ROASTED ASPARAGUS SALAD
Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.
Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
MIXED GREENS WITH ROASTED ASPARAGUS AND APPLE
Provided by Anne Graziano
Categories Salad Cheese Leafy Green Appetizer Roast Quick & Easy Apple Asparagus Summer Bon Appétit New York Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes.
- Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place greens in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on each of 8 plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top.
DELICIOUS APPLE SALAD
This yummy fruit salad was a favorite of my great-grandmother's. My family always enjoys it, and I'm happy knowing it's good for them, too. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss apples with lemon juice. Add celery and marshmallows. Stir in mayonnaise., Refrigerate, covered, until serving. Stir in pecans before serving.
Nutrition Facts : Calories 140 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED ASPARAGUS SALAD
I got this recipe out of the Southern Living March 2010 magazine and made it...we just loved it and presentation is over the top...Don't be intimidated by the long directions, it is really an easy salad and worth the effort...
Provided by CIndytc
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F
- Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler if desired.
- Stir together 1 T. olive oil, 1 1/2 teaspoons chopped basil, 1/2 teaspoons lemon pepper, and 1/4 tsp salt in a large bowl.
- Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
- Bake asparagus at 42°F for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
- Whisk together balsamic vinegar, garlic, and remaining 7 T of olive oil, 1 T. basil and 1/4 teaspoons salt.
- Toss together tomatoes, bell pepper, onion, and take out 1 T. of the balsamic mixture you made and toss together.
- Arrange lettuce on a large serving plate or large bowl. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with the remaining balsamic vinegar mixture.
- Note: To make ahead, toss together tomatoes, bell pepper, and onion without the dressing. Store these ready to use ingredients in an airtight container in the refrigerator up to 5 hours. The dressing and asparagus can also be made up to 8 hours before serving.
Nutrition Facts : Calories 187.3, Fat 17.4, SaturatedFat 2.5, Sodium 151.4, Carbohydrate 7.7, Fiber 4.2, Sugar 3, Protein 3
ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS-APPLE SALAD WITH BLUE CHEESE VINAIGRETTE
Make and share this Asparagus-Apple Salad With Blue Cheese Vinaigrette recipe from Food.com.
Provided by Teri8551
Categories Apple
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients, stirring with a whisk.
- Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.
Nutrition Facts : Calories 53.7, Fat 2, SaturatedFat 0.9, Cholesterol 3.2, Sodium 154.3, Carbohydrate 7.6, Fiber 2, Sugar 4.7, Protein 2.5
REBECCA'S ROASTED ASPARAGUS AND APPLE SLAW
Rebecca made if for me and I was astonished with the results. I would have never dared to do it this way due to my French background. According to Rebecca when you roast them it does kill the bitterness of the asparagus. Rebecca knows a lot of things....just ask her about what's going on in the world and she will tell you... She also is my hair stylish. "Only your hair stylish knows"... OH! she also is a Realtor/Broker I just said, ask her anything!! Her coleslaw is just so refreshing and pretty GOURMET if I may say...the apples make a crunchy taste of "je ne sais quoi"?
Provided by Francine --- @PastryChefFrancy
Categories Vegetables
Number Of Ingredients 17
Steps:
- Preheat your oven at 425 degrees. Cut about 2 inches of the asparagus. Place the asparagus in a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for about 12-15 minutes depending on thickness.
- For the coleslaw slice the cabbage in half through the core. Cut in V- shape Salt the cabbage and let it rest for about an hour so it will release its moisture. Shred the cabbage the carrot and apple.
- Place mayonnaise, vinegar, sour cream , sugar, celery seeds, pepper, salt ,mustard in a large bowl and stir to combine. Mix onto the cabbage mixture.
- Refrigerate at least for 4-6 hours before serving. Enjoy it!
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ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE
From the Dole Company-as found on a bunch of fresh asparagus spears. (Yep, I played around with the recipe.) The original recipe uses bottled raspberry dressing. Roasting the asparagus brings out the delicious flavor, whereas steaming seems to make it soggy, in my opinion. When shopping for asparagus look for spears with stalks that are uniform in size and leaves that are tightly close, indicating freshness.
Provided by COOKGIRl
Categories Berries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- *NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
- VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
- Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
- SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
- Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.
Nutrition Facts : Calories 106, Fat 3.4, SaturatedFat 0.3, Sodium 107.2, Carbohydrate 17.9, Fiber 3.9, Sugar 11.6, Protein 3.4
ROASTED ASPARAGUS AND SCALLION SALAD
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Provided by Melissa Clark
Categories dinner, lunch, weekday, salads and dressings, main course, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
- Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
- Drain freekeh and stir immediately into dressing while still warm.
- Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
- Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams
ROASTED ASPARAGUS
Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. -Vikki Rebholz, West Chester, OH
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS
This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Place prepared asparagus spears and mushrooms in a shallow roasting dish.
- Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
- Roast for 25-30 minutes or until asparagus is crisp-tender.
ROASTED ASPARAGUS SALAD WITH FRIED SAGE
Steps:
- Preheat the oven to 450 degrees.
- Trim bottom of asparagus spears at point where they turn pale and tough. If spears are medium to thick, peel lower two thirds of the trimmed spears with sharp vegetable peeler. Thin spears needn't be peeled. Place them in a bowl, add chopped sage, olive oil and a light sprinkle of salt and toss lightly. Spread asparagus in a single layer on a baking sheet and roast until the spears are slightly limp -- 4 to 8 minutes depending on their thickness. Remove from oven and let cool. Heat olive oil in a 1 1/2 to 2 quart saucepan to 330 degrees. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Then remove them to paper towels to drain. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time -- store in airtight container at room temperature. Shave the Parmigiano cheese into thin curls. For the dressing, combine lemon zest, lemon juice, chopped sage, salt, pepper in a small mixing bowl, whisk in the oil. When ready to serve, toss asparagus with the dressing in a large bowl. Arrange the dressed asparagus on a serving platter, sprinkle with Parmigiano curls and with the fried sage leaves.
ASPARAGUS WITH CARAMELIZED ONIONS
I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.
Provided by Chef Mean Green
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
- Add onions and cook until caramel colored, stirring occasionally.
- Pour 1-inch of water into a skillet and bring to boil.
- Add salt and asparagus and cook 3 minutes, drain.
- Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.
Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3
THE BEST ROASTED ASPARAGUS
The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
- Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
- Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
- Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.
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