Asparagus Salad With Sweet Balsamic Vinegar Recipes
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 - 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
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
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
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
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
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
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 …
- 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.
- To a cold skillet, add bacon slices in a single layer (touching is okay but you don't want them overlapping too much). Turn heat to medium and cook bacon until brown on one side and curling, about 5 minutes (7 minutes for thick-cut bacon).
- 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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