Time 30m Yield 4 servings. Number Of Ingredients 13 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.
Time 20m Number Of Ingredients 10 Steps:
Steam the asparagus until just tender. Drain it into a serving bowl and allow it to cool for about 10 minutes. Meanwhile, chop the tomatoes and the onion. Place the dressing ingredients in a medium bowl and whisk them until they emulsify into a velvety dressing. Add the tomatoes, the onions and the olives to the serving bowl and gently mix. Then pour the dressing on top and mix again. Be gentle so that the delicate asparagus heads remain intact. Serve the salad immediately, or cover and keep it in the fridge until ready to serve. Remove it from the fridge 15 minutes before serving and gently toss again.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes. Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking. Chop asparagus into bite sized pieces. In large bowl combine asparagus and tomato. Add basil, sea salt and pepper. Stir in feta, toss, and refrigerate. Before serving, toss with balsamic vinegar.
Time 20m Yield 8 to 10 servings Number Of Ingredients 8 Steps:
Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl. Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper. To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.
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.
Time 30m Yield 14-16 servings. Number Of Ingredients 10 Steps:
Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Heat oil in 10-inch skillet over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm. Wipe out skillet. Heat 1 inch water to boiling in skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture.
Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees. Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice. Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
Time 1h20m Yield 5 Number Of Ingredients 10 Steps:
Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
Time 12m Yield 4 Number Of Ingredients 5 Steps:
Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender. In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Time 15m Yield 14 servings. Number Of Ingredients 11 Steps:
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.
Time 25m Yield 15 servings (2/3 cup each). Number Of Ingredients 13 Steps:
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Slice Asparagus diagonally then steam the asparagus until it is still a bit firm and crunchy. You do not want it mushy. Chop tomatoes & chop Avocado’s Add all above to a large bowl. Pour over Italian or Greek Vinaigrette salad dressing. Add salt pepper to taste*If you like garlic add some fresh pressed. it is always great! Toss and stick in the fridge for an hour. Ready to serve! Any leftovers squeeze a bit of lemon and toss to keep the avocado fresh for the next eating encounter. ~ENJOY~.
Time 30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees. Place the asparagus, carrot, onions and stock in a small pan. Season to taste with cracked pepper and bring to a boil. Cook 2 to 3 minutes or until vegetables are tender. Stir in the tomatoes and keep warm. Dissolve the sugar in the vinegar and set aside. Heat a frying pan with an ovenproof handle and add the oil. Season scallops on both sides with pepper and sear in hot pan for 1 minute. Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes. Turn the scallops over, then remove them from the pan. Place the vegetables in the center of 4 warm plates, allowing the stock to spread out. Surround with 6 scallops and serve the dressing on the side. To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes. Place in a blender and puree, gradually adding the oil and lemon juice.
Time 25m Yield 6 Number Of Ingredients 9 Steps:
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside. Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture. Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes. Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Time 22m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice. Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels. Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows. Top with avocado and crumbled cheese right before serving. These ingredients need not be exact. Add or subract to your liking.
More about “warm asparagus salad with tomatoes recipes”
Time 50m Number Of Ingredients 10 Steps:
Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp. In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter. Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.
