ASPARAGUS ALLA FONTINA
Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.
Provided by Amanda Hesser
Categories main course
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
- Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
- Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 674 milligrams, Sugar 4 grams, TransFat 0 grams
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 FONTINA QUICHE
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Provided by Joanna Gaines
Categories HarperCollins HarperCollins Quiche Egg Brunch Spring Asparagus Fontina Milk/Cream Vegetarian
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
- In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
- Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
- In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
- Pour the mixture into the unbaked pie shell.
- Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
- Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
- The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
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 FRITTATA
Steps:
- Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
- Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.
ASPARAGUS-FONTINA-PROSCIUTTO WRAPS
Provided by Food Network
Categories appetizer
Time 30m
Yield 2 ? 4 servings
Number Of Ingredients 11
Steps:
- Saute or grill the asparagus until slightly tender. Let cool. Wrap each stalk with a slice of fontina and the prosciutto. Serve with an Aioli dipping sauce.
- Place the egg yolk, lemon juice, garlic, and salt into a food processor. Process until well blended. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside.
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Make and share this Frittata with Asparagus, Tomato, and Fontina recipe from Food.com.
Provided by seahorse73
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
- Set aside.
- Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
- Add the asparagus and saute until crisp-tender, about 2 minutes.
- Raise the heat to medium-high.
- Add the tomato and a pinch of salt and saute 2 minutes longer.
- Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
- Sprinkle with cheese.
- Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
- Place the skillet under the broiler.
- Broil until the top is set and golden brown on top, about 5 minutes.
- Let the frittata stand 2 minutes.
- Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Nutrition Facts : Calories 197.8, Fat 15.4, SaturatedFat 7, Cholesterol 214.5, Sodium 407.2, Carbohydrate 3.9, Fiber 1.4, Sugar 1.7, Protein 11.6
ASPARAGUS, PROSCIUTTO AND FONTINA TART
Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted.
Provided by Allrecipes Member
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unfold thawed pastry sheet on a lightly floured surface and roll into a 10x14-inch rectangle.
- Transfer to the prepared baking sheet and brush with Dijon mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
- Arrange asparagus on the pastry in a single layer. Sprinkle with prosciutto, fontina cheese, and thyme.
- Bake in the preheated oven until pastry is golden and asparagus is tender, about 20 minutes.
- Drizzle with balsamic glaze and cut into 16 pieces.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 7.3 g, Cholesterol 12.7 mg, Fat 7.8 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 303.7 mg, Sugar 1 g
FRIED FONTINA AND PROSCIUTTO-WRAPPED ASPARAGUS
Yield makes 18 pieces
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Set a large bowl of cold water by the sink. Bend each stalk of asparagus until it snaps and discard the tough ends. Remove the tough outer skin of the asparagus spears with a vegetable peeler. Slide the spears into the boiling water and cook until the asparagus is tender but still firm, about 4 minutes. Drain in a colander and plunge into the cold water. Let stand until cooled through. Drain thoroughly and pat the spears dry.
- On a clean and dry work surface, lay out a slice of Fontina cheese with one of the corners facing you. Lay an asparagus spear over the cheese so the corner of the cheese closest to you is about halfway down the stalk. Roll the cheese tightly around the asparagus, covering the entire stalk with Fontina. Lay out a slice of prosciutto as you did the Fontina. Place a sage leaf over one end of the prosciutto and roll the cheese-coated asparagus spears up to enclose them completely. Tuck any overhanging cheese and prosciutto underneath the asparagus to make a neat bundle. Repeat with the remaining asparagus.
- Whisk the eggs, salt, and pepper in a mixing bowl. Spread the flour and bread crumbs in an even layer on two separate plates.
- Dredge the asparagus bundles in flour to coat all sides. Tap off excess flour. Roll the asparagus in the beaten egg to coat. Remove the asparagus, allowing any excess egg to drip back into the bowl. Transfer the asparagus to the bread crumbs and roll, pressing lightly, to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining asparagus bundles.
- Heat the oven to 200° F or lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Heat the oil over medium heat until the oil registers 350° F on a deep-frying thermometer. (If you're frying without a thermometer, the oil is ready when one end of an asparagus bundle gives off a lively but steady sizzle when dipped in the oil.) Once the oil reaches the desired temperature, adjust the heat under the pot to maintain a steady temperature, and continue adjusting the heat as necessary during frying. Carefully slip as many asparagus spears into the oil as will fit without touching. Fry the asparagus, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper-towel-lined baking sheet. Keep them warm in the oven while frying remaining asparagus bundles. Serve hot.
ASPARAGUS (OR BROCCOLI) AND FONTINA CHEESE SOUP
A delicious way to celebrate the new asparagus in spring, or broccoli in fall! Decadent, smooth, and satisfying - this soup freezes then reheats in the microwave *beautifully* - my favorite "brown-bag lunch" addition.
Provided by Pellerin
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter & oil in heavy cooking pot, over med-high heat. Sauté onions and celery until tender (~4 min.). Add garlic and sauté ~30 seconds (don't scorch - gets bitter). Add flour, stirring constantly for 1 minute, to cook out raw flour taste. Add water, broth, and Knoor soup base (or substitute bouillon). Stir until smooth. Bring to a gentle boil. Boil for 2 minutes to set the thickening.
- Add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. Reduce heat to med-LOW and simmer for ~25 minutes.
- Puree about ¾ of the soup in a blender in small batches. (Hot soup expands when blended, so fill blender only about 2/3 way full!). I place batches in an intermediary large Pyrex bowl to hold until returning to pot.
- Return blended soup to pot. Stir in half-and-half, soy, and cheeses. Simmer (do NOT BOIL) 5-10 more minutes - stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt - cheese, soup base, and broth are already somewhat salted).
Nutrition Facts : Calories 443.1, Fat 27.3, SaturatedFat 14.3, Cholesterol 72.6, Sodium 1350.5, Carbohydrate 28.6, Fiber 5, Sugar 5.6, Protein 22.9
ASPARAGUS FONTINA SQUARES
Number Of Ingredients 6
Steps:
- 1. Heat the oven to 400°F. 2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle. Place the pastry sheet onto a baking sheet. Brush the pastry sheet with the mustard. Fold over the edges 1/4 inch on all sides, crimping with a fork to form a rim. 3. Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, cheese and thyme. 4. Bake for 20 minutes or until the pastry is golden brown and the asparagus is tender.
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