Indulge in the vibrant flavors of spring with this Roasted Asparagus and Arugula Salad, a delightful symphony of fresh and earthy flavors. This salad features crisp asparagus spears roasted to perfection, tender arugula leaves offering a peppery bite, and a tangy shallot vinaigrette that ties all the elements together. The article provides three variations of the dressing, allowing you to customize the salad to your taste preferences. Choose from a classic vinaigrette, a creamy avocado dressing, or a zesty lemon-tahini dressing, each adding a unique twist to the dish. Alongside the salad recipe, you'll also find instructions for preparing roasted asparagus fries, a crispy and addictive snack that's perfect for parties or as a healthy side dish. Discover the versatility of asparagus with our collection of recipes, including asparagus and goat cheese tarts, a creamy asparagus soup, and a refreshing asparagus and pea salad. Embrace the goodness of this seasonal vegetable and elevate your meals with these delectable recipes.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA SALAD WITH SHALLOT VINAIGRETTE AND CROSTINI
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.
- For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute.
- Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
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
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.
ROASTED ASPARAGUS SALAD
Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.
Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Choose fresh asparagus: Look for bright green asparagus with tight tips. Avoid asparagus that is limp or has brown spots.
- Trim the asparagus: Cut off the tough, woody ends of the asparagus. You can also peel the asparagus if desired.
- Roast the asparagus: Toss the asparagus with olive oil, salt, and pepper. Then, roast the asparagus in a hot oven until it is tender and slightly charred.
- Make the shallot vinaigrette: Combine shallots, olive oil, vinegar, honey, Dijon mustard, salt, and pepper in a bowl. Whisk until the dressing is well combined.
- Assemble the salad: In a large bowl, combine the roasted asparagus, arugula, and walnuts. Toss the salad with the shallot vinaigrette.
- Serve immediately: Roasted asparagus and arugula salad with shallot vinaigrette is best served immediately.
Conclusion:
Roasted asparagus and arugula salad with shallot vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The roasted asparagus is tender and slightly charred, while the arugula is peppery and slightly bitter. The shallot vinaigrette adds a sweet and tangy flavor to the salad. This salad is also a good source of vitamins, minerals, and antioxidants.
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