ASPARAGUS & PARMESAN TART
Try a tastier take on your average morning egg bake with our Asparagus-Parmesan Tart. Our creamy Asparagus-Parmesan Tart is great to serve at brunch.
Provided by My Food and Family
Categories Dairy
Time 54m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Line 9-1/2-inch tart pan with removable bottom with crust; trim edge. Prick bottom of crust with fork.
- Bake 10 to 12 min. or until lightly browned. Cool. Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 min. or until caramelized, stirring occasionally.
- Spread onions onto bottom of crust; top with asparagus. Whisk cream cheese, sour cream, eggs and lemon zest until blended. Stir in 1/4 cup Parmesan; pour over asparagus. Sprinkle with remaining Parmesan.
- Bake 20 to 24 min. or until filling is slightly puffed and set in center. Remove tart from side of pan before serving.
Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 300 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 4 g, Protein 8 g
ASPARAGUS-PARMESAN TART
Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart's Dinner at Home." For the most flavorful (and flaky) results, look for all-butter brands of frozen puff pastry, such as Dufour. Follow this dish withShrimp in Saffron Broth and Apricot-Almond Ice Cream Sandwiches for a quick spring meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
- Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
- Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.
ASPARAGUS, HORSERADISH AND PARMESAN TART
I got this from BBC food, while trying to get inspired for ZWT, Britain/Ireland recipes. The credit goes tp British Asparagus It sounds fabulous. I think I will make it this weekend, as it seems to be a relatively quick dish.
Provided by conniecooks
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean and trim tough ends on asparagus.
- Take pastry from fridge 10 minutes before using.
- Preheat oven to 425°F.
- Unroll Pastry and place on baking sheet.
- With a sharp knife point score a line around the pastry about a half inch from the edge. Do not cut all the way through.
- Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.
- Lay the Asparagus in a neat line with all the tips facing the same way, inside the border of the pastry.
- Mix together creme fraiche, egg yolks, chives, horseradish and cream.
- Season with salt & pepper and spread over the the asparagus.
- Sprinkle with Parmesan.
- Bake 30 - 40 minutes in preheated oven or until golden. If it starts to brown too much, turn oven down to 375°F.
- Serve with a tomato, basil, and dark green salad.
Nutrition Facts : Calories 922.9, Fat 74.1, SaturatedFat 31.3, Cholesterol 362.3, Sodium 369.2, Carbohydrate 51.1, Fiber 3.9, Sugar 3.1, Protein 16.4
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
ASPARAGUS AND PARMESAN PUDDINGS
Categories Cheese Egg Vegetable Appetizer Side Bake Lunch Ricotta Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 puddings
Number Of Ingredients 8
Steps:
- Butter eight 3/4-cup custard cups or soufflé dishes. Coat with breadcrumbs. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; reserve tips and 1 cup cooking liquid. Coarsely chop asparagus stalks.
- Melt butter in large nonstick skillet over medium heat. Add onion; sauté until tender, about 6 minutes. Add stalks; sauté until crisp-tender, about 5 minutes. Add reserved asparagus cooking liquid. Cover; simmer until stalks are tender, about 12 minutes.
- Uncover; cook until liquid is absorbed, stirring often, about 5 minutes. Transfer to food processor; puree. Add Parmesan, ricotta and flour. Using on/off turns, process just until blended. Season with salt and pepper.
- Whisk eggs in bowl to blend. Add asparagus puree; whisk to blend. Stir in all but 16 asparagus tips. Divide custard among cups. Place cups in roasting pan. (Can be made 6 hours ahead. Cover; chill puddings and remaining asparagus tips.)
- Preheat oven to 350°F. Pour hot water into pan to come 1 inch up sides of cups. Bake puddings until set, about 35 minutes. Let stand 10 minutes. Invert onto plates. Garnish with asparagus tips.
ASPARAGUS & PARMESAN PASTRIES
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
- Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
- Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.
Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
ASPARAGUS AND PROSCIUTTO RUSTIC TART
Easy but impressive, this cheesy rustic tart topped with prosciutto and asparagus spears will make you look like a pro, but only we'll know that anyone can make it.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
- In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
- In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
- In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.
Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1/2 g
ASPARAGUS AND PARMESAN TART
Fresh asparagus and thinly sliced onion are baked in a creamy egg base with BREAKSTONE'S Sour Cream and Parmesan cheese in this outstanding brunch tart.
Provided by Allrecipes Member
Time 54m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Line 9-1/2-inch tart pan with removeable bottom with crust; trim edge. Prick bottom with fork. Bake 10 to 12 minute or until lightly browned. Cool.
- Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 minute or until caramelized, stirring occasionally. Spoon into crust; top with asparagus.
- Beat next 4 ingredients with whisk until well blended. Add 1/4 cup Parmesan; mix well. Pour over asparagus; top with remaining Parmesan.
- Bake 20 to 24 minute or until filling is slightly puffed and set in center.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 18.9 g, Cholesterol 70.1 mg, Fat 19 g, Fiber 2.7 g, Protein 7.7 g, SaturatedFat 7.5 g, Sodium 289.9 mg, Sugar 3.8 g
ASPARAGUS TART
Provided by Florence Fabricant
Categories dinner, appetizer
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Roll out pastry, line tart pan with the pastry and cover the pastry with foil. Weigh down with dry beans or pastry weights. Place in the oven and bake 10 to 12 minutes, until the pastry looks dry. Remove foil and weights and continue baking until the pastry is golden, about 15 minutes longer. Remove pastry from the oven and increase oven temperature to 375 degrees.
- Melt butter in a skillet, add the onions and saute slowly until they are transluscent and tender. Snap the ends off the asparagus and peel them about half way up from the bottom. Cut the asparagus into half-inch-thick slices on a sharp slant. You should have about one cup of cut asparagus. Add to the skillet with the onions, toss in the butter and add the chives. Season with salt and pepper.
- Scatter the asparagus mixture in the baked pastry shell. Whisk the eggs and half and half together and pour into the shell. Sprinkle with the cheese. Place in the oven and bake until set and golden brown, about 40 minutes.
ASPARAGUS, GOAT CHEESE AND TARRAGON TART
Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.
Provided by Melissa Clark
Categories weekday, pies and tarts, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
- Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
- Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.
PARMESAN ASPARAGUS
Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain., Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ASPARAGUS AND PARMESAN CREAM PASTRY
This recipe was a side dish winner in the Real Women of Philadelphia 2010. After trying it, I know why. It is delicious.
Provided by CookingONTheSide
Categories Cheese
Time 31m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F; remove pastry dough from freezer and let thaw for 10 minutes.
- While dough is thawing, wash and trim asparagus so it is 1 1/2 inches shorter than width of pastry sheet.
- In medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice; set aside.
- Unfold dough onto a baking sheet sprayed with cooking spray; cut into 4 equal rectangles.
- Separate slightly; spread cream cheese mixture onto each of the pastry rectangles, alternating directions, not quite to each edge.
- Press four asparagus spears onto each rectangle, alternating direction.
- Sprinkle pastries with sea salt and drizzle with olive oil.
- Bake for 18-22 minutes until pastries are golden brown.
- Remove from oven, cut each pastry in half and transfer to serving platter.
- Garnish with a sprinkle of shave parmesan cheese and serve.
ASPARAGUS TART
Categories Appetizer Bake Vegetarian Parmesan Spring Tarragon Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.
- Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.
- Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
GARLIC PARMESAN ASPARAGUS
Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what's not to love? -Tara Ernspiker, Falling Waters, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.
Nutrition Facts : Calories 71 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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ASPARAGUS AND PARMESAN TARTS RECIPE - LOS ANGELES TIMES
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Servings 4Estimated Reading Time 9 minsCategory VEGETARIAN, APPETIZERSTotal Time 35 mins
- Bring a large pot of water to a simmer. Trim the asparagus and cook for 2 minutes. Shock in ice water and drain, then pat dry.
- Heat the oven to 400 degrees. Cut the puff pastry into 4 (6- by 4-inch) rectangles to make tart shells and place on a baking sheet. Heat the oven to 400 degrees.
- Combine the mascarpone with the grated Parmesan. Spread the mixture evenly over the tarts, leaving a three-quarters-inch border.
- Divide the asparagus among the tarts on top of mascarpone, placing 4 to 6 on each. Drizzle each tart with 2 teaspoons olive oil.
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