Wild Asparagus Salad Recipes
ASPARAGUS, WILD RICE + QUINOA SALAD WITH LEMON-TURMERIC VINAIGRETTE
A simple green salad that's filled with flavor and whole grain goodness
Provided by Alyssa Rimmer
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender. Pour through a strainer and rinse with cold water to stop the cooking process. Set aside while you assemble the salad.
- Add spinach, wild rice, quinoa and asparagus into a large bowl.
- Whisk together the dressing ingredients then pour over salad and toss to combine. Serve immediately or store in the fridge for up to one day.
Nutrition Facts : Calories 207 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 1 g, Sodium 110 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
WILD ASPARAGUS SALAD
When most fresh vegetables are yet to sprout, the first shoots of asparagus make a mouthwatering treat. This is the first vegetables dish on our table every year.-Karen Grasley, Quadeville, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg. , In a jar with tight-fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well. Pour over asparagus. Chill for several hours or overnight. Garnish with tomatoes.
Nutrition Facts : Calories 323 calories, Fat 30g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 406mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
WILD RICE AND ASPARAGUS CHICKEN BREASTS
Stir-fried chicken breast with asparagus served over wild or long-grain rice. Quick and tasty.
Provided by VISTACO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
- Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
- Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.
Nutrition Facts : Calories 635.4 calories, Carbohydrate 56.6 g, Cholesterol 69.2 mg, Fat 30 g, Fiber 5.9 g, Protein 37.1 g, SaturatedFat 5.2 g, Sodium 473.4 mg, Sugar 16.4 g
WILD RICE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
- In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
- In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.
ASPARAGUS AND SUN-DRIED TOMATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 18m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Preheat grill on medium-high heat.
- Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
- Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
- Remove mushrooms and mix into asparagus mixture. Serve at room temperature.
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- Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
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