Asparagus Salad With Roasted Red Peppers And Goats Cheese Recipes

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ASPARAGUS, RED PEPPER, & SPINACH SALAD



Asparagus, Red Pepper, & Spinach Salad image

Make and share this Asparagus, Red Pepper, & Spinach Salad recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil
1 red bell pepper, cut in 1 x 1/4 nch strips
1 lb asparagus, trimmed of tough ends and cut on the diagonal into 1-inch pieces
1 medum shallot, sliced thin (about 1/4 cup)
1 tablespoon sherry wine vinegar
1 teaspoon sherry wine vinegar
1 medium garlic clove, minced
1 (6 ounce) bag Baby Spinach
4 ounces goat cheese, cut into small chunks
salt & fresh ground pepper

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.

Nutrition Facts : Calories 329.4, Fat 29.2, SaturatedFat 8.8, Cholesterol 22.4, Sodium 197.3, Carbohydrate 9.8, Fiber 3.8, Sugar 3.6, Protein 10.5

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS



Grilled or Oven Roasted Bell Peppers and Asparagus image

Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.

Provided by ARathkamp

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch fresh asparagus
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1/2 cup butter, melted (or can use olive oil)
1/2 teaspoon red pepper flakes (or to taste)
3 garlic cloves, minced
1 tablespoon instant minced onion
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper

Steps:

  • Fire up the grill or preheat oven to 400 degrees.
  • Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
  • Line a cookie sheet with foil.
  • Trim asparagus and cut off hard ends.
  • Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
  • Coat vegetables with salt and fresh ground black pepper.
  • Dirzzle butter sauce over vegetables. Toss to coat evenly.
  • Bake for 20 minutes or until asparagus is just tender, but still crisp.

WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI



Warm Asparagus Mushroom Salad with Goat Cheese & Balsamic Dressi image

A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.

Provided by CountryLady

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb asparagus
1 tablespoon extra virgin olive oil
2 cups thinly sliced mushrooms
2 cloves garlic, minced
1 sweet red pepper, thinly sliced
3 tablespoons chopped fresh dill
3 cups mixed baby greens
1/4 cup goat cheese
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
  • Whisk dressing ingredients together in a small bowl& set aside.
  • Heat oil over medium-high heat in a large non stick skillet.
  • Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
  • Add garlic& red peppers& stir fry for another 2 minutes.
  • Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
  • Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

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.

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS



Sauteed Garlic Asparagus with red Peppers image

Some of you may want to steam the asparagus first but I like the taste of crunchy asparagus just heated through - Look at the fat and calorie count of this recipe

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, snipped off coarse ends,cut into 1 inch angled pieces
1 1/2 teaspoons olive oil
1/2 red bell pepper, cut into thin 1 inch strips
3 cloves garlic, minced
1/2 teaspoon balsamic vinegar
salt & pepper

Steps:

  • Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
  • Remove from heat and season with salt& pepper and the vinegar.

Nutrition Facts : Calories 46.2, Fat 1.9, SaturatedFat 0.3, Sodium 3.4, Carbohydrate 6.2, Fiber 2.8, Sugar 2.9, Protein 2.8

ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE



Asparagus Bundles With Prosciutto & Goat Cheese image

Asparagus is one of my favorite vegetables any way you prepare it but wrapped in prosciutto, drizzled with olive oil and baked with cheese - oh my! This dish makes a beautiful presentation!

Provided by SusieQusie

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus spear, tough ends trimmed off
2 slices prosciutto, cut in 1-inch wide strips
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped roasted red peppers
1/4 cup crumbled goat cheese or 1/4 cup feta cheese

Steps:

  • Preheat oven to 450°F.
  • Line a 15-inch X 10-inch baking pan with foil.
  • Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
  • Place bundles in a single layer on baking pan tucking under ends of prosciutto.
  • Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
  • Bake for 8-10 minutes or until asparagus is crisp tender.
  • Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.

ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY



Roasted Fresh Asparagus, Beets, and Goat Cheese Medley image

Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/

Provided by CatsCooking

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 -3 small beets
1 tablespoon virgin oil
1 pinch salt & freshly ground black pepper
1 tablespoon fresh thyme, left on the stems (optional)
2 ounces goat cheese, with honey or 2 ounces seasoned goat cheese
2 tablespoons dried fruit (raisins or cranberries, apricots cut to small pieces)
2 tablespoons slivered almonds
parchment paper, to cover baking sheet

Steps:

  • Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
  • Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.

Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1

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