GRILLED ASPARAGUS QUICHE
Add a French touch to your breakfast or brunch menu with this hearty savory quiche - a Bisquick® mix crust is filled with a creamy Swiss cheese and egg custard and loaded with pieces of grilled asparagus pieces.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Heat indoor grill pan over medium-high heat. Drizzle asparagus with oil; sprinkle with salt. Place in grill pan. Cook 3 to 4 minutes or until crisp-tender. Cool. Cut into 1 1/2-inch pieces.
- In 10-inch nonstick skillet, cook pancetta over medium heat, stirring frequently, until crisp and browned.
- In medium bowl, place Bisquick mix. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle cheese, asparagus and pancetta in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. Sprinkle with roasted peppers.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 340, Carbohydrate 17 g, Fat 2 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg
GRILLED PARMESAN ASPARAGUS AND MUSHROOMS
This quick five-ingredient dish may make a regular appearance on your menus.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat coals or gas grill for direct heat. In large shallow dish, toss asparagus, mushrooms and dressing. Place vegetables in grill basket (grill "wok").
- Cover and grill vegetables over medium heat 8 to 12 minutes, shaking basket or stirring vegetables occasionally, until asparagus is crisp-tender. Sprinkle vegetables with basil and cheese. Cover and grill 3 to 4 minutes longer or until cheese is slightly melted.
Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g
GRILLED ASPARAGUS
Tender, with a delicious barbecue flavor, this grilled asparagus makes a perfect side dish for grilled meats. Don't know how to cook asparagus on the grill? Just place the stalks on a double skewer. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a large skillet, bring water to a boil; add asparagus. Cover and cook until crisp-tender, about 2-3 minutes; drain and pat dry. Cool Slightly., Thread several asparagus spears onto 2 parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning and basting once.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS AND FETA GRILLED CHEESE
Tender spears of asparagus get layered between pieces of lavash with feta, mozzarella and za'atar for a mouthwatering grilled cheese ready in minutes. A Middle Eastern staple, lavash is great for making wraps and sandwiches, but you could also substitute another kind of flatbread.
Provided by Food Network Kitchen
Time 15m
Yield 1 grilled cheese sandwich
Number Of Ingredients 0
Steps:
- Cook 5 trimmed asparagus spears in salted boiling water until crisp-tender, 2 to 3 minutes. Drain and pat dry. Top one 4-inch piece lavash (or other flatbread) with the asparagus, 2 tablespoons shredded mozzarella, 1 tablespoon finely crumbled feta, 1/4 teaspoon za'atar (Middle Eastern spice blend), a few thin slices red onion and another piece of lavash. Brown in butter in a nonstick skillet over medium heat until crisp, about 2 minutes per side. Sprinkle with more za'atar.
GROWN UP GRILLED CHEESE SANDWICH WITH ASPARAGUS AND BRIE
Who says grilled cheese is just for kids? Don't get me wrong, I still love a greasy diner-style grilled cheese once in awhile, but this fancier version is incredibly delicious and decadent. Brie and asparagus are really ideally suited for each other so I almost always combine them when I'm making anything where I would use brie.
Provided by OwlMonkey
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Slice your bread if it isn't pre-sliced and butter on one side of both slices.
- Add your cheeses, black pepper, thyme and prosciutto (if adding) to the non buttered side of one of the slices.
- Rip the woody end of the asparagus spear off of the bottom and discard. Then heat your olive oil on medium low heat in a saute pan. When hot, add the asparagus spears. Cook until the spears are tender and have a bright fresh green hue. Add a pinch of kosher salt. Remove from the pan and add to the top of your cheese. Close up the sandwich with the butter side out.
- You can cook your grilled cheese in the same pan you used for the asparagus. Just heat it up again, add the sandwich and cook until golden, and all the cheese is thoroughly melted (will take longer if you use a thicker slice of bread).
Nutrition Facts : Calories 412.6, Fat 30, SaturatedFat 11.4, Cholesterol 41.6, Sodium 455.4, Carbohydrate 28.7, Fiber 2.7, Sugar 3.3, Protein 8.8
LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN
Paula Deen says this is the most requested sandwich at their restaurant in Savannah, Georgia! Look and see why! Note: The calories are so high because the total amount of dressing is firgured in. When you eat this you only use a small amount of dressing!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich
Number Of Ingredients 13
Steps:
- First,blanch the asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add asparagus and saute lightly. Season with the salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of the pumpernickle bread with the remaining 1 tablespoon butter. Place the bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and place 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired. Enjoy!
- In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store it in an air-tight container and refrigerate until ready to serve.
- Yield: 2 3/4 cups.
Nutrition Facts : Calories 2439.5, Fat 172.2, SaturatedFat 45.5, Cholesterol 418.7, Sodium 6959.8, Carbohydrate 208.3, Fiber 9.9, Sugar 84.2, Protein 37
GRILLED ASPARAGUS STEAK BUNDLES
These steak rolls are packed with bold flavors and make for the perfect well-balanced entrée or tasty appetizer. Serve over rice or with a fresh arugula salad. This recipe was made in a Panasonic CIO.
Provided by France C
Categories Trusted Brands: Recipes and Tips Panasonic
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
- Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
- Reheat oven to Medium-High on "Grill" setting.
- Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
- Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
- Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 7.1 g, Cholesterol 49.6 mg, Fat 15.4 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 6.6 g, Sodium 1924.6 mg, Sugar 2.2 g
GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS
This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.
Provided by FalloonFarm
Categories BBQ & Grilled Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
- Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g
MARINATED ASPARAGUS WITH BLUE CHEESE
Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We're blue cheese fans, but you might like Parmesan or feta. -Susan Vaith, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.
Nutrition Facts : Calories 136 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 348mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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