Best 12 Roasted Asparagus Mushroom Salad With Creamy Mustard Dress Recipes

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ASPARAGUS WITH CREAMY MUSTARD SAUCE

Steps:

• In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.

ROASTED ASPARAGUS SALAD

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.

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE

Steps:

• Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
• Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

ASPARAGUS AND MUSHROOM SALAD

Steps:

• Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
• Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

ASPARAGUS WITH CREAMY MUSHROOM DRESSING

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)
• Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
• Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.

ROASTED ASPARAGUS & MUSHROOM SALAD WITH CREAMY MUSTARD DRESS

Steps:

• Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
• Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
• Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.

MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD

Steps:

• Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
• Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
• Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
• Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
• Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

ROASTED ASPARAGUS WITH MUSHROOMS

Steps:

• Preheat oven to 425*.
• In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
• Spread the vegetables in a single layer.
• Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
• Place vegetables on a serving platter.
• Sprinkle vegetables with vinegar and toss gently to combine.
• Season with additional salt and pepper as desired.
• Serve warm or at room temperature.
• Makes 4 servings.

ASPARAGUS WITH MUSTARD SAUCE

Steps:

• Place asparagus in a shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake at 400° for 25-30 minutes or until tender., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1 to 1-1/4 minutes or until heated through. Serve with asparagus.

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD

Steps:

• Heat oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing. To make the vinaigrette: Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

ASPARAGUS WITH CREAMY MUSHROOM DRESSING

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes.
• Drain; rinse under cold water.
• Drain; pat asparagus dry.
• (Can be prepared 1 day ahead; wrap in paper towels and plastic bags; refrigerate).
• Toss mushrooms with lemon juice in medium bowl; season with salt and pepper.
• Whisk cream and mustard in small bowl to blend; gradually whisk in oil.
• Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
• Arrange asparagus on platter.
• Whisk tarragon into dressing.
• Drain mushrooms well and return to bowl.
• Mix in dressing.
• Season to taste with salt and pepper.
• Spoon mushroom dressing over asparagus and serve.