Asparagus In Blanket Recipes
ASPARAGUS IN A BLANKET
There is nothing more comforting than wrapping dough around your favorite vegetable. This asparagus in a blanket recipe is a vegetarian twist on the classic appetizer pigs in a blanket.
Provided by Jonathan Hirsch
Time 29m59S
Yield 30
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Unroll each pastry sheet onto a clean work surface. Take a chopped asparagus piece and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces.
- To assemble, wrap the dough around the asparagus piece. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray.
- Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each asparagus piece with the egg wash, then bake in the oven until the puff pastry is cooked and golden brown, about 15 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 52 calories, Sugar 0.2 g, Fat 4 g, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 27 mg
ASPARAGUS IN BLANKETS
Had this at a cocktail party given by an amateur chef. He said he won a ribbon for this recipe. I don't really know. I just know it's good.
Provided by Nikki Olschwanger
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- 1. Trim crusts from bread.
- 2. Spread each slice generously with hollandaise or mayonnaise.
- 3. Place 2 asparagus spears diagonally on each and sprinkle with shredded cheese.
- 4. Fold bread diagonally over asparagus and secure with toothpick.
- 5. Brush with melted butter and sprinkle with parmesan cheese.
- 6. Place on cookie sheet and bake in 400 degree oven for 12 minutes or until golden brown.
GRATIN OF WHITE ASPARAGUS
Provided by Skye Gyngell
Categories Cheese Dairy Vegetable Side Bake Vegetarian Mother's Day Dinner Lunch Casserole/Gratin Parmesan Asparagus Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.
- Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
- Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
- Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
- Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.
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- On a lightly floured surface, roll out the puff pastry into a 10" square. Brush with the mustard and sprinkle with cheese, fully covering the pastry. Line the pastry with enough prosciutto to cover much of the surface.
- With a sharp knife of pizza cutter, cut the sheet in half (you might need kitchen scissors to help cut the prosciutto); then cute halves into twenty 1/2" by 5" strips. Wrap each strip around 1 stalk of asparagus with the prosciutto side facing in.
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