Asparagus Pepper Salad Recipes

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
• Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
• In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
• In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

ASPARAGUS, PECORINO AND RED ONION SALAD

Steps:

• Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
• It is best to do this about an hour or so in advance to let the flavors "marry".
• Semplice!

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 PEPPER SALAD

Steps:

• In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 3-4 hours before serving.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

MARINATED ASPARAGUS SALAD

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

ASPARAGUS, RED PEPPER, AND POTATO SALAD

Steps:

• Cook the potatoes in boiling water to cover until tender. Without peeling, cut the potatoes into ¾-inch cubes and put them in a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water until tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 ½-inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in the bowl. Add the red onion.
• Mix up the dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to emulsify. Add a couple of dashes of Tabasco to taste.
• Add the dressing to the vegetables and give a good stir. Serve right away for best color in the asparagus.

ASPARAGUS, RED PEPPER, & SPINACH SALAD

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoons salt and 1/8 teaspoons pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool, 5 minutes.
• Meanwhile, whisk remainng 4 tablespoons oil, vinegar, 1/4 teaspoons salt and 1/8 teaspoons pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

PASTA SALAD WITH ASPARAGUS AND RED BELL PEPPERS IS A STRESS-FREE COOKOUT MENU HIT

Steps:

• Preheat oven to 425°F. In a bowl, combine asparagus, bell peppers and 2 Tbsp extra-virgin olive oil. Season with ¼ tsp salt and pepper and toss to combine. Transfer vegetables to a baking sheet and roast until tender and lightly browned, 15 to 17 minutes. Let cool. Meanwhile, bring 4 quarts water to boil in a large pot. Whisk garlic clove, lemon zest, lemon juice and ¾ tsp salt together in a large bowl. Season with pepper to taste, then whisk ½ cup olive oil in a slow, steady stream until smooth. Add 1 lb fusilli or farfalle pasta to boiling water and cook 11 minutes, stirring often, until al dente. Drain pasta. Re-whisk dressing and add Parmesan cheese, chives, asparagus, bell peppers and pasta to bowl; toss to mix thoroughly. Let salad cool completely and serve at room temperature. Kitchen Counter Per serving: 295 cal, 22g fat, 17mg chol, 10g prot, 17g carb, 5g sugar, 3g fiber, 602mg sodium