Asparagus With Zesty Citrus Dressing Recipes

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CHILLED ASPARAGUS WITH CITRUS VINAIGRETTE



Chilled Asparagus with Citrus Vinaigrette image

Provided by Danae Halliday

Categories     Side Dishes

Time 17m

Number Of Ingredients 9

1 pound asparagus, woody ends cut off
1 teaspoon orange zest
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
2 teaspoon white wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup or honey
Kosher salt and fresh ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add in the asparagus and cook for 2 minutes. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.
  • In a glass measuring cup combine the remaining ingredients and whisk together to form the citrus vinaigrette. Pour the desired amount of vinaigrette over the asparagus and toss to coat. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.

Nutrition Facts : Calories 77 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 118 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING



Roasted Asparagus Salad With Citrus Dressing image

This recipe was featured in an email from the www.lifescript.com website. "Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch."

Provided by senseicheryl

Categories     Vegetable

Time 35m

Yield 6 dishes of salad, 6 serving(s)

Number Of Ingredients 11

2 lbs asparagus, trimmed (about 2 bunches)
1 pint cherry tomatoes (red or mixed colors)
1 tablespoon extra virgin olive oil
3/4 teaspoon salt, divided
fresh ground pepper, to taste
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
2 bunches watercress, tough stems removed (about 4 cups lightly packed)
2 tablespoons fresh dill, finely chopped

Steps:

  • Preheat oven to 450°F
  • Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
  • Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
  • Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.

Nutrition Facts : Calories 75.8, Fat 2.7, SaturatedFat 0.4, Sodium 322.8, Carbohydrate 11.7, Fiber 3.7, Sugar 6.4, Protein 4.3

ZESTY MARINATED ASPARAGUS



Zesty Marinated Asparagus image

Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.

Provided by KNITMAMA

Categories     Side Dish     Vegetables     Asparagus

Time 3h

Yield 4

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 ½ cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
  • Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g

CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA



Charred Asparagus with Citrus Bagna Cauda image

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Provided by Alon Shaya

Categories     Bon Appétit     Side     Spring     Asparagus     Almond     Anchovy     Lemon     Orange     Garlic     Broil

Yield 4 servings

Number Of Ingredients 12

2 tablespoons skin-on almonds
2 oil-packed anchovy fillets
4 garlic cloves, smashed
1 sprig oregano
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
2 tablespoons unsalted butter
3 tablespoons olive oil, divided
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
1 1/2 pounds asparagus, trimmed

Steps:

  • Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
  • Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
  • Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
  • Toss asparagus and bagna cauda together on a platter; top with almonds.

ASPARAGUS WITH GINGERED ORANGE-SESAME DRESSING



Asparagus With Gingered Orange-Sesame Dressing image

Make and share this Asparagus With Gingered Orange-Sesame Dressing recipe from Food.com.

Provided by DailyInspiration

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb asparagus, trimmed
1 tablespoon sesame seeds
2 tablespoons rice vinegar, unseasoned
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon fresh ginger, peeled and grated
1 teaspoon orange rind, finely grated
1 garlic clove, pressed
2/3 cup vegetable oil (or to your liking)
1 tablespoon sesame oil

Steps:

  • Cook asparagus in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry.
  • Stir sesame seeds in a heavy small skillet over low heat until light brown, about 3 minutes; transfer to a small bowl.
  • Whisk vinegar, mustard, soy sauce, ginger, orange peel and garlic in another small bowl. Gradually whisk in both oils. Season vinaigrette to taste with salt and pepper.
  • Arrange asparagus on plates. Spoon vinaigrette over. Sprinkle with sesame seeds.

Nutrition Facts : Calories 393.8, Fat 41.2, SaturatedFat 5.4, Sodium 128.5, Carbohydrate 5.9, Fiber 2.7, Sugar 1.6, Protein 3.5

CITRUS-ROASTED ASPARAGUS



Citrus-Roasted Asparagus image

Roasting the asparagus brings out sweetness from the vegetable. Thin or thick spears can be used, although thicker spears provide a "meatier" flavor when roasted. If you're looking for a different way to prepare asparagus, the citrus peel and juices add a delicious touch to roasted asparagus -- a light, bright flavor that perks up the dish.

Provided by TasteTester

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

2 seedless oranges
2 lemons
5 tablespoons extra virgin olive oil
2 lbs asparagus spears
2 garlic cloves, thinly sliced
1 1/2-2 teaspoons tarragon leaves
sea salt & freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips, being careful not to cut into the bitter white pith. Set aside. From the same orange and lemon squeeze a total of 2 tablespoons juice; set aside.
  • Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.
  • Wash asparagus; break off woody bases at the point where the spear easily bends. Place spears in a 15x10x1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle with 2 tablespoons olive oil; toss to coat spears. Spread in a single layer and season with salt and pepper.
  • Roast asparagus and citrus slices 12-15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to a serving platter.
  • Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus, and garlic. Sprinkle with roasted citrus slices. Serve warm.

Nutrition Facts : Calories 121.8, Fat 8.8, SaturatedFat 1.3, Sodium 17.1, Carbohydrate 11.7, Fiber 4.3, Sugar 4.5, Protein 3.4

GRILLED ASPARAGUS WITH LEMON DRESSING



Grilled Asparagus with Lemon Dressing image

This preparation favors thick spears of asparagus, which become tender and remain moist inside while their exteriors char. Those that weigh an ounce or two each-that is, eight to sixteen per pound are the best. The only difference between thick and pencil asparagus is that thick asparagus must be peeled before cooking to remove the relatively tough skin; use a vegetable peeler or paring knife.

Yield makes 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds thick asparagus
About 2 tablespoons olive oil
Salt and freshly ground black pepper
Juice of 3 lemons
2 tablespoons minced shallot or scallion
1/4 cup minced fresh parsley

Steps:

  • Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
  • To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.
  • To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish and season with salt and pepper.
  • Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
  • You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.

ROASTED ASPARAGUS WITH ORANGE GLAZE



Roasted Asparagus with Orange Glaze image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING



Chilled Asparagus With Lemony Garlic Dressing image

Great when it's too hot for warm food. Low cal, heart healthy side dish from the American Heart Association Around the World Cookbook.

Provided by littleturtle

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons low-fat sour cream or 2 tablespoons nonfat sour cream
1 tablespoon low-fat buttermilk or 1 tablespoon skim milk
1 garlic clove, minced
1 -2 teaspoon grated lemon zest
1/8 teaspoon black pepper (or to taste)
24 fresh asparagus spears, woody bases removed
poppy seed (optional)

Steps:

  • In a small bowl, mix together first five ingredients until smooth.
  • Cover and chill until serving time.
  • Boil asparagus for 5 minutes (until crisp-tender).
  • Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
  • Rinse with cold water and drain again.
  • Cover and chill until serving time.
  • To serve, gently toss asparagus spears with dressing.
  • Sprinkle lightly with poppy seeds, if desired.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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