Best 17 Asparagus With Salsa Verde And Scarlet Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Asparagus with salsa verde and scarlet onions is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. The asparagus is tender and flavorful, while the salsa verde adds a bright, herbaceous flavor. The scarlet onions add a touch of sweetness and crunch. This dish is easy to make and can be prepared in under 30 minutes. It is also a healthy option, as it is low in calories and fat.

Let's cook with our recipes!

ASPARAGUS WITH SALSA VERDE



Asparagus with Salsa Verde image

The scarlet onions and fine slivers of orange peel in this green sauce look and taste like spring. The sauce can be made ahead of time, the orange juice and vinegar added at the very end so that the greens remain bright and snappy. This sauce is also good over grilled asparagus. Serve at room temperature or slightly chilled.

Provided by Deborah Madison

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds asparagus
1 quart Water
Sea salt
1 red onion, small
rice vinegar, Or apple cider vinegar
1/4 cup parsley, finely-chopped
1 tablespoon capers, rinsed
1 orange
5 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 tablespoon orange juice
3 teaspoons tarragon vinegar
Pepper, freshly ground

Steps:

  • Trim the asparagus by snapping off the woody, tough ends, and peel thick asparagus. It will look and taste better. Bring a quart or two of water to a boil in a wide pan, generously salt to taste.
  • FOR THE PICKLED RED ONION: While the water is coming to a boil, pickle the red onion and make the sauce. To make the pickled red onion, peel a whole, small red onion, then slice it thinly into rounds. Separate the rounds and put them in a bowl, then cover with a white wine or rice wine vinegar and a few pinches salt. Toss them with your finger so that they are all coated, then refrigerate until you need them. It takes only about 10 to 15 minutes for the color to blossom.
  • FOR THE ORANGE ZEST: Bring a small saucepan of water to a boil. Zest a few strips of orange peel in wide bands. Julienne the bands into thin strips and blanch in boiling water for 10 to 15 seconds. Drain and chop half of the orange rinds into a fine dice. Set aside.
  • Add the trimmed, peeled (if necessary) asparagus to the wide pan of salted boiling water, and cook until it is tender and bright green, about 5 minutes for thin asparagus, 7 to 8 minutes if it is thick. Set the cooked asparagus on a towel to drain briefly.
  • FOR THE SAUCE: Meanwhile, combine the chopped parsley and capers in a bowl. Mince half the slivered orange zest and add it to the bowl along with half of the pickled onion, minced. Stir in the mustard, orange juice, vinegar, and olive oil. Season with salt and pepper.
  • TO FINISH: Drain the asparagus. Lay the asparagus on a platter. Ladle the sauce over the stems and garnish with the remaining slivers of orange peel and pickled onion.Suggestions: You can vary the taste by using aromatic sesame or peanut oils in place of the olive oil. Both flavors go well with asparagus and also harmonize with orange. Keep the parsley or use cilantro instead if you're wild for that herb. Other spring herbs to consider including are tarragon, lovage, chives and chervil and all are excellent with asparagus.

ASPARAGUS WITH SALSA VERDE AND SCARLET ONIONS



Asparagus With Salsa Verde and Scarlet Onions image

Provided by Julia Moskin

Categories     side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 12

1 small red onion, sliced into thin rounds
A few tablespoons white wine vinegar or champagne vinegar, more to taste
Sea salt
1 1/2 pounds asparagus
1/4 cup chopped parsley
2 tablespoons chopped tarragon
1 tablespoon capers, rinsed
1 wide band orange zest, finely slivered and blanched for 10 seconds
4 to 5 tablespoons olive oil
1/2 teaspoon Dijon mustard
1 tablespoon orange juice
Black pepper

Steps:

  • Separate sliced onion rings and toss with vinegar and a pinch of salt. Set aside in refrigerator.
  • If asparagus spears are thick, peel stalks and cut off tough stem ends. If they are thin, snap off bottom of each stalk where it breaks easily and trim ends. Simmer asparagus with water to cover until bright green but still a little firm, about 3 minutes for thin spears, 5 minutes or longer for fat. They can be a bit underdone. Remove to a towel to dry; asparagus will finish cooking as it sits.
  • Put parsley, tarragon and capers in a bowl. Finely dice half the orange zest, then dice half the pickled onion. Add diced zest and onion to bowl. Stir in oil, mustard, orange juice and vinegar to taste. Season with salt and pepper.
  • Lay asparagus on a platter. Ladle sauce over stems and tips and finish with remaining slivered orange zest and pickled onion rings. Serve at room temperature or slightly chilled.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams

ASPARAGUS GREMOLATA



Asparagus Gremolata image

We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Provided by Andy Baraghani

Categories     Bon Appétit     Condiment     Spring     Asparagus     Green Onion/Scallion     Cilantro     Chile Pepper     Vegetarian     Vegan     Raw     No-Cook

Yield Makes about 2 cups

Number Of Ingredients 9

1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
2 scallions, white and pale-green parts only, thinly sliced on a diagonal
2 (2x1-inch) strips lemon zest, thinly sliced lengthwise
1 garlic clove, finely grated
2 tablespoons coarsely chopped cilantro
2 tablespoons unseasoned rice vinegar
1 teaspoon finely grated green chile (such as serrano or jalapeño)
Generous pinch of kosher salt
Pinch of sugar

Steps:

  • Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
  • Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.

ASPARAGUS GREEN ONION SAUTé



Asparagus Green Onion Sauté image

Provided by Melissa Roberts

Categories     Side     Vegetarian     Quick & Easy     Asparagus     Green Bean     Spring     Healthy     Vegan     Kosher for Passover     Green Onion/Scallion     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings (side dish)

Number Of Ingredients 4

2 pounds asparagus, tough ends discarded and halved crosswise at a sharp diagonal
1/2 pound string beans, tops trimmed and halved crosswise at a sharp diagonal
1 bunch scallions (about 8)
2 tablespoons extra virgin olive oil

Steps:

  • Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.
  • Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.
  • Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
  • Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN



Shaved Asparagus With Arugula and Parmesan image

You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.

Provided by David Tanis

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 pound large or medium asparagus
2 tablespoons freshly squeezed lemon juice
3 tablespoons fruity extra-virgin olive oil
Salt and pepper
6 ounces arugula, washed and dried
Chunk of Parmesan, for shaving
Sliced prosciutto (optional)

Steps:

  • Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
  • In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
  • Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
  • With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram

ASPARAGUS SALSA



Asparagus Salsa image

I got the recipe for this out of T.O.H. It was really good after sitting a few hours, but even better the next day. Since I had canned jalepenos, I used those instead of fresh. Yummy! I served with organic blue tortilla chips.

Provided by haskinsfam

Categories     Sauces

Time 15m

Yield 3 cups

Number Of Ingredients 9

1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1 cup chopped seeded tomatoes
1/2 cup finely chopped onion
1 small jalapeno, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 teaspoon cider vinegar
1/4 teaspoon salt
tortilla chips

Steps:

  • Place asparagus in a large saucepan; add 1/2 inches of water. bring to a boil. Reduce heat;cover and simmer for 2 minute Drain and rinse in cold water.
  • In a bowl, combine the asparagus, tomatoes onion , jalepeno, cilantro. garlic, vinegar and salt. Cover and refrigerate for at least 4 hours. stirring several times. serve with tortilla chips.

Nutrition Facts : Calories 55.6, Fat 0.4, SaturatedFat 0.1, Sodium 201.1, Carbohydrate 11.6, Fiber 4.4, Sugar 5.8, Protein 4.2

ASPARAGUS SALSA



Asparagus Salsa image

Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long. -Emma Thomas Rome, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 cup chopped seeded tomatoes
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 teaspoon cider vinegar
1/4 teaspoon salt
Tortilla chips

Steps:

  • Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water., In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips.

Nutrition Facts : Calories 15 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

PAN-FRIED ASPARAGUS WITH ONIONS



Pan-Fried Asparagus with Onions image

Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.

Provided by Laurie Brenner

Categories     Side Dish     Vegetables     Onion

Time 16m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
1 pound asparagus, trimmed
1 tablespoon butter
¼ cup sliced onion
1 pinch onion salt, or to taste

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium-high heat.
  • Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
  • Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
  • Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g

ASPARAGUS SALSA



Asparagus Salsa image

This salsa is basically a spring vegetable version of a pico de gallo - lots of the freshest vegetables of the season brought together to add an extra punch of asparagus to my Asparagus Soup and Asparagus Omelet, or just use it as a great dip for tortilla chips!

Provided by Carla Hall

Categories     condiment

Time 10m

Yield Makes 2 cups

Number Of Ingredients 9

8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week.

SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS



Sauteed Asparagus With Red Bell Pepper and Onions image

Make and share this Sauteed Asparagus With Red Bell Pepper and Onions recipe from Food.com.

Provided by rasoiyo

Categories     Onions

Time 12m

Yield 2 serving(s)

Number Of Ingredients 8

1 bunch asparagus
1/2 large red bell pepper
1/4 red onion
2 tablespoons olive oil
1/4 teaspoon freshly grated black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon parmesan cheese
salt

Steps:

  • Wash asparagus and discard ends, cut into half.
  • Cut Red Bell Pepper and Red Onion length wise.
  • Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
  • Add crushed Red Pepper and grated Black Pepper and Salt.
  • Cook for couple more minutes.
  • Serve on the plate, sprinkle Parmesan Cheese.

Nutrition Facts : Calories 193.2, Fat 14.3, SaturatedFat 2.1, Cholesterol 0.4, Sodium 42.6, Carbohydrate 13.9, Fiber 6, Sugar 5.5, Protein 6.5

ASPARAGUS WITH CARAMELIZED ONIONS



Asparagus With Caramelized Onions image

I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.

Provided by Chef Mean Green

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 large onion, chopped
salt
1 lb asparagus, trimmed and cut into bite sized pieces on an angle
2 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh thyme leave
fresh ground black pepper

Steps:

  • Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
  • Add onions and cook until caramel colored, stirring occasionally.
  • Pour 1-inch of water into a skillet and bring to boil.
  • Add salt and asparagus and cook 3 minutes, drain.
  • Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.

Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3

ASPARAGUS WITH ROASTED RED PEPPER SALSA



Asparagus With Roasted Red Pepper Salsa image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds asparagus
10 roasted red peppers
1 to 2 tiny hot red peppers
1 medium clove garlic
1/2 cup chopped red onion
1 bunch cilantro to yield 3/4 cup chopped
2 teaspoons lime juice

Steps:

  • Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
  • Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
  • When asparagus is cooked, drain and mix with red pepper salsa.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

ASPARAGUS WITH GARLIC AND ONIONS



Asparagus with Garlic and Onions image

Asparagus and onions are steamed until tender, then quickly browned in butter with garlic.

Provided by ChocolatePrawns.com

Categories     Side Dish     Vegetables     Onion

Time 20m

Yield 2

Number Of Ingredients 6

¼ cup water
½ pound fresh asparagus, trimmed
½ cup diced white onion
3 tablespoons butter
salt and black pepper to taste
2 cloves garlic, thinly sliced

Steps:

  • Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
  • When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 9.1 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 128 mg, Sugar 3.8 g

BAKED ASPARAGUS WITH CHEESY ONION TOPPING



Baked Asparagus with Cheesy Onion Topping image

I never liked asparagus growing up until I tried this baked asparagus recipe that my aunt made. Now I eat it almost every week. Highly recommend this recipe for kids who are fussy about eating asparagus or vegetables. If you like asparagus, you will love this! Super easy to make.

Provided by corvettecruzer

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 40m

Yield 4

Number Of Ingredients 5

cooking spray
1 bunch fresh asparagus
2 tablespoons olive oil, or to taste
½ (1 ounce) package dry onion soup mix
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a large baking sheet with cooking spray.
  • Snip the white ends off of the asparagus so that all of the stalks are roughly the same length. Lay the stalks on a baking sheet so that they are all touching.
  • Drizzle asparagus stalks with olive oil. Shake the onion soup mix packet to mix up any settled ingredients; sprinkle over asparagus.
  • Bake in the preheated oven until softened and lightly browned, 25 to 35 minutes.
  • Remove from oven; sprinkle mozzarella cheese on top of the asparagus. Continue baking until cheese is melted and starting to brown, about 5 minutes more.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 6.6 g, Fat 7 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 311.6 mg, Sugar 2.2 g

ASPARAGUS WITH BACON, RED ONION, AND BALSAMIC VINAIGRETTE



Asparagus With Bacon, Red Onion, and Balsamic Vinaigrette image

From America's Test Kitchen. This looks just wonderful. "To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly."

Provided by Queen Dragon Mom

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs thin asparagus, tough ends trimmed (2 bunches)
1 tablespoon olive oil
6 slices bacon, cut into 1/4-inch strips (about 6 ounces)
2 tablespoons minced red onions
1/4 cup balsamic vinegar
1 tablespoon minced fresh parsley leaves
1/4 cup extra virgin olive oil
salt & fresh ground pepper

Steps:

  • Adjust oven rack to about 4 inches from heating element and heat broiler.
  • Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
  • Cool asparagus 5 minutes and arrange on serving dish.
  • Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside.
  • Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.

Nutrition Facts : Calories 238.2, Fat 21.8, SaturatedFat 5.1, Cholesterol 15.4, Sodium 210.7, Carbohydrate 6.8, Fiber 3.1, Sugar 2.1, Protein 6.3

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS



Skillet Asparagus with Caramelized Onions and Walnuts image

Use one nonstick skillet to prepare this nutritious and delicious side for dinner.

Provided by Bibi

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 4

Number Of Ingredients 7

3 tablespoons ghee (clarified butter), divided
½ cup thinly sliced sweet onion
1 clove garlic, minced
2 teaspoons balsamic vinegar
salt and ground black pepper to taste
2 tablespoons chopped English walnuts
1 pound asparagus spears, woody bases removed

Steps:

  • Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
  • Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
  • Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE



Grilled Vegetables with Cumin, Cilantro, and Salsa Verde image

Categories     Mushroom     Onion     Potato     Side     Asparagus     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

2 cups purchased salsa verde
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1/2 cup (packed) fresh cilantro leaves
3 large Yukon Gold potatoes, cut into 1/2-inch-thick slices
4 small red onions, quartered
2 red bell peppers, each cut into 6 thick strips
2 yellow bell peppers, each cut into 6 thick strips
3 large portobello mushrooms, stemmed, quartered
5 zucchini, cut crosswise into 1/2-inch-thick rounds
16 thick asparagus spears, trimmed
1/4 cup chopped fresh cilantro

Steps:

  • Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
  • Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.

Tips:

  • Choose the freshest asparagus you can find, with tightly closed tips and no wilting. Snap off the woody ends before cooking.
  • To make the salsa verde, use a variety of fresh herbs, such as parsley, basil, mint, and chives. You can also add other ingredients, such as capers, anchovies, or nuts, to taste.
  • When roasting the asparagus, toss it with olive oil and season it with salt and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, or rosemary.
  • Roast the asparagus until it is tender but still has a slight crunch. The cooking time will vary depending on the thickness of the asparagus.
  • Serve the roasted asparagus immediately, topped with salsa verde and pickled scarlet onions.

Conclusion:

This recipe for Roasted Asparagus with Salsa Verde and Pickled Scarlet Onions is a delicious and easy-to-make dish that is perfect for any occasion. The roasted asparagus is tender and flavorful, the salsa verde is bright and herbaceous, and the pickled scarlet onions add a pop of color and acidity. This dish is sure to impress your guests, and it is also a great way to get your daily dose of vegetables.

Related Topics