ASPARAGUS VINAIGRETTE SALAD RECIPES

ASPARAGUS VINAIGRETTE RECIPE | MARTHA STEWART

Asparagus Vinaigrette Recipe | Martha Stewart image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories Dinner Side Dishes

Number Of Ingredients 9

Ingredients

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

ASPARAGUS VINAIGRETTE RECIPE: HOW TO MAKE IT

Asparagus Vinaigrette Recipe: How to Make It image

I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups olive oil
1/2 cup white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 4 radishes, sliced
1/4 cup chopped green pepper
3 tablespoons dill pickle relish
1 tablespoon minced fresh parsley
1 tablespoon minced chives
2 pounds fresh asparagus, trimmed
Lettuce leaves
3 hard-boiled large eggs, sliced
2 medium tomatoes, cut into wedges

Steps:

In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.

Nutrition Facts : Calories 419 calories, FatContent 43g fat (6g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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