SIMPLEST ASPARAGUS GRATIN
Cover cooked asparagus with cheese, stick it under the broiler until the top is golden brown and crisp around the edges, and you have a fabulous and elegant dish. You can prepare any of the variations using asparagus instead of the suggested alternative vegetable. Other cooked vegetables you can use: green or wax beans, artichoke hearts, fennel, eggplant, leeks, spinach, celery root, parsnips, zucchini, winter squash or sweet potatoes.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
- Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
- Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
- Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.
ASPARAGUS GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds asparagus with 1 tablespoon olive oil and a pinch each of salt and pepper in a 3-quart baking dish. Roast at 425˚ F until crisp-tender, 10 to 12 minutes. Mix 1/4 cup whole-wheat breadcrumbs, 2 tablespoons grated pecorino, 1 tablespoon chopped thyme and 1 tablespoon melted butter. Sprinkle over the asparagus. Broil until the breadcrumbs are golden, 2 to 4 minutes.
ASPARAGUS GRATIN
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
- Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.
KENMARE'S ASPARAGUS GRATIN
Provided by Elaine Louie
Categories dinner, lunch, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
- Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
- Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
- In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 544 milligrams, Sugar 6 grams
SPRING ASPARAGUS AND ASIAGO GRATIN
Steps:
- Preheat an oven to 450 Arrange the asparagus in a single layer in a baking dish and drizzle with 1 Tbs. of the olive oil. Toss the spears gently to coat with the oil. In a bowl, whisk together the cheese, bread crumbs, parsley, lemon zest, 1/2 tsp. salt and a grinding of pepper. Drizzle in the remaining 1 Tbs. olive oil and stir until well mixed. Sprinkle the bread crumb mixture over the asparagus. Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown, 15 minutes. Drizzle the asparagus with the lemon juice and serve hot from the baking dish. Serves Recipe adapted from Rustic Italian, by Domenic
ASPARAGUS ASIAGO
Make and share this Asparagus Asiago recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Put asparagus on a baking sheet, and drizzle with oil, Italian seasoning, salt, and pepper. Toss to coat.
- Spread in one layer.
- Roast 15 mins., or until tips are lightly browned, and just fork tender.
- Shave cheese onto asparagus. Toss gently.
Nutrition Facts : Calories 109.9, Fat 7.2, SaturatedFat 1.1, Sodium 177.3, Carbohydrate 9.4, Fiber 4.6, Sugar 3, Protein 5.5
ASPARAGUS GRATIN
Categories Cheese Vegetable Broil Vegetarian Quick & Easy Parmesan Pine Nut Asparagus Boil Gourmet
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
- Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
- Preheat broiler.
- Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
- Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
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