February 2019 2019 Cooking Recipes Panini Recipes Pork Tenderloin Recipes Basic Recipes Punch Recipes Cauliflower Recipes Butternut Squash Recipes Easy Dessert Recipes Food Recipes Quick and Easy Recipes Healthy Chicken Recipes Pound Cake Recipes Cookie Recipes Apple Recipes Rost Chicken Recipes Easy Soup Recipes Pizza Recipes Chili Recipes Chilie Cheese Bread Recipe 2 1/2 ts Yeast 3 1/4 c Bread flour 1 t Baking powder 1 t Salt 1 tb Sugar 4 tb SACO dry bu... read more Asparagus Recipes Sesame Beef with Asparagus Steak Kew Canton Stir Fried Beef with Asparagus StirFried Beef with Asparagus and Snow Peas Veal Oscar with Sauce Bernaise Captain's Table Rolled Roast Grilled Spring Onions and Asparagus with Lime Asparagus Sauce Great Chefs Beef Tenderloin with Spring Vegetables Vegetable Salad with Herbal Vinaigrette Recipe Vegetable Salad with Herbal Vinaigrette recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information 1 1/2 lb Pounds asparagus, ends Snapped 3 Thin carrots, peeled 1/4 lb Sugar snap peas, strings Pulled 1 md Clove garlic, peeled and Minced 2 ts Country style Dijon mustard 2 tb Lemon juice 1 tb Rice or white wine vinegar 1/4 c Olive oil 1/8 ts Salt Freshly ground pepper to Taste 2 tb Minced herbs (such as dill, Tarragon and/or basil) 3 Plum tomatoes, thinly sliced 1. Cut the asparagus on the diagonal into 1 1/2 inch pieces. Cut the carrots on the diagonal into 1/4 inch pieces. 2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the asparagus and time 3 minutes, starting the time as soon as the vegetable goes into the water. With a wire or slotted spoon remove the vegetables to the bowl of ice water and bring a pan of water back to a boil. Add the carrots and peas time 2 minutes. Drain and plunge the vegetables into the ice water. 3. When the vegetables have cooled, drain and wrap in paper towels. Put into a plastic bag and refrigerate. 4. In a blender or small food processor combine the garlic, mustard, lemon juice and vinegar. Slowly add the oil, blending until emulsified. Add the salt, pepper and herbs. (The dressing can also be whisked together by hand.) 5. When read to serve, combine the asparagus, carrots and peas with the tomatoes. Pour the dressing over the vegetables, stirring until well coated. Vegetable Salad with Herbal Vinaigrette recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 3.5 647 people have voted Last Reviewed on 2019-02-15 2019 Cooking Recipes » Asparagus Recipes » Vegetable Salad with Herbal Vinaigrette Friday, Feb 15 2019 2019 Best Cooking Recipes New Recipes Poppy Seed Chicken Casserole Cracker Barrels Hashbrown Sidedish Baked Chicken Breasts GingerChicken Soup SaltimboccaStyle Chicken Avocado Kashmir New Cooking Recipes Curried Cream Of Chicken Soup Recipe 6 tb Sweet butter 2 c Finely chopped yellow onions 2 Carrots, peeled and amp chopped 2 tb Curry powder or more 5 c Chicken stock 6 Parsley sprigs 1 Chicken, 3 pounds, quartered 1/2 c Long grain rice 1 c Half and half 10 oz Frozen peas, defrosted Salt and pepper to taste 1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes stir occasionally. 2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25 30 m... Cooking Magazines: Rost Chicken Recipes » February 2019 Dish Of The Day Muffallatas and Olive Dressing From My Loving Sister Ton Recipe MUFFALLATA 1 Round bread American Chee... read more Category: » Hamburger Recipes View more dishes Top 5 Cooking Categories Free Recipes Sugar Cookie Recipes Cocktail Recipes Crab Cake Recipes Biscuit Recipes View More Categories