Asparagus Fish Bundles Recipes

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ASPARAGUS FISH BUNDLES



Asparagus Fish Bundles image

Low-fat food can look just as appealing as heavy entrees. Wrapped around asparagus bundles, these mouthwatering fish fillets are an ideal example. The basil-thyme sauce is an exceptional touch to the lovely dinner.-Jane Shapton, Irvine, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12

4 orange roughy fillets (6 ounces each)
20 fresh asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
2 green onions, chopped
SAUCE:
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Wrap each fillet around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender., Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from bundles; serve with sauce.

Nutrition Facts : Calories 190 calories, Fat 1g fat (0 saturated fat), Cholesterol 102mg cholesterol, Sodium 429mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

ASPARAGUS FISH BUNDLES



Asparagus Fish Bundles image

Make and share this Asparagus Fish Bundles recipe from Food.com.

Provided by Becca Bricker

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 ounce) orange roughy fillets
20 asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
2 green onions, chopped
2/3 cup white wine or 2/3 cup chicken broth
2 tablespoons lemon juice, fresh squeezed
2 teaspoons cornstarch
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Wrap each fillet around 5 asparagus spears; secure with toothpicks. Place in 13x9 inch baking dish coated with non-stick cooking spray. Sprinkle with salt and pepper.
  • Cover and bake at 350 degrees for 15 minutes. Uncover and sprinkle with green onions. Bake, uncovered, for 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender.
  • Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Discard toothpicks from fish; serve with sauce.

Nutrition Facts : Calories 194.9, Fat 1.4, SaturatedFat 0.1, Cholesterol 107.1, Sodium 433.2, Carbohydrate 6.7, Fiber 1.8, Sugar 1.7, Protein 31.3

ASPARAGUS FISH BUNDLES



ASPARAGUS FISH BUNDLES image

Categories     Fish     Sauté     Fourth of July     Low Fat     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

4 tilapia fillets ( 6oz each )
20 fresh asparagus spears, trimmed
1/2 tsp salt
1/4 tsp pepper
2 green onions, chopped
SAUCE
2/3 cup white wine
2 tbsp lemon juice
2 tsp cornstarch
1 tsp mined fresh basil or 1/4 tsp dried basil
1 tsp minced fresh thyme or 1/4 tsp dried thyme
1/8 tsp pepper

Steps:

  • Wrap each fillet around five asparagus spears, secure with toothpicks. Place in a 2"x9"x13" baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 15 minutes. Uncover sprinkle with onions. Bake uncovered, 12 to 15 minutes longer or until fish flakes easily with a fork and asparagus is crisp tender Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened. Discard toothpicks from bundles: serve with sauce.

ASPARAGUS BUNDLES



Asparagus Bundles image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 pounds fresh asparagus, ends trimmed
12 slices bacon
1/2 cup light brown sugar
1/2 cup (1 stick) butter
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

ASPARAGUS FISH BAKE



Asparagus Fish Bake image

"I love fresh spring asparagus and cheese," writes Joan Fredericks from Bloomington, Minnesota, "so when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 11

6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces
3/4 pound cod, haddock or orange roughy fillets
1/3 cup chopped onion
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
3/4 cup 2% milk
1/3 cup shredded cheddar cheese
1/4 cup crushed saltines (about 7 crackers)
1/8 teaspoon dried parsley flakes

Steps:

  • Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside., In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish. , Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.

Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 580mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein.

SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC



Sole-Wrapped Asparagus with Tangerine Beurre Blanc image

Categories     Citrus     Fish     Vegetable     Bake     Passover     Low/No Sugar     Asparagus     Spring     Tangerine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 14

For fish
1 1/2 tablespoons unsalted butter, melted
2 tablespoons chopped shallot
4 (2- by 1-inch) strips fresh tangerine zest
1 lb medium asparagus
4 (5- to 6-oz) skinless gray sole or flounder fillets
1/2 cup water
For beurre blanc
1/2 cup fresh tangerine juice
1 tablespoon finely chopped shallot
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
cayenne
1/2 teaspoon fresh lemon juice

Steps:

  • Prepare fish:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
  • Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
  • Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
  • Make beurre blanc while fish bakes:
  • Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
  • Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
  • Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

ASPARAGUS AND SMOKED SALMON BUNDLES WITH MEYER LEMON SAUCE



Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce image

This is a delicious and beautiful dish. It is a great dish for company because you can prepare ahead of time. The dish is very showy and impressive.

Provided by SWEETEC

Categories     Seafood     Fish     Salmon     Smoked

Time 1h20m

Yield 8

Number Of Ingredients 25

3 quarts water
1 tablespoon olive oil
1 teaspoon salt
cooking spray
8 lasagna noodles
32 spears fresh asparagus, trimmed
8 extra-long chives
1 (8 ounce) container mascarpone cheese
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 tablespoons finely chopped red onion
2 tablespoons tiny capers
2 tablespoons chopped fresh dill
1 teaspoon caper brine
1 teaspoon ground white pepper
½ teaspoon lemon zest
8 slices smoked salmon
½ cup freshly squeezed Meyer lemon juice
3 tablespoons butter
2 tablespoons grated onion
2 tablespoons packed brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika

Steps:

  • Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
  • Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
  • Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.
  • Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.
  • Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 26.4 g, Cholesterol 55.3 mg, Fat 22.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 11.1 g, Sodium 829.9 mg, Sugar 5.9 g

CHICKEN ASPARAGUS BUNDLES



Chicken Asparagus Bundles image

This is one of my favorite recipes. It is very easy to make yet, it looks very elegant and impressive. I made this for my parents last year for mother's day and they thought I had turned into a gourmet cook.

Provided by Lorianne1

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

16 -20 asparagus spears (approx 1 pound)
4 boneless skinless chicken breast halves
1 red bell pepper, sliced into 4 rings
1 tablespoon olive oil
1/2 teaspoon Italian herb seasoning
salt, to taste
pepper, to taste

Steps:

  • Steam asparagus for 3-4 minutes until barely crisp-tender.
  • Place chicken breasts between plastic wrap, and gently pound to 1/4 inch thickness (I have the butcher do this part for me to save time).
  • Place 4 or 5 asparagus spears horizontally across each piece of chicken; roll up to enclose asparagus and secure with red pepper ring.
  • Place chicken, seam-side down, in 9 x 13 baking dish.
  • Brush chicken lightly with olive oil and sprinkle with italian seasoning, salt, and pepper.
  • Bake in 375F oven for 25-30 minutes or until chicken is cooked through.

ASPARAGUS BUNDLES



Asparagus Bundles image

Crispy asparagus rolled in bacon and topped with Progresso® bread crumbs makes a distinctive side dish ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 12

1/4 cup Progresso™ Italian style panko crispy bread crumbs
Pinch gray salt
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon peel
1 tablespoon freshly grated Parmesan cheese
1 teaspoon salt
1 large bunch (about 1 lb) fresh asparagus, trimmed to even lengths
Unsalted butter for greasing baking dish
2 tablespoons extra-virgin olive oil
Additional gray salt and freshly ground black pepper
8 thin slices prosciutto (4 oz)

Steps:

  • Heat oven to 400°F. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.
  • In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add asparagus. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.
  • Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. On work surface, arrange 2 slices of the prosciutto so they slightly overlap each other. Top with 1 asparagus bundle and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping.
  • Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately.

Nutrition Facts : Calories 160, Carbohydrate 7 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 1 g, TransFat 0 g

CHICKEN AND ASPARAGUS BUNDLES



Chicken and Asparagus Bundles image

My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. --Donna Lohnes of Wooster, Ohio

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 11

4 (4 ounce) boneless skinless chicken breast halves
1 pound fresh asparagus spears, trimmed
4 ½ teaspoons olive or canola oil
2 teaspoons lemon juice
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon pepper
⅛ teaspoon salt
¼ cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth

Steps:

  • Flatten chicken breasts slightly. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
  • Cover and bake at 350 degrees F for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm.
  • In a saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks from bundles; top with sauce.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 6.9 g, Cholesterol 67.4 mg, Fat 7.1 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 1.2 g, Sodium 429.3 mg, Sugar 2.6 g

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10 DISHES THAT PAIR PERFECTLY WITH ASPARAGUS - MENTAL FLOSS
2016-05-21 The Good Eats host cooks onions with Arborio rice, pours in white wine and chicken broth, then tops it all off with 12 ounces of wild mushrooms and asparagus. Serve as a side or even as a main ...
From mentalfloss.com


BACON WRAPPED ASPARAGUS - THE SEASONED MOM
2022-03-08 Season with salt and pepper, to taste. Gather the asparagus into 6 equal bundles. Wrap each bundle with one slice of bacon. Place the wrapped bundles on the baking sheet. Brush the bacon with a little bit of maple syrup on top. Bake for 20-25 minutes, or until the asparagus is tender and the bacon is crispy.
From theseasonedmom.com


ONE-PAN PARMESAN AND GARLIC SALMON AND ASPARAGUS
2018-03-09 Preheat oven to 425 degrees F. Line a baking pan with foil, and spray with cooking spray. Place salmon fillets on one side of the baking pan, and the asparagus on the other (you could also use two separate pans, if desired). In a small bowl, mix together the ingredients for the dry mixture (the parmesan and the seasonings).
From honestcooking.com


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