Best 8 Little Gems Asparagus And Peas With Creamy Mustard Vinaigrette Recipes

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Indulge in a symphony of flavors with Little Gems Asparagus and Peas with Creamy Mustard Vinaigrette, a culinary masterpiece that tantalizes the taste buds with its vibrant colors and textures. This delightful dish features tender asparagus and peas nestled atop a bed of crisp Little Gems lettuce, all drizzled with a luscious Creamy Mustard Vinaigrette. The vinaigrette, a harmonious blend of tangy mustard, creamy mayonnaise, and a hint of sweetness from honey, elevates the dish to a new level of deliciousness. Whether you're looking for a refreshing side salad or a light and flavorful main course, this recipe promises a culinary journey that will leave you craving for more. With its simple yet elegant presentation, it's perfect for impressing guests at your next dinner party.

Here are our top 8 tried and tested recipes!

ASPARAGUS WITH MUSTARD VINAIGRETTE



Asparagus With Mustard Vinaigrette image

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

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

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 WITH CREAMY TARRAGON VINAIGRETTE



Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

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.

LITTLE GEMS, ASPARAGUS, AND PEAS WITH CREAMY MUSTARD VINAIGRETTE



Little Gems, Asparagus, and Peas with Creamy Mustard Vinaigrette image

This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small enough leaves that you can serve them whole. The make-ahead tangy mustard vinaigrette has a surprise ingredient: nigella seeds. They provide a delicate allium note-like scallions, only subtler.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 10

1 small bunch asparagus (12 ounces), cut into 1-inch pieces (2 cups)
Kosher salt and freshly ground pepper
1 cup shelled fresh or unthawed frozen peas
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons nigella seeds
3 tablespoons extra-virgin olive oil
4 heads Little Gem lettuces, leaves separated

Steps:

  • Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.
  • In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.
  • Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.

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.

CREAMY VINAIGRETTE



Creamy Vinaigrette image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 2 servings

Number Of Ingredients 8

1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix

Steps:

  • In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
  • Toss the greens with enough dressing to moisten and serve immediately.

ASPARAGUS WITH WHOLE-GRAIN MUSTARD VINAIGRETTE



Asparagus with Whole-Grain Mustard Vinaigrette image

Categories     Mustard     Roast     Asparagus

Yield Serves 4 to 6

Number Of Ingredients 6

1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons whole-grain mustard
1/4 cup chopped fresh parsley
1 teaspoon salt
2 bunches large asparagus, trimmed

Steps:

  • Preheat the oven to 450°F.
  • Whisk together the olive oil, vinegar, mustard, parsley, and salt in a small mixing bowl. Toss the asparagus with the mustard vinaigrette in a 9 × 13-inch baking dish.
  • Roast until the asparagus is just tender, about 10 minutes.
  • Arrange the asparagus on a large serving platter, being sure to scrape all of the burned bits of mustard from the bottom of the pan along with the asparagus. Serve immediately.

CREAMY MUSTARD VINAIGRETTE FOR ASPARAGUS



Creamy Mustard Vinaigrette for Asparagus image

Categories     Condiment/Spread     Milk/Cream     Blender     Food Processor     Mustard     No-Cook     Quick & Easy     Vinegar     Lemon     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

3 tablespoons heavy cream
1/4 cup white-wine vinegar
1 tablespoon Dijon-style mustard or to taste
1 tablespoon minced shallot
a pinch of sugar
2 teaspoons fresh lemon juice, or to taste
3/4 cup olive oil

Steps:

  • In a blender or food processor blend the cream, the vinegar, the mustard, the shallot, the sugar, and the lemon juice until the mixture is combined well, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add salt and pepper to taste and serve the vinaigrette over asparagus.

POTATOES, ASPARAGUS AND PEAS VINAIGRETTE



Potatoes, Asparagus and Peas Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 pound tiny new potatoes, preferably red
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Enough dill to yield 2 tablespoons chopped
2 scallions
3/4 pound asparagus
1 bunch arugula
1 cup frozen peas
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub potatoes; do not peel. In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.
  • In a large bowl mix the oil, vinegar and mustard.
  • Wash, dry and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.
  • Wash and break the asparagus stems at point where the woody part meets the tender part. Cut the asparagus just below the tips; then, cut the rest of the stem into 1/2-inch pieces.
  • Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand.
  • About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking.
  • Arrange arugula in flat serving dish.
  • One minute before the potatoes are finished cooking, stir in the frozen peas.
  • Drain and spoon into bowl with dressing, and mix gently to coat. Season with salt and pepper, and arrange on arugula.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 5 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

  • Choose the freshest asparagus and peas possible. The younger the asparagus, the more tender it will be. Look for asparagus spears that are thin and firm, with tight tips. Peas should be plump and bright green.
  • Cook the asparagus and peas quickly to preserve their color and nutrients. Blanching is a great way to do this. Bring a large pot of salted water to a boil, add the asparagus and peas, and cook for 2-3 minutes, or until they are tender-crisp. Immediately remove them from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
  • Make the creamy mustard vinaigrette ahead of time. This will allow the flavors to meld and develop. You can store the vinaigrette in the refrigerator for up to 2 weeks.
  • Serve the little gems salad immediately. This dish is best enjoyed fresh.

Conclusion:

This little gems salad with asparagus and peas is a delicious and refreshing side dish that is perfect for spring and summer gatherings. The creamy mustard vinaigrette adds a tangy, flavorful twist to the salad. With its vibrant colors and crisp textures, this salad is sure to be a hit with your guests.

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