PENNE WITH ASPARAGUS AND WHITE BEANS
Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
- Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
- Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.
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.
FONTINA ASPARAGUS TART
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
ASPARAGUS AND WHITE BEAN PESTO TART
Got this recipe here: http://veganyumyum.com/2008/09/asparagus-and-white-bean-pesto-tart/ I haven't tried it yet, but it looks good!
Provided by pavut
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Remove 1 puff pastry sheet from the freezer and let it defrost on the counter for 40 minutes on top of parchment paper. Meanwhile, preheat the oven to 400º F and make the filling.
- Drain and rinse the beans, and add them to the work bowl of a food processor. Add of the remaining ingredients except the soymilk (salt through lemon juice). Pulse the food processor, stopping ever few pulses to scrape down the sides and pulse again. You want to break up the beans and the cashews. Once it's as smooth as you can get it, dribble in the soymilk while the machine is running, as this should help further smooth the mixture.
- After 40 minutes of defrosting, carefully unwrap the puff pastry on top of your parchment paper.
- Roll the puff pastry out slightly into a rectangle. Then add the white bean pesto mixture, leaving a 1 to 1 1/2 inch border on all sides.
- Trim your asparagus so that it fits the tart width-wise. Press the spears into the white bean pesto, alternating their direction so that there are tips and bases next to each other; this one everyone is guaranteed every part of the asparagus after cutting.
- With a sharp knife, trim all the edges to they are neat and square. Trim away as little as possible.
- Brush the spears with olive oil and sprinkle lightly with salt and pepper.
- Using the parchment paper, slide the tart onto a baking sheet (don't remove the tart from the paper). Bake at 400ºF for 25-30 minutes until the tart is puffed and golden brown and the spears are tender. Serve while just warm.
- You can reheat this tart in the oven for a few minutes if you have leftovers, but it's also good at room temperature. Fresh basil is a nice garnish. If you've never worked with puff pastry before, this is a great recipe to get your feet wet. It really is easy to use, just as delicious as phyllo dough with none of the stress. And it's fun to watch it puff!
Nutrition Facts : Calories 375.9, Fat 18.9, SaturatedFat 4.6, Sodium 478.1, Carbohydrate 42.2, Fiber 9.9, Sugar 2.4, Protein 11.6
PASTA WITH ASPARAGUS PESTO
Provided by Nathan Sivin
Categories Garlic Pasta Vegetarian Kid-Friendly Dinner Parmesan Pine Nut Asparagus Spring Healthy Gourmet Pennsylvania Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 as a main course
Number Of Ingredients 7
Steps:
- In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.
- Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
- In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.
CHEF JOHN'S ASPARAGUS TART
As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 40m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
- Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
- Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.
Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g
PESTO PASTA WITH WHITE BEANS AND HALLOUMI
This vegetarian weeknight dinner comes together in half an hour and is made super special with the addition of halloumi. It looks like a fluffy cloud when grated, and it gives the pasta just the right amount of salty tang. Be sure to use a very fine grater, like a Microplane, when you prepare the halloumi, as it will only add to the fluffy effect (which is what you're after). This is a full meal in its own right, but you can also serve it alongside a big green salad.
Provided by Yotam Ottolenghi
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.
- As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.
- When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.
ZESTY ASPARAGUS AND WHITE BEAN SALAD
Adapted from Farmer John's Cookbook by John Peterson (Gibbs Smith, 2006). The long months of winter greens and root vegetables are coming to a close, and what better way to tip your hat to spring eating than with asparagus? In this recipe for Asparagus and White Bean Salad, asparagus takes center stage with a cast of enthusiastic flavors like feta, lemon zest, mint and radishes. Hello spring! Served with crusty bread, this salad makes a terrific meal. SIMPLE SOLUTION: White beans provide a delectable, hearty tenderness, without overwhelming the asparagus. Tangy feta, zesty lemon, and a touch of mint gives this salad a bright and refreshing flavor. If you have a special steamer just for asparagus, in which the asparagus is steamed standing upright, cut the asparagus into pieces after steaming.
Provided by BeccaReb
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender yet firm, 4 to 7 minutes depending on thickness. Drain and place in an ice water bath (or under cold water) for a moment to stop the cooking.
- Put the olive oil, lemon juice, fresh mint, lemon zest, salt, and pepper in a small bowl and whisk until well combined. Drain asparagus.
- Combine the beans, feta, radishes, and scallions in a large bowl. Add the asparagus pieces. Pour on the dressing and gently toss. Serve at room temperature or chilled.
Nutrition Facts : Calories 185.3, Fat 7.8, SaturatedFat 3.4, Cholesterol 16.7, Sodium 380.2, Carbohydrate 20.9, Fiber 5.8, Sugar 2.7, Protein 10.3
PESTO ASPARAGUS OR GREEN BEAN SAUCE
Number Of Ingredients 0
Steps:
- Trim and cut at an angle into 1-inch pieces about 3/4 pound asparagus (you should have about 4 cups). Or trim an equal amount of tender green beans and cut into 1-inch pieces. When the pot of gnocchi water comes to a boil, toss in the asparagus or beans, cook 3 minutes, then add the gnocchi and cook 3 minutes more. Melt 4 tablespoons butter in a skillet, scoop up the gnocchi and asparagus or beans, and drop them into the pan, then add 1 cup Basil Paste (see below) and enough of the boiling water to make a sauce. To serve, top with 1/2 cup grated Parmigiano or Grana Padano.
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