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White asparagus salad recipe

White asparagus salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Asparagus salad

This is a classic German recipe with white asparagus, hard boiled eggs and ham. Serve with some mixed lettuce as a light supper or lunch.

3 people made this

IngredientsServes: 4

  • 500g white asparagus
  • 1 pinch caster sugar
  • 1 teaspoon butter
  • 100g mayonnaise
  • a dash vinegar
  • 2 to 3 tablespoons ketchup
  • salt, to taste
  • white pepper, to taste
  • chopped fresh dill, to taste
  • 3 hard boiled eggs, finely chopped
  • 200g ham, cut in thin strips

MethodPrep:20min ›Cook:20min ›Extra time:1hr chilling › Ready in:1hr40min

  1. Rinse and peel the asparagus and cut off any woody ends. Bring a large saucepan with lightly salted water to the boil. Add asparagus, sugar and butter, reduce the temperature to low and simmer for 20 to 25 minutes until tender. Drain and allow to cool.
  2. When cold, cut asparagus into about 1cm long pieces, and set the tips aside for garnish.
  3. For the salad dressing mix together mayonnaise with a dash of vinegar. Stir in ketchup and add salt, pepper and dill.
  4. Chop two of the hard boiled eggs and slice the third. Combine asparagus pieces, chopped eggs and ham in a bowl. Add salad dressing and toss. Chill in the fridge to marinate for a few hours.
  5. Before serving garnish with egg slices and asparagus tips.

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Reviews & ratingsAverage global rating:(5)


    • 1 lb. White asparagus (cut into 2" lengths and steamed)
    • 8 small cooked artichoke hearts
    • 1 lb. Fresh lump crabmeat
    • ½ small red onion, minced
    • Mixed salad greens
    • Dressing
    • 3 Tbsp. Fresh Orange Juice
    • 1 T white wine vinegar
    • pinch of sugar
    • salt to taste
    • 2 Tbsp. Extra virgin olive oil
    • 1 Tbsp. Fresh lavender flowers
    • Garnish
    • Minced fresh chives
    • Johnny Jump ups
    • Tops of fresh lavender flowers
    1. Combine all salad ingredients, combine and mix together dressing ingredients. Pour dressing on salad and garnish with chives and flowers.

    • 1 bunch white asparagus, ends trimmed
    • 1/2 Cup crushed almonds
    • 2 lemons
    • Salt
    • 2 Cups arugula
    • 1 Cup cherry tomatoes, halved
    • Drizzle of olive oil
    • 1/2 Cup feta cheese, crumbled

    Turn on your oven’s broiler. Place the white asparagus on a sheet tray and squeeze one lemon on top. Add a dash of salt and the crushed almonds on top. Put in the oven for 15 minutes or until the white asparagus are tender.

    While the asparagus are cooking, put the arugula and cherry tomatoes on a plate and then drizzle the olive oil on top. Take the asparagus out and arrange them on the salad. Top the asparagus with the feta cheese and serve while hot.


    The ingredients you'll need

    You'll only need a few simple ingredients to make this tasty asparagus salad. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Fresh asparagus: Try to find medium-thickness asparagus. Not the really thick ones, but also not the super-thin ones.

    Cherry tomatoes: Cut them in half. They're easier to eat this way (they tend to slide right off the fork unless you cut them). You can also use chopped regular tomatoes.

    Red onions: Chop them finely - no one wants to bite into a big chunk of raw onion. You can use white or yellow onions, but use half the amount - they tend to be sharper.

    Olives: I like to use black sliced olives, but any type of pitted olives should work.

    Olive oil: Extra-virgin olive oil has the best flavor. But if you prefer a light and fruity olive oil, that works too.

    Red wine vinegar: White wine vinegar also works, as does fresh lemon juice. I wouldn't recommend using white distilled vinegar, though. It's too acidic.

    Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.

    Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the salad could end up too salty.


    Chilled Asparagus with Lemon-Dijon Vinaigrette

    Cool and crisp asparagus spears and tossed in a delicious lemon-dijon vinaigrette for a simple, elegant and delicious asparagus salad!

    We planted asparagus in our garden 2 years ago. It’s going to be at least another year before we can reap our first harvest and let me tell you, I’m excited because I adore asparagus.

    You, too? That’s a fabulous coincidence because I have a simple and delicious recipe for you to try: Chilled Asparagus with Lemon Vinaigrette!

    You have a couple of options with this recipe. You can cut up the asparagus, toss it with the vinaigrette and serve it more like an asparagus salad or you can keep the spears long and elegant. Also, you can serve the asparagus at room temp or chilled, whatever the mood (or weather) calls for. But it’s especially good chilled.

    This dish can also be made in advance for your convenience – just keep the cooked crispy asparagus in the fridge until ready to use and then drizzle it with the vinaigrette just before serving.

    Fill a large bowl with water and ice. Set aside.

    Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender. Drain quickly and immediately transfer to the ice bath to cool down.

    Whisk together the ingredients for the vinaigrette.

    Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.


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    Yum! This was great, better than I anticipated. I didn't have any cheese so left it out but added a touch more salt, and didn't do the toasts. It was still so tasty! I did sauté the asparagus and add a clove of garlic per other reviews. I will definitely be making this again!

    This was very tasty. We completely enjoyed it. The only thing I did differntly was that I covered this and kept it on low for those 10 minutes. I liked it warm. interested to try it cold as I think it would be a great thing to bring to a potluck

    I used this recipe as a base for a great make-ahead salad. I roasted the asparagus with a fair amount of garlic before tossing with white beans, lemon zest, juice, parsley etc. I also added sauteed corn. Was wonderful for lunch the next day.

    I had low expectations going into this recipe, but they were blown away. Delicious, delicious! Also, not that difficult to make, and a really cheap meal! This will definitely go into permanent rotation. I cooked the recipe exactly to spec, except perhaps a smidge more parmesan since I eyeballed it. The garlic toast really made it. Overall, wonderful flavor and texture combination. Seriously - make this!

    I used chickpeas (garbanzo beans) because we didn't have white beans. Also didn't serve it on toast but added the garlic and parsley to the beans and asparagus. Snipped off the asparagus tips and cooked them along with the rest of it. Let the whole thing simmer until the asparagus were cooked. All-in-all, it was quite nice for a meal on the deck after a hot summer day.

    I love this recipe. It's very simple, but the flavors are well balanced. I don't serve it with the toasts, but instead over a bed of lettuce and quinoa for a perfect light lunch.

    I didn't have lemon juice so I used lime juice and zest. Also only had one can of cannelinni beans so I also used a can of black eyed beans with corn. Followed rest of recipe as is. Great. Will definitely make again! Next time I may use lime juice again and try cilantro in place of flat leaf parsley. Read More http://www.epicurious.com/recipes/food/notes/White-Bean-and-Asparagus-Salad-234249#ixzz0hdLMCvlT

    Easy to prepare and very flavorful. Makes a great summer meal. I used Asiago instead of Parmesan, and olive oil on the bread instead of butter.

    Really good, easy, and healthy. A good meal for a hot summer day as it's so light.

    This was really good, and an excellent make-ahead pot luck dish. I followed the method described by the cook from Knoxville (thanks!) but decreased the oil a bit. The garlic was a good addition. If you make it ahead of time, it could use a quick squeeze of lemon juice just before serving to brighten the flavor.

    this was just plain good. simple good flavors. very easy to make too! yum. lemon makes it.

    This was a really great, really easy recipe. I didn't have any asparagus, so I omitted them, but this was great standing alone as well. Next time I'll try it with the asparagus. I also served the salad on the toast, bruschetta style, and loved it. A very easy lunch or appetizer.

    This recipe was ok there were elements I really liked about it (like the taste of the white beans and lemon together), but I would not make it again.

    A wonderful combination of flavors, textures, and colors! My husband and I love asparagus, so I'm always looking for new and different recipes, and this is one I think I'll make again and again! I found halving the recipe was just right for a light meal for the two of us. I did choose to make a few changes in method, but not in the basic proportion of ingredients, with the exception of the lemon zest. I removed the asparagus tips (1.5 to 2 inches) and blanched them, reserving them for garnish, before cutting the rest of the asparagus on the diagonal. I heated the olive oil in an electric skillet and sautéed the asparagus slices for about 2 minutes, then added a small garlic clove, minced, which I sautéed for about 30 seconds before adding the white beans, lemon zest (the full amount, 1/2 teaspoon), lemon juice, salt, and pepper, and turning off the skillet. Then I added the reserved asparagus tips (about 12 for the half recipe) and let the mixture sit for 10 minutes before adding the shaved Parmesan and chopped parsley, as the original recipe specifies. When serving the salad, I kept track of the asparagus tips and placed them on top for decoration. I accompanied the salad with plain French rolls, heated, rather than the garlic bread.


    – Wash, and clean asparagus, cut off the hard parts and peel each one.

    – Fold asparagus in a double layer of aluminum foil, sprinkle salt, sugar and small butter flakes over it.
    – Bake in the oven on 370 F for about 30-45 min or depending on how soft you like the asparagus, and if you use a convection oven or not.
    – Test the asparagus after 20 min.

    Serve with a Sauce Hollandaise

    Serve asparagus with boiled or fried potatoes and prosciutto, smoked salmon or cooked ham, and of course the popular Sauce Hollandaise – Go to the Recipe . You can also use alternatively some Parmesan cheese or Truffle butter.


    White Asparagus Salad with Ham and Egg

    White asparagus salad is extremely delicious! This white asparagus season I wanted to try new white asparagus dish. Every year I enjoy White Asparagus with Boiled Potatoes, Ham and Sauce Hollandaise or White Asparagus Soup, but I have never tried White Asparagus Salad. I think that is also my husband’s fault because he believes that there is no way that white asparagus can go well with vinegar. But he is not right!

    White Asparagus Salad with Boiled Egg and Ham

    I found a recipe in which the dressing is not too dominant, and it does not overwhelm the dish. You can still taste this delicious white asparagus! The White Asparagus Salad can be served as a starter or with boiled potatoes as a main dish. It’s light and easy to make, especially when you have some white asparagus left!

    White Asparagus Salad with Ham and Egg


    Gather your ingredients for this shaved asparagus salad

    For your shaved asparagus salad, you may not even need to make a store trip or order from Instacart. Just check your fridge and pantry for a shallot, which you will mince for the dressing. What is a shallot, you ask? It's basically an onion, but it's sweeter, as Carli told us, and "a bit more delicate in taste."

    The dressing also calls for the zest of a lemon, which is just the peel of a lemon, grated. You'll also need the juice of that lemon, plus salt, pepper, olive oil, and champagne vinegar. If you do not have this ingredient on hand, Carli told us, "White wine vinegar would be a good substitute."

    Now, be sure to have about a half pound of asparagus on hand. Finally, this unique twist on salad calls for crumbled goat cheese. Not a fan of this goat's milk cheese? Try feta in its place.


    How to Cook White Asparagus

    Like green asparagus, cooking white asparagus can be don a number of ways, including oven roasting, sautéing or steaming.

    Since it’s slightly more delicate than the green variety, I prefer steaming it because it allows the spears to keep their shape well.

    I hope you love this tangy Lemon-Dill White Asparagus recipe as much as I do!



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