Roasted Asparagus Salad With Citrus Dressing Recipes

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ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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 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.

ASPARAGUS & CITRUS SALAD



Asparagus & Citrus Salad image

Make and share this Asparagus & Citrus Salad recipe from Food.com.

Provided by quixoposto

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 large oranges (1/2 lb each)
3/4 cup balsamic vinegar
3 -4 teaspoons sugar
1/4 teaspoon dried tarragon leaves
12 thick purple asparagus spears (about 1 lb total)
1 medium red onion

Steps:

  • Peel orange and remove white membrane. Remove membranes from sections. Squeeze 2 tablespoons juice from membranes into a bowl.
  • To the bowl, add 1/4 cup vinegar, sugar to taste depending on sweetness of oranges, and tarragon. Mix and pour into a pitcher.
  • In a frying pan boil about 1 inch of water and remaining 1/4 cup vinegar. Add spears to boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse in ice cold water. Drain.
  • Crisp onion slices: Thinly slice onion. Put in a bowl with water to cover. Squeeze onions to bruise slightly; drain. Add 4 cups ice cubes, 2 cups water, and 1/4 cup vinegar. Let stand until crisp, 20 - 30 minutes. Drain and discard ice.
  • Divide onion slices among 4 plates. Arrange spears and orange segments on plates. Add dressing. Salt and pepper to taste.

Nutrition Facts : Calories 77, Fat 0.2, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 18.6, Fiber 3.5, Sugar 13.5, Protein 2.2

ASPARAGUS WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2

2 pounds thin asparagus
1/4 cup lemon vinaigrette

Steps:

  • Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • Gently toss asparagus with vinaigrette and salt and pepper to taste.

CITRUS-ROASTED ASPARAGUS



Citrus-Roasted Asparagus image

Roasting the asparagus brings out sweetness from the vegetable. Thin or thick spears can be used, although thicker spears provide a "meatier" flavor when roasted. If you're looking for a different way to prepare asparagus, the citrus peel and juices add a delicious touch to roasted asparagus -- a light, bright flavor that perks up the dish.

Provided by TasteTester

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

2 seedless oranges
2 lemons
5 tablespoons extra virgin olive oil
2 lbs asparagus spears
2 garlic cloves, thinly sliced
1 1/2-2 teaspoons tarragon leaves
sea salt & freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips, being careful not to cut into the bitter white pith. Set aside. From the same orange and lemon squeeze a total of 2 tablespoons juice; set aside.
  • Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.
  • Wash asparagus; break off woody bases at the point where the spear easily bends. Place spears in a 15x10x1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle with 2 tablespoons olive oil; toss to coat spears. Spread in a single layer and season with salt and pepper.
  • Roast asparagus and citrus slices 12-15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to a serving platter.
  • Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus, and garlic. Sprinkle with roasted citrus slices. Serve warm.

Nutrition Facts : Calories 121.8, Fat 8.8, SaturatedFat 1.3, Sodium 17.1, Carbohydrate 11.7, Fiber 4.3, Sugar 4.5, Protein 3.4

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

CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA



Charred Asparagus with Citrus Bagna Cauda image

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Provided by Alon Shaya

Categories     Bon Appétit     Side     Spring     Asparagus     Almond     Anchovy     Lemon     Orange     Garlic     Broil

Yield 4 servings

Number Of Ingredients 12

2 tablespoons skin-on almonds
2 oil-packed anchovy fillets
4 garlic cloves, smashed
1 sprig oregano
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
2 tablespoons unsalted butter
3 tablespoons olive oil, divided
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
1 1/2 pounds asparagus, trimmed

Steps:

  • Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
  • Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
  • Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
  • Toss asparagus and bagna cauda together on a platter; top with almonds.

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING



Roasted Asparagus Salad with Tangerine Dressing image

Categories     Salad     Fruit     Vegetable     Roast     Low Fat     Vegetarian     Asparagus     Spring     Healthy     Tangerine     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts

Steps:

  • Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
  • Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.

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