Asparagus Salad With Sweet Balsamic Vinegar Recipes

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Balsamic Asparagus Salad image

For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11



Asparagus Salad with Sweet Balsamic Vinegar image

Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Recipe From epicurious.com

Categories     Salad     Nut     Pepper     Vegetable     Side     Picnic     Quick & Easy     Low Cal     Mother's Day     Backyard BBQ     Vinegar     Pecan     Asparagus     Bell Pepper     Spring     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8



Roasted Asparagus with Balsamic Vinegar image

Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. -Natalie Peterson of Kirkland, Washington

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5



Balsamic Asparagus image

These pretty green spears of crisp-tender asparagus are drizzled with a balsamic vinegar mixture for a sensational side dish that's ready in no time.-Taste of Home Test Kitchen

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7



Chilled Asparagus Salad image

I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.

Recipe From foodnetwork.com

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9



Roasted Asparagus with Balsamic Vinegar image

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Recipe From allrecipes.com

Provided by Gemini26

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 5



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Recipe From allrecipes.com

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10



Asparagus Salad with Balsamic Vinegar image

Make and share this Asparagus Salad with Balsamic Vinegar recipe from Food.com.

Recipe From food.com

Provided by CountryLady

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

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Mar 10, 2021  · Make a large bowl of ice water. Add the asparagus and cook until the bright green and tender-crisp, about 3 to 4 minutes. Drain and plunge the …

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  • To make the balsamic vinaigrette, in a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Allow the flavors to blend at room temperature while preparing the salad.
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  • Flip bacon and continue to cook until the second side is browned, about 3 to 5 minutes longer depending on your desired crispness. Drain on paper towels and chop.
  • While the bacon is cooking, fill a large bowl with water and ice. In a large saucepan or stockpot, bring 1 inch water and 1 teaspoon salt to boil. Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes. Remove from boiling water and plunge into ice bath to stop the cooking. When completely cool, drain well and pat try. Cut into 1-inch pieces.
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