Asparagus Spinach Pasta Salad Recipes

WARM ASPARAGUS SPINACH SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

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 PASTA SALAD

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

ASPARAGUS-SPINACH PASTA SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

GRILLED SPINACH AND ASPARAGUS PASTA

Steps:

• Defrost chicken and boil water (make sure to add 1/2 teaspoon salt) and heat pan with some olive oil.
• Add asparagus to boiling water and heat for 5 minutes, add spinich to pan to defrost and separate.
• Remove chicken from defrost and cut into slices, sprinkle with black pepper, salt, 1/2 tsp basil and 1/2 tsp minced garlic. remove asparagus to other plate.
• Add spagetti to water where the asparagus was for approximately 10 minutes and remove heated spinich to a separate plate. Add more oil to pan and add chicken.
• Cut asparagus into 1.5 inch pieces. brown the chicken. cut up tomatoes into bite size pieces, not diced.
• Remove pasta from pot and strain. place pasta back into the pot to evaporate the water still left in the pasta (learned this technique on the food network).
• Sprinkle the pasta with parmesan cheese and dice up some goat cheese to place on top when finished.
• Mix in the chicken, spinich, asparagus, tomatoes, 1/2 tsp basil, 1/2 tsp garlic, and a dash of black pepper. Mix it all together.
• Plate it, add goat cheese to the top, and the people eating the dish will mix it inches.

CREAMY VEGAN LEMON ASPARAGUS PASTA

Steps:

• Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
• In the meantime, bring a pot of water to a boil and salt generously.
• While the water's heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
• Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
• Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
• For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add remaining flour (or cornstarch). Blend until creamy and smooth, using the "puree" or "liquify" setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
• Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
• Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
• Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
• Store leftovers in the refrigerator for up to a few days.

SPRING ASPARAGUS PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted water until al dente (according to package directions). Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
• Meanwhile, as the pasta is cooking, heat the oil in a large skillet over medium-high heat. Once the pan is hot, add the chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine. Sauté for 4 minutes, stirring occasionally.
• Stir in the garlic and zucchini, plus 1 tablespoon water (this helps steam the vegetables) and continue sautéing for 1 minute more, stirring occasionally, until the garlic is fragrant. The asparagus should be tender but still slightly crisp on the inside and the zucchini only slightly cooked. Remove from heat and set aside.
• In a small bowl, whisk together dressing ingredients together in a small bowl until combined.
• In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, green onions, capers, spinach, parmesan and toasted pine nuts. Drizzle with the dressing, then toss to combine.
• Serve garnished with additional parmesan, if desired. Enjoy!
• This spring asparagus pasta salad also keeps well. Just cover it and refrigerate it in a sealed container (for up to 2-3 days).

SPINACH AND ASPARAGUS FRITTATA

Steps:

• In an oven-proof skillet/frying pan, heat the oil and add diced onion. Sauté for about a minute before adding the spinach in. Sauté until the spinach has reduced its volume.
• Now preheat the oven to 400°F/200°C.
• Meanwhile: Wash the asparagus and trim off the hard ends. Cut the rest of the stalks into 1-1 ½ inch long pieces. Peel and mince the garlic. Add both the garlic and asparagus to the spinach and sauté for 1-2 minutes.
• In a medium bowl, beat the eggs. Add salt, pepper, thyme and milk and stir well. Pour this mixture over the veggies and cook for a few minutes. When the eggs around the edges start to set, transfer the skillet into the oven.
• Bake for 15 minutes or until the eggs are set.
• Top with grated cheese and serve warm or cold for breakfast, lunch, brunch, dinner or as appetizer.

ASPARAGUS, SPINACH, AND CRISPED-PROSCIUTTO SALAD

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
• Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
• Using slotted spoon, transfer asparagus to small bowl. Cool.
• Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
• Transfer pasta to very large bowl.
• Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
• Pour dressing over pasta.
• Add asparagus, spinach and cashews; toss to coat.
• Season with salt and pepper.

ASPARAGUS AND ARTICHOKE PASTA SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.
• Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.

ASPARAGUS AND SPINACH FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
• In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
• Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
• Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
• Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
• Serve warm or at room temperature.

ASPARAGUS-SPINACH PASTA SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.