SHAVED ASPARAGUS SALAD RECIPES
BEST SHAVED ASPARAGUS AND PARMESAN SALAD RECIPE - HOW …
This shaved asparagus salad dressed in a light lemon and olive oil mixture and served with fresh Parmesan cheese is just what your spring meal needs.
Provided by Charlyne Mattox
Categories low-carb spring パン dinner salad side dish
Total Time 25 minutes
Prep Time 0S
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Arrange asparagus on a platter. Drizzle with oil and lemon juice. Let stand 10 minutes. Top with pine nuts, raisins, and Parmesan. Season with salt and pepper.
GREEN SALAD RECIPES | BBC GOOD FOOD
Put together a fresh green salad for a light summer lunch or side. Make the most of vegetables such as crispy lettuce, peas and green beans.
Provided by Good Food team
Number Of Ingredients 1
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HOW TO COOK ASPARAGUS - NYT COOKING
Asparagus is incredibly flexible, and it's incredibly delicious too. David Tanis shows you how to cook it.
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- Frying asparagus is easier than it sounds, and results in crispy, tender spears that you won’t want to stop eating. Don’t forget a good dipping sauce.You’ll need a deep heavy-bottomed pot, like a Dutch oven, to make tempura, and a thermometer to test the temperature of your oil. Medium spears work best. Here’s an easy method:In your heavy-bottomed pot on the stovetop, heat three inches or so of vegetable oil until it reaches 360 degrees. While it heats, in a bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 2 tablespoons corn starch and ½ teaspoon salt. In a separate bowl, combine 2 cups ice water and 2 eggs, lightly beaten, and then add that to the flour mixture. Mix it briefly with a fork or chopsticks, but do not overbeat; lumps are fine. Dip your cleaned, snapped asparagus spears in the batter and drop them gently in the hot oil. Fry for about two minutes, until the spears are just lightly browned. Remove them from the oil with a slotted spoon or tongs and drain on absorbent paper.
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HOW TO COOK ASPARAGUS - NYT COOKING
Asparagus is incredibly flexible, and it's incredibly delicious too. David Tanis shows you how to cook it.
From cooking.nytimes.com
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- Frying asparagus is easier than it sounds, and results in crispy, tender spears that you won’t want to stop eating. Don’t forget a good dipping sauce.You’ll need a deep heavy-bottomed pot, like a Dutch oven, to make tempura, and a thermometer to test the temperature of your oil. Medium spears work best. Here’s an easy method:In your heavy-bottomed pot on the stovetop, heat three inches or so of vegetable oil until it reaches 360 degrees. While it heats, in a bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 2 tablespoons corn starch and ½ teaspoon salt. In a separate bowl, combine 2 cups ice water and 2 eggs, lightly beaten, and then add that to the flour mixture. Mix it briefly with a fork or chopsticks, but do not overbeat; lumps are fine. Dip your cleaned, snapped asparagus spears in the batter and drop them gently in the hot oil. Fry for about two minutes, until the spears are just lightly browned. Remove them from the oil with a slotted spoon or tongs and drain on absorbent paper.
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Reviews 4.2
Total Time 30 minutes
Category side-dish
Reviews 4.2
Total Time 30 minutes
Category side-dish
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