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Main dishes

Asparagus Salad

Asparagus Salad recipe
photo by:kraft
Who says salad has to have lettuce? This one only has asparagus and balsamic vinaigrette dressing. But really, what more could you want?
10 min
1 hr 10 min
4 servings
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What You Need

lb.  fresh asparagus, cleaned, trimmed
cup  KRAFT Balsamic Vinaigrette Dressing

Make It

BRING about 1/2 inch water to boil in large skillet. Add asparagus; cover.

SIMMER 3 to 5 min. or until asparagus is crisp-tender. Remove from heat; drain and rise under cold water. Drain well on paper towels. Place on serving plate; drizzle with dressing. Cover.

REFRIGERATE at least 1 hour before serving.

Kraft Kitchens Tips

How to Test For Doneness
Pierce the thickest part of the asparagus with the tip of sharp knife or fork. The asparagus is done when the stalk is just tender and meets the knife with slight resistance. Do not overcook the asparagus as this will cause the asparagus to become mushy.
To serve hot, cook the asparagus as directed; drain. Drizzle with the dressing and serve warm.
Alternate Cooking Methods
Choose one of the following options: Grill: Spray grill grate or grill screen with cooking spray. Preheat grill to medium-high heat. Toss asparagus with 2 Tbsp. of the dressing. Place on screen or thread on soaked wooden skewers. Grill 4 to 6 min. or until crisp-tender, turning occasionally. Stir-Fry: Diagonally cut asparagus spears into 1-1/2-inch lengths. Heat 2 Tbsp. of the dressing in wok or skillet on high heat. Add asparagus; stir-fry 2 min. Add 1/4 cup water or broth; reduce heat to medium. Cook an additional 2 to 3 min. or until crisp-tender. Roast: Place asparagus in foil-lined shallow baking pan. Toss with 2 Tbsp. of the dressing. Bake at 450°F for 10 to 15 min. or until crisp-tender, turning occasionally.
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