Asparagus Cigars Recipes

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ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE



Roasted Asparagus with Parmesan Cream Sauce image

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
  • Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
  • Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
  • Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
  • Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g

RABBIT LOIN CIGARS



Rabbit Loin Cigars image

Simple and extraordinary describe this recipe made starring tender rabbit loin with puff pastry, mushrooms, and asparagus.

Provided by Chefbendiaz

Categories     Meat and Poultry Recipes     Game Meats     Rabbit

Time 38m

Yield 1

Number Of Ingredients 10

2 teaspoons vegetable oil
1 cup morel mushrooms
1 teaspoon minced shallot
salt and pepper to taste
¼ sheet frozen puff pastry, thawed
3 spears white asparagus, trimmed
½ cup beef or veal demiglace
1 tablespoon butter
6 ounces rabbit loin
1 egg yolk, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Heat the oil in a small skillet over medium-high heat. Add the mushrooms, shallot , salt, and pepper. Cook and stir until the mushrooms break down into a paste, 5 to 10 minutes. Remove from the heat and allow to cool slightly.
  • Lay the sheet of puff pastry out on a clean work surface and roll out to fit the length of your rabbit loin. Spread the mushroom paste over the surface. Place the rabbit loin on the center and arrange the asparagus alongside the rabbit. Roll the pastry around the rabbit and asparagus into a tight closed cylinder, pinching the ends to seal. Place on prepared baking sheet, and brush the top of the pastry with egg yolk.
  • Bake in preheated oven until the pastry is a deep golden brown, for 10 to 13 minutes. Remove from the oven and let rest for 5 minutes. The meat should reach an internal temperature of at least 145 degrees F (65 degrees C).
  • While the rabbit is cooking, heat the demiglace in a small skillet over medium heat. When melted and hot, stir in the butter until melted and remove from the heat.
  • To serve, cut the pastry in half crosswise, and set in the center of a serving plate. Drizzle the sauce around the plate.

Nutrition Facts : Calories 844.8 calories, Carbohydrate 38.9 g, Cholesterol 322.6 mg, Fat 57.1 g, Fiber 3.9 g, Protein 44.7 g, SaturatedFat 18.8 g, Sodium 334.9 mg, Sugar 4.7 g

ASPARAGUS CIGARS



Asparagus Cigars image

From the December 2005 issue of Gourmet magazine. They state that these crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.

Provided by Ms B.

Categories     Vegetable

Time 45m

Yield 24 serving(s)

Number Of Ingredients 11

1 lb asparagus (24 medium)
12 (7 inch) flour tortillas
1 large egg, beaten
1 pinch salt
2 tablespoons sesame seeds
2 cups vegetable oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons water
1 teaspoon sugar
1 scallion, finely chopped

Steps:

  • Trim asparagus to 6-inch lengths.
  • Beat egg with pinch of salt.
  • Halve tortillas. Brush 1 half with some of egg mixture and place 1 piece asparagus along cut side. Tightly roll up tortilla. Insert 1 pick crosswise to secure. Brush outside of roll with more of egg mixture and sprinkle with sesame seeds. Roll remainder of asparagus is same manner.
  • Heat 1/2 inch of oil in a 10-inch heavy duty skillet to 350°F.
  • Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350F between batches. Transfer to paper towels to drain.
  • Stir together remaining ingredients until sugar is dissolved. Serve with rolls.

Nutrition Facts : Calories 250.6, Fat 20.7, SaturatedFat 2.9, Cholesterol 8.8, Sodium 251.9, Carbohydrate 14, Fiber 1.3, Sugar 1, Protein 3

ASPARAGUS PARMESAN PASTRY ROLLS



Asparagus Parmesan Pastry Rolls image

Categories     Cheese     Vegetable     Bake     Cocktail Party     Vegetarian     Parmesan     Asparagus     Spring     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes about 96 hors d'oeuvres

Number Of Ingredients 5

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
2 large egg yolks, lightly beaten with 2 tablespoons cold water
5 ounce finely grated Parmigiano-Reggiano (1 3/4 cups packed)
28 (3/4-inch-thick) asparagus (2 pounds), stalks trimmed to 6-inch lengths and tips reserved if desired
3 tablespoons white or black truffle oil (1 1/2 ounces; optional)

Steps:

  • Unfold pastry sheets and halve each parallel to fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
  • Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.
  • Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
  • Preheat oven to 400°F.
  • Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.
  • Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite). Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm.

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