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.
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.
Time 15m Number Of Ingredients 11 Steps:
In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water. In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese. In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper. Pour the desired amount of dressing over the salad and mix together.
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.
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.
Time 5m Yield 4 servings Number Of Ingredients 4 Steps:
Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;
Time 15m Yield 3-4 serving(s) Number Of Ingredients 6 Steps:
Whisk all vinaigrette ingredients in a small jug. Snap woody ends from asparagus and place in a steamer for 4-5 minutes until they are crisp tender. Then plunge them into ice cold water to stop cooking process. Drain onto small towel and pat dry. Serve as an appetiser, using chives sprinkled on top as a garnish. Drizzle vinaigrette over top.
Time 30m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper. Continue to whisk and add vegetable oil in thin stream. Whisk in walnut oil; set dressing aside. Place steamed asparagus on platter; pour dressing over asparagus. Garnish with toasted walnuts, parsley and Blue Cheese crumbles. Taste and season with additional salt and pepper if necessary. Serve immediately.
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.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.
Yield Serves 6 Number Of Ingredients 2 Steps:
Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Gently toss asparagus with vinaigrette and salt and pepper to taste.
Time 10m Number Of Ingredients 5 Steps:
Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add asparagus, cover, and cook until crisp-tender, 3 to 5 minutes. Rinse with cold water to stop the cooking. In a bowl, combine asparagus, cucumber, vinegar, and oil. Season with salt and pepper.
