the refrigerator.
The Asparagus: While the beets are roasting
Steam asparagus spears until tender; drain and place on serving platter.
In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt.
When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.
et aside.
Toast quinoa (recipe noted in intro) and cook
In a large saucepan, steam asparagus until tender;
drain and place on a serving platter.
In a small jar with a lid, shake together oil, lemon juice, mustard, pepper, and salt.
When ready to serve (warm or at room temperature), pour vinaigrette evenly over asparagus;
sprinkle with bread crumbs and garnish with cherry tomato halves.
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Snap off tough ends of asparagus.
Remove scales with a vegetable peeler or knife, if desired.
Cook asparagus, covered, in boiling water 5 minutes.
Drain and place in a shallow dish. Combine vinegar and next 6 ingredients; pour over asparagus. Cover and chill 8 hours.
Remove from marinade and, if desired, serve in \"bundles\" in lemon rind rings.
Yield:
4 servings.
Wash asparagus and snap off tough, light
Blanch the asparagus and drain it on paper towels.
Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
Stir in the mustard and lemon juice.
Whisk in the oil, vinegar, and pepper.
Spoon this dressing over the asparagus.
Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
Chill thoroughly before serving.
Heat water and 1 teaspoon salt to boiling in 10-inch skillet. Add asparagus.
Heat to boiling.
Reduce heat, cover and simmer until stalks are crisp-tender, 8 to 12 minutes.
Drain.
Arrange asparagus in square baking dish.
Shake oil, vinegar, oregano, 1 teaspoon salt, pepper, mustard and garlic in tightly covered container.
Pour over hot asparagus, turning until well coated. Cover and refrigerate until chilled, 2 to 3 hours.
ver high heat. Add the asparagus, recover, and steam until just
Cook asparagus according to package directions or fresh asparagus
until
tender.
Drain and cool.\tClean tomatoes and cut in half.
Heat dressing to boiling; add tomatoes and heat through.
Pour
over
cooled
asparagus
when
ready to serve. Serves 8.
Cook asparagus.
Combine remaining ingredients.
Pour over hot asparagus and chill.
Serves 4.
Blend all ingredients except asparagus.
Pour over asparagus in shallow dish.
Do not use metal.
Marinate overnight.
Remove from marinade to serve.
Trim asparagus; cover with water and add 1 teaspoon Beau Monde.
Cook until tender.
Combine in bowl 1 teaspoon Beau Monde, pepper, garlic powder, mustard, vinegar, olive oil and sour cream. Beat well.
Stir in chopped egg and parsley.
Drain asparagus and cover with sauce.
Heat thoroughly and serve at once.
Wash and trim the asparagus by breaking the stems at the point where they yield easily. Steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
Stir the oil and vinegar together in a serving dish.
Drain the asparagus and turn in the serving dish to cover with dressing.
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
minutes. Add stock, pasta, asparagus and black pepper and continue
Mix dry ingredients; stir in oil and vinegar.
Blend well.
Add mustard, chives, relish and eggs.
Chill and serve over asparagus on lettuce.
Cook and drain asparagus; arrange in shallow dish.
Mix all other ingredients except egg and gherkins in jar; shake well to combine.
Pour over asparagus.
Refrigerate at least 1 hour, turning spears several times.
Arrange on platter, sprinkle with finely chopped egg and gherkins.
Serves 8.