"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
Mixed Greens with Roasted Asparagus & Tarragon Vinaigrette
MIXED GREENS WITH ROASTED ASPARAGUS
1/2 cup pine nuts
1 1/2 pounds asparagus
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper, freshly ground
Tarragon Vinaigrette (below)
8 ounces mixed baby greens
3 tablespoons shallot, minced
2 tablespoons tarragon wine vinegar
1 teaspoon dried tarragon
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1/3 cup extra virgin olive oil
Preheat oven to 350 degrees.
Place pine nuts on a baking sheet and roast in preheated oven 8-10 minutes until golden. Remove from oven and cool. Increase oven temperature to 400 degrees.
Wash asparagus and snap off woody stems. Place asparagus on a baking sheet. Toss with oil. Sprinkle with salt and pepper. Spread asparagus in a single layer. Roast in preheated oven 5-10 minutes or until tender-crisp. Remove from oven.
Prepare vinaigrette. Shake all ingredients together in a jar and shake. Or whisk together in bowl.
To assemble: In large bowl, toss mixed greens with enough vinaigrette to coat. Arrange on 8 salad plates. Arrange a few asparagus spears on each plate and sprinkle with the toasted pine nuts.
To prepare ahead: You can make the vinaigrette up to 2 days ahead and store, covered in refrigerator. Return to room temperature and whisk to recombine Serve as directed above. You can roast the asparagus early in the day. Cool to room temperature and cover until ready to serve.
Leave a Reply.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini