Asparagus And Macadamia Salad Recipes

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.

ROASTED ASPARAGUS AND GOATS CHEESE WITH MACADAMIA NUT DRESSING.

Steps:

• Preheat the oven to 200C.
• Brush a large baking tray with olive oil to grease.
• Divide the asparagus into 8 bundles, and place a slice of goats cheese on each.
• Wrap 1 slice of proscuitto around each bundle to secure the cheese.
• Place on the greased tray, and brush each bundle with some of the extra olive oil.
• Roast in the preheated oven for 7-8 minutes or until just tender.
• DRESSING: Meanwhile, heat the macadamia oil in a medium non-stick pan over medium heat.
• Add the nuts and cook, stirring for about 2 minutes or until the nuts are golden.
• Remove pan from heat and stir through remaining ingredients.
• Place 2 bundles of asparagus on each serving plate, and spoon the warm dressing over.
• Serve immediately.

RADISH ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 6 cups 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 to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

ASPARAGUS AND MACADAMIA SALAD

Steps:

• Heat oven 350.
• Prepare asparagus.
• Lay prosciutto on counter. Top evenly with 4 bunches of asparagus.
• Top evenly with cheese. Roll up.
• Place seam side down on a sprayed baking sheet. Brush with oil. Roast 10-15 minutes.
• Meanwhile, heat oil in a skillet. Add macadamias. Saute 2 minutes.
• Whisk in the oil, vingegar and pepper.
• Place escarole on plates. Top with each bundle. Drizzle with dressing.
• Serve warm.