Shaved Asparagus and White Bean Salad with O Citrus Champagne Vinegar

Ingredients

2 bunches fresh asparagus (about 1 lb each)

1 medium red onion, thinly sliced

3 ½ cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and well rinsed

1 ½ tbsp O Meyer Lemon Olive Oil

1 ½ tbsp O Citrus Champagne Vinegar

½ cup or 2 oz unsalted walnuts, lightly toasted and chopped

½ cup or 2 oz shaved Pecorino Romano or Parmesan cheese

¼ cup basil, slivered

Sea salt and fresh ground black pepper to taste

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Shaved Asparagus and White Bean Salad with O Citrus Champagne Vinegar

Directions


Asparagus is an elegant yet approachable vegetable that we love for its versatility. While it’s available year-round, asparagus shines while in-season from February to June. As the weather warms up, we love to serve this cool asparagus salad which is great as an appetizer or served as a side dish.

INSTRUCTIONS:

  1. Rinse asparagus and trim the tough ends of the stems.
  2. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave the asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (Note: You should be left with about 1 lb of shaved asparagus.) Drizzle the O Meyer Lemon Olive Oil over the shaved asparagus ribbons and toss to coat.
  3. Add onion, cannellini beans, and O Citrus Champagne Vinegar. Toss to combine all ingredients.
  4. Fold in walnuts, cheese and basil. Season with salt and pepper to taste.
  5. The shaved asparagus salad can be served immediately or prepared in advance. If preparing in advance, chill the compiled dish, covered, for 4 to 6 hours in the refrigerator.

Tip: Snapping the stems of asparagus at their natural breaking point can actually result in excess food waste. Instead, we recommend trimming just the tough ends of the stems so that you have more asparagus to enjoy.

Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette

Ingredients

Salad

  • 1 pound asparagus, rinsed and trimmed
  • 1 pound butternut squash, peeled and cut into cubes
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup smoked almonds, roughly chopped
  • 3 tbsp. grated Parmesan cheese
  • 6 eggs
  • Salt and fresh ground pepper to taste

Pomegranate Vinaigrette

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Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette

Directions


A wonderful combination of flavors and salad favorites from Kate Mann on her blog: Salad Every Day.

Prepare the salad: In a microwave-proof serving dish, cook the asparagus, covered, on a high setting for 2 minutes. Remove and transfer to a cutting board to cool. Transfer the squash to the serving bowl and microwave for about 3 – 4 minutes, or until fork tender. Toss the squash to release steam and set aside. Slice the asparagus into roughly 1 inch pieces and add to the squash along with the tomatoes.

Drizzle O California Extra Virgin Olive Oil and O Pomegranate Champagne Vinegar over the salad, add salt and fresh ground pepper to taste, and toss the salad well.  Divide the salad among six bowls or plates. Garnish each with the Parmesan cheese and chopped almonds.

Prepare the eggs and assemble the salads:  In a large shallow skillet, heat several inches of salted water to boiling.  Turn down the heat to a simmer, and crack the eggs into the water.  Cook for about 3 minutes for medium-soft eggs.  Using a slotted spatula, lift the eggs out of the skillet and arrange on top of the salads.  Sprinkle with salt and fresh ground pepper.  Serve, and enjoy!

Serves 6

 

Chilled Asparagus Soup with O Fresh Basil Olive Oil

Ingredients

3 lbs. asparagus, ends and tips removed. Cut remaining stalks crosswise in 1-inch pieces
2 ½ cups water
2 medium onions chopped fine
1 tbs. O Extra Virgin Olive Oil
2 cups chicken broth
O Fresh Basil Olive Oil for drizzling
Salt and pepper to taste

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Chilled Asparagus Soup with O Fresh Basil Olive Oil

Directions


Discard asparagus ends. In a small saucepan cook the reserved asparagus tips in water, uncovered, over high heat for about 3 minutes or until they are crisp and tender. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain the tips well.

In a 4-quart heavy sauce pan cook onions in O Extra Virgin Olive Oil over moderate heat, stirring until tender. Salt and pepper. Add asparagus stalk pieces, broth, reserved cooking liquid and simmer covered for about 15 minutes. Purée soup in a blender in small batches and place in large glass bowl. Adjust salt and pepper if desired. Stir and chill.

Divide soup among six bowls and add asparagus tips decoratively. Drizzle each bowl with O Fresh Basil Olive Oil and serve. Delicious.

Shaved Raw Asparagus Salad with Meyer Lemon

Ingredients

1 bunch fresh Asparagus
¼ cup O Meyer Lemon Olive Oil
¼ cup Meyer Lemon Juice (1 whole lemon) or
¼ cup O Citrus Champagne Vinegar
¼ cup coarsely grated Parmesan cheese
Kosher salt and freshly cracked pepper to taste

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Shaved Raw Asparagus Salad with Meyer Lemon

Directions


MeyerShavedAsparagus_smlWe have fallen in love with this salad. A dreamy combination of O Meyer Lemon with the crisp, clean flavor of shaved raw asparagus spears. Beautifully simple & nutrient rich. We suggest drinking the leftover juices in the bottom of the mixing bowl, like a summer soup — it’s that good!

Trim asparagus cut ends then, using a vegetable peeler, shave into thin strips. Transfer to a large bowl.

In a small bowl, whisk together O Meyer Lemon Olive Oil, lemon juice, O Citrus Champagne vinegar, salt and pepper. Just before serving, drizzle over asparagus and toss lightly. Sprinkle with Parmesan and serve.

4 Servings

Cold Soba Salad

Ingredients

¼ cup O California Organic Extra Virgin Olive Oil

1/3 cup O Yuzu Rice Vinegar

3 tbs. low sodium soy sauce

2 tsp. sesame oil

1 tsp. honey

Siracha to taste

1 package soba noodles, cooked and rinsed in cold water

½ English cucumber grated

1 carrot, peeled and grated

½ of a red bell pepper, finely chopped

1 c. edamame, boiled, shelled and rinsed.

2 tbs. grated fresh ginger

1 cup raw soy bean sprouts

¼ cup chopped cilantro

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Cold Soba Salad

Directions


This recipe comes to us from Hailey S. in Chicago. A simple, healthy salad perfect for any meal. In this case, she pairs it with grilled sockeye salmon and fresh asparagus that has been drizzled with O Meyer Lemon Olive Oil. Simple. Easy. Delicious!

In a medium bowl combine and whisk together the first 6 ingredients. Prepare the soba noodles, rinse and drain. Prepare the rest of the ingredients and toss with the soba noodles and dressing. Serve. Enjoy!

O Jalapeño Garlic Olive Oil Pasta Primavera

Ingredients

1/3 cup O Jalapeño Garlic Olive Oil
2 tbsp. O California Organic Extra Virgin Olive Oil
1 medium onion, minced
1 clove garlic, minced
1 lb. thin asparagus (½ pieces)
1/2 lb. sliced mushrooms
6 oz. cauliflower (sm. florets)
6 oz. broccoli (sm. florets)
1 medium zucchini (¼ rounds)
1 lg. carrot, thin slices
2 tbsp. fresh chopped basil
1 cup grated Parmigiano cheese
1 lb. fettuccini, cooked, drained

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O Jalapeño Garlic Olive Oil Pasta Primavera

Directions


o_jalapenogarlicoil_croppedVegetables may be prepared in advance and refrigerated. Heat wok or deep skillet over medium heat. Add O California Organic Extra Virgin Olive Oil, onion, garlic, and mushrooms, and sauté until onions are softened, 2 minutes. Drizzle O Jalapeño Garlic Olive Oil. Add chopped basil mix to blend. In a separate steamer, place asparagus, cauliflower, zucchini, broccoli, and carrots. Bring water to a boil and remove and drain vegetables when they are al dente or tender crisp. Place all ingredients in a large bowl and season to taste with salt and pepper. Add pasta and cheese and toss gently. It is best to let pasta primavera sit for about 30 minutes. Serve.

Serves 4

Grilled Farm Vegetables with O Fresh Basil Olive Oil

Ingredients

12 cherry tomatoes, halved
6 tbsp. O California Premium Extra Virgin Olive Oil
24 asparagus spears
2 medium zucchini
1/1/4 cups fresh arugula
1 cup crumbled Feta cheese
1/3 cup O Fresh Basil Olive Oil
3 tbsp. O Sherry Vinegar
2 tbsp. finely chopped shallots
Coarse sea salt and fresh cracked black pepper

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Grilled Farm Vegetables with O Fresh Basil Olive Oil

Directions


Grill vegetables, beginning with the cherry tomatoes. Toss tomatoes with 3 tablespoons of O California Premium Extra Virgin Olive Oil along with salt and pepper. Spread them out on a baking sheet. Place on a hot grill, turning them over once and let cool.

Trim asparagus and slice zucchini length-wise using a mandolin or vegetable peeler. Toss with some EVOO and salt and pepper.

Place a ridged grill pan over high heat and leave there for a few minutes until very hot. Grill zucchini and asparagus, turning them over after about a minute. Remove and leave to cool.

In a small bowl whisk O Fresh Basil Olive Oil, O Sherry Vinegar, shallots, salt, and pepper. To assemble, arrange arugula and vegetables on a flat serving dish in order to show all individual components. Sprinkle with crumbled Feta cheese. Drizzle with dressing and serve.