Chilled Asparagus With Citrus Vinaigrette Recipes

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

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

ASPARAGUS SALAD WITH LEMON VINAIGRETTE



Asparagus Salad with Lemon Vinaigrette image

This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.

Provided by Alyssa Rivers

Categories     Dinner     Main Course     Salad     Side Dish

Time 15m

Number Of Ingredients 11

1 bunch asparagus (cut into thirds)
3 cups spinach
1/2 cup radish (sliced)
1 cup cherry tomatoes (sliced in half)
1/2 cup peas
1/2 red onion (sliced)
1/4 cup feta cheese
1/4 cup olive oil
juice of one lemon
2 Tablespoons apple cider vinegar
salt and pepper

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.

Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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.

LEMONY MARINATED ASPARAGUS



Lemony Marinated Asparagus image

Lemon and asparagus - meant to be! This super-easy, super-zingy springtime dish comes together in minutes, hanging out in the fridge until you're ready to serve it.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

1 pound asparagus
1/3 cup extra virgin olive oil
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar (apple cider vinegar or red wine vinegar also work)
1 teaspoon honey (or agave syrup for a vegan version)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
  • Fill a large bowl with water and ice. Set aside.
  • Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
  • Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
  • Lay asparagus in an 8 x 8 baking dish or container.
  • In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
  • Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.
  • Remove asparagus from marinade and serve.

ASPARAGUS WITH MUSTARD VINAIGRETTE



Asparagus With Mustard Vinaigrette image

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

Provided by David Tanis

Categories     quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

Steps:

  • Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
  • Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
  • Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
  • In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
  • To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams

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

ASPARAGUS WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2

2 pounds thin asparagus
1/4 cup lemon vinaigrette

Steps:

  • Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • Gently toss asparagus with vinaigrette and salt and pepper to taste.

STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE



Steamed Asparagus with Shallot Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Side     Steam     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Asparagus     Spring     Healthy     Low Cholesterol     Vegan     Shallot     Bon Appétit

Number Of Ingredients 7

Asparagus
Red wine vinegar
Extra-virgin olive oil
Finely chopped shallots
Chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR



Roasted Asparagus With Lemon Vinaigrette --Courtesy Melissa D'ar image

Simple, fresh, and bright. Serve warm or cold. Recipe by Melissa d'Arabian, winner of "The Next Food Network Star" 2009. Her show is called "Ten Dollar Dinners with Melissa d'Arabian". This recipe is from "Savory Savings" episode. This would be wonderful dish for a picnic. COOKS NOTE: I had more asparagus then the recipe called for so I doubled the Vinaigrette but used only about 3/4 of it. Since you have the whole lemon anyway, you might as well double it. I did not want to saturate the asparagus but felt it needed more. I also used some of the lemon zest as a garnish and served it chilled. It was wonderful...

Provided by JTsMom

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb fresh asparagus, washed, woody stems removed
2 tablespoons extra virgin olive oil
kosher salt & freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
kosher salt & freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
  • In a large bowl toss asparagus with 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. If you are using the really "skinny" stalks, be careful not to over roast them.
  • Meanwhile, make the vinaigrette, see Cooks Note:.
  • 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.

COLD ASPARAGUS VINAIGRETTE



Cold Asparagus Vinaigrette image

Make and share this Cold Asparagus Vinaigrette recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs asparagus, trimmed, peeled
1 small shallot, minced
1 small garlic clove, crushed
1/2 teaspoon Dijon mustard
1/2 lemon, juice of
3/4 cup olive oil
2 teaspoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1 hard-cooked egg, yolk and white minced separately
1/4 cup chopped fresh parsley

Steps:

  • Blanch the asparagus and drain it on paper towels.
  • Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
  • Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
  • Stir in the mustard and lemon juice.
  • Whisk in the oil, vinegar, and pepper.
  • Spoon this dressing over the asparagus.
  • Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
  • Chill thoroughly before serving.

Nutrition Facts : Calories 435.1, Fat 42.4, SaturatedFat 6.2, Cholesterol 53, Sodium 57.9, Carbohydrate 11.3, Fiber 4.8, Sugar 3.3, Protein 7.3

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON



Cold Asparagus with Prosciutto and Lemon image

This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.

Provided by Lisa K

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 5

Number Of Ingredients 4

1 pound fresh asparagus, trimmed
1 (3 ounce) package prosciutto
1 tablespoon lemon juice
1 teaspoon lemon zest

Steps:

  • Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
  • Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.8 g, Cholesterol 15.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 335.2 mg, Sugar 1.8 g

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 WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

A handy Spring recipe when asparagus is in season and inexpensive.

Provided by patlaw

Categories     Side Dishes

Time 15m

Number Of Ingredients 7

3/4 tsp salt
1/4 cup olive oil
0.12 tbsp black pepper, coarsely ground
3/4 tsp thyme, chopped
1 oz lemon juice
2 lbs asparagus stalks, washed and trimmed
1 clove garlic, minced

Steps:

  • In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt and pepper.
  • Store, covered, overnight in the refrigerator. Serve at room temperature.
  • Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
  • Remove from heat and refresh under cold water; drain well.
  • Toss asparagus with enough lemon vinaigrette to lightly coat.
  • Arrange asparagus on serving platter or individual serving plates.
  • Note: need to allow time for the dressing to season so best prepare it the day before use.

Nutrition Facts : 0 Array

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.;

More about "chilled asparagus with citrus vinaigrette recipes"

CHILLED ASPARAGUS WITH LEMON-DIJON VINAIGRETTE - THE ...
chilled-asparagus-with-lemon-dijon-vinaigrette-the image
2018-04-03 Fill a large bowl with water and ice. Set aside. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or …
From daringgourmet.com
5/5 (17)
Total Time 13 mins
Category Salad, Side Dish
Calories 101 per serving
  • Fill a large bowl with water and ice. Set aside.Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender. Drain quickly and immediately transfer to the ice bath for 2 minutes to cool down.
  • Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.


CHILLED ASPARAGUS SALAD RECIPE - FOOD REPUBLIC
chilled-asparagus-salad-recipe-food-republic image
2014-04-14 Toss the asparagus with the vinaigrette and arrange on a platter. Chill for 30 minutes to allow the asparagus to absorb the vinaigrette. If using …
From foodrepublic.com
Servings 4
Estimated Reading Time 1 min


CHILLED ASPARAGUS WITH FETA VINAIGRETTE RECIPE | MYRECIPES
2004-04-20 Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Arrange asparagus spoke-fashion on a 12-inch round glass platter with stem ends …
From myrecipes.com
Servings 4
Calories 62 per serving
  • Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Arrange asparagus spoke-fashion on a 12-inch round glass platter with stem ends toward outside of platter. Cover with heavy-duty plastic wrap, and vent. Microwave at high 4 minutes or until crisp-tender, rotating platter a half-turn after 2 minutes. Let stand, covered, 2 minutes. Cover and chill.
  • Combine cheese and next 6 ingredients (cheese through hot sauce); stir with a wire whisk. Divide asparagus among 4 plates; top each serving with 2 tablespoons feta dressing and 2 tablespoons bell pepper.


CHILLED ASPARAGUS WITH FETA VINAIGRETTE - RECIPE GIRL
2020-06-01 Here’s a nice, easy side dish recipe for Chilled Asparagus with Feta Vinaigrette. This chilled asparagus recipe is perfect for making and serving in warm weather. The …
From recipegirl.com
Reviews 1
Servings 4
Cuisine American
Category Side Dish
  • In a small bowl, whisk together the feta cheese, lemon juice, orange juice, water, Dijon mustard, vegetable oil, and hot sauce.
  • Break off the tough ends of the asparagus. Trim the ends with a potato peeler, if you'd like. Place your trimmed asparagus in the top half of a steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until the asparagus are tender.
  • Divide the asparagus evenly among 4 plates, and top each serving with 2 tablespoons feta vinaigrette and 2 tablespoons red bell pepper. Chill until cold and serve!


GRILLED ASPARAGUS WITH CAPER VINAIGRETTE RECIPE | MYRECIPES
2010-07-06 Instructions Checklist. Step 1. Preheat grill to medium-high heat. Advertisement. Step 2. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, …
From myrecipes.com
5/5 (16)
Total Time 30 mins
Servings 6
Calories 91 per serving
  • Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack coated with cooking spray; grill 4 minutes or until crisp-tender, turning after 2 minutes.
  • Combine remaining 1/4 teaspoon salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.


ASPARAGUS SALAD WITH LEMON VINAIGRETTE RECIPE | WOOLWORTHS
Cook asparagus and snow peas for 2 minutes or until just tender. Drain. Refresh under cold water. Drain. Step 2. Meanwhile, to make the vinaigrette, whisk all the ingredients together in …
From woolworths.com.au
  • Bring a medium saucepan of water to the boil over high heat. Cook asparagus and snow peas for 2 minutes or until just tender. Drain. Refresh under cold water. Drain.
  • Meanwhile, to make the vinaigrette, whisk all the ingredients together in a small jug until combined, then season.
  • Arrange lettuce, asparagus, snow peas and radish on a platter. Scatter over feta, drizzle with dressing, top with basil and almonds, then serve.


CHILLED ASPARAGUS WITH CITRUS VINAIGRETTE - TODAY.COM
IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


ASPARAGUS SALAD WITH LEMON-GARLIC DRESSING - RECIPES
2018-05-18 In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time. In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender.
From recipes.heart.org
Servings 4
Calories 34 per serving


RECIPE: COLD ASPARAGUS WITH MEYER LEMON VINAIGRETTE | THE ...
2012-04-03 2 tablespoons Meyer lemon juice or regular fresh lemon juice (see note) 1. Break off the ends of the asparagus. Wash asparagus well. 2. Bring a large (10- to 12-inch) skillet of water to a boil ...
From seattletimes.com
Author Seattle Times Staff
Estimated Reading Time 1 min


CHILLED ASPARAGUS WITH ROASTED TOMATO VINAIGRETTE - THE ...
2005-10-12 Add the asparagus and cook until the stalks are bright green and firm but not crunchy, 2 to 3 minutes. Transfer to the bowl of ice water to stop the cooking process. When chilled through, 5 to 10 ...
From washingtonpost.com
Is Accessible For Free True
Calories 94 per serving
Servings 8


CHILLED ASPARAGUS WITH CITRUS VINAIGRETTE - TODAY
2005-09-28 IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


CHILLED ASPARAGUS WITH LEMON-MINT VINAIGRETTE RECIPE | EAT ...
Save this Chilled asparagus with lemon-mint vinaigrette recipe and more from Ultimate Appetizer Ideabook: 225 Simple, All-Occasion Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


10 BEST COLD ASPARAGUS SIDE DISH RECIPES | YUMMLY

From yummly.com


GRILLED ASPARAGUS WITH CITRUS VINAIGRETTE AND PINE NUTS
Arrange on a platter and cool to room temperature. Place the remaining ingredients, except pine nuts, in a small bowl and whisk to combine. Drizzle the vinaigrette over the asparagus, sprinkle with pine nuts, and serve. Note: To blanch the asparagus, cook in boiling water 1 minute. Drain well, cool in ice-cold water, drain well again, and pat ...
From thriftyfoods.com


Related Search