In the realm of culinary delights, Asparagus Vinaigrette stands out as a refreshing and vibrant dish that tantalizes the taste buds with its bright flavors and crisp textures. This classic French dressing, with its base of olive oil, vinegar, and mustard, elevates the natural sweetness of asparagus, creating a harmonious balance of tangy and savory notes. Our curated collection of Asparagus Vinaigrette recipes offers a diverse range of culinary interpretations, from traditional to contemporary, ensuring that every palate finds its perfect match. Embark on a culinary journey as we unveil the secrets behind this timeless dish, exploring variations that incorporate fresh herbs, zesty citrus, creamy cheese, and even a hint of bacon for a smoky twist. Get ready to elevate your asparagus dishes to new heights of flavor and sophistication with our enticing Asparagus Vinaigrette recipes.
Here are our top 20 tried and tested recipes!
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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 MUSTARD VINAIGRETTE
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Provided by David Tanis
Categories quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
- Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
- Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
- In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
- To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS VINAIGRETTE
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
- In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.
ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE
Provided by Nancy Fuller
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a sheet tray with foil.
- Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
- Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
- Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
ASPARAGUS 'N' VINAIGRETTE
"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS VINAIGRETTE
I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , 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 asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.
Nutrition Facts : Calories 419 calories, Fat 43g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
CHILLED ASPARAGUS WITH SESAME VINAIGRETTE
Categories Vegetable Side Picnic Vegetarian Asparagus Spring Summer Healthy Vegan Sesame Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
Steps:
- Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
ASPARAGUS WITH HAZELNUT VINAIGRETTE
Categories Vegetarian Quick & Easy Asparagus Spring Healthy Hazelnut Gourmet
Yield Makes 6 servings
Number Of Ingredients 9
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 SESAME VINAIGRETTE
This crisp side dish with asparagus and a tasty vinaigrette is ready in minutes. "I serve this whenever fresh asparagus is on sale," says Nancee Melin of Tucson, Arizona. "The dressing can be made ahead for swift assembly later."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place asparagus and water in a microwave-safe dish; cover and microwave on high for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a jar with a tight-fitting lid, combine the soy sauce, vinegar, sesame seeds, olive oil, sesame oil, sugar and garlic powder; shake well. Place the asparagus, red pepper and tomato in a serving dish. Drizzle with dressing; sprinkle with basil.
Nutrition Facts : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Side Steam Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Asparagus Spring Healthy Low Cholesterol Vegan Shallot Bon Appétit
Number Of Ingredients 7
Steps:
- Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.
GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE
Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
- Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
- Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.
ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE
Categories Appetizer Side Steam Vegetarian Quick & Easy Asparagus Spring Tarragon Hazelnut Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 Side-Dish Servings
Number Of Ingredients 8
Steps:
- Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
- Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.
ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE
This is an easy side dish that goes very well with ham. It's also nice for Easter. Cook the asparagus ahead of time, then serve at room temperature with the dressing - YUM!
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 500°.
- Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
- Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
- To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
- Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
- Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.
AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE
Steps:
- In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
- Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.
GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE
Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
- Whisk in the olive oil; season with taste with salt and pepper.
- Set aside.
- To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
- Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
- Transfer asparagus to a platter.
- Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.
Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6
GRILLED ASPARAGUS WITH GREEN PEPPERCORN VINAIGRETTE
Steps:
- Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
- Heat the grill to high.
- Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes.
- Place grilled asparagus on a platter and drizzle the vinaigrette over the top.
COLD ASPARAGUS VINAIGRETTE
Make and share this Cold Asparagus Vinaigrette recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the asparagus and drain it on paper towels.
- Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
- Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
- Stir in the mustard and lemon juice.
- Whisk in the oil, vinegar, and pepper.
- Spoon this dressing over the asparagus.
- Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
- Chill thoroughly before serving.
Nutrition Facts : Calories 435.1, Fat 42.4, SaturatedFat 6.2, Cholesterol 53, Sodium 57.9, Carbohydrate 11.3, Fiber 4.8, Sugar 3.3, Protein 7.3
GRILLED STEAK AND ASPARAGUS SALAD WITH HOISIN VINAIGRETTE
Steps:
- Make vinaigrette:
- Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
- Make salad:
- Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
- Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
- Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
- Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.
CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE
Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
- Season to taste with salt and pepper; set aside.
- Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
- As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
- When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
- Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
- In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
- Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
- Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
- Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
- Garnish with the grapefruit sections and serve.
- Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.
Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9
Tips:
- Choose the right asparagus: Look for asparagus spears that are firm and have tightly closed tips. Avoid spears that are limp or have woody ends.
- Trim the asparagus properly: Cut off the woody ends of the asparagus spears. The easiest way to do this is to bend each spear until it snaps naturally. This will ensure that you remove the tough part of the spear.
- Cook the asparagus to your desired doneness: Asparagus can be cooked in a variety of ways, including boiling, steaming, roasting, and grilling. The cooking time will vary depending on the method you choose. For a tender-crisp texture, cook the asparagus for 3-5 minutes.
- Make a flavorful vinaigrette: The vinaigrette is a key component of this dish. Be sure to use a good quality olive oil and vinegar. You can also add herbs, spices, or citrus zest to the vinaigrette to taste.
- Serve the asparagus immediately: Asparagus is best served immediately after it is cooked. This will ensure that it retains its鮮脆texture and flavor.
Conclusion:
This asparagus with vinaigrette is a simple but delicious dish that is perfect for any occasion. The asparagus is tender-crisp and flavorful, and the vinaigrette adds a bright and tangy touch. This dish is also very versatile and can be served as a side dish, appetizer, or even a light main course. With its vibrant color and delicious flavor, this asparagus with vinaigrette is sure to impress your guests.
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