Best Roast Beef And Asparagus Pasta Salad With Garlic Oil Recipes

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ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

I have not made this yet, putting here for safe-keeping. I just saw the Neely's make this and it looked delicious! Time does not include letting the salad rest for 30 minutes, so plan ahead. From Food Network, Down Home with the Neely's.

Provided by Scoutie

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb bow tie pasta
1 lb asparagus, ends trimmed
olive oil, for drizzling
kosher salt
fresh ground black pepper
1 shallot, finely chopped
1 garlic clove, finely chopped
2 teaspoons Dijon mustard
1/2 lemon, zest and juice of
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
kosher salt
black pepper, freshly ground
1/4 cup fresh chives, thinly sliced
1 (4 ounce) container goat cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces.
  • Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper.
  • Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes.
  • Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl.
  • Drizzle with dressing and toss.
  • Add the crumbled goat cheese, toss and let sit for 30 minutes before serving.

Nutrition Facts : Calories 517.8, Fat 21.6, SaturatedFat 6.3, Cholesterol 78.8, Sodium 1067, Carbohydrate 63.5, Fiber 7, Sugar 3.8, Protein 20.5

ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound bowtie pasta
1 pound asparagus, ends trimmed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
Zest and juice of 1/2 lemon
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1/4 cup thinly sliced fresh chives
1 (4-ounce) container crumbled goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

BEEF AND ASPARAGUS PASTA



Beef and Asparagus Pasta image

Make and share this Beef and Asparagus Pasta recipe from Food.com.

Provided by weekend cooker

Categories     Vegetable

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

3 cups uncooked bow tie pasta
1 tablespoon cornstarch
3/4 cup reduced-sodium beef broth, divided
1 (1 lb) beef top sirloin steak, cut into 2 inch strips
1 yablespoon olive oil
1 lb fresh asparagus, trimmed, and cut into 1 inch pieces
4 green onions, chopped
4 garlic cloves, minced
1 cup sliced fresh mushrooms
1 large tomatoes, diced
1 teaspoon dried basil
3/4 teaspoon oregano
1/2 cup dry red wine
2 tablespoons sliced ripe olives, drained
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions.
  • In a small bowl combine cornstarch and 1/4 cup broth until smooth, and set aside.
  • In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink.
  • Add asparagus, onions, and garlic stir fry for 2 minutes.
  • Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender.
  • Add the wine, olives, salt, pepper, and remaining broth.
  • Stir in cornstarch mixture, and gradually stir into skillet.
  • Bring to a boil, cook and stir for 2 minutes or until thickened.
  • Drain pasta, and serve with beef mixture.

SESAME BEEF & ASPARAGUS SALAD



Sesame Beef & Asparagus Salad image

Cooking is one of my favorite hobbies-especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. -Tamara Steeb, Issaquah, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 beef top round steak (1 pound)
4 cups cut fresh asparagus (2-inch pieces)
3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1/2 teaspoon grated gingerroot
Sesame seeds
Optional: Lettuce leaves, julienned carrot and radishes, cilantro leaves and lime wedges

Steps:

  • Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing., In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool. , Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.

Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
  • Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
  • Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
  • Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

BEEF & ASPARAGUS



Beef & Asparagus image

I love this when the fresh asparagus is in season. Sometimes I throw in some onion wedges or a red capsicum for colour with the asparagus. Prep time includes marinating time.

Provided by JustJanS

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

500 g rump steak
40 ml soy sauce
20 ml dry sherry
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
1 clove garlic, crushed
1 small red chile, seeded and chopped
12 spears fresh asparagus, trimmed and cut into 5 cm pieces
40 ml peanut oil
1 teaspoon cornstarch

Steps:

  • Trim the meat, and slice across the grain evenly into long, thin strips.
  • Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
  • Drain the meat, reserving the marinade.
  • Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
  • Remove from the wok.
  • Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
  • Remove and drain on absorbent paper.
  • Blend the cornstarch with the reserved marinade until smooth.
  • Return asparagus and meat to wok with marinade mixture.
  • Stir-fry over high heat until meat is cooked through and sauce has thickened.
  • Serve at once.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

ASPARAGUS BEEF SAUTE



Asparagus Beef Saute image

I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1 green onion, sliced
1/4 cup butter, cubed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
Hot cooked rice

Steps:

  • Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

CREAMY ASPARAGUS PASTA SALAD



Creamy Asparagus Pasta Salad image

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

Provided by kcowan

Categories     Vegetable

Time 35m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

8 ounces whole wheat penne
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons extra virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated parmesan cheese, divided

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
  • Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
  • Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.
  • NUTRITION INFORMATION: Per serving: 359 calories; 10 g fat (4 g sat, 4 g mono); 18 mg cholesterol; 55 g carbohydrate; 18 g protein; 7 g fiber; 602 mg sodium; 467 mg potassium.
  • Nutrition bonus: Folate (38% daily value), Calcium (30% dv), Vitamin C & Zinc (20% dv).
  • Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat; 3 Carbohydrate Servings.

Nutrition Facts : Calories 379.7, Fat 10.2, SaturatedFat 4.5, Cholesterol 20.1, Sodium 597.7, Carbohydrate 57.7, Fiber 7.7, Sugar 6.8, Protein 20.1

ROASTED ASPARAGUS PASTA WITH GARLIC BUTTER



Roasted Asparagus Pasta With Garlic Butter image

I was sent a link to a wonderful sounding asparagus pasta recipe with balsamic butter by a wonderful friend of mine. It sounded so good, but had a few ingredients that I didnt have on hand, so I created my own version of it. Here it is: An Italian Dish with a small Asian twist to it. I hope youll enjoy it! :)

Provided by Lalaloula

Categories     Penne

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

500 g green asparagus, cleaned and cut into 1 inch pieces
3 teaspoons oil
180 g whole wheat penne (or use bow ties or corkscrew macaroni)
1 tablespoon sesame seeds
1 -3 tablespoon garlic butter (for me 1 tbs is plenty, but adjust according to your liking)
1/4 cup parmesan cheese, freshly grated
1 1/2 tablespoons fresh chives, chopped
salt and black pepper

Steps:

  • Boil pasta in salted water according to package directions until al dente.
  • Meanwhile toss the asparagus with the oil, sprinkle with salt and black pepper to taste and roast in the preheated oven at 200°C/400°F for 10-15 minutes. It should be roasty, but not too dark.
  • During the last five minutes of roasting add the sesame seeds to get them nice and toasty, too.
  • Drain pasta and add to a big mixing bowl. Add the butter (as much as you need to get the pasta shiny) and cheese. Mix well.
  • Remove the asparagus and sesame seeds from the oven and toss with the pasta. Sprinkle with chives.
  • Enjoy. :).

Nutrition Facts : Calories 504.9, Fat 14.1, SaturatedFat 3.7, Cholesterol 11, Sodium 203.9, Carbohydrate 79.2, Fiber 13.3, Sugar 4.9, Protein 24.4

GARLIC-ROASTED BEEF SIRLOIN STEAKS WITH ASPARAGUS AND HOT TOMATO SALAD



Garlic-Roasted Beef Sirloin Steaks with Asparagus and Hot Tomato Salad image

Here's a quick hot-roasted meal that's as ideal for entertaining as it is for a busy weekday. All you need to add are some tossed greens and crusty bread.

Yield makes 4 servings

Number Of Ingredients 10

Four 1 1/4-inch-thick sirloin steaks
1/3 cup extra virgin olive oil
2 large garlic cloves, minced
2 tablespoons chopped fresh rosemary, or 1 tablespoon dried, crushed
12 to 16 thick asparagus spears, trimmed
6 to 8 paper-thin slices prosciutto, cut in half lengthwise
4 plum (Roma) tomatoes, quartered
8 medium cremini mushrooms or small portobello mushrooms, halved
1 teaspoon kosher salt
1/2 teaspoon cracked black peppercorns

Steps:

  • Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F. Cover a shallow baking pan with foil and coat with nonstick spray for cooking the vegetables.
  • Combine the olive oil, garlic, and rosemary and brush the steaks with this mixture. Set aside.
  • Wrap the asparagus spears with the prosciutto and place them on the foil-covered baking pan. Brush them with some of the olive oil mixture.
  • Toss the tomatoes and mushrooms with enough of the olive oil mixture to coat all the pieces lightly and put them on the baking sheet with the asparagus. Drizzle the remaining olive oil mixture over all the vegetables and sprinkle with salt and pepper. Place the pan in the center of the oven and roast for 10 minutes.
  • Add the steaks to the preheated grill pan on the top rack of the oven. After 3 to 5 minutes turn the steaks and cook to your preferred doneness, 3 to 5 minutes longer. Remove the vegetables to a warm serving platter and cook the steaks until done to your liking.
  • Let the steaks rest for 5 minutes before carving. With a sharp knife, cut the steaks diagonally into thin slices.

STEAK, TOMATO AND ONION PASTA SALAD WITH GARLIC OIL



Steak, Tomato and Onion Pasta Salad with Garlic Oil image

Dress penne tossed with steak, tomato and onion with a garlic-infused oil.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1/3 cup plus 1/2 tablespoon olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 pound skirt steak (about 1/2 inch thick)
8 ounces dried penne
1 cup thinly sliced red onion
1/4 cup thinly sliced celery
1/4 cup chopped fresh flat-leaf parsley
2 vine-ripe tomatoes, chopped

Steps:

  • Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the remaining 1/2 tablespoon oil. Season the steak with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the steak, onion, celery, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

BEEF & ASPARAGUS PASTA TOSS



Beef & Asparagus Pasta Toss image

Make and share this Beef & Asparagus Pasta Toss recipe from Food.com.

Provided by Lubie

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
2 cups uncooked bow tie pasta
1 lb fresh asparagus, cut into 1 inch pieces
3 tablespoons olive oil
1/4 cup minced shallot (about 2 large)
2 cloves garlic, minced
salt and pepper
1/4 cup shredded parmesan cheese (optional)

Steps:

  • Cook pasta in boiling salted water 10 minutes or until almost tender.
  • Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender.
  • Drain well.
  • Meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.
  • Remove from skillet with slotted spoon.
  • Pour off drippings.
  • Heat oil in same skillet over medium heat until hot.
  • Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.
  • Remove from heat.
  • Add beef; toss to mix.
  • Season with salt and pepper, as desired.
  • Combine beef mixture with pasta and asparagus in large bowl; toss well.
  • Sprinkle with cheese, if desired.

Nutrition Facts : Calories 438.5, Fat 28.1, SaturatedFat 8.3, Cholesterol 93.1, Sodium 82.8, Carbohydrate 20.1, Fiber 3, Sugar 2.5, Protein 26.6

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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