Fried Asparagus And Mixed Green Salad Recipes

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

GREEN BEAN AND ASPARAGUS SALAD WITH CRISPY PROSCIUTTO AND WARM LEMON DRESSING



Green Bean and Asparagus Salad with Crispy Prosciutto and Warm Lemon Dressing image

Provided by Roger Mooking

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 pieces prosciutto, thinly sliced and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/2 shallot, diced
1/4 cup sliced skinless almonds
1/4 cup sultana (golden) raisins
1/4 cup raisins
1/4 cup pitted kalamata olives
Juice of 1 lemon
1 teaspoons honey
Salt and freshly ground black pepper
8 ounces green beans, trimmed and blanched in salted water
1 bunch asparagus, bottoms trimmed and blanched in salted water

Steps:

  • For the crispy prosciutto:
  • Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
  • For the warm lemon dressing:
  • Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
  • For the green bean and asparagus salad:
  • Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.

MIXED GREENS WITH ROASTED ASPARAGUS AND APPLE



Mixed Greens with Roasted Asparagus and Apple image

Provided by Anne Graziano

Categories     Salad     Cheese     Leafy Green     Appetizer     Roast     Quick & Easy     Apple     Asparagus     Summer     Bon Appétit     New York     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

24 thin asparagus stalks, ends trimmed
1 tablespoon plus 1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 garlic clove, minced
2 5-ounce packages mixed baby greens
1 Golden Delicious apple, quartered, cored, diced
4 ounces Gruyère cheese, cut into thin ribbons with vegetable peeler

Steps:

  • Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes.
  • Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place greens in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on each of 8 plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top.

FRIED ASPARAGUS - PAULA DEEN



Fried Asparagus - Paula Deen image

Still trying to find a way to get my husband to eat asparagus. He loves fried foods, so maybe this will work! Recipe from Paula Deen. Serve with recipe#251965. Says it makes 12-15 servings, but that seems a little high to me. If you try this, please approximate how many servings you got out of it.

Provided by mailbelle

Categories     Vegetable

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
1 cup all-purpose flour
1 cup whole buttermilk
1 large egg
1 tablespoon hot sauce
1 1/2 cups self-rising cornmeal mix
1 tablespoon cajun seasoning
peanut oil (for frying)

Steps:

  • Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp.
  • Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.
  • In a shallow dish, whisk together buttermilk, egg, and hot sauce.
  • In another shallow dish, combine cornmeal mix and Cajun seasoning.
  • Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.
  • In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil over medium heat to 365 degrees. Fry asparagus, in batches, 4-5 minutes, or until golden brown.
  • Drain on paper towels and serve with Creole Mustard Sauce.

Nutrition Facts : Calories 102.7, Fat 1.1, SaturatedFat 0.2, Cholesterol 17.6, Sodium 228, Carbohydrate 20.2, Fiber 2.1, Sugar 0.8, Protein 3.7

PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG



Pan-Seared Asparagus Salad With Frisée and Fried Egg image

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It's mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 small garlic clove, finely chopped
Salt
3/4 teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups packed torn frisée lettuce
2 large eggs
Black pepper

Steps:

  • Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
  • Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
  • Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
  • Divide the salad between two serving plates. Top each with an egg.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 46 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 950 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE



Roasted Asparagus Salad With Berries and Raspberry Vinaigrette image

From the Dole Company-as found on a bunch of fresh asparagus spears. (Yep, I played around with the recipe.) The original recipe uses bottled raspberry dressing. Roasting the asparagus brings out the delicious flavor, whereas steaming seems to make it soggy, in my opinion. When shopping for asparagus look for spears with stalks that are uniform in size and leaves that are tightly close, indicating freshness.

Provided by COOKGIRl

Categories     Berries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb asparagus (read *NOTE)
10 ounces italian blend mixed greens (or similar) or 10 ounces romaine lettuce
1 cup strawberries, hulled and stemmed (strawberries sliced-raspberries left whole) or 1 cup raspberries (strawberries sliced-raspberries left whole)
1/2 cup vidalia onion, peeled and cut into crescents
1/4 cup sliced almonds, toasted
1/2 cup raspberries, unsweetened
1/4 cup frozen apple juice concentrate
2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard
1/8 teaspoon salt
1/2 teaspoon sugar, to taste
white pepper, to taste

Steps:

  • *NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
  • VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
  • Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
  • SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
  • Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.

Nutrition Facts : Calories 106, Fat 3.4, SaturatedFat 0.3, Sodium 107.2, Carbohydrate 17.9, Fiber 3.9, Sugar 11.6, Protein 3.4

GARLIC ASPARAGUS AND GREEN BEANS



Garlic Asparagus and Green Beans image

This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.

Provided by O. Romaine

Categories     Vegetable

Time 10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 8

2 cups fresh asparagus, cut into 1-inch sections
2 cups fresh green beans, snapped into 1-inch secions
2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup baby carrots, strips (optional)
3 tablespoons olive oil
1 teaspoon balsamic vinegar (optional)

Steps:

  • Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

Nutrition Facts : Calories 133.2, Fat 10.4, SaturatedFat 1.5, Sodium 453, Carbohydrate 9.2, Fiber 3.8, Sugar 2, Protein 3.5

SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING



Spring Greens Salad with Traditional Ranch Dressing image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 15

1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon thinly sliced chives
1 tablespoon roughly chopped fresh parsley
2 cloves garlic, finely minced
2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)
3 cups spring lettuce mix
3 cups baby spinach, stems removed
1 cup watercress
2 shallots, thinly sliced into rounds
1 pint grape or cherry tomatoes (multi-color if available), halved
Kosher salt and freshly ground black pepper

Steps:

  • For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
  • For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.

More about "fried asparagus and mixed green salad recipes"

FRIED ASPARAGUS - SPICY SOUTHERN KITCHEN
Mar 22, 2024 If the asparagus is especially thick you may also want to peel the skin off from the thick end of each one. How To Serve. Fried Asparagus …
From spicysouthernkitchen.com
  • Combine the 3 tablespoons flour, bread pieces, salt, pepper, and cayenne in a food processor and process until finely ground. Transfer mixture to a large ziptop bag.
  • Rinse asparagus, but do not dry. The water will help the flour to adhere. Coat them in flour, dip them in egg wash and then 2 or 3 at a time, place them in the bag and shake to coat with bread crumbs. Lay them on a baking sheet until ready to fry.


SWEET & SPICY PAN-FRIED ASPARAGUS RECIPE | FARM BOY …
Cook asparagus, tossing often, until stalks are bright green, blistered in spots and tender, about 8-10 minutes. Season with salt and pepper and transfer to a platter. Drizzle sauce over asparagus. Garnish with toasted almonds, parsley …
From farmboy.ca


GREEN SALAD WITH ASPARAGUS - MY LIFE COOKBOOK
Jun 3, 2024 For a beautiful and refreshing side dish this summer, try this green salad with asparagus recipe. Fresh salad greens and raw asparagus are mixed in a light dressing and topped with fresh grated parmesan and toasted …
From mylifecookbook.com


BENIHANA CHICKEN FRIED RICE - DASH FOR DINNER
Oct 11, 2024 Pour the avocado oil into a non-stick large skillet and saute the onion over medium-high heat. Once soft, add the garlic and saute for 30-60 seconds, or until fragrant.
From dashfordinner.com


13 RECIPES THAT MAKE THE MOST OF BROAD BEANS | SBS FOOD
2 hours ago There's an explosion of texture happening here, with cool chewy noodles, the crunch of beans, asparagus and broccoli, crisp fried rice paper rounds for garnish and a tahini …
From sbs.com.au


CRUMBED ASPARAGUS WITH (NOT SO) SECRET HERBS AND SPICES - ABC …
3 days ago Snap the bases off the asparagus, reserving the spears. In a flat dish, add the buttermilk, egg, fine sea salt and black pepper. Whisk together then add the asparagus …
From abc.net.au


STEPHANIE ALEXANDER'S SIMPLE GREEN SALAD AND MUSTARD VINAIGRETTE
2 days ago 100g of the best-looking greens — a head of cos lettuce, iceberg, oak leaf, frisée, radicchio (or a punnet of mesclun) 2 flat-leaf parsley sprigs, leaves only, roughly chopped 2 …
From abc.net.au


ASPARAGUS AND MIXED GREENS SALAD RECIPE - YUMMLY
Asparagus And Mixed Greens Salad With Olive Oil, Pecan Pieces, Asparagus, Salt, Pepper, Lettuce, Arugula Leaves, Watercress, Boston Lettuce, Olive Oil, Minced ...
From yummly.com


LIGHT AND FRESH ASPARAGUS AND GREENS SALAD - THEKITTCHEN
Ingredients: Fresh asparagus, tomatoes, mandarin oranges, and red onions over mixed greens topped with an easy dressing made with lemon, Greek yogurt, and basil. Learn more …
From thekittchen.com


GREEN SALAD WITH ASPARAGUS, ORANGES AND RED ONION
Aug 20, 2004 Preparation. Make dressing: Step 1. Whisk all ingredients in medium bowl to blend. Chill until cold. Make salad: Step 2. Cook asparagus in large pot of boiling salted water …
From epicurious.com


EASY ROASTED ASPARAGUS SALAD | THE MEDITERRANEAN DISH
Apr 12, 2022 Serve it with. This beautiful roasted asparagus salad with many dishes. Serve it next to a simple fish like baked cod.For a special spring dinner, I love serving it next to rack of lamb, salmon kebabs, or grilled chicken.. It’s also …
From themediterraneandish.com


MIXED GREENS SALAD WITH VINAIGRETTE RECIPE - NYT COOKING
4 days ago 1 head Boston lettuce; 1 bunch watercress; 1 tablespoon Dijon-style mustard; 2 tablespoons red-wine vinegar; 1 teaspoon finely chopped garlic; 4 tablespoons olive or …
From cooking.nytimes.com


CRUNCHY KERALAN FRIED CAULIFLOWER WITH COCONUT CHUTNEY - ABC NEWS
2 days ago Add all the fried cauliflower and cook, stirring, for 3 minutes or until coated and golden. Transfer to a serving platter and scatter with the crispy curry leaves and coriander.
From abc.net.au


BEST THAI ASPARAGUS RECIPE - HOW TO MAKE THAI …
Apr 5, 2010 Shock asparagus in ice water, drain, and place in salad bowl. Pour dressing over asparagus. Fried Meyer Lemon Slices; Slice Meyer lemon into very thin slices. Do not peel. Mix panko, salt, and pepper and spread on a …
From food52.com


ASPARAGUS STIR-FRY - SIMPLE GREEN SMOOTHIES
Apr 11, 2023 Carrots: With beta carotene, potassium and fiber, carrots are a nutritional (and flavor!) compliment to the asparagus in this dish. Snow peas: To add even more crunch to this great recipe, I add in snow peas. You can eat …
From simplegreensmoothies.com


ASPARAGUS AND POTATOES MEDLEY RECIPE - LIL' LUNA
Oct 29, 2020 Saute until crisp on one side, and then toss and cook on the other side until crispy. Add the garlic and asparagus. Season again gently with salt. Continuously toss until the asparagus are bright green and tender, but still …
From lilluna.com


23 COLD PASTA SALAD RECIPES - TASTE OF HOME
Oct 8, 2024 The secret to this iconic Hawaiian side dish is using high-quality mayonnaise and letting the whole thing sit in the fridge for a few hours before serving so all the flavors meld …
From tasteofhome.com


PORK LOIN AND POTATOES - BEYOND THE CHICKEN COOP
14 hours ago Place in preheated 375°F oven and bake uncovered for 60-70 minutes until the pork is cooked through and reaches 145°F. Remove from the oven and place pork on a …
From beyondthechickencoop.com


ASPARAGUS AND MIXED GREENS SALAD - CANADIAN LIVING
Mar 14, 2011 Toss asparagus with oil, salt and pepper. Bake on rimmed baking sheet in 350°F (180°C) oven until tender-crisp, 6 to 8 minutes. Let cool; cover and refrigerate.
From canadianliving.com


Related Search