ASPARAGUS-PARMESAN TART
Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart's Dinner at Home." For the most flavorful (and flaky) results, look for all-butter brands of frozen puff pastry, such as Dufour. Follow this dish withShrimp in Saffron Broth and Apricot-Almond Ice Cream Sandwiches for a quick spring meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
- Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
- Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.
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.
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 WITH HORSERADISH DIP
This is a great hot weather party dip. Serve asparagus on a decorative platter with lemon wedges on the side for garnish. A great flavor variation is to use chopped garlic in place of the horseradish. -Mildred Lynn Caruso, Brighton, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 appetizers.
Number Of Ingredients 5
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.
Nutrition Facts : Calories 63 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 146mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ASPARAGUS AND PROSCIUTTO RUSTIC TART
Easy but impressive, this cheesy rustic tart topped with prosciutto and asparagus spears will make you look like a pro, but only we'll know that anyone can make it.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
- In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
- In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
- In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.
Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1/2 g
ASPARAGUS & PARMESAN PASTRIES
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
- Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
- Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.
Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
ASPARAGUS, HORSERADISH AND PARMESAN TART
I got this from BBC food, while trying to get inspired for ZWT, Britain/Ireland recipes. The credit goes tp British Asparagus It sounds fabulous. I think I will make it this weekend, as it seems to be a relatively quick dish.
Provided by conniecooks
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean and trim tough ends on asparagus.
- Take pastry from fridge 10 minutes before using.
- Preheat oven to 425°F.
- Unroll Pastry and place on baking sheet.
- With a sharp knife point score a line around the pastry about a half inch from the edge. Do not cut all the way through.
- Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.
- Lay the Asparagus in a neat line with all the tips facing the same way, inside the border of the pastry.
- Mix together creme fraiche, egg yolks, chives, horseradish and cream.
- Season with salt & pepper and spread over the the asparagus.
- Sprinkle with Parmesan.
- Bake 30 - 40 minutes in preheated oven or until golden. If it starts to brown too much, turn oven down to 375°F.
- Serve with a tomato, basil, and dark green salad.
Nutrition Facts : Calories 922.9, Fat 74.1, SaturatedFat 31.3, Cholesterol 362.3, Sodium 369.2, Carbohydrate 51.1, Fiber 3.9, Sugar 3.1, Protein 16.4
ASPARAGUS WITH HORSERADISH BUTTER
Provided by Paul Grimes
Categories Side Roast Quick & Easy Father's Day Horseradish Asparagus Spring Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
- Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
ROASTED ASPARAGUS WITH HORSERADISH SAUCE
This is a Weight Watchers recipe with only 1 point. The recipe calls for fresh horseradish, so if you are using prepared, you may want to use less of the vinegar to maintain the flavor and consistency.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F; spray a large rimmed baking pan with cooking spray.
- Place asparagus, in a single layer, on pan and season with salt and pepper; roast in oven, shaking pan occasionally, until tender crisp, about 15 minutes total.
- Transfer to a serving platter and let cool.
- To make the sauce: Puree ricotta cheese and vinegar in a food processor or blender; transfer to a bowl.
- Stir in grated apple, yogurt, 1 teaspoon chopped dill and grated horseradish; spoon over asparagus and garnish with remaining fresh dill.
ASPARAGUS TART
Provided by Florence Fabricant
Categories dinner, appetizer
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Roll out pastry, line tart pan with the pastry and cover the pastry with foil. Weigh down with dry beans or pastry weights. Place in the oven and bake 10 to 12 minutes, until the pastry looks dry. Remove foil and weights and continue baking until the pastry is golden, about 15 minutes longer. Remove pastry from the oven and increase oven temperature to 375 degrees.
- Melt butter in a skillet, add the onions and saute slowly until they are transluscent and tender. Snap the ends off the asparagus and peel them about half way up from the bottom. Cut the asparagus into half-inch-thick slices on a sharp slant. You should have about one cup of cut asparagus. Add to the skillet with the onions, toss in the butter and add the chives. Season with salt and pepper.
- Scatter the asparagus mixture in the baked pastry shell. Whisk the eggs and half and half together and pour into the shell. Sprinkle with the cheese. Place in the oven and bake until set and golden brown, about 40 minutes.
PARMESAN-CRUSTED ASPARAGUS
One of my favorite appetizers.
Provided by smithd2469
Categories Asparagus Recipes
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Mix 1 cup flour and 1 cup grated Parmesan cheese together in one bowl. Mix egg whites and chives together until foamy in a second bowl. Mix 4 cups shredded Parmesan cheese and 2 tablespoons flour together in a third bowl.
- Using tongs and working with one piece of asparagus at a time, coat asparagus in the flour mixture, shaking off the excess. Transfer to the egg white mixture; coat evenly and let the excess run off. Finally coat in the Parmesan cheese mixture, pressing gently so the cheese adheres. Place on the prepared baking sheet and repeat to coat remaining asparagus.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While the asparagus is baking, mix mayonnaise, horseradish, ketchup, and Cajun seasoning together in a small bowl. Serve as a dipping sauce alongside asparagus.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 9.2 g, Cholesterol 20.1 mg, Fat 9.8 g, Fiber 0.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 473.8 mg, Sugar 0.9 g
ASPARAGUS WITH HORSERADISH VINAIGRETTE
Provided by Amanda Hesser
Categories weekday, side dish
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
- In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
- Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 56 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams
ASPARAGUS TART
Categories Appetizer Bake Vegetarian Parmesan Spring Tarragon Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.
- Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.
- Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.
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