ool.
Meanwhile, slice asparagus on the bias into 1
Snap off tough ends of asparagus& cook in your favourite manner (
With a sharp knife, cut asparagus diagonally into very thin slices
nd keep warm.
Wash asparagus and remove and discard tough
nto seafood and asparagus.
This is a zesty salad depending on
For potato salad, cook potatoes in boiling water
Preheat oven to 350\u00b0F.
Combine olive oil and garlic in a small bowl. Add bread and toss to coat. Arrange in a single layer on a baking tray and bake for 10 mins, until toasted.
Boil, steam or microwave asparagus until just tender. Drain.
Combine croutons, asparagus and romaine in a large serving bowl and toss to combine.
For the Caesar dressing, whisk together garlic, mustard, lemon juice, yogurt and 1 tbsp water. Season then drizzle over salad to serve.
ntil the pasta and asparagus are cooked.
Salad -- In a large
eady to make the salad, add the asparagus and mushrooms to a
Preheat grill to high. Combine oregano, dried basil, salt, pepper and olive oil in small bowl and drizzle on asparagus. Grill asparagus 3 mins, until just tender. Cut into thirds. Grill bread 1-2 mins each side, until toasted.
For the dressing, combine lemon juice with extra oil in a small bowl.
Rub bread with garlic clove. Tear bread into bite-sized pieces. Add to a serving bowl with asparagus, tomatoes, basil and dressing. Toss well to coat and season to taste. Serve immediately.
Put the asparagus into an large oblong baking
ith aluminum foil.
Spread asparagus spears and eggplant slices on
Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes.
Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly
Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining asparagus on top.
In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry.
In a salad bowl, combine lettuce, carrots and asparagus.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
Serve immediately.
Combine first 8 ingredients.
Arrange asparagus on serving plate.
Spoon shrimp salad over asparagus.
Garnish with lemon wedges. Serve chilled.
Serves 4.
Heat oil in a large frying pan and fry the asparagus over medium heat for 3-4 mins. Add the artichokes and tomatoes and cook for a 2 more minutes. Season with salt and pepper, remove from the pan and set aside.
Add the pineapple to the hot pan and fry for 1-2 mins. Pour in the stock, sour cream and mustard. Stir well and add the vegetables back into the pan. Simmer for a couple of minutes, season to taste with salt and pepper and serve on a bed of arugula.
ater; set aside.
Steam asparagus until crisp-tender; drain and
Peel and blanch asparagus, drain and set aside
Cut the asparagus into short lengths.
Cut
Cook the noodles. Drain. Rinse with cold water.
In a saucepan, cook the asparagus in boiling water until just tender.
Drain and rinse with cold water.
Transfer to a bowl with the pasta.
Add the cheese, tomatoes, mushrooms and walnuts. Toss to combine.
In a small bowl, whisk together the olive oil, vinegar and dressing mix.
Pour over salad and toss to coat evenly.
Serve salad chilled or at room temperature.