Asparagus Mozzarella Salad Recipes

ASPARAGUS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
• In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
• In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
• Pour the desired amount of dressing over the salad and mix together.

ASPARAGUS MOZZARELLA SALAD

Steps:

• 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 to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.

ASPARAGUS SALAD WITH FRESH MOZZARELLA

Steps:

• 1. Clean and slice asparagus, green beans and onions into 1 intch slices.
• 2. Drop the asparagus and bens into a pot of boiling water and blanch for 3-5 minutes, until bright green and slightly soft.
• 3. Remove the vegetables, and place them in a bath of ice water, along with the onion slices.
• 4. In a bowl, whisk the olive oil, red wine vinerag, mustard, taragon, salt and pepper.
• 5. Rewmove cooled vegetables from water, and toss in bowl with dressing.
• 6. Top with medium sizes pieces of fresh mozzarella cheese and the fresh lemon juice.

ASPARAGUS CAPRESE SALAD

Steps:

• Bring a pot of salted water to a boil over medium-high heat. Add asparagus and cook until soft, about 5 minutes. Drain and rinse under cold water. Drain well.
• Whisk mustard, balsamic vinegar, and white wine vinegar together in a small bowl. Add olive oil and whisk until well combined. Season with salt and pepper. Add a little bit of lukewarm water if dressing is too thick.
• Combine asparagus, tomatoes, and mozzarella in a bowl and drizzle with dressing. Mix well and sprinkle with basil.

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA

Steps:

• Put up a large pot of salted water for cooking the pasta and bring it to a boil.
• Add the asparagus and blanch it until just tender, about 3 minutes.
• Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
• Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
• In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
• Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

ASPARAGUS MOZZARELLA SALAD

Steps:

• In a large suacepan, bring 1/2 inch 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 to a large bowl. Add the cheese, tomatoes, onion and basil.
• To make Dressing:.
• In a small bowl, whisk the oil, vinegar, garlic salt and mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.

FRESH ASPARAGUS-TOMATO SALAD

Steps:

• In a large bowl combine salad greens, asparagus, tomatoes and basil.
• For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
• Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.

GEMELLI WITH ASPARAGUS, MOZZARELLA, AND BACON

Steps:

• Snap off and discard the tough ends of the asparagus. Cut the asparagus into 1-inch pieces on the bias; set aside. Bring a large pot of salted water to a boil.
• Cook the bacon in a skillet over medium heat until bacon is crisp and all the fat has been rendered, 15 to 20 minutes. Remove the bacon from pan, and drain on paper towels. Crumble the cooked bacon, and set aside. Remove skillet from heat.
• Add the pasta to the boiling water, and cook until al dente, 5 to 7 minutes. Drain pasta in a colander; set aside.
• Meanwhile, discard all but 1/4 cup bacon fat, and return the skillet to medium heat. Add the asparagus and the red-pepper flakes to the skillet. Cook until the asparagus is lightly browned. Drain the pasta, and add to skillet with the crumbled bacon, and the marjoram; season with salt. Toss together until combined and heated through. Remove the skillet from the heat.
• Add the mozzarella, and toss to combine. Divide the pasta among six plates. Garnish each serving with a grind of black pepper, and serve immediately.

GRILLED ASPARAGUS WITH MOZZARELLA

Steps:

• Mix all ingredients together and season with salt and pepper to taste.
• Preheat grill. Brush asparagus with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among 4 plates and immediately top with a slice of the cheese. Drizzle with the lemon vinaigrette.

ASPARAGUS AND MOZZARELLA SALAD

Steps:

• Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.
• Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing.
• Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.