Best Roasted Asparagus And Scallion Salad Recipes

ROASTED ASPARAGUS AND SCALLION SALAD

Roasted Asparagus and Scallion Salad image

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

Ingredients

Kosher salt, as needed
1/4 cup freekeh or farro
2 1/2 teaspoons soy sauce
2 teaspoons lime juice
1 small garlic clove, grated on a Microplane or minced
Fine sea salt and black pepper, to taste
3 tablespoons extra-virgin olive oil, more as needed
1 bunch asparagus (1 pound), woody ends trimmed
1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
3 ounces (3 cups) salad greens, such as baby arugula
Pecorino Rossellino or other young sheep's milk cheese, as needed (optional)

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 AND SCALLION SALAD

Roasted Asparagus and Scallion Salad image

I found this in The Week magazine - nice diversion to craziness going on in the world. Tweaked a bit and voila! It would probably work with barley, as well. PS I did use barley; and although it was tasty, it would have been just as good without any grains. Also, next time I will cut up the asparagus before roasting!

Provided by Carolyn Haas

Categories Lettuce Salads

Time 45m

Number Of Ingredients 10

Ingredients

1/4 c cracked-wheat berries (or sub quinoa or barley)
2 1/2 tsp soy sauce, divided
2 tsp lime juice
2 pinch sea salt and pepper, each or more to taste
4 Tbsp olive oil, divided
1 clove garlic, grated
1 bunch asparagus, trimmed and cut into 2 in. pieces
1 bunch scallions, halved and cut into 2 inch pieces
3 c salad greens
shaved parmesan or similar

Steps:

1. Bring a small pot of salted water to boil, add cracked wheat. Cover and simmer until tender - about 20 minutes.
2. In a large bowl, whisk together 2 tsp soy sauce, lime juice, garlic, pinches of sea salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
3. Drain grain and stir into dressing while warm.
4. Heat oven to 425ºF. Spread asparagus and scallions on a rimmed baking sheet. (I line mine with foil.) Drizzle with oil, 1/2 tsp soy sauce and pinches of salt and pepper. Roast until slightly charred, about 20 minutes. Let cool slightly.
5. Toss salad greens in the bowl with the grain and dressing until coated. Put on serving plates. Add asparagus and scallions; shave parmesan over top.