD

Steps:

• Bring about 1/2 cup water to a boil in a saucepan.
• Add asparagus, cover and cook until tender, about 6 minutes (Alternatively, you can use 1 1/2 cans (15 ounces each) whole green asparagus spears and skip this step.).
• Drain the asparagus and layer it in a shallow glass dish.
• Sprinkle each layer with crumbled tarragon leaves, pepper and garlic salt.
• Pour salad dressing and vinegar over asparagus, cover and refrigerate overnight.
• Serve chilled asparagus on a bed of lettuce leaves.
• Top with a dollop of mayonnaise (which you can flavor with some of the dressing), if desired.

PASTA, ASPARAGUS & MARINATED TOMATO SALAD

Steps:

• Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
• Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
• Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
• Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.

MARINATED ASPARAGUS AND STRAWBERRY SALAD

Steps:

• Quarter strawberries, mix with 2 TBS of agave nectar or honey and let macerate for 1/2 hour or until drawing juice.
• Prepare asparagus by breaking off tough ends, cut on the bias into 2" pieces.
• blanch in boiling lemon water, stems first, add tips after 2 minutes, blanch for one more minute, remove from heat and plunge into ice water to maintain color, do not overcook.
• Prepare vinaigrette by whisking 2 TBS of water, oil, vinegar, salt, pepper, honey and a TBS of the strawberry juice together, add asparagus and marinate for at least 1/2 hour.
• Prepare 4 plates with salad greens,
• put the marinated asparagus on the salad greens.
• Top with the strawberries.
• sprinkle with chopped nuts.

MARINATED ASPARAGUS SALAD

Steps:

• Cut asparagus into 2-inch lengths. Place all but the spear tops/crowns into some boiling water in a skillet (should be just enough water to cover). After 2 minutes add the spear tops and cook for about 2 to 3 minutes longer- removing it at the crisp tender stage. Plunge it in cold ice-water to stop cooking. Drain and place in dish.
• Combine ingredients for marinade and pour mixture over asparagus. Refrigerate several hours or overnight. To serve, lift asparagus from marinade and place on lettuce leaves.
• Combine mayonnaise, sour cream (or yogurt) dill weed and 3 tablespoons of reserved marinade. Mix well. Spoon dressing over asparagus.

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.