Marinated Asparagus And Yellow Pear Tomatoes Recipes

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CHILLED MARINATED ASPARAGUS



Chilled Marinated Asparagus image

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

Steps:

  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts :

GRILLED MARINATED ASPARAGUS



Grilled Marinated Asparagus image

Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.-Lessie Sites, Livingston, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce
1/8 teaspoon pepper
1 pound fresh asparagus, trimmed

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED ASPARAGUS SALAD



Marinated Asparagus Salad image

A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal. -Janice Connelley, Spring Creek, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed
3/4 cup vegetable oil
1/2 cup white wine vinegar
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
4 green onions, chopped

Steps:

  • Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

Nutrition Facts : Calories 164 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

EASY MARINATED ASPARAGUS



Easy Marinated Asparagus image

Great as a Christmas table addition or when you have an ample supply of asparagus. Make ahead and allow to chill in the refrigerator. Prep time does not include chill time.

Provided by An_Net

Categories     Vegetable

Time 13m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 kg fresh asparagus
3/4 cup olive oil
1 tablespoon sugar
1/2 cup white balsamic vinegar
4 garlic cloves, minced
1 teaspoon red pepper flakes

Steps:

  • Snap off tough ends of asparagus, and cook asparagus in boiling water covered for 3 minutes or until asparagus is crisp-tender; drain.
  • Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13 x 9inch baking dish.
  • Whisk together olive oil, sugar, balsamic vinegar, garlic, and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.

MARINATED ASPARAGUS



Marinated Asparagus image

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

Provided by gailanng

Categories     Vegetable

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 dash cayenne pepper
1 teaspoon Dijon mustard
1 -2 garlic clove, minced
3 tablespoons olive oil
1 lb fresh asparagus
pimento strips (to garnish) (optional) or diced tomato (to garnish) (optional)

Steps:

  • Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender; drain.
  • Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied.
  • Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus.
  • Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.

PASTA, ASPARAGUS & MARINATED TOMATO SALAD



Pasta, Asparagus & Marinated Tomato Salad image

I got this recipe from the Delicious magazine. A light and easy pasta salad, I do use more asparagus in my salad and top with grated parmesan cheese. The original recipe did not call for mustard, but I tried it with mustard and the family loved it. So you could use more or less mustard if you choose.

Provided by Tisme

Categories     Pasta Shells

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

200 g dried pasta shapes (such as gnocchi or shells)
250 g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tablespoon rice bran oil or 1 tablespoon sunflower oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 bunches thin asparagus, woody ends trimmed

Steps:

  • Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
  • Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
  • Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
  • Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.

Nutrition Facts : Calories 303.4, Fat 5.3, SaturatedFat 1, Sodium 56.7, Carbohydrate 58.9, Fiber 12.1, Sugar 3.4, Protein 10.8

MARINATED ASPARAGUS



Marinated Asparagus image

From A Slice of Paradise. This has been a regular at our house for years. It can be made well in advance. It's quick and easy to assemble for an everyday dinner and pretty enough for a dinner party. I often substitute verjuice for the vinegar. Serve cold.

Provided by AmandaInOz

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons fresh basil, chopped
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1 lb fresh asparagus
1/3 cup chopped tomato

Steps:

  • Mix basil, oil, vinegar, salt, sugar and pepper. Set aside.
  • Cut ends off asparagus.
  • Cook asparagus in a large pot of simmering water for 4 minutes.
  • Drain and put in an ice bath.
  • Remove asparagus to a platter and top with chopped tomato.
  • Pour vinaigrette on asparagus.
  • Chill until ready to serve.

Nutrition Facts : Calories 57.8, Fat 4.6, SaturatedFat 0.7, Sodium 195.9, Carbohydrate 3.6, Fiber 1.7, Sugar 1.9, Protein 1.8

ASPARAGUS-TOMATO SALAD WITH DRESSING



Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

  • In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

MARINATED ASPARAGUS AND YELLOW PEAR TOMATOES



Marinated Asparagus And Yellow Pear Tomatoes image

Provided by Aljean Harmetz

Categories     easy, side dish

Time 45m

Yield Ten servings

Number Of Ingredients 9

Salt to taste, if desired
3 1/2 pounds asparagus, trimmed
1 1/2 teaspoons dry mustard
Freshly ground pepper to taste
2 tablespoons tarragon red-wine vinegar
2/3 cup olive oil
1 tablespoon chopped fresh tarragon
1 head purple flowering kale
1/2 pint yellow pear tomatoes

Steps:

  • In each of two skillets, bring one and one-half inches of salted water to a boil. Add the asparagus and cook, covered, for three to five minutes, according to doneness desired.
  • Drain the asparagus and refresh it in ice water to stop the cooking. Drain well and place it on a flat dish.
  • Combine the mustard, salt, pepper and vinegar in a small mixing bowl. Whisk in the olive oil until well combined. Stir in the tarragon.
  • Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve.
  • Arrange the flowering kale leaves on a serving platter. Place the asparagus on top and garnish with the tomatoes. Pour any remaining marinade over it.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 4 grams

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