Curried Asparagus And Mushroom Salad Recipes

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

ROASTED ASPARAGUS & MUSHROOM SALAD WITH CREAMY MUSTARD DRESS



Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress image

This is a light and healthy salad that is perfect as a side salad, but also is elegant for a dinner party. But add some grilled chicken and it can become a main dish. Take advantage of fresh summer produce. You could always add fresh tomatoes or other favorites if you like.

Provided by SarasotaCook

Categories     Salad Dressings

Time 15m

Yield 4 Servings, more (4-6) if served family style, 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, cut in 1 1/2-inch pieces on an angle
2 cups cremini mushrooms (cut in half or quarters depending on the size more of less to taste)
1 small onion, cut in quarters and thin sliced
6 cups bibb lettuce (1 1/2 cups per person)
1 tablespoon olive oil
1/2 teaspoon italian seasoning
salt
pepper
6 tablespoons plain yogurt
2 teaspoons stone ground mustard (dijon will work, but nearly as good)
2 tablespoons parmesan cheese, grated
1 -2 teaspoon milk (used to thin out the dressing, use as much as you like)
salt, to taste (go easy, the cheese is salty)
pepper, to taste

Steps:

  • Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
  • Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
  • Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.

Nutrition Facts : Calories 100.1, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.4, Sodium 98, Carbohydrate 9.7, Fiber 3.5, Sugar 4.2, Protein 5.9

ASPARAGUS & MUSHROOM SALAD



Asparagus & Mushroom Salad image

For many years, we have been blessed with an asparagus bed that has grown the most sweet and savory asparagus we have ever tasted. The only problem, is that we usually have it every day while it continues to grow and prosper. I use this salad on a warmish night, when all you can smell is the freshness of Spring.

Provided by Andi Longmeadow Farm

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

10 fresh asparagus spears (or 3 oz. frozen spears)
1 tablespoon coarse grain mustard (or Dijon)
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon orange zest
1 teaspoon lime zest
1 garlic clove, crushed
1/4 cup honey
1/4 teaspoon pepper
1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
13 ounces button mushrooms, quartered
1 small red onion, sliced thin
5 ounces fresh spinach (can use romaine)
1 red pepper, cut in strips

Steps:

  • Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
  • Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
  • Remove mushrooms from sauce with slotted spoon and set aside.
  • Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
  • To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.

ASPARAGUS AND MUSHROOM SALAD



Asparagus and Mushroom Salad image

Served with a Pomegranate Vinaigrette - just yummy! Recipe courtesy of Chef Zov, Chef of the Year by Governor of California (see Chef's notes in recipe) I'm trying to cook more of the foods that I've shied away from over the years. My B-I-L's grilled asparagus got me back on this wonderful vegetable.

Provided by Southern Lady

Categories     Vegetable

Time 38m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon pomegranate molasses (see note)
1 tablespoon balsamic vinegar
1/2 teaspoon ground black pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
3 tablespoons olive oil
1 1/2 lbs asparagus, trimmed
1 red bell pepper
1 yellow bell pepper
2 tablespoons butter
2 tablespoons olive oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons garlic, minced
1 small red onion, thinly sliced
2 tomatoes, cut into 1/2-inch pieces (rough dice)
salt, to taste
ground black pepper, to taste
1/4 cup fresh basil, thinly sliced

Steps:

  • Pomegranate Vinaigrette.
  • Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
  • Gradually whisk in the oil.
  • Season the dressing to taste with more salt and black pepper.
  • SALAD.
  • Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
  • Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
  • Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
  • Drain the asparagus and pat completely dry.
  • Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
  • Enclose the peppers in a plastic bag until cool enough to handle.
  • Peel, seed and slice the peppers into 1/4-inch-wide strips.
  • Pat the peppers dry to remove any excess liquid.
  • Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes.
  • Reduce the heat to medium and add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
  • Transfer the mushrooms to a large bowl and cool to room temperature.
  • Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
  • Cover and refrigerate until the salad is cold.
  • Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
  • Mound the salad on a platter. Sprinkle with the basil and serve.
  • NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.

Nutrition Facts : Calories 205.2, Fat 15.8, SaturatedFat 4.1, Cholesterol 10.2, Sodium 252.2, Carbohydrate 14.6, Fiber 4.7, Sugar 5.2, Protein 4.9

ASPARAGUS AND MUSHROOM SALAD



Asparagus and Mushroom Salad image

I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 10

1 pound asparagus
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
2 to 3 tablespoons fresh lemon juice (to taste)
Salt
freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan

Steps:

  • Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
  • Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN



Asparagus and Mushroom Salad With Shaved Parmesan image

This is such a fresh Spring or Summer salad! I parboil the asparagus slightly first though and sometimes use butterleaf lettuce instead of the watercress. This is from Gourmet magazine.

Provided by Scoutie

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb medium to thick asparagus, trimmed
1/2 lb mushroom, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/3 cup extra virgin olive oil
fresh ground black pepper
1 bunch watercress, coarse stems discarded
1/4 lb piece parmesan cheese, room temperature

Steps:

  • With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  • In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  • Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.

Nutrition Facts : Calories 215.7, Fat 17.8, SaturatedFat 5, Cholesterol 16.6, Sodium 517.1, Carbohydrate 5.8, Fiber 2, Sugar 2, Protein 10.5

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN



Asparagus and Mushroom Salad with Shaved Parmesan image

Categories     Salad     Mushroom     Vegetable     Side     No-Cook     Vegetarian     Low Cal     Parmesan     Asparagus     Spring     Healthy     Watercress     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1 pound medium to thick asparagus, trimmed
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1/3 cup extra-virgin olive oil
freshly ground black pepper to taste
1 bunch watercress, coarse stems discarded
a 1/4-pound piece Parmesan cheese at room temperature

Steps:

  • With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  • In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  • Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.

FRESH THAI ASPARAGUS, KALE AND GARLICKY MUSHROOMS



Fresh Thai Asparagus, Kale and Garlicky Mushrooms image

Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons coconut oil
10 ounces medium fresh mushrooms, quartered (about 4 cups)
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
2 garlic cloves, thinly sliced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh kale
2 teaspoons fish sauce or soy sauce
1 teaspoon balsamic vinegar
Toasted sesame seeds, optional

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.

Nutrition Facts : Calories 129 calories, Fat 11g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CURRIED MUSHROOM SALAD



Curried Mushroom Salad image

Another great mushroom salad with the great taste of curry - Fantastic served with crusty bread, and meats of your choice -

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb button mushroom, sliced
6 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon tomato puree
2 teaspoons lemon juice
salt and pepper
1 -2 teaspoon concentrated curry sauce
lettuce leaf
4 crusty rolls, whole wheat

Steps:

  • Mix together all dressing ingedients, adding curry sauce to taste.
  • Toss mushrooms in dressing and chill for 1 hour.
  • To serve, Place lettuce on 4 salad plates, and divide mushroom mixture among the salad plates . Serve with the whole wheat roll, and deli meats of your choice - so delicious!

Nutrition Facts : Calories 292, Fat 11.5, SaturatedFat 2.3, Cholesterol 8.4, Sodium 476.1, Carbohydrate 39.6, Fiber 2.5, Sugar 4.4, Protein 9.6

CURRIED ASPARAGUS



Curried Asparagus image

Make and share this Curried Asparagus recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

1 bunch fresh asparagus
1 small red onion, chopped fine
1/4 cup sour cream
1/4 teaspoon curry powder
2 tablespoons chopped salted peanuts

Steps:

  • Heat 1 inch salted water in medium pot, bring to boil.
  • Add asparagus and onion.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 3 minutes.
  • Cover and simmer about 4 minutes longer or until tender-crisp; drain.
  • Set aside.
  • Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
  • Sprinkle with peanuts.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

More about "curried asparagus and mushroom salad recipes"

5-INGREDIENT ASPARAGUS RECIPE WITH CURRY SAUCE
Mar 18, 2013 Add the garlic and sauté for 30 seconds. Add the asparagus stalks and curry paste, and sauté for 2 minutes.
From cookincanuck.com
  • Add the garlic and sauté for 30 seconds. Add the asparagus stalks and curry paste, and sauté for 2 minutes.
  • Stir in the vegetable broth and bring to a simmer. Add the asparagus tips. Cook until the asparagus is just tender.


35+ FLAVOR-PACKED SALT-FREE DINNER RECIPES FOR A HEALTHIER YOU
4 days ago Brush the Portobello mushrooms with olive oil and season with black pepper. Place the mushrooms on the grill and cook for 4–5 minutes per side, or until tender and nicely …
From chefsbliss.com


GRILLED ASPARAGUS WITH BEET HUMMUS AND CURRIED CHICKPEAS
Layer two large sheets of aluminum foil. In the centre, place the remaining chickpeas (1 cup/160 g), the onion, olive oil and curry powder. Season with salt and pepper and toss to coat well.
From ricardocuisine.com


HOW TO COOK ASPARAGUS | VEGETABLES RECIPES - JAMIE …
STEAMED ASPARAGUS & QUICK TOMATO SAUCE. Bring 2.5cm of water to the boil in a large pan. Meanwhile, pick the leaves from 4 sprigs of fresh rosemary, slice 4 rashers of quality smoked streaky bacon into matchsticks, …
From jamieoliver.com


ASPARAGUS CURRY WITH SPINACH & CHICKPEA-TOFU
Jun 5, 2018 Add the chickpea tofu, spinach, and asparagus and mix in. Add the non dairy milk, salt and sugar and mix in. Cover and cook for 3 minutes. Taste and adjust salt, sweet and heat. Add more non dairy milk or cashew cream if …
From veganricha.com


ASPARAGUS AND MUSHROOM RISOTTO | JAMIE OLIVER RECIPES
Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate. Peel and finely chop the onion and garlic, then trim and finely chop the celery.
From jamieoliver.com


SHRIMP AND ASPARAGUS STIR-FRY WITH MUSHROOMS
3 days ago Asparagus and Mushrooms: Trim the asparagus and cut into 1-inch pieces. Slice mushrooms evenly to ensure they cook at the same rate. For tips on handling asparagus, check out this preparation guide. 2. Heat the Pan. Use a …
From grammyrecipes.com


RECIPE DETAIL PAGE | LCBO
Drain well and pour over cold water until asparagus is cold. Drain well and reserve. 3. Heat olive oil in skillet on medium heat and add prosciutto. Sauté until crisp, about 1 minute. Remove prosciutto to drain on paper towels. Add …
From lcbo.com


INDIAN SPICED ASPARAGUS STIR FRY - MINISTRY OF CURRY
Jun 21, 2021 Ingredient Spotlight. This Indian Asparagus Stir Fry recipe uses basic ingredients and here are a few I would like to highlight: Asparagus--Asparagus is a spring vegetable known for its long, slender spears and …
From ministryofcurry.com


VEGETABLE TEMPURA RECIPE | LYNNECURRY
3 days ago Flour: The base of the batter, providing structure and crispiness.. Ice-cold water: Essential for creating a light and airy batter.. Egg: Adds richness and helps bind the batter.. …
From lynnecurry.com


33 VEGAN RECIPES THAT ARE ALWAYS IN MY MEAL PLAN
1 day ago Get the Recipe: Spicy Thai Peanut Curry. Tofu Vegan Stir Fry. Tofu Vegan Stir Fry. Photo credit: Two City Vegans. ... Get the Recipe: Baked Mushroom Rice. Roasted Vegan …
From twocityvegans.com


GREEN CURRY RISOTTO | PLANT-BASED RECIPES
Add asparagus, zucchini, 1 tbsp olive oil, and a pinch of salt and pepper to a large nonstick skillet over medium-high heat. Cook vegetables until crisp-tender, 10 to 12 minutes. Transfer to a plate and cover with aluminum foil to keep warm.
From purplecarrot.com


10 BEST ASPARAGUS CURRY SALAD RECIPES - YUMMLY
The Best Asparagus Curry Salad Recipes on Yummly | Asparagus And Avocado Salad With Sesame-ginger Dressing And Sunflower Seed Furikake, Barley Salad With Sherry Vinaigrette, …
From yummly.com


Related Search