Asparagus With White Wine Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE



Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  • Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  • Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
  • Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

WHITE ASPARAGUS WITH TRUFFLE VINAIGRETTE



White Asparagus with Truffle Vinaigrette image

Categories     Vegetable     Steam     Quick & Easy     Asparagus     Spring     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 8

1 1/2 tablespoons Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 (15-gram) bottled black truffle (1 inch in diameter), finely minced
1/2 teaspoon kosher salt plus additional for sprinkling
4 1/2 tablespoons hazelnut or walnut oil
1 1/2 tablespoons chicken broth or truffle liquid from bottle
1 1/2 pound white asparagus, peeled and trimmed
Garnish: fresh chervil sprigs or chopped fresh chives

Steps:

  • Whisk together vinegar, lemon juice, truffle, kosher salt, and pepper to taste. Add oil in a slow stream, whisking. Whisk in broth and season with more salt and pepper if necessary.
  • Arrange asparagus on a steamer rack and sprinkle with kosher salt to taste. Steam asparagus, covered, over boiling water until tender, about 10 minutes for white (4 to 6 for green).
  • Transfer asparagus with tongs to paper towels and pat dry. Divide among 4 plates, then spoon vinaigrette over and serve warm.

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

ASPARAGUS IN WHITE WINE



Asparagus in White Wine image

Make and share this Asparagus in White Wine recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs asparagus
boiling water
1/4 cup butter
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Wash asparagus and snap off ends.
  • Lay spears in shallow pan and cover with salted boiling water to cover.
  • Bring to a boil and simmer for 8 minutes.
  • Drain and turn into 4 buttered ramekins.
  • Melt butter and stir in wine.
  • Pour over asparagus.
  • Sprinkle with salt and pepper and cheese.
  • Bake at 425 degrees for 15 minutes.

Nutrition Facts : Calories 164.2, Fat 12, SaturatedFat 7.5, Cholesterol 30.5, Sodium 405, Carbohydrate 9.8, Fiber 4.6, Sugar 3.1, Protein 5.6

COLD ASPARAGUS WITH VINAIGRETTE



Cold Asparagus with Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

ASPARAGUS WITH WHITE WINE VINAIGRETTE



ASPARAGUS WITH WHITE WINE VINAIGRETTE image

Categories     Vegetable     Steam     Quick & Easy     Dinner

Yield 4

Number Of Ingredients 8

1 pound asparagus
2 teaspoons grainy mustard
1/4 teaspoon salt
1 tablespoon lemon juice
3 tablespoons white wine
4 tablespoons olive oil
1 tablespoon green onion, chopped
salt and pepper

Steps:

  • Prepare asparagus and lightly peal the last three inches of the stem. Bring a pot of water to a boil and cook the asparagus for 3 or 4 minutes till tender. Drain and place asparagus in cold water. Dry the asparagus and let cool. Combine other ingredients in a bowl, slowly whisk in the olive oil till smooth and thick. Season with salt and pepper to taste. Arrange asparagus on a platter, drizzle with vinaigrette and serve.

ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE



Asparagus with Parmigiano-Reggiano Vinaigrette image

Provided by Anne Burrell

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 bunch asparagus, stems snapped where they naturally want to break
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons grated Parmigiano-Reggiano
Kosher salt
1 hard boiled egg, white and yellow separated and crumbled

Steps:

  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
  • In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
  • Call your self a superstar!
  • April - Why We Love: Asparagus

ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE



Asparagus with Parmigiano-Reggiano Vinaigrette image

Provided by Anne Burrell

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 bunch asparagus, stems snapped where they naturally want to break
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons grated Parmigiano-Reggiano
Kosher salt
1 hard boiled egg, white and yellow separated and crumbled

Steps:

  • Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
  • In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
  • Call yourself a superstar!

ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE



Asparagus with Hazelnuts and Tarragon Vinaigrette image

Categories     Appetizer     Side     Steam     Vegetarian     Quick & Easy     Asparagus     Spring     Tarragon     Hazelnut     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-Dish Servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1/4 cup minced shallots
3 tablespoons tarragon-white wine vinegar
4 teaspoons chopped fresh tarragon or 1 1/4 teaspoons dried
1 teaspoon Dijon mustard
7 tablespoons hazelnut oil, walnut oil or olive oil
4 cups baby lettuces or inner leaves of curly endive
1/4 cup hazelnuts, toasted, husked, coarsely chopped

Steps:

  • Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
  • Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE



Asparagus with Tarragon Sherry Vinaigrette image

Categories     Egg     Steam     Vegetarian     Asparagus     Spring     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

  • Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

ROASTED ASPARAGUS IN A RED WINE VINAIGRETTE



Roasted Asparagus in a Red Wine Vinaigrette image

Make and share this Roasted Asparagus in a Red Wine Vinaigrette recipe from Food.com.

Provided by Avid Wine Drinker

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups fresh asparagus, trimmed
4 teaspoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon garlic, minced
1 teaspoon dried onion flakes
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon basil
1/4 teaspoon dry mustard
2 teaspoons parmesan cheese, freshly grated
2 teaspoons bacon, crumbled

Steps:

  • Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
  • Preheat oven to 400 degrees.
  • Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
  • Pour the vinaigrette over the asparagus and marinade for 15 minutes.
  • Lay asparagus in single layer in a stone baking dish.
  • Pour remaining vinaigrette over the asparagus.
  • Cover and bake for 15 minutes or to desired doneness.
  • Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
  • Sprinkle with the cheese and the bacon.

More about "asparagus with white wine vinaigrette recipes"

SAUTEED ASPARAGUS IN WHITE WINE SAUCE - GLUTENFREE …
sauteed-asparagus-in-white-wine-sauce-glutenfree image
2019-01-15 Add white wine and rest of the spices. Saute this mixture on a low heat for 3 minutes. As the mixture thicken a little, add the cooked asparagus. …
From easycookingwithmolly.com
Reviews 10
Calories 126 per serving
Category Side
  • Now saute the asparagus lightly and let it cook for 3 minutes (you want Al-dante texture - a bite to it).


ASPARAGUS WITH DILL VINAIGRETTE RECIPE | MYRECIPES
asparagus-with-dill-vinaigrette-recipe-myrecipes image
1 pound pencil-thin asparagus ; 2 tablespoons chopped fresh dill ; 2 tablespoons olive oil ; 2 tablespoons white wine vinegar ; ¼ teaspoon salt ; ¼ teaspoon freshly ground black pepper ; 1 shallot, minced
From myrecipes.com


10 BEST COOK WHITE ASPARAGUS RECIPES | YUMMLY
white wine vinegar, Italian parsley, butter oil, white asparagus and 3 more Spargelsuppe--White Asparagus Soup My Midlife Kitchen fresh chives, low sodium vegetable broth, white asparagus, ground black pepper and 5 more
From yummly.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
VINAIGRETTE ¼ cup (60 mL) grape seed oil 3 tbsp (45 mL) walnut oil 1 tbsp (15 mL) white wine vinegar 1 tbsp (15 mL) Dijon mustard ¼ tsp (1 mL) salt 1 tbsp (15 mL) chopped tarragon 1 small shallot, finely chopped 2 lbs (1 kg) white asparagus 3 thin slices speck or prosciutto, sliced into ½-inch (1-cm) strips 3 small soft-boiled eggs, peeled
From lcbo.com


PORTOBELLO MUSHROOM PAVE WITH WHITE ASPARAGUS VINAIGRETTE
Directions. TO SERVE. Step 1. Trim the sides of the portobello mushrooms by cutting each into a square. Place all the trimmings in a large bowl and cover with 2 1/2 cups of the water. Slice the ...
From foodandwine.com


ASPARAGUS AND GRILLED SHIITAKE WITH SOY VINAIGRETTE - FOOD & WINE
2013-12-06 Transfer the shiitake to a bowl; cut any large shiitake into quarters. Add 4 tablespoons of the soy vinaigrette and toss to coat. Bring a large skillet of salted water to a boil. Fill a large bowl ...
From foodandwine.com


WHITE ASPARAGUS WITH EGG VINAIGRETTE - LOW CARB RECIPE - DIET …
2021-05-26 Drain and set aside. Hard boil the eggs by placing them into boiling water and letting them cook for 10 minutes. Once the eggs are cooked, transfer them to a bowl with cold water to stop the cooking. Peel and chop the eggs and add them to the vinaigrette. In a bowl, combine the mustard, apple cider vinegar, olive oil, salt, and ground pepper.
From dietdoctor.com


Related Search