Asparagus Mushroom Parmesan Crepes Recipes

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GRILLED PARMESAN ASPARAGUS AND MUSHROOMS



Grilled Parmesan Asparagus and Mushrooms image

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

1 lb fresh asparagus spears
1 package (6 oz) sliced fresh portabella mushrooms
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh basil leaves
1/4 cup shredded fresh Parmesan cheese

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

ROASTED MUSHROOMS WITH ASPARAGUS AND SHAVED PARMESAN



Roasted Mushrooms with Asparagus and Shaved Parmesan image

Large portobello mushrooms take the place of meat in the hearty vegetarian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 14

2 pounds portobello mushrooms, stems removed and reserved
12 ounces shiitake mushrooms, stems removed and reserved
1 1/2 cups dry white wine
1 ounce dried porcini mushrooms
8 sprigs fresh thyme
2 medium Yukon gold potatoes, peeled
12 medium shallots, peeled
6 cloves garlic, peeled
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 pound thin asparagus, ends trimmed
1 tablespoon chopped fresh flat-leaf parsley
1 ounce shaved Parmesan cheese, optional
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
  • Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
  • Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
  • Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
  • Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.

Nutrition Facts : Calories 223 g, Cholesterol 5 g, Fat 3 g, Fiber 5 g, Protein 12 g, Sodium 446 g

ASPARAGUS ROLLED IN HERB CRêPES



Asparagus Rolled in Herb Crêpes image

A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.

Provided by Martha Rose Shulman

Categories     dinner, quick, weekday, main course

Time 30m

Yield Serves six

Number Of Ingredients 8

12 herb crêpes
2 pounds asparagus
Salt
freshly ground pepper
1/2 cup (2 ounces) grated gruyère cheese
2 tablespoons chopped chives
2 tablespoons extra virgin olive oil
3 tablespoons freshly grated Parmesan

Steps:

  • Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
  • Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 581 milligrams, Sugar 3 grams

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

ASPARAGUS PARMESAN



Asparagus Parmesan image

15-minute side dish! Top tender asparagus with cheesy garlic butter and earthy mushrooms.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 2

Number Of Ingredients 6

1 box (9 oz) frozen cut asparagus
6 mushrooms, thinly sliced
2 teaspoons butter or margarine
1/8 teaspoon garlic powder
Freshly ground pepper
1 tablespoon grated Parmesan cheese

Steps:

  • Cook asparagus as directed on package-except add mushrooms during last minute of cooking; drain.
  • Stir remaining ingredients into asparagus and mushrooms.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 3 g, TransFat 0 g

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS



Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

ASPARAGUS CREPES



Asparagus Crepes image

"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup 2% milk
1 large egg
1/3 cup plus 2 teaspoons all-purpose flour
24 asparagus spears, cooked and drained
SAUCE:
2 large egg yolks
1/4 cup water
1 tablespoon butter, melted
1 tablespoon lemon juice
1/8 teaspoon salt
Dash cayenne pepper
Paprika

Steps:

  • For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

Nutrition Facts : Calories 299 calories, Fat 15g fat (7g saturated fat), Cholesterol 298mg cholesterol, Sodium 291mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

ASPARAGUS SAUSAGE CREPES



Asparagus Sausage Crepes image

This was my favorite recipe when I was growing up in western Michigan, where asparagus is a big spring crop. With its sausage-and-cheese filling, tender asparagus and rich sour cream topping, this pretty dish will impress guests. -Lisa Hanson Glenview, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 pound bulk pork sausage
1 small onion, chopped
3 ounces cream cheese, cubed
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon dried marjoram
1 cup whole milk
3 large eggs
1 tablespoon canola oil
1 cup all-purpose flour
1/2 teaspoon salt
32 fresh asparagus spears (about 1 pound), trimmed
TOPPING:
1/4 cup butter, softened
1/2 cup sour cream

Steps:

  • In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside., In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13x9-in. baking dishes. , Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 387 calories, Fat 29g fat (14g saturated fat), Cholesterol 148mg cholesterol, Sodium 557mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

ASPARAGUS AND PARMESAN CRUSTED QUICHE



Asparagus and Parmesan Crusted Quiche image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 teaspoon curry powder
1 teaspoon poppy seeds
1 teaspoon kosher salt, plus additional as needed
1 1/2 sticks (12 tablespoons) unsalted butter, cubed and chilled
3 to 4 tablespoons ice water
2 tablespoons extra-virgin olive oil
1 bunch (about 12 ounces) "pencil" asparagus, ends trimmed
Kosher salt and freshly ground black pepper
Unsalted butter or nonstick cooking spray, for the pie dish
1/2 pound (8 ounces) cream cheese, softened
4 large eggs, lightly beaten
1 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, preferably Tabasco
1/8 teaspoon ground nutmeg
1/2 cup finely grated Parmesan

Steps:

  • For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes.
  • For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.
  • Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray.
  • Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes.
  • Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve.

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN



Asparagus and Mushroom Salad with Shaved Parmesan image

Categories     Salad     Mushroom     Vegetable     Side     No-Cook     Vegetarian     Low Cal     Parmesan     Asparagus     Spring     Healthy     Watercress     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1 pound medium to thick asparagus, trimmed
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1/3 cup extra-virgin olive oil
freshly ground black pepper to taste
1 bunch watercress, coarse stems discarded
a 1/4-pound piece Parmesan cheese at room temperature

Steps:

  • With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  • In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  • Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.

ASPARAGUS AND MUSHROOMS WITH FRESH CORIANDER



Asparagus And Mushrooms With Fresh Coriander image

Provided by Bryan Miller And Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield Four to six servings

Number Of Ingredients 7

1 pound fresh asparagus spears, trimmed of woody sections and scraped
2 tablespoons olive oil
1/2 pound sliced mushrooms (about 2 cups)
2 tablespoons chopped shallots
1/2 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons chopped fresh coriander leaves

Steps:

  • Cut the asparagus spears on the diagonal into one-inch pieces.
  • Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 2 grams

PARMESAN-CRUSTED ASPARAGUS



Parmesan-Crusted Asparagus image

One of my favorite appetizers.

Provided by smithd2469

Categories     Asparagus Recipes

Time 40m

Yield 16

Number Of Ingredients 12

cooking spray
1 cup all-purpose flour
1 cup grated Parmesan cheese
6 large egg whites
¼ cup minced fresh chives
4 cups shredded Parmesan cheese
2 tablespoons all-purpose flour
1 bunch fresh asparagus
¼ cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons ketchup
¼ teaspoon Cajun seasoning

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 AND MUSHROOM SALAD WITH SHAVED PARMESAN



Asparagus and Mushroom Salad With Shaved Parmesan image

This is such a fresh Spring or Summer salad! I parboil the asparagus slightly first though and sometimes use butterleaf lettuce instead of the watercress. This is from Gourmet magazine.

Provided by Scoutie

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb medium to thick asparagus, trimmed
1/2 lb mushroom, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/3 cup extra virgin olive oil
fresh ground black pepper
1 bunch watercress, coarse stems discarded
1/4 lb piece parmesan cheese, room temperature

Steps:

  • With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
  • In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
  • Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.

Nutrition Facts : Calories 215.7, Fat 17.8, SaturatedFat 5, Cholesterol 16.6, Sodium 517.1, Carbohydrate 5.8, Fiber 2, Sugar 2, Protein 10.5

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Advertisement. Step 2. Cook bacon in a large skillet over medium-low heat until crisp; remove bacon, and drain on paper towels, reserving 1 1/2 Tbsp. drippings in skillet. Discard remaining drippings. Crumble bacon. Step 3. Sauté mushrooms and shallots in hot drippings over medium-high heat 5 minutes or until shallots are tender.
From myrecipes.com


ASPARAGUS MILK CREPES | RICARDO
In another bowl, whisk together the eggs with half of the chilled asparagus milk. Whisk in the flour, sugar and salt until smooth. Add the remaining asparagus milk. Heat a 10 ½-inch (26 cm) non-stick crepe pan over medium-high heat. Once the pan is hot, brush with butter. Pour about ⅓ cup (75 ml) of the crepe batter into the centre of the pan.
From ricardocuisine.com


BAKED ASPARAGUS MUSHROOM PASTA - COOK NOURISH BLISS
2014-04-04 Preheat the oven to 400ºF. Add the onion, mushrooms, asparagus and garlic to a 9 by 13 inch baking dish. Drizzle with the olive oil and toss to combine. Bake for about 20 minutes, stirring once halfway through, until the veggies are tender. Remove from the oven and add the veggies to a large bowl.
From cooknourishbliss.com


ASPARAGUS CREPES RECIPE - FOODCHANNEL.COM
2008-09-09 Stack crepes between layers of paper towels until ready to fill. 4 Preheat oven to 350°F. 5 Combine soup, mayonnaise, 1/2 cup milk and wine in a medium bowl. Measure out 1 1/2 cups and set aside. 6 Add asparagus, 1/4 cup almonds, onion and cheese to soup in bowl; blend well. Spoon about 2 tablespoons filling in center of each crepe.
From foodchannel.com


ASPARAGUS HAM CREPES RECIPE: HOW TO MAKE IT
When cool, stack crepes with waxed paper or paper towels in between. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a ...
From preprod.tasteofhome.com


ALPINE HAM, CHEESE & ASPARAGUS CREPES | CANADIAN GOODNESS
Sauté asparagus, mushrooms, onions and thyme until tender and any liquid has evaporated. Add lemon juice, then salt and pepper to taste. Stir in 1 cup (250 mL) of the Canadian Swiss cheese. Line each crepe with 1 ham slice. Divide cheese and vegetable mixture among crêpes, roll up tightly and place in buttered 13 x 9-inch (33 x 23 cm) baking ...
From dairyfarmersofcanada.ca


PARMESAN AND HERB CREPES WITH MUSHROOMS AND BACON - NADIA LIM
Parmesan and herb crepes with mushrooms and bacon. ¼ cup Parmesan finely grated, plus extra to serve. 1 tablespoon fresh rosemary chopped. basic crepe batter. 3-4 tablespoons olive oil. 1 shallot finely chopped. 3-4 rashers streaky bacon sliced. 2 cups mushrooms sliced.
From nadialim.com


CHICKEN ASPARAGUS CREPES - WONDERMOM WANNABE
2022-04-27 How to Make Chicken Asparagus Crepes. Crepes. Step 1: Mix the crepe batter together. Step 2: Heat the skillet. Step 3: Make a crepe. Step 4: Cook the crepe. Step 5: Repeat for the rest of the batter. Step 6: Preheat the oven. Filling.
From wondermomwannabe.com


ASPARAGUS CREPES WITH MUSHROOM DILL-SAUCE - BIGOVEN.COM
CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till its evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate.
From bigoven.com


CRêPES STUFFED WITH HAM, CHEESE AND ASPARAGUS | METRO
Preparation. In a large frying pan over medium-high heat, melt 2 Tbsp. (30 mL) butter . Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, and pepper to taste. Stir in 1 cup (250 mL) Oka. Place a slice of ham on each crêpe. Evenly divide cheese and vegetable mixture among crêpes, roll them ...
From metro.ca


FRESH ASPARAGUS AND MUSHROOMS WITH PARMESAN CHEESE | HY-VEE
Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Or if you're simply looking for a healthy chicken dinner, you'll find that, too.
From hy-vee.com


ASPARAGUS AND RICOTTA FILLED CREPES - RICARDO
Season with salt and pepper. In a bowl, whisk together all the batter ingredients. Cook four 20-cm (8-inch) crêpes in a non-stick skillet. Set aside. Divide the filling among the crêpes. Spread the asparagus over the filling. Close the crêpes, giving them the shape of a cone. Place the crêpes on a baking sheet.
From ricardocuisine.com


CREAMY PASTA WITH ASPARAGUS AND MUSHROOMS - THEKITTCHEN
2019-05-06 As this Creamy Pasta with Asparagus and Mushrooms sits, it does soak up the sauce. If you plan on saving some for later, save some of the pasta water. It is best to add about 1/4 cup of the pasta water and a tablespoon or two of mascarpone to a skillet, and once that is warm add the leftover pasta. This will reheat the pasta and prevent it from ...
From thekittchen.com


ASPARAGUS WITH MUSHROOMS AND CREAM SAUCE RECIPE | MYRECIPES
Cook 1 minute, stirring constantly. Gradually add whipping cream and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt, pepper, and reserved mushroom stems. Arrange cooked asparagus spears and mushroom caps on an ovenproof serving dish. Pour sauce over asparagus.
From myrecipes.com


CRêPES STUFFED WITH HAM, CHEESE AND ASPARAGUS | METRO
Preparation: In a large frying pan over medium-high heat, melt 2 Tbsp. (30 mL) butter . Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, and pepper to taste. Stir in 1 cup (250 mL) Oka.
From api.metro.ca


RECIPE: ASPARAGUS MUSHROOM CREPES FROM CHEF SEAN LACEBY
2 large crepes (you can purchase pre-made) 2 tbsp butter; 1/4 cup diced onion; 1 1/2 cups sliced mushrooms; 1/4 cup dry white wine; 6 large pieces asparagus, chop bottoms and …
From justluxe.com


ROASTED ASPARAGUS AND MUSHROOM PASTA - COOKING CHAT
2021-04-10 Add the mushrooms to the pan, then toss the mushrooms and asparagus with 2 tablespoons olive oil. Add the garlic powder, tarragon, salt and pepper to the asparagus mushrooms mixture. Stir to combine. Roast the asparagus and mushrooms for 25 to 30 minutes, until the asparagus is tender and begins to brown. Cook the pasta: Meanwhile, boil a …
From cookingchatfood.com


10 BEST STEAK MUSHROOMS ASPARAGUS RECIPES | YUMMLY
2022-06-29 white button mushrooms, fresh herbs, arborio rice, shredded Parmesan cheese and 9 more Grilled T-bone Steaks With Asparagus And Mushroom Stir-Fry Paleo Leap oil, asparagus, mushrooms, sea salt, ground black pepper, coconut aminos and 3 more
From yummly.com


ASPARAGUS AND MUSHROOMS CREPES | HEALTHY RECIPE | WW NZ
A healthier WW recipe for Asparagus and mushrooms crepes ready in just 20. Get the SmartPoints value plus browse 5,000 other delicious recipes today! Get the SmartPoints value plus browse 5,000 other delicious recipes today!
From weightwatchers.com


PENNE WITH ASPARAGUS, MUSHROOMS, AND A CREAMY PARMIGIANO SAUCE
2011-05-01 The eggs, imported Parmesan reggiano, and a bit of pasta water create a luscious, creamy sauce. Cut the asparagus on the diagonal to make the dish look prettier. Prep the asparagus and mushrooms in advance of cooking the pasta, so the timing of the dish works. Serves 4. 12 ounces penne pasta ; 3 tablespoons olive oil, divided
From mvmagazine.com


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Top Asked Questions

How do you make cheese crepes with asparagus?
This is the Alpine Ham, Cheese & Asparagus Crepes recipe. Melt 2 tbsp (30 mL) of the butter in large frypan over medium-high heat. Sauté asparagus, mushrooms, onions and thyme until tender and any liquid has evaporated. Add lemon juice, then salt and pepper to taste.
How to reheat asparagus crepes?
Divide the filling among the crêpes. Spread the asparagus over the filling. Close the crêpes, giving them the shape of a cone. Place the crêpes on a baking sheet. Cover with aluminum foil and reheat in the oven. Right out of the oven, place the crêpes on serving plates.
How do you cook crepes in a saucepan?
For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese.
How long does it take to cook asparagus?
Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.

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