Drizzle
dressing over asparagus.
Spoon remaining
dressing over asparagus and top with egg.
Drizzle
the dressing over the asparagus just before serving!
Not exact matches
If you have any leftover
dressing, serve it
over grilled
asparagus.
Drizzle salad
dressing over a plate of mixed greens (I used watercress and arugula), thin sliced onion, halved cherry tomatoes and roasted
asparagus.
You can also serve the
dressing over cooked chilled vegetables, such as freshly cooked
asparagus or artichokes.
A classic wedge salad gets a fresh make -
over for the warmer months as this Spring Wedge Salad with
asparagus, snap peas and a red wine vinaigrette
dressing.
Vegan Quinoa Bowl with Roasted Veggies and Avocado Sauce made with oven roasted beets, sweet potatoes, cauliflower,
asparagus and pan toasted chickpeas, served
over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado
dressing.
Vegan quinoa bowl with Roasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower,
asparagus and pan toasted chickpeas, served
over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado
dressing.
Use this versatile
dressing over greens, to
dress slaw mix, or drizzle
over roasted veggies like Brussels sprouts, sweet potatoes, and
asparagus.
Spoon
over asparagus, then spoon
dressing over vegetables to your liking (you will probably have some left
over).
Place the
asparagus, garlic, radishes, walnuts and spelt into a large bowl, pour
over the
dressing and stir to coat
For a tasty and unusual touch, serve the
dressing over cooked chilled vegetables, such as fresh
asparagus or artichokes.
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos
Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini
Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu
over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Adding an egg and freezing the fritters for 30 minutes before pan frying them firms them up so they are easy to cook before serving
over the shaved
asparagus, which is tossed with a bright and fresh
dressing.
Shake the jar of
dressing then pour about half of the
dressing over the shaved
asparagus.