Chilled Asparagus With Sesame Vinaigrette Recipes

SPRING ASPARAGUS SALAD

Steps:

• Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
• Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
• Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Place asparagus and water in a microwave-safe dish; cover and microwave on high for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a jar with a tight-fitting lid, combine the soy sauce, vinegar, sesame seeds, olive oil, sesame oil, sugar and garlic powder; shake well. Place the asparagus, red pepper and tomato in a serving dish. Drizzle with dressing; sprinkle with basil.

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 AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

CHILLED ASPARAGUS WITH CITRUS VINAIGRETTE

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.

COLD ASPARAGUS WITH SESAME GINGER VINAIGRETTE

Steps:

• Bring lightly salted water to a boil in a medium skillet, add asparagus and cook until tender-crisp, about 5 minutes.
• Immerse asparagus in ice water to stop the cooking.
• Pat dry and arrange on a platter. Chill.
• Just before serving, mix together the dressing ingredients and pour evenly over the asparagus. Serve on a platter.

ASPARAGUS VINAIGRETTE

Steps:

• In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.

AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE

Steps:

• In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
• Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
• Drain; rinse with cold water and drain well.
• Pat dry with paper towels.
• Arrange on a platter.
• Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
• (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
• Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
• Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
• Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
• Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
• Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

COLD ASPARAGUS WITH VINAIGRETTE

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.;

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.