Best 16 Asparagus With Raspberry Vinaigrette Recipes

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Asparagus with raspberry vinaigrette is a refreshing and colorful dish that is perfect for a light lunch or dinner. The combination of sweet and tangy vinaigrette with the crisp asparagus creates a delightful flavor experience that is sure to please everyone at the table. This dish is also packed with nutrients, making it a healthy choice for those looking to maintain a healthy lifestyle. The best part about asparagus with raspberry vinaigrette is that it is incredibly easy to make, so even novice cooks can create this delicious dish in no time. So, grab your ingredients and let's get started on making this delightful recipe!

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE



Asparagus with Parmigiano-Reggiano Vinaigrette image

Provided by Anne Burrell

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 bunch asparagus, stems snapped where they naturally want to break
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons grated Parmigiano-Reggiano
Kosher salt
1 hard boiled egg, white and yellow separated and crumbled

Steps:

  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
  • In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
  • Call your self a superstar!
  • April - Why We Love: Asparagus

ASPARAGUS WITH RASPBERRY VINAIGRETTE



Asparagus With Raspberry Vinaigrette image

Make and share this Asparagus With Raspberry Vinaigrette recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon raspberry vinegar
1/2 teaspoon honey
1 lb fresh asparagus
1 -2 cup boiling water, just enough to depth of 1-inch in the bottom of pan with steamer
ice water, for cooling asparagus
fresh parsley (to garnish)

Steps:

  • In a small bowl, whisk the oil, vinegar and honey till well blended.
  • Set aside.
  • Snap off tough ends of asparagus and discard them.
  • Place spears in vegetable steamer basket over boiling water in pan.
  • Cover and cook till tender about 6-8 minutes.
  • Drain immediately and plunge into cool water.
  • Chill.
  • Arrange asparagus on 4 plates lined with lettuce leaves.
  • Drizzle with vinaigrette.
  • Garnish with fresh parsley sprigs.

Nutrition Facts : Calories 55.2, Fat 3.5, SaturatedFat 0.5, Sodium 3.6, Carbohydrate 5.1, Fiber 2.4, Sugar 2.9, Protein 2.5

ASPARAGUS WITH VIN SANTO VINAIGRETTE



Asparagus with Vin Santo Vinaigrette image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups vin santo (about 375 milliliters)
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 bunch asparagus, bottom ends trimmed
6 leaves of Bibb lettuce
1 hard boiled egg, sliced
1/4 cup chopped toasted almonds

Steps:

  • In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.
  • In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil.
  • Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.
  • Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately.

ASPARAGUS WITH VINAIGRETTE JAM



Asparagus with Vinaigrette Jam image

A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try:Steamed Artichokes with Vinaigrette Jam

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

1 pound jumbo asparagus, trimmed and peeled
Coarse salt
Vinaigrette Jam

Steps:

  • Fill a large roasting pan 1/2-inch high with water. Place asparagus in an even layer in roasting pan; bring to a boil over medium-high heat. Cook, turning, until asparagus are crisp-tender, about 6 minutes. Drain asparagus and serve with vinaigrette jam.

POLENTA WITH ASPARAGUS, PEAS AND MINT



Polenta With Asparagus, Peas and Mint image

Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups polenta, coarse-grind cornmeal or corn grits (see Tip)
1 teaspoon fine sea or table salt, plus more as needed
4 to 6 tablespoons unsalted butter
1/4 cup grated Parmesan, or more to taste, plus shaved Parmesan for serving
2 tablespoons extra-virgin olive oil, plus more as needed
2 large or 4 small shallots (or 1 small red onion), thinly sliced
3 thinly sliced garlic cloves
2 tablespoons dry vermouth or white wine
2 pounds asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups frozen or fresh peas (no need to thaw frozen peas first)
1/3 cup vegetable or chicken stock
1/2 cup torn mint leaves, or use parsley, cilantro or a combination of any soft herbs
Freshly ground black pepper

Steps:

  • If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
  • Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
  • When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
  • As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
  • Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
  • Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
  • To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

RASPBERRY VINAIGRETTE



Raspberry Vinaigrette image

Delicious raspberry vinaigrette made with raspberry jam and red wine vinegar - perfect condiment that's ready in 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 16

Number Of Ingredients 4

1/3 cup seedless raspberry jam
1/2 cup red wine vinegar
1/4 cup olive or vegetable oil
1/4 teaspoon salt

Steps:

  • In small glass or plastic bowl, beat all ingredients with wire whisk until well blended. Store tightly covered in refrigerator.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 40 mg, Sugar 4 g, TransFat 0 g

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

1-1/2 cups olive oil
1/2 cup white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 4 radishes, sliced
1/4 cup chopped green pepper
3 tablespoons dill pickle relish
1 tablespoon minced fresh parsley
1 tablespoon minced chives
2 pounds fresh asparagus, trimmed
Lettuce leaves
3 hard-boiled large eggs, sliced
2 medium tomatoes, cut into wedges

Steps:

  • In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives. , In a large saucepan, bring 1/2 in. of 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 asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours. , To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.

Nutrition Facts : Calories 419 calories, Fat 43g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

JOHN'S RASPBERRY ASPARAGUS



John's Raspberry Asparagus image

Steamed asparagus with a lowfat raspberry sauce for a quick and easy side dish. Compliments almost any beef, chicken or seafood meal.

Provided by Anonymous

Categories     Side Dish     Vegetables     Asparagus

Time 10m

Yield 4

Number Of Ingredients 3

1 pound fresh asparagus spears, trimmed
1 (8 ounce) container low-fat raspberry yogurt
½ lemon, juiced

Steps:

  • Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
  • In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
  • Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.

Nutrition Facts : Calories 85.4 calories, Carbohydrate 17.6 g, Cholesterol 3.8 mg, Fat 0.7 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 42.7 mg, Sugar 12.3 g

SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE



Shaved Asparagus with Parmesan Vinaigrette image

Provided by Melissa Hamilton

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Easter     Picnic     Vegetarian     Low Cal     High Fiber     Mother's Day     Lunch     Parmesan     Asparagus     Spring     Healthy     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

12 large asparagus spears (about 1 pound), trimmed and peeled
1/4 cup finely grated Parmesan plus a piece for shaving
1 1/2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.

ORANGE-ASPARAGUS SALAD WITH RASPBERRY VINAIGRETTE



Orange-Asparagus Salad with Raspberry Vinaigrette image

Fresh steamed asparagus and mixed salad greens are brightened up with mandarin oranges and raspberry vinaigrette for a delicious, anytime salad.

Provided by Allrecipes Member

Time 21m

Yield 6

Number Of Ingredients 5

1 pound DOLE® Fresh Asparagus, trimmed and cut into 1-inch pieces
1 (6 ounce) package DOLE Spring Mix or European Salad Blends, or any variety
½ cup thinly sliced red onion
1 (15 ounce) can DOLE Mandarin Oranges, drained
½ cup bottled raspberry dressing

Steps:

  • Steam asparagus for 4 to 6 minutes or until crisp-tender. Rinse in cool water; drain well and set aside.
  • Toss together salad blend, asparagus, onion, and mandarin oranges, in large serving bowl. Pour dressing over salad; toss to evenly coat. Serve immediately.

Nutrition Facts : Calories 115 calories, Carbohydrate 20.1 g, Fat 2.5 g, Fiber 3.1 g, Protein 2.1 g, Sodium 194.3 mg, Sugar 13.4 g

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Make and share this Asparagus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons buttered and toasted breadcrumbs
1 cup cherry tomatoes, halved

Steps:

  • 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.

Nutrition Facts : Calories 100.1, Fat 5.6, SaturatedFat 0.8, Sodium 128, Carbohydrate 10.7, Fiber 3, Sugar 3.2, Protein 3.6

ASPARAGUS 'N' VINAIGRETTE



Asparagus 'n' Vinaigrette image

"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon reduced-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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 CHINESE VINAIGRETTE



Asparagus With Chinese Vinaigrette image

Provided by Marian Burros

Categories     appetizer, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

16 asparagus spears
1 teaspoon sesame oil
1/2 teaspoon canola oil
1/2 teaspoon reduced-sodium soy sauce
1 teaspoon rice vinegar

Steps:

  • Wash asparagus and break off tough part of stem. Steam about 5 minutes, until tender but still firm.
  • In serving dish, whisk sesame oil, canola oil, soy sauce and vinegar.
  • When asparagus is cooked, drain and stir into dressing.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 41 milligrams, Sugar 1 gram, TransFat 0 grams

ASPARAGUS WITH MUSTARD VINAIGRETTE



Asparagus With Mustard Vinaigrette image

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

Provided by David Tanis

Categories     quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

Steps:

  • Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
  • Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
  • Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
  • In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
  • To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • For the best flavor, use fresh, seasonal asparagus. Look for spears that are bright green and have tight, closed tips.
  • If you can't find fresh asparagus, you can use frozen asparagus. Just thaw it before using.
  • To trim asparagus, simply snap off the tough, woody ends. You can also use a knife to cut them off.
  • Asparagus can be cooked in a variety of ways, including boiling, steaming, roasting, and grilling.
  • For a simple and delicious side dish, try roasting asparagus with olive oil, salt, and pepper.
  • Asparagus can also be added to salads, stir-fries, and pasta dishes.
  • Raspberry vinaigrette is a great way to add a pop of flavor to asparagus. To make raspberry vinaigrette, simply whisk together raspberry vinegar, olive oil, Dijon mustard, salt, and pepper.

Conclusion:

Asparagus is a delicious and versatile vegetable that can be enjoyed in a variety of ways. With its bright green color and mild flavor, asparagus is a welcome addition to any meal. Whether you're roasting it, steaming it, or grilling it, asparagus is sure to please. So next time you're looking for a healthy and delicious side dish, give asparagus a try. You won't be disappointed.

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