Roasted Asparagus Salad Recipes

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ROASTED ASPARAGUS SALAD



Roasted Asparagus Salad image

I got this recipe out of the Southern Living March 2010 magazine and made it...we just loved it and presentation is over the top...Don't be intimidated by the long directions, it is really an easy salad and worth the effort...

Provided by CIndytc

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh asparagus
1/2 cup olive oil, divided
1 1/2 tablespoons chopped fresh basil, divided
1/2 teaspoon lemon pepper
1/2 teaspoon salt, divided
1/4 balsamic vinegar
1 garlic clove, minced
1 cup halved cherry tomatoes (about 1/2 pt.)
1/2 chopped red bell pepper
1/4 cup finely chopped red onion
1 head bibb lettuce, torn into bite-size pieces
1 avocado, sliced

Steps:

  • Preheat oven to 425°F
  • Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler if desired.
  • Stir together 1 T. olive oil, 1 1/2 teaspoons chopped basil, 1/2 teaspoons lemon pepper, and 1/4 tsp salt in a large bowl.
  • Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
  • Bake asparagus at 42°F for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
  • Whisk together balsamic vinegar, garlic, and remaining 7 T of olive oil, 1 T. basil and 1/4 teaspoons salt.
  • Toss together tomatoes, bell pepper, onion, and take out 1 T. of the balsamic mixture you made and toss together.
  • Arrange lettuce on a large serving plate or large bowl. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with the remaining balsamic vinegar mixture.
  • Note: To make ahead, toss together tomatoes, bell pepper, and onion without the dressing. Store these ready to use ingredients in an airtight container in the refrigerator up to 5 hours. The dressing and asparagus can also be made up to 8 hours before serving.

Nutrition Facts : Calories 187.3, Fat 17.4, SaturatedFat 2.5, Sodium 151.4, Carbohydrate 7.7, Fiber 4.2, Sugar 3, Protein 3

ROASTED ASPARAGUS SALAD



Roasted Asparagus Salad image

Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

3 pounds fresh asparagus, trimmed
1/4 cup olive oil
2 garlic cloves, minced
DRESSING:
1/4 cup olive oil
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon cider or red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED ASPARAGUS SALAD WITH FRIED SAGE



Roasted Asparagus Salad with Fried Sage image

Provided by Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 pounds fresh asparagus
1 tablespoon finely chopped fresh sage
1 1/2 tablespoons olive oil
Salt
1 cup vegetable or olive oil, for frying
30 fresh medium sage leaves, patted dry
1 wedge (2 ounces) Parmigiano-Reggiano cheese
Zest of 1 lemon, thinly sliced
3 tablespoons freshly squeezed lemon juice
1 tablespoon chopped sage
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 450 degrees.
  • Trim bottom of asparagus spears at point where they turn pale and tough. If spears are medium to thick, peel lower two thirds of the trimmed spears with sharp vegetable peeler. Thin spears needn't be peeled. Place them in a bowl, add chopped sage, olive oil and a light sprinkle of salt and toss lightly. Spread asparagus in a single layer on a baking sheet and roast until the spears are slightly limp -- 4 to 8 minutes depending on their thickness. Remove from oven and let cool. Heat olive oil in a 1 1/2 to 2 quart saucepan to 330 degrees. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Then remove them to paper towels to drain. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time -- store in airtight container at room temperature. Shave the Parmigiano cheese into thin curls. For the dressing, combine lemon zest, lemon juice, chopped sage, salt, pepper in a small mixing bowl, whisk in the oil. When ready to serve, toss asparagus with the dressing in a large bowl. Arrange the dressed asparagus on a serving platter, sprinkle with Parmigiano curls and with the fried sage leaves.

ROASTED ASPARAGUS SALAD WITH FETA CHEESE



Roasted Asparagus Salad with Feta Cheese image

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  • Bake in the preheated oven until asparagus are tender, about 20 minutes.
  • Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

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

ROASTED ASPARAGUS SALAD WITH FRIED SAGE



Roasted Asparagus Salad With Fried Sage image

This is a great side dish from The Herbfarm Cookbook. The Herbfarm is a small restaurant, east of Seattle. They grow all of their own herbs all over the property, and use them fresh in their recipes. As it is a small restaurant, they have small dinner parties - most times you have to make reservations about 9 months in advance. Then you are served a wonderful 9-course meal prepared with the freshest herbs in season at the time. I haven't been there yet, but it sounds like a wonderful experience. You can roast the apsaragus ahead of time, but don't dress the spears until ready to serve, since the lemon juice drains their color.

Provided by lazyme

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs asparagus
1 tablespoon fresh sage, finely chopped
1 1/2 tablespoons olive oil
salt
1 cup olive oil, for frying
30 medium sage leaves, patted dry
parmigiano-reggiano cheese, wedge
1 large lemon, thinly sliced, zested
3 tablespoons lemon juice
1 tablespoon fresh sage, chopped
1/4 teaspoon salt
fresh coarse ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Preheat oven to 450ºF. Trim the bottoms of the asparagus spears at the point where they turn pale and tough. If the spears are medium to thick, peel the lower 2/3 of the trimmed spears with a sharp vegetable peeler. Thin spears do not need to be peeled. Place them in a bowl and toss with the chopped sage, olive oil and a light sprinkle of salt. Spread the asparagus in a single layer on a baking sheet and roast until the spears are slightly limp when you hold them from the bottom, 4-8 minutes depending on their thickness. They will continue to cook once you remove them from the oven. Let cool.
  • Fried Sage:.
  • Heat the oil in a 1 1/2 - 2-quart saucepan. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. They'll sizzle loudly at first, but if they're dry, they won't splatter. Fry for only 10 to 15 seconds, then remove them to paper towels to drain. Do not let the leaves brown. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time; it will stay crisp if stored in an airtight container at room temperature.
  • Cheese:.
  • Hold a wedge of Parmigiano in your hand and use a sharp vegetable peeler with light pressure to shave thin curls of the cheese into a bowl. You'll want to shave off 2 ounces, about 1 cup.
  • Dressing:.
  • Combine all the dressing ingredients except the olive oil in a small mixing bowl, then whisk in the oil.
  • Assembling the salad:.
  • When ready to serve, toss the asparagus with the dressing in a large bowl. Arrange the asparagus in a fan shape on a serving platter or individual plates. Sprinkle with the Parmigiano shavings and then with the fried sage leaves. If you have a sage plant that's flowering, sprinkle the salad with some of its blossoms.
  • Variation:
  • Warm Roasted Asparagus with Sage Butter:.
  • Roast the asparagus spears as directed. While they are roasting, melt 4 tablespoons unsalted butter in a small (8-inch) skillet over medium-low heat. Add the 30 sage leaves and cook, stirring often, until the butter begins to brown slightly and the sage gives off a nutty, toasty aroma, 3 to 4 minutes. Stir in the finely sliced zest of 1 lemon, 3 tablespoons lemon juice, and 1/4 teaspoon salt. Transfer the asparagus to a warm platter and spoon the sage leaves and lemon butter on top. Sprinkle with the Parmigiano shavings and sage blossoms if available.

ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING



Roasted Asparagus Salad With Citrus Dressing image

This recipe was featured in an email from the www.lifescript.com website. "Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch."

Provided by senseicheryl

Categories     Vegetable

Time 35m

Yield 6 dishes of salad, 6 serving(s)

Number Of Ingredients 11

2 lbs asparagus, trimmed (about 2 bunches)
1 pint cherry tomatoes (red or mixed colors)
1 tablespoon extra virgin olive oil
3/4 teaspoon salt, divided
fresh ground pepper, to taste
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
2 bunches watercress, tough stems removed (about 4 cups lightly packed)
2 tablespoons fresh dill, finely chopped

Steps:

  • Preheat oven to 450°F
  • Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
  • Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
  • Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.

Nutrition Facts : Calories 75.8, Fat 2.7, SaturatedFat 0.4, Sodium 322.8, Carbohydrate 11.7, Fiber 3.7, Sugar 6.4, Protein 4.3

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD



Roasted Asparagus and Yellow Pepper Salad image

This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.

Provided by Kim

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 ½ pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
¼ cup olive oil
1 large red onion, cut into strips
¼ cup toasted almond slices
½ cup grated Parmesan cheese
½ cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  • Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  • In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  • In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g

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