Best 9 Asparagus Hazelnut And Mint Salad With Lemon Vinaigrette Recipes

ASPARAGUS MINT SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl or liquid measuring cup, whisk together vinaigrette ingredients and set aside.
• Snap off woody ends of asparagus spears, and cut on bias into 1-inch pieces.
• Blanch the asparagus: Bring a medium pot of water to boil; add asparagus and cook for 1 minute until bright green.
• Drain and run asparagus under cold water or shock in a bowl of ice water. Dry off asparagus and place in a medium salad bowl.
• Add sliced onion and mint to asparagus in bowl and toss with lemon vinaigrette.
• Serve salad with shaved ricotta salata on top.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

ASPARAGUS, HAZELNUT AND MINT SALAD WITH LEMON VINAIGRETTE

Steps:

• For vinaigrette: Whisk together zest and juice of 1 lemon, 1 Tbsp rice wine vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, ¼ tsp fine sea salt and ¼ tsp pepper. Slowly add ¼ cup extra-virgin olive oil, whisking constantly. Bring a large saucepan of salted water to a boil; place a large bowl of ice water next to stovetop. Cook 1 lb asparagus, ends trimmed, tips intact and spears cut into 1-inch pieces, 2-4 minutes or just until crisp-tender. (Visit Parade.com/skills to learn how to prep asparagus.) With a slotted spoon, transfer to the ice water. When cool to the touch, drain well and spread on a towel to absorb any remaining water. Combine asparagus and 3 cups cooked white quinoa in a large bowl. Toss with enough vinaigrette to coat all of the ingredients, about ¼ cup. Add ⅓ cup toasted cashews or hazelnuts, coarsely chopped, ⅓ cup thinly sliced scallions, ¼ cup packed fresh mint leaves, finely sliced, and ¼ tsp each salt and freshly ground pepper; toss again. Add more salt, pepper and/or vinaigrette to taste. Serve warm or at room temperature.

ASPARAGUS WITH 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.

ASPARAGUS LEMON PASTA SALAD

Steps:

• Prepare penne according to package directions. Once cooked, toss with 1 teaspoon olive oil and chill. Cut off 1 - 2 inches of the base of asparagus and discard. Slice asparagus into 1 1/2-inch pieces. Simmer in skillet with water until tender, about 12 minutes. Drain asparagus and plunge into a bowl of ice water. This will help maintain the bright green color and stop the asparagus from cooking further. Toast pine nuts in oven until golden. In small bowl squeeze juice from lemon and grate the rind to create lemon zest. In large bowl whisk together lemon and rind, salt, pepper and remaining olive oil. Add asparagus, drained red pepper, pine nuts and pasta. Serve.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

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.

ASPARAGUS WITH HAZELNUT VINAIGRETTE

Steps:

• Make vinaigrette:
• In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
• Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
• Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.

ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE

Steps:

• Adjust oven rack to uppermost position and heat broiler.
• Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
• Cool asparagus 5 minutes and arrange on serving dish.
• Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.

ASPARAGUS WITH LEMON AND MINT

Steps:

• In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
• In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
• Just before serving, stir in mint and lemon juice.
• Serve at room temperature.