Asian Asparagus Salad With Pecans Recipes

ASIAN CHICKEN SALAD WITH GLAZED PECANS

Steps:

• Glazed Maple Pecans: Heat a saucepan over medium-high heat until warm. Add pecan halves, maple syrup, and a pinch of salt.
• Cook for 2 or 3 minutes while stirring, being careful not to let them burn. You'll know they are ready when they smell good. Transfer to a plate to cool.
• Dressing: Whisk together oil, rice vinegar, soy sauce, lime juice, grated ginger, cilantro, and brown sugar, in a small bowl.
• Salad: Right before serving, mix half of the dressing with the salad greens. Divide on plates. Arrange chicken and apple slices over bed of greens. Sprinkle with raisins, carrot, and glazed pecans and drizzle with remaining dressing to taste.

ASIAN ASPARAGUS SALAD

Steps:

• In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. , Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.

ASIAN MARINATED ASPARAGUS SALAD

Steps:

• Cook the asparagus in salted boiling water until tender but crisp.
• Drain, and rinse with cold running water, set aside.
• In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
• Seal the asparagus in the bag and marinate overnight in the refrigerator.
• Sprinkle the marinated asparagus with almonds and scallions before serving.

ROASTED ASPARAGUS SALAD WITH FETA CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
• Bake in the preheated oven until asparagus are tender, about 20 minutes.
• Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

ASIAN ASPARAGUS

Steps:

• Cut asparagus into 2" pieces.
• Heat oil in wok or large skillet (high heat).
• Add asparagus, stir fry for 1 minute.
• Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
• Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
• Serve immediately.

CHILLED ASPARAGUS WITH PECANS

Steps:

• Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in boiling salted water to cover 6-8 minutes or until crisp-tender; drain. Rinse with cold water; drain well. Place asparagus in a large heavy-duty, zip-top plastic bag.
• Combine sugar and next 3 ingredients; pour over asparagus. Seal bag securely, and gently turn to coat. Marinate in refrigerator for 1 hour, turning once.
• Remove asparagus from marinade, reserving marinade. Place asparagus on a serving platter, and drizzle with reserved marinade. Sprinkle asparagus with toasted pecans and pepper.

ASIAN ASPARAGUS AND RADISH SALAD

Steps:

• Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
• Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
• Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl.
• Add the asparagus, radishes and scallion; toss to combine.
• Serve warm or room temperature.