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PointsPlus Balsamic Asparagus and Cherry Tomato Salad

PointsPlus Balsamic Asparagus and Cherry Tomato Salad


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Balsamic Asparagus and Cherry Tomato Salad

When working with an ingredient like asparagus, it's best not to mess around with it too much. Here, a little balsamic vinegar and some fresh orange juice help the clean flavors of asparagus shine, and cherry tomatoes add a little sweetness and tang.

Ingredients

  • 1 1/2 pound asparagus, trimmed
  • 1 cup fresh cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons unsweetened orange juice
  • 1 teaspoon minced garlic
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons shredded Parmesan cheese, preferably Parmigiano-Reggiano

Servings4

Calories Per Serving77

Folate equivalent (total)96µg24%

Riboflavin (B2)0.3mg16.1%


PointsPlus Balsamic Asparagus and Cherry Tomato Salad - Recipes

Just as the summer days are counting down towards their end, my parents rent a house for our clan for an entire week in Fenwick Island, DE. It’s practically the last section of Delaware before the brightly lit, bustling stretch of Ocean City, MD.

We stay in a house equipped with enough rooms for everyone to have their own space, plus it has kayaks in the inlet equipped backyard, a screened-in outdoor patio and a pool table, so we do our fair share of family bonding, cooking and eating at our home base. My favorite tradition is our huge Italian feast while none of us are actually Italian, we certainly love the food and make enough to feed twice our crew.

While all of my family members like to cook, we do take one night to get dressed up and have a nice family dinner out of the house, and our go-to place is Catch 54, a two-level, waterfront establishment. Last summer, practically a week after our summer 2011 meal there, the restaurant suffered a fire compromising most of the building. Luckily, they were able to work through the winter to prepare for the summer 2012 season so, lucky for us, we won’t have to skip a season at our favorite, home away from home, vacation restaurant. This warm asparagus and cherry tomato salad is inspired by the first dish I ever ate at Catch 54 and, while it’s no longer on the menu, it was so delicious that my taste buds remember enough of it for me to come up with my own version.

Asparagus and Cherry Tomato Salad

  • ¾ cups balsamic vinegar
  • 1 tablespoon honey
  • Olive oil
  • ¾ pound prosciutto, diced
  • 1 large shallot, thinly sliced
  • 1 pint grape tomatoes
  • 1 bunch asparagus, ends trimmed

Whisk balsamic vinegar and honey in a small saucepan. Bring to a boil, then lower heat to simmer whisk occasionally and reduce liquid to half over low heat, until thick. In the meantime, in a large sauté pan over medium heat, cook prosciutto until lightly browned. Remove to a pan lined with paper towels. Place back on burner, add about 2 tablespoons of olive oil to remaining grease from the meat and heat over medium add shallots and cook until just softened. Add cherry tomatoes, then cover pan and stir occasionally as the skins of the tomatoes cook and they soften. Add asparagus, cover, and stir occasionally until bright green, approximately 5 – 7 minutes. Stir prosciutto back in, then remove vegetables to a plate. Drizzle balsamic reduction over and serve.

I know a warm salad sounds a little inappropriate for the summer, but picture eating this at an open-air restaurant on the bay with a cool breeze. There’s enough flavor and a generous serving of veggies, so it could be your only dinner item and not just an appetizer. I gave the balsamic vinegar and honey a good 10-minute head start, and it wound up being reduced down by the time I was plating all of the other ingredients. For a shortcut version, balsamic reduction is sold in the vinegar aisle and isn’t terribly expensive for the amount you get. Not that I ever have buyer’s remorse at the grocery store, but the amount of balsamic vinegar it takes to reduce down into a thick, sweet liquid is almost an entire small bottle.

Shallots work better than white onions or garlic in this recipe because they welcome the sweet flavor of the roasted tomato and even caramelize a bit in what’s left of the prosciutto grease left over in the pan. The asparagus responds well to the hot sauté pan and cooks perfectly to an al dente texture with a vivid green color. The final topping of balsamic reduction is like the cherry on top, and almost just as sweet it enhances the healthy salad with a necessary tart kick, and if it were missing, the recipe just wouldn’t be the same. You’ll agree once you taste the flavorful veggies, salty pieces of pork and sweet, syrupy topping.

I don’t typically keep an eye out for healthy recipes, but I have to admit that quality is my favorite part of this one pretty much everything in this dish is good for you. While it’s served warm, it’s just as delicious cold, and a perfect dish for both a casual, backyard party as well as an elegant dinner. I truly don’t mind eating a bit healthier this time of year, and this recipe gives me an excuse to do so. While it may be true that you can have too much of a good thing, this asparagus and cherry tomato salad is healthy enough that I feel guilt-free, even eating the whole dish.


Sauteed Asparagus and Cherry Tomatoes Recipe

If you’re looking for a quick and incredibly tasty way to cook up your asparagus, you simply need to try out this Sauteed Asparagus and Cherry Tomatoes side dish! The tomatoes add a delightful tangy sauce to the usual asparagus side dish, and your asparagus is so much better when sautéed rather than steamed!

Having grown up eating asparagus that had simply been steamed, both my husband and I had totally missed out on how much more flavorful asparagus can truly be. The difference is amazing! Once you start cooking asparagus by other methods, you will get quite adventurous in your flavor combinations ( and thoroughly enjoy the rewarding results )!!

What Is Sauteed Asparagus with Cherry Tomatoes

Sauteed asparagus and cherry tomatoes is an easy side dish that combines pan or skillet seared asparagus with cherry tomatoes. The resulting asparagus is cooked until al denté, or until it reaches your own desired level of tenderness. The pan-seared tomatoes add a lovely touch of tangy acidity and the juices from the burst tomatoes form a light sauce with the olive oil.

How To Make Skillet Asparagus & Cherry Tomatoes

This spectacularly tasty side dish is equally spectacular in how super quick and easy it is to make! The flavors come together for an amazing dish that will make you look like a brilliant cook!

Grab a large skillet, cast iron skillet, or frying pan and the following ingredients:

  • Asparagus – Tender spears of asparagus add an earthy flavor to any dish! The thinner the spears, the better – these are the tender, young asparagus shoots that were harvested at the perfect time! Be sure to trim the ends of the asparagus stalks, as the base will have a more ‘woody’ texture that will take away from how perfectly cooked your asparagus is. You can cut the ends off at what you feel is the end of the tougher base, or snap the asparagus spears.
  • Cherry Tomatoes – Fresh cherry tomatoes add vibrant color and so much flavor to this easy side! You can use cherry tomatoes or grape tomatoes, depending on what you have on hand from your garden or what’s available in your local stores. Whenever I can find my favorite multi-color heirloom cherry tomatoes, they are what I prefer to use in this recipe.
  • Garlic – Finely minced or chopped garlic adds flavor and combines perfectly with the asparagus and tomatoes! Depending on your own tastes, you can definitely go lighter or heavier on the garlic content with your sautéed vegetables.
  • Cooking Oil – I like to use extra virgin olive oil for this sautéed dish, however, olive oil works just as well. You may find that you prefer a more flavorless cooking oil like coconut oil.
  • Herbs & Seasoning – Keep it basic with just a touch of salt and pepper, or add in some fresh herbs like chopped fresh parsley, thyme, rosemary, oregano, or marjoram. They are all delicious!
  • Parmesan – Freshly grated Parmesan cheese is the perfect touch to top off this vegetable side! It’s completely optional but highly recommended for rounding out the flavors. Other hard Italian cheeses like Romano or Asiago cheese work just as well! Note that the Asiago is a much more pungent cheese and you will not need as much as if you were using Parmesan.

Some great stir-in ideas for this easy side dish are finely chopped shallots or onions, a squeeze of fresh lemon juice, pine nuts, bacon, mushrooms, or a splash of Balsamic vinegar.

Once you have your asparagus spears washed and trimmed, and the cherry tomatoes halved, follow these steps to make your sautéed side:


Recipe Summary

  • 1 tablespoon extra-virgin olive oil, or more as needed
  • 1 clove garlic, minced
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • salt to taste
  • 1 squeeze lemon juice, or to taste
  • 1 (10 ounce) basket cherry tomatoes, halved
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • 4 tablespoons extra-virgin olive oil

Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.

Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.


So amazing. We used goat cheese instead because it’s what we had on hand and the salad was so yummy. My husband who rarely likes tomatoes had seconds!

This salad is so very good! Has anyone tried putting pasta in it? Seems like it would work.

Is it better to mix the salad with the dressing ahead of time to marinate or mi's the dressing when ready to serve? I have all my ingredients and can't wait to taste!

Yum! My husband loves this salad.

Made this for a BBQ & it was a big hit!!

This was so yummy! A wonderful summer salad change the gorgonzola cheese and avocado gave it a creamy rich flavor.

The most wonderful salad for any season! It goes with anything, and is so easy to throw together (assuming you've got that pesky ripe avocado). It has been uniformly rated as outstanding by everyone who has had it here, and I've shared this recipe with a ton of people.

Incredible salad! It makes a lot for 2 people so it didn't stand up several days after I made it, but I will definitely make it again only next time I'll make sure I have help eating it. I substitued feta cheese for the gorgonzola because I hate gorgonzola. I also added fresh corn and cut back on the basil. Absolutely delicious & healthy.

A colleague served this at a company lunch. Really fresh and tasty. Will serve it over the 4th weekend at a BBQ. Think I will use the suggestion of feta for the cheese.

As the originator of this recipe, I used feta in mine, so you don't need to worry about it melting like Gorgonzola. Also, like the first comment, you should mix the dressing first and set aside. I use only 1 tsp. of mustard, and only 1/2 cup basil. When in season, I sometimes add fresh corn. Glad you all like it!

I took this to a salad potluck and got rave reviews. My gorgonzola didn't crumble, though, because while I was doing the prep it softened into goo. So I lumped it as best I could into the salad. I also goofed and made the dressing with 2 Tbsp each of lemon juice and Dijon mustard instead of 2 tsp. By the time the salad was served the cheese had melted into the dressing. It was still the big winner of the night, with many requests for the recipe. Next time I'll chill the cheese so it will crumble, but keep the extra lemon juice and mustard.

This was a great summer salad for dinner and very, very tasty. Would be great with cooked cut up chicken off the grill in it. Amazing taste with the Dijon mustard and Gargonzola cheese. Easy to make, I will make it again and is perfect for patio dinners or lunch.


Balsamic Roasted Asparagus & Tomato with Blue Cheese: Easy Recipe


Roasted asparagus is one of my very favorite ways to eat my veggies. I wanted to step it up a bit this time and make it more into a meal, so I browsed around the Cooking Light website for a bit of inspiration, and found this recipe for Asparagus with Balsamic Tomatoes. The recipe was not quite what I had in mind, they blanched the asparagus, used goat cheese as a topping (I was in the mood for blue cheese) and due to the different cooking method I planned to use the dressing would differ. Their version is lower in fat, if that is a priority for you, you may prefer theirs. I personally wanted the fat there to make this more satisfying as a light vegetarian entree.

The crumbled blue cheese added a nice contrast to the dish, and elevated the simple roasted vegetables to a full fledged appetizer or light entree.

The roasted tomatoes, onion, garlic and fresh thyme added both sweetness and a little tang from the tomato. This would have made a nice topping for bruschetta or fish on it’s own.

If you have reason not to want the oven quite as hot, try my Baked Asparagus recipe.


Roasted Cod With Cherry Tomatoes, Basil and Mozzarella

Serve this cheesy, 30-minute roasted cod with cherry tomatoes, basil and mozzarella at weeknight family dinners or when friends drop by. Firm cod fillets are topped with fresh cherry tomatoes, herbaceous basil leaves, and creamy mozzarella slices, then baked in the oven for 15 to 20 minutes to create a quick, yet elegant entree. Serve it on top of a bed of hot cooked rice for a complete meal.


  1. For this oven-roasted asparagus recipe, trim the asparagus to remove tough ends and cut cherry tomatoes in halves.
  2. Toss with olive oil, minced garlic, lemon juice, nutritional yeast flakes, and salt. Add extra lemon slices.
  3. Place asparagus, tomatoes in a single layer on a prepared baking sheet.
  4. Oven roast asparagus 400 for 20 minutes. You may omit the nutritional yeast flakes, it’s a cheese alternative that contains B vitamins.
  1. To store fresh asparagus, place them standing in a glass jar with 1-2 inches cold water in the refrigerator.
  2. Trim the woody ends of the asparagus for a tender and juicy finished asparagus.
  3. To trim the ends you can use a sharp knife or just holds both ends of asparagus and bend to snap. It will break in just the right place.

Grilled Asparagus and Cherry Tomato Salad

Grilled Asparagus and Cherry Tomato Salad
Recipe by Dragon

Summer is long gone now but I'm having trouble letting go. Who says I can't have a summer salad in autumn? Right? So, I took out my grill pan and created this gorgeous salad with asparagus and the last of my cherry tomatoes. Simple to make and full of great flavour. Enjoy!

Ingredients:
1 bunch of asparagus, trimmed
2 cups cheery tomatoes, cut in half
2 cloves of garlic, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon parsley, chopped
pinch of sugar
Salt and Pepper to taste

Directions:
1. In a bowl, toss the aspargus with 1/2 the olive oil. In a grill pan, grill the asparagus over a medium heat until it is cooked but still tender.

2. In the same bowl you used to toss the asparagus, combine the tomatoes and garlic. Toss to coat with the olive oil. Add the tomatoes and garlic to the grill pan. Grill for 1 minute, making sure not to burn the garlic. Remove from the heat.

3. Cut the aspargus into thirds and combine with them the tomatoes and garlic.

4. Whisk together the rest of the olive oil, balsamic vinegar, sugar, salt and pepper. Add the dressing to asparagus and tomatoes. Toss to combine.

5. Garnish the vegetables with the parsley and serve. This can be served both warm and at room temperature.


Asparagus Salad Tips

  • Cheese: We love feta, but goatcheese is another delicious topping with these ingredients. If you aren’t a fan of either, a little bit of freshly grated Parmesan would be delicious (just go light on adding salt to the rest of the asparagus salad so it doesn’t get too salty.)
  • Add cheese last: This salad is best with the cheese sprinkled on right before serving instead of mixing the cheese and then tossing it into the salad.
  • Season to taste: We like this salad more on the salty side, so the asparagus, dressing, and couscous are all seasoned. Plus, feta cheese is naturally salty. If you are watching your salt levels, add salt slowly and to taste.
  • Add fresh lemon: This recipe calls for lemon juice being added to the asparagus, but we love even more lemon juice squeezed over this Asparagus Salad right before eating it adds such freshness and vibrancy!


Watch the video: How to Make Healthy Balsamic Tomato Salad. The Stay At Home Chef (July 2022).


Comments:

  1. Tauran

    very useful phrase

  2. Thanos

    Yes, really. All above told the truth.

  3. Ackley

    I'm sure this doesn't suit me at all. Who else can suggest?

  4. Blainey

    You are not right. I'm sure. I propose to discuss it.



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