Asparagus And Carrot Slaw Recipes

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ASIAN-STYLE ASPARAGUS COLE SLAW



Asian-Style Asparagus Cole Slaw image

I got the original recipe from BHG.com...modified it a little. Try this in early spring when asparagus in season! This slaw is a wonderful, unique, and tasty way to serve this delicous veggie!

Provided by Stephanie Z.

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb asparagus
4 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1 small carrot, finely shredded
1 celery rib, finely shredded
1/4 cup snipped fresh parsley
1/4 small red onion, thinly sliced
1/4 cup chopped cashews (optional)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1/4 teaspoon pepper

Steps:

  • Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
  • Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
  • Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
  • Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.

Nutrition Facts : Calories 58.2, Fat 2.6, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 8.1, Fiber 3.3, Sugar 3.8, Protein 2.9

ROASTED CARROTS & ASPARAGUS WITH SESAME & GINGER



Roasted Carrots & Asparagus With Sesame & Ginger image

Make and share this Roasted Carrots & Asparagus With Sesame & Ginger recipe from Food.com.

Provided by aspiring gourmet1

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb baby carrots
1 bunch fresh asparagus
1/4 cup olive oil
1 tablespoon ground ginger
1 tablespoon sesame seeds
1/2 teaspoon salt (optional)

Steps:

  • Preheat oven to 475 degrees. Cut asparagus tops and place with carrots in a large bowl and cover with olive oil, toss to coat. Next sprinkle vegetables with ginger, sesame seeds and salt.
  • Place veggies in a single layer in a shallow baking dish and place in oven. Roast for 45 minutes or until veggies or brown and tender.

Nutrition Facts : Calories 185.9, Fat 14.9, SaturatedFat 2.1, Sodium 90.4, Carbohydrate 12.7, Fiber 4.8, Sugar 6.4, Protein 2.3

LEMON ASPARAGUS AND CARROTS



Lemon Asparagus and Carrots image

Make and share this Lemon Asparagus and Carrots recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 lb carrot
8 ounces asparagus spears, frozen
1 dash lemon pepper
1/8 cup lemon juice

Steps:

  • Sodium Wash, trim, and peel small carrots.
  • Place carrots in a steamer basket above boiling water.
  • Cover and steam about 15 minutes or till crisp- tender.
  • Rinse carrots in cold water; drain.
  • Meanwhile, cook frozen asparagus spears according to package.
  • Rinse asparagus in cold water; drain.
  • Cover and chill drained carrots and asparagus.
  • To serve, arrange carrots and asparagus on a platter.
  • Sprinkle with a little lemon juice and lemon pepper.

Nutrition Facts : Calories 24.9, Fat 0.2, Sodium 31.4, Carbohydrate 5.5, Fiber 1.8, Sugar 2.4, Protein 1.3

ASIAN-STYLE ASPARAGUS, CABBAGE SLAW



Asian-Style Asparagus, Cabbage Slaw image

Coleslaw....with a twist! Oil and vinegar based sauce makes this version lighter. Add the taste of asparagus to the mix and you will be pleasantly surprised by the combination. Taken from BH&G.

Provided by jonesies

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb asparagus
4 cups green cabbage, very finely shredded
1 cup red cabbage, very finely shredded
1 small carrot, very finely shredded
1/4 cup parsley, freshly snipped
1/4 small red onion, thinly sliced
1 tablespoon toasted sesame oil
2 tablespoons sweetened rice vinegar
1/4 teaspoon white pepper, freshly ground

Steps:

  • Snap off and discard fibrous stem ends of asparagus.
  • Rinse asparagus; drain.
  • Bring 1 inch of water to boiling in a medium saucepan.
  • Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
  • Drain; gently rinse with cool water.
  • Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
  • Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
  • Divide asparagus spears among six salad plates; top with cabbage mixture.

Nutrition Facts : Calories 57.3, Fat 2.5, SaturatedFat 0.4, Sodium 29.4, Carbohydrate 7.9, Fiber 3.2, Sugar 3.6, Protein 2.8

ASPARAGUS, HEARTS OF PALM AND CARROT SALAD



Asparagus, Hearts of Palm and Carrot Salad image

This is a very tasty and colorful salad. You can omit the spinach if you like. You can use regular carrots, peeled and sliced medium thick instead of bagged baby carrots. If so, try to make your carrot slices and hearts of palm slices about the same thickness. There's never any left when I make this salad for parties, no matter how much I make.

Provided by Pesto lover

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) bag baby spinach leaves
1 (14 ounce) can hearts of palm
1 lb asparagus, don't use the very thin ones
1 lb baby carrots
1/3 cup canola oil
1/4 cup seasoned rice wine vinegar
3 teaspoons sugar
1 tablespoon Dijon mustard
salt & pepper

Steps:

  • Wash and spin dry the spinach leaves. Arrange on small platter.
  • Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
  • Steam or boil carrots until tender-crisp. Don't over-cook!
  • Drain hearts of palm and rinse twice. Cut into medium sized slices.
  • Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
  • Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
  • Drizzle over salad until all of it has a light coating.
  • Serve immediately.

Nutrition Facts : Calories 141.9, Fat 9.8, SaturatedFat 0.8, Sodium 312.6, Carbohydrate 12.3, Fiber 4.2, Sugar 5.2, Protein 4.1

STIR-FRIED ASPARAGUS AND CARROTS



Stir-fried Asparagus and Carrots image

I always enjoy asparagus - and this is for other asparagus lovers. The carrots add a lovely contrast of color. And it is only 43 calories a serving!

Provided by Trisha W

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup low sodium chicken broth
2 teaspoons reduced sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
1 teaspoon vegetable oil
24 asparagus spears, cut into 1/2 inch diagonal pieces
1/2 cup carrot, thinly sliced

Steps:

  • Combine broth, soy sauce, cornstarch and sugar in a small bowl, stirring until items are disolved making a broth.
  • Heat oil, in a non-stick skillet, then add the asparagus pieces, cooking and stirring constantly, until bright green (about 2 minutes).
  • Add the broth mixture and carrots, cooking and stirring constantly until sauce is thickened and asparagus tender (about 3 more minutes).

Nutrition Facts : Calories 44.6, Fat 1.5, SaturatedFat 0.2, Sodium 116.5, Carbohydrate 6.6, Fiber 2.2, Sugar 2.4, Protein 2.8

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