ROASTED ASPARAGUS & YELLOW PEPPER SALAD

[ShannyBannany]

WINNER!!!! So yummy! Thanks!

[recipelover]

It is time to "bump" this up. I just made this again last night and had forgotten how good it was. I did make one change--I slivered little pieces of parmesan (used a potato peeler) instead of grated cheese. If you haven't tried the Roasted Asparagus and Yellow Pepper salad, you really need to do it.

Asparagus is a spring and Easter thing--this would be a great change of pace for your Easter dinner.

[recipelover]

Just copying in an old recipe that looks good too:

Asparagus and Tomato Salad with Yogurt-Cheese Dressing, P1 [postedc by jros1x]

A yummy and low-fat salad.
Prep Time: approx. 10 Minutes.
Ready in: approx. 10 Minutes.
Makes 4 servings.

1 (10 ounce) package frozen
cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Directions
1 Thaw frozen asparagus and drain well. In a medium bowl,
combine the asparagus, tomatoes, onions and set aside.
2 In a small bowl, whisk together the yogurt, cheese and
mustard. Add to the vegetable mixture and toss until well
coated. To serve, line salad plates with romaine lettuce
leaves and spoon salad on top.

[recipelover]

Just copying in a recipe:

Asparagus and Wild Rice Salad, P2 (because of rice) [posted by WestCountryLady]
from:peakmarket.com

Metric Ingredient Imperial
500 ml chicken broth 2 cup
250 ml wild rice 1 cup
1 bunch broccoli, cut into florets 1
12 asparagus spears, sliced 12
125 g green beans, sliced 4 oz
2 carrots, peeled & sliced 2
1 tomato, chopped 1
125 ml blue cheese, crumbled 1/2 cup
50 ml olive oil 1/4 cup
25 ml white wine vinegar 2 tbsp
- salt & pepper to taste -

Bring broth to a boil in heavy saucepan; stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.

Meanwhile, cook broccoli, asparagus, beans and carrots in a large pot of rapidly boiling water until tender-crisp, about 6 minutes. Drain and rinse under cold water. Drain well.

Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.

Serves 4

[recipelover]

Just bumping this up because it is sooooooooo good

and copying in another asparagus salad recipe:

Strawberries, Asparagus, and Balsamic, P2 [posted by A-Rod]

Cut asparagus into 2-3" slices, on a diagonal to make them pretty. Blanch and cool.

Quarter strawberries lengthwise.

Mix balsamic vinegar and honey, agave nectar, or brown sugar. It should be intensely tangy/sweet.

mix all together and chill. GREAT salad, and a real hit at potlucks/gatherings.

[living_out_loud]

Grecian Garden Salad-Phase 1 and beyond

I made this as a side dish for dinner tonight. The family devoured it. Easy and tasty. I used boccini instead of the feta. Recipe is from my Taste of home magazine.

6 ServingsPrep: 20 min. + chillingIngredients

1-1/2 cups cut fresh asparagus (1-inch pieces)
3 medium tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Directions
In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.
In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese. Yield: 6 servings.



Nutrition Facts: 2/3 cup equals 92 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 579 mg sodium, 6 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

[ami]

A Flavorful Warm-Weather Salad

Main-dish salads are the way to go now that the weather has turned warmer. This asparagus salad makes a delicious outdoor lunch or light dinner. For maximum nutrients, be sure to buy the freshest greens your supermarket or farmers’ market has to offer and dress just before serving. Look for firm asparagus with tips that are closed and compact.

Warm Salmon and Asparagus Salad (Phase 1)

Description
Roasting asparagus imparts a deep, complex flavor that gives the ordinary steamed version a run for its money. This elegant dish is great for guests, but it’s also quick enough for a simple weeknight meal.

Prep time: 10 minutes
Cook time: 20 minutes

Makes 4 servings

Ingredients
2 pounds asparagus, ends trimmed
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided, plus extra for baking dish
4 (6-ounce) salmon fillets
2 tablespoons coarse-grain Dijon mustard
1 tablespoon white wine vinegar
5 ounces musclemen greens (6 cups)
Salt and freshly ground black pepper

Instructions
Heat oven to 450°F.

Place asparagus in a single layer in a baking pan; drizzle with 2 teaspoons of the oil, season with salt and pepper, and turn to coat. Bake until lightly browned, about 20 minutes.

While asparagus is roasting, season salmon with salt and pepper. Lightly brush a baking dish with oil, add salmon, and baking until fish flakes easily with a fork, 10 to 12 minutes.

Place mustard, vinegar, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a glass jar with a lid. Close tightly and shake vigorously to combine; adjust seasoning if necessary.

Combine greens and 2 tablespoons of the dressing in a mixing bowl; toss to coat. Drizzle remaining dressing over the fish and serve with asparagus and greens.

Nutritional information
Per serving:
500 calories
33 g fat (6 g sat)
11 g carbohydrate
40 g protein
5 g fiber
360 mg sodium

[ami]

An Asparagus Recipe for Spring

Love asparagus but looking for new ways to prepare it? Here’s a delicious soup that’s just the ticket. Find fresh asparagus at your local supermarket or farmers’ market, then prepare the asparagus soup as a first course before a fish, meat, or poultry main dish.

Asparagus Soup With Parmesan Sprinkle (Phase 1)

Description
Just a few simple ingredients create this rich and flavorful springtime soup. You can dilute it with a little water if you prefer a thinner soup, and use black pepper if you don’t have white.

Prep time: 10 minutes
Cook time: 20 minutes

Makes 4 servings

Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 1/2 pounds asparagus, ends trimmed and cut into 1 1/2" lengths
4 cups lower-sodium chicken broth
Salt and freshly ground white pepper
4 teaspoons freshly grated Parmesan cheese

Instructions
Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.

Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.

Remove from heat and carefully puree with a blender or hand blender. Return to the pan, gently reheat, and season with salt and pepper to taste. Sprinkle each serving with some freshly grated Parmesan.

Nutritional information
Per (1 1/4 cup) serving:
90 calories
2 g fat (1 g sat)
12 g carbohydrate
9 g protein
4 g fiber
170 mg sodium