ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING
This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan breadcrumb topping on another favorite vegetable. It's a welcome and perfectly crisp addition to just about any meat or vegetable.
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
- Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
- Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
- Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 4 grams, TransFat 0 grams
ASPARAGUS ROLL-UPS
These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.
Nutrition Facts :
ASPARAGUS WITH BREADCRUMBS AND PARMESAN
Celebrate springtime with this easy vegetable side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
- Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.
Nutrition Facts : Calories 128 g, Fat 7 g, Fiber 2 g, Protein 4 g
ASPARAGUS BRUNCH BREAD
I love this bread. It is so simple and a great way to use up that wilting asparagus in your fridge. I am vegetarian, so I omit the ham and it is still great. If I have some blue cheese on hand, I crumble some into the bread batter and it is fabulous.
Provided by VeggieClaire
Categories Quick Breads
Time 1h5m
Yield 1 9x9 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point. Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil. Arrange spears in 2 layers in water. Cover and cook for 2 minutes or until bright green and still crisp. Drain; chill under cold water. Drain; set aside on towels.
- Cut ham Into 1/4-inch (5 mm) wide strips; cut into about 1 -inch (2.5 cm) lengths to make strips. Thin end from green onion; halve stalk lengthwise and slice thinly crosswise. Set aside.
- In large bowl, stir together flour, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and butter; pour over flour mixture. Sprinkle with green onion and 3/4 cup (175 mL) of the cheese; stir with wooden spoon just until smooth.
- Spoon half of the batter into greased 9-inch (2.5 L) square cake pan, spreading over bottom. Arrange half of the asparagus in single layer over top. Sprinkle with ham.
- Spoon in remaining batter, spreading evenly. Arrange remaining asparagus over top. Sprinkle with remaining cheese. Bake in 375°F (190°C) oven for 50 to 60 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes.
- Invert wire rack over pan. Holding both tightly together, invert pan to turn bread out onto rack. Remove pan. Invert serving platter onto bread. Holding rack and platter together, quickly invert. Remove rack. Serve warm or at room temperature. (Bread can be cooled, covered with plastic wrap and set aside for up to 4 hours.).
Nutrition Facts : Calories 308.6, Fat 11.4, SaturatedFat 6, Cholesterol 95.2, Sodium 541, Carbohydrate 38.9, Fiber 3, Sugar 1.2, Protein 13.2
ASPARAGUS BREAD RECIPE - (2.6/5)
Provided by Nanadi-2
Number Of Ingredients 11
Steps:
- Beat eggs until light and foamy. Add oil, sugars, vanilla and asparagus; mix lightly. In separate bowl, mix dry ingredients. Add egg mixture and blend quickly just until incorporated. Bake at 325 degrees in greased loaf pans for 1 hour or until done. NOTE: Use 2 (5x9") loaf pans or bake in mini loaf pans.
WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON
Steps:
- Preheat the oven to 500 degrees F.
- Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
- In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
- Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
- Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.
GARLIC-BREAD-AND-ASPARAGUS SALAD
Provided by Molly O'Neill
Categories salads and dressings, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
- In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
- Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
- Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 1051 milligrams, Sugar 8 grams, TransFat 0 grams
BACON-WRAPPED ASPARAGUS ON TOAST
Very easy, versatile, and classy appetizer with a kick. Easy clean-up too. Garlic salt and red pepper can be omitted if they don't complement the main dish.
Provided by COOKINGFORTHEKING
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
- Toast bread in the preheated oven until lightly golden, about 5 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but still pliable, about 8 minutes. Drain bacon slices on paper towels.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Melt butter in a skillet over medium heat; cook and stir asparagus in hot butter under tender, about 5 minutes. Cut asparagus into pieces that will fit the bread slices. Season with garlic salt; wrap with bacon slices.
- Arrange bacon-wrapped asparagus on toasted bread slices. Cover with mozzarella cheese slices. Sprinkle red pepper flakes on top.
- Bake in the preheated oven until mozzarella cheese is melted and lightly browned, 3 to 5 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 17 g, Cholesterol 33.5 mg, Fat 11.3 g, Fiber 2.4 g, Protein 13.3 g, SaturatedFat 5.9 g, Sodium 615.6 mg, Sugar 3 g
BREADED ASPARAGUS
Use as a side dish or appetizer. This recipe comes from the The Joanne & Rick Pitino Wildcat Cookbook. This was printed while Rick was at the University of Kentucky.
Provided by Jacqueline in KY
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Steam asparagus, if fresh, can use whole canned asparagus in this recipe also.
- Dip in flour, then egg, then breadcrumbs.
- Heat the 2 Tablespoons of oil in skillet and brown asparagus, turning gently.
- When golden, remove and serve.
- Note: The recipe says that Cauliflower can be done the same way, but I admit I have never tried it.
ASPARAGUS BAKE
I make this for breakfast/brunch the day after Easter. It's a great way to use up leftover dinner rolls and cooked vegetables. Everything bakes in one pan so assembling this dish is easy. You can substitute spinach for the asparagus and add mozzarella cheese if you wish.
Provided by Bobbie Pearsall
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
- Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
- Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
- Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 15.1 g, Cholesterol 131.7 mg, Fat 13 g, Fiber 1.5 g, Protein 15.3 g, SaturatedFat 6.2 g, Sodium 824.9 mg, Sugar 5.1 g
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
CHEESY ASPARAGUS BREAD PUDDING
This is so good! it makes a wonderful dish for a brunch get together. Plan ahead this needs to chill for 6 hours. You can really use any kind of cheese for this, I have even used Provolone. Don't cube the bread slices for this, leave the bread in one slice, and use day-old bread!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 7h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 12 x 8-inch oval baking dish (or a 12-cup baking dish).
- Steam the asparagus for about 2-3 minutes or until slightly tender; drain and place in ice water or very cold water; drain well and dry with paper towels.
- In a bowl whisk together half and half, eggs, seasoning salt and pepper until well blended; add in the chopped green onions.
- Place 4 slices of bread in the bottom of the baking dish overlapping if necessary.
- Top with 1/3 EACH asparagus then the Swiss cheese; repeat the layers two more times (4 slices bread, asparagus then cheese.
- Pour egg mixture over the top over the top.
- Cover and refrigerate for minimum 6 hours or overnight.
- When ready to bake set the oven to 350°F (second-lowest rack).
- Sprinkle the top of the casserole with Parmesan cheese.
- Bake for about 50-60 minutes, or until the center is set and golden.
Nutrition Facts : Calories 675.5, Fat 41, SaturatedFat 22.9, Cholesterol 387.4, Sodium 840.4, Carbohydrate 38.7, Fiber 3.6, Sugar 5.9, Protein 39
ASPARAGUS, SUNDRIED TOMATO & OLIVE LOAF
Spring flavour in every bite of this savoury bake
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 1h5m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
- Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
- Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Nutrition Facts : Calories 317 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
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