Asparagus With Tarragon Sherry Vinaigrette Food

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ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE



Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  • Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  • Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
  • Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS



Barley and Herb Salad With Roasted Asparagus image

When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.

Provided by Martha Rose Shulman

Categories     appetizer, main course, side dish

Time 1h

Yield Serves 4 as a main dish salad, 6 as a side

Number Of Ingredients 15

1 cup barley
3 cups water
Salt, preferably kosher salt, to taste
1 pound thick-stemmed asparagus
2 tablespoons extra- virgin olive oil
Freshly ground pepper to taste
1/2 cup chopped fresh herbs, such as parsley, marjoram, chives, tarragon and thyme
1 1/2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon lemon zest
1 small garlic clove, puréed
1/2 teaspoon dry mustard or 1 teaspoon Dijon mustard
6 tablespoons extra- virgin olive oil
Lemon wedges or sliced lemon for garnish (optional)

Steps:

  • Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
  • Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
  • Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
  • Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE



Asparagus with Tarragon Sherry Vinaigrette image

Categories     Egg     Steam     Vegetarian     Asparagus     Spring     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

  • Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARGUS WITH TARRAGON SHERRY VINAGARETTE



Aspargus With Tarragon Sherry Vinagarette image

Make and share this Aspargus With Tarragon Sherry Vinagarette recipe from Food.com.

Provided by Denver cooks

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs medium asparagus, trimmed
1 tablespoon sherry wine vinegar
2 teaspoons minced shallots
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

  • Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).
  • transfer to a bowl of ice water to stop cooking.
  • Drain well and pat dry with paper towels.
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl a add oil in a slow stream, whisking until emulsified.
  • Whisk in tarragon.
  • Halve egg and force each half through a coarse sieve into a bowl.
  • Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

GRILLED WHOLE MEDITERRANEAN FISH WITH AGED SHERRY-VINEGAR-TARRAGON VINAIGRETTE



Grilled Whole Mediterranean Fish with Aged Sherry-Vinegar-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 whole fish such as Orata, Branzino, scaled and gutted
Olive oil
Kosher salt and freshly ground pepper
1 large orange cut into thin slices
1 bunch tarragon
1 bunch parsley
Sherry Vinegar-Tarragon Vinaigrette, recipe follows
1/4 cup aged sherry vinegar
1 small shallot, chopped
2 teaspoons Dijon mustard
3 tablespoons chopped fresh tarragon
Salt and freshly ground pepper
1/2 cup Spanish olive oil

Steps:

  • Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.
  • Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.

Nutrition Facts : Calories 473 calorie, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 430 milligrams, Carbohydrate 3 grams, Protein 42 grams, Sugar 1 grams

RAW BEETS WITH SHERRY VINAIGRETTE



Raw Beets With Sherry Vinaigrette image

When eaten raw, beets have a crunchy sweetness, so they need a strong, acidic dressing for balance. If you just can't resist cooking them once they're shredded, they can be quickly sautéed in butter or oil.

Provided by Mark Bittman

Categories     side dish

Time 15m

Number Of Ingredients 6

1 pound beets
1 minced shallot
2 teaspoons Dijon mustard
2 tablespoons olive oil
1 tablespoon sherry vinegar
chopped parsley or tarragon

Steps:

  • Peel and grate 1 pound beets.
  • Make a vinaigrette with 1 minced shallot, 2 teaspoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon sherry vinegar and chopped parsley or tarragon (really nice).
  • Toss with the beets; taste, and adjust the seasoning.
  • Garnish: Parsley

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 119 milligrams, Sugar 9 grams, TransFat 0 grams

ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE



Asparagus with Hazelnuts and Tarragon Vinaigrette image

Categories     Appetizer     Side     Steam     Vegetarian     Quick & Easy     Asparagus     Spring     Tarragon     Hazelnut     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-Dish Servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1/4 cup minced shallots
3 tablespoons tarragon-white wine vinegar
4 teaspoons chopped fresh tarragon or 1 1/4 teaspoons dried
1 teaspoon Dijon mustard
7 tablespoons hazelnut oil, walnut oil or olive oil
4 cups baby lettuces or inner leaves of curly endive
1/4 cup hazelnuts, toasted, husked, coarsely chopped

Steps:

  • Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
  • Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

ASPARAGUS AND POTATO SALAD WITH RIESLING-TARRAGON VINAIGRETTE



Asparagus and Potato Salad with Riesling-Tarragon Vinaigrette image

"David Bouley has known me for five years, but I've known him for over 13. In 1990, for my master's thesis for journalism school, I donned chef's whites and sneaked into the kitchen at New York City's Bouley, hoping to get a firsthand glimpse of a star chef throwing tantrums. But David was all quiet concentration. He was much more talkative when we wrote his cookbook, East of Paris-amazingly so. A question about asparagus would lead to tangential stories about his childhood, his travels and his motorcycle camping trip through the desert with Lyle Lovett. He may have even cooked asparagus out there-with David, it's hard to tell," says Melissa Clark.

Provided by @MakeItYours

Number Of Ingredients 11

2 pounds thin asparagus
1 pound medium Yukon Gold potatoes, scrubbed but not peeled
1 teaspoon coriander seeds, crushed
1/4 cup tarragon leaves
1/4 cup flat-leaf parsley leaves
2 tablespoons snipped chives
1/4 cup Riesling or other off-dry white wine
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the asparagus to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using tongs, transfer the asparagus to the ice water to cool. Drain and pat dry.
  • Add the potatoes to the boiling water and cook over moderate heat until tender, about 30 minutes. Drain and let cool slightly.
  • Meanwhile, in a mini food processor, pulse the coriander seeds until coarsely ground. Add the tarragon, parsley and chives and process until finely chopped. Add the Riesling, vinegar and mustard and process until smooth. With the machine on, add the olive oil in a steady stream and process until emulsified. Season with salt and pepper.
  • Peel and thickly slice the potatoes and transfer them to a bowl. Add 1/4 cup of the dressing, season with salt and pepper and toss gently. Arrange the asparagus on 6 plates and drizzle with some of the dressing. Mound the potatoes on top, drizzle with the remaining dressing and serve.

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From foodandwine.com


RECIPES/ASPARAGUS-SALAD-WITH-CELERY-LEAVES-QUAIL-EGGS-AND ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


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