Best 5 Warm Asparagus Vinaigrette Recipes
**Warm Asparagus Vinaigrette: A Springtime Delight**
As the days grow longer and the sun shines brighter, springtime brings a bounty of fresh and vibrant produce, including the beloved asparagus. With its tender spears and delicate flavor, asparagus is a versatile vegetable that can be enjoyed in a variety of dishes. One of the simplest and most delicious ways to savor asparagus is to roast it with a tangy vinaigrette. This warm asparagus vinaigrette recipe is a celebration of spring's bounty, featuring tender-crisp asparagus tossed in a zesty dressing made with lemon, Dijon mustard, and fresh herbs. Served warm or at room temperature, this dish is a delightful addition to any springtime meal.
**In addition to the classic warm asparagus vinaigrette recipe, this article also includes variations to suit different tastes and preferences:**
* **Roasted Asparagus with Lemon and Parmesan:** This recipe takes roasted asparagus to the next level with the addition of grated Parmesan cheese and a squeeze of lemon juice. The result is a flavorful and cheesy dish that is perfect for a light lunch or dinner.
* **Asparagus with Balsamic Glaze:** This recipe showcases the natural sweetness of asparagus with a drizzle of balsamic glaze. The glaze adds a touch of sophistication and richness to the dish, making it a perfect choice for a special occasion.
* **Asparagus with Toasted Almonds and Feta:** This recipe adds a crunchy texture and nutty flavor to roasted asparagus with toasted almonds and crumbled feta cheese. The result is a delightful combination of flavors and textures that is sure to please everyone at the table.
With its easy-to-follow instructions and delicious recipes, this article is the perfect resource for anyone looking to enjoy the best of springtime asparagus.
WARM ASPARAGUS VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, weekday, appetizer, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Wash asparagus and break off stems at the point where they yield easily. Steam 5 to 7 minutes, depending on thickness of stems.
- Stir oil and vinegar in serving dish. Drain asparagus and stir well into dressing.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 4 grams
WARM ASPARAGUS WITH TARRAGON VINAIGRETTE
This is one of two Runner-Up recipes for 1993 in the San Francisco Chronicle, and was developed by Georgeanne Brennan.
Provided by evelynathens
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the mustard in a small bowl. Whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set aside for at least 15 minutes.
- Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
- Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
WARM ASPARAGUS AND BACON TOAST WITH RED PEPPER-SHALLOT VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 appetizer servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on.
- Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted.
- To serve, spoon 1/4 of the vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette.
- To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside.
WARM ASPARAGUS TOAST WITH PANCETTA AND VINAIGRETTE
Provided by Molly Stevens
Categories Bread Mustard Pork Vegetable Appetizer Bake Vinegar Bacon Asparagus Spring Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper.
- Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.
- Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes. Drain asparagus; pat dry. Transfer warm asparagus to large bowl; add vinaigrette and toss to coat. Season to taste with salt and pepper. Toast bread slices and brush with remaining 2 tablespoons melted butter.
- Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.
WARM ASPARAGUS VINAIGRETTE
Make and share this Warm Asparagus Vinaigrette recipe from Food.com.
Provided by NELady
Categories Vegetable
Time 12m
Yield 24 asparagus spears, 3 serving(s)
Number Of Ingredients 3
Steps:
- Wash and trim the asparagus by breaking the stems at the point where they yield easily. Steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
- Stir the oil and vinegar together in a serving dish.
- Drain the asparagus and turn in the serving dish to cover with dressing.
Tips:
- Choose the right asparagus: Look for asparagus spears that are firm and have tight, closed tips. Avoid spears that are wilted or have woody ends.
- Trim the asparagus: Cut off the woody ends of the asparagus spears. You can do this with a sharp knife or a vegetable peeler.
- Cook the asparagus properly: There are several ways to cook asparagus, including boiling, steaming, roasting, and grilling. The best method depends on your personal preference and the recipe you are using.
- Make the vinaigrette ahead of time: The vinaigrette can be made up to 24 hours in advance. This will allow the flavors to meld and develop.
- Serve the asparagus warm: Warm asparagus is best served immediately after it is cooked. You can reheat it gently if necessary, but do not overcook it.
Conclusion:
Warm asparagus vinaigrette is a simple but delicious dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover asparagus. With its bright flavors and healthy ingredients, this dish is sure to please everyone at the table.
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