Barbs Asparagus Salad Recipes

ASPARAGUS, FETA AND COUSCOUS SALAD

Steps:

• Cook couscous according to package instructions. Put aside and allow to cool slightly.
• Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
• Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN

Steps:

• Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary. Measure out 1/3 cup of the crumbs - this is the amount the original recipe calls for. You can use more if you wish.
• Place the walnuts in a medium skillet. Set the skillet over low heat. Allow the walnuts to toast slowly while you prepare the salad. Remove them from the heat when they smell and look toasty. You can chop them on a cutting board or by gently crushing them in a tea towel.
• Using a sharp knife, slice the asparagus thinly on the bias.
• In a large bowl, combine the toasted walnuts, the 1/3 cup (or more!) toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus and toss to combine. "Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice. When the flavors are bright and delicious, add the mint (if using) and 1/4 cup olive oil." Toss to combine. Taste and adjust the flavors again if necessary.
• Transfer to a serving platter. Crack more pepper over top if you wish.

BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS

Steps:

• Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
• Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
• Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
• Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.

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.

BARB'S BROCCOLI-CAULIFLOWER SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
• Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

SPINACH, ASPARAGUS, AND STRAWBERRY SALAD

Steps:

• To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
• Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
• Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
• Let cool about 15 minutes.
• Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
• Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
• Add more salt and pepper to taste.
• Enjoy.

ASPARAGUS, MANDARIN ORANGE SALAD

Steps:

• Snap off ends of asparagus and cut on the diagonal and blanch (add asparagus to boiling water and cook until just tender,while still maintaining bright color. Then remove, drain and IMMEDIATELY immerse into a bath of COLD water and ICE).
• Prepare vegetables and grapes and then toss together with dressing.
• Season to taste and top with roasted almonds.
• Serve.

ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
• Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
• In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.