Asparagus Pie With Vasterbotten Cheese Recipes

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ASPARAGUS PIE



Asparagus Pie image

This dish is similar to a clafoutis but is savory.

Provided by Chef John

Categories     Side Dish     Casseroles

Time 57m

Yield 8

Number Of Ingredients 11

½ cup flour
½ teaspoon salt
¾ teaspoon white sugar
1 pinch fresh ground black pepper
1 teaspoon chopped fresh thyme
1 ¼ cups milk
3 large eggs
1 tablespoon lemon zest
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the inside edges of a 2-quart casserole dish.
  • Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
  • Whisk eggs and lemon zest into milk mixture to form a smooth batter.
  • Melt butter in a heavy skillet over medium heat.
  • Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
  • Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
  • Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 10.7 g, Cholesterol 80.4 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 281.7 mg, Sugar 3.4 g

ASPARAGUS PIE



Asparagus Pie image

I look forward to making this dish each spring with fresh asparagus. It makes for a pretty presentation on a brunch buffet.-Deneen St. Amour, Hammonton, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 9

1 pound ground beef
1 cup cut fresh asparagus (1/2-inch pieces)
1 medium onion, chopped
1 cup shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 cup whole milk
1/2 cup biscuit/baking mix

Steps:

  • In a large skillet, cook the beef, asparagus and onion over medium heat until meat is no longer pink and asparagus is tender; drain. Remove from the heat; stir in cheese. , Transfer to a greased 10-in. pie plate. Sprinkle with salt and pepper. In a small bowl, beat the eggs, milk and biscuit mix until smooth. Pour over meat mixture. , Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 675mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

ASPARAGUS AND CHEESE TART



Asparagus and Cheese Tart image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

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.

CHEESY ASPARAGUS TART



Cheesy Asparagus Tart image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons salted butter
2 large leeks, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
One 14-ounce package refrigerated rolled pie dough (2 crusts)
2 cups grated fontina cheese
1 cup ricotta
1 teaspoon chopped fresh thyme
12 ounces asparagus, trimmed and chopped into 1-inch pieces
1 large egg

Steps:

  • Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
  • Preheat the oven to 450 degrees F.
  • Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
  • Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
  • Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
  • Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
  • Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

3 CHEESE TOMATO & ASPARAGUS PIE



3 Cheese Tomato & Asparagus Pie image

A variation from the original recipe (Fresh Tomato Pie, from Goose Berry Patch's Made From Scratch cookbook), this serves well with a salad and crusty bread for a luncheon or a company dinner. The fresh herbs only enhance the this delectable dish!

Provided by sharflan

Categories     Lunch/Snacks

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
3 tablespoons butter
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2/3 cup 2% buttermilk
3 large tomatoes, peeled and sliced thin
8 asparagus spears, lightly steamed
salt and pepper, to taste
2 teaspoons basil, fresh chopped
2 teaspoons chives, fresh chopped
1 1/2 teaspoons oregano, fresh chopped
1 cup low-fat mayonnaise, Hellman's
2/3 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 375°F.
  • In a medium sized bowl, mix together the flour, baking powder, salt and cream of tartar.
  • Cut in the butter.
  • Swiftly add the buttermilk to the dry mixture but be careful not to 'over mix'.
  • Pat the dough evenly into a greased 9" pie plate.
  • Layer the tomato slices and sprinkle with the salt, pepper and fresh herbs.
  • In a large bowl, mix together the mayonnaise and the three cheeses.
  • Spread the cheese mixture over the tomato slices.
  • Arrage the asparagus spears on top as wheel spokes with the asparagus tops to the center. Gently press them into the topping.
  • Place the pie on the middle rack and bake at 375F for 40 minutes or until the cheese crust is golden.

Nutrition Facts : Calories 250.1, Fat 10.6, SaturatedFat 6.4, Cholesterol 30.4, Sodium 535.4, Carbohydrate 29.2, Fiber 2, Sugar 3.2, Protein 10

ASPARAGUS WITH CHEESE



Asparagus With Cheese image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds fresh asparagus
Salt to taste if desired
1/4 cup freshly grated Parmesan cheese
1/4 cup melted butter

Steps:

  • Cut off and discard about 2 inches of the stem ends of the asparagus. The remaining spears should be about 6 inches long.
  • Bring about 2 quarts of water to a boil in a saucepan and add salt.
  • Preheat the broiler to high.
  • Add the asparagus to the water. When the water returns to a boil, let cook 3 minutes or to the desired degree of doneness. Cooking time will depend on the size of the asparagus. Drain quickly.
  • Arrange the asparagus in overlapping layers on a baking dish. Sprinkle evenly with cheese and butter. Place under the broiler for about 2 1/2 minutes or until the cheese is glazed.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 445 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS & CHEESE TART



Asparagus & cheese tart image

Bring together seasonal British flavours in this springtime quiche

Provided by Good Food team

Categories     Buffet, Lunch, Main course

Time 1h40m

Yield Cuts into 8 slices

Number Of Ingredients 7

140g plain flour
85g butter , cubed
85g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, finely grated
5 eggs
175ml milk
100g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, grated
300g asparagus , trimmed and cut in half lengthways

Steps:

  • Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
  • Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
  • Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

HEARTY ASPARAGUS PIE



Hearty Asparagus Pie image

This hearty quiche is as attractive as it is flavorful! It looks complicated to make but is actually a simple recipe. The secret is the crust - it's refrigerated pizza dough that I season with basil and Parmesan cheese. But the asparagus spokes are what make this pie special for the holidays. It almost seems too nice to cut, but we're always glad we did when we taste a slice.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

1/4 pound fresh asparagus, trimmed
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
1 package (13.8 ounces) refrigerated pizza crust
3 bacon strips, diced
1 medium onion, chopped
5 large eggs
1/2 cup whole milk
1/8 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Toss with oil; set aside., In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan. , Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°. , In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain., In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top. , Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.

Nutrition Facts :

CHEESY GARLIC ASPARAGUS



Cheesy Garlic Asparagus image

Cheesy, garlic, roasted asparagus with mozzarella cheese is the best side dish to any meal! Low-carb, keto, and the perfect way to get your veggies in! Even non-asparagus fans love this recipe! Tastes so amazing that the whole family gets behind this one.

Provided by Michelle Kisner Culbertson

Categories     Baked Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

nonstick cooking spray
3 tablespoons olive oil
4 cloves garlic, minced
kosher salt and freshly cracked black pepper to taste
1 pound fresh asparagus, trimmed
¼ cup shredded mozzarella cheese, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
  • Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
  • Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
  • Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 5.6 g, Cholesterol 4.5 mg, Fat 11.4 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 46.7 mg, Sugar 2.2 g

ASPARAGUS, GOAT CHEESE AND TARRAGON TART



Asparagus, Goat Cheese and Tarragon Tart image

Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

Provided by Melissa Clark

Categories     weekday, pies and tarts, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

Steps:

  • Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
  • On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
  • Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

ASPARAGUS AND BLUE CHEESE PIE



Asparagus and Blue Cheese Pie image

This vegetarian dish comes from the Dutch Allerhande magazine. The combination of asparagus with blue cheese is bound to do wonderful things on your tongue when you take a bite..

Provided by safraani

Categories     Savory Pies

Time 1h15m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 8

1 kg asparagus
100 ml cream (not thickend)
100 g blue Stilton cheese, crumbled
3 eggs
4 spring onions
5 sheets phyllo pastry
1 tablespoon olive oil
salt and pepper

Steps:

  • Peel the asparagus from underneath the head towards the base and cut off the dry ends.
  • Bring a large pan of water, with a little salt, to boil.
  • Place the asparagus in the boilig water and cook for approximately 5 minutes.
  • Mix the cream, cheese, the eggs and the salt and pepper to taste in a bowl.
  • Preheat the oven to 200 *C.
  • Spray an oven dish with cooking spray.
  • Place phyllo pastry (one layer) in the oven dish.
  • baste the pastry with olive oil and put on the next layer of pastry.
  • Repeat until all 5 sheets have been used.
  • Place asparagus spears in the dish alternating the direction of the heads from one side to the other.
  • Pour the cheese mixture over the asparagus.
  • Bake in the middle of the oven for 35 minutes or until golden brown.
  • Serve with a fresh tomatoe salad.

Nutrition Facts : Calories 353.5, Fat 21.2, SaturatedFat 9.9, Cholesterol 194.1, Sodium 563.6, Carbohydrate 25.7, Fiber 5.8, Sugar 4.1, Protein 18.7

ASPARAGUS AND GRUYèRE TART



Asparagus and Gruyère Tart image

Categories     Cheese     Bake     Asparagus     Spring     Swiss Cheese     Gourmet

Yield Make 8 (lunch main-course) servings

Number Of Ingredients 9

Black Pepper and Sour Cream Pastry Dough
3 pounds thick white or green asparagus, trimmed to 6 inches and peeled
1/2 teaspoon kosher salt plus additional for sprinkling
1 cup heavy cream
2 large eggs
1/4 teaspoon freshly grated nutmeg
1 cup finely grated Gruyère
Special Equipment
a round pizza pan (13 inches in diameter, not including rim) and pie weights or raw rice

Steps:

  • Make crust:
  • Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
  • Prepare filling while shell cools:
  • Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  • Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.
  • Top filling and bake tart:
  • Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.
  • Bake tart in middle of oven until custard is set, about 20 minutes.
  • Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.

ASPARAGUS PIE WITH VASTERBOTTEN CHEESE



ASPARAGUS PIE WITH VASTERBOTTEN CHEESE image

Categories     Cheese     Egg     Vegetable     Brunch     Side     Bake     Easter     Quick & Easy     Dinner     Lunch     Spring

Yield 4 Individual Pies

Number Of Ingredients 13

Pastry:
1 cup flour
1/2 tsp kosher salt
1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
3 tablespoons ice water
Filling
2 tbsp pine nuts
8 oz asparagus
2 eggs
7 oz heavy cream
3 oz Västerbotten cheese, grated
1 pinch salt
1 pinch pepper

Steps:

  • - Preheat oven to 400°F - Mix flour and salt in a bowl - Add butter and cut into flour until it resembles a coarse meal - Add ice water and mix for 30 seconds - Remove dough, cover with plastic wrap and refrigerate for 30 minutes - Line four individual pie dishes with the pastry, prick with a fork and bake for 7 minutes - Toast the pine nuts in a dry pan on medium heat - Cut the asparagus in thin slices starting at the bottom, leaving the tops - Divide the top of the asparagus lengthwise - Arrange the asparagus in the pie dishes - Mix eggs, cream, pine nuts and cheese; season with salt and pepper - Divide the egg mixture among the pies and bake for 15 minutes or until slightly browned - Garnish with extra pine nuts

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From simplyrecipes.com


ASPARAGUS PIE - | VäSTERBOTTENSOST®| VäSTERBOTTENSOST®
200 g/7 oz asparagus 2 eggs 200 ml/7 fl oz double cream 75 g/3 oz grated Västerbottensost 1 pinch salt 1 pinch pepper. Mix the ingredients for the pastry and chill for 30 mins. Preheat the oven to 200°C/400°F/Gas 6. Line four individual pie dishes with the pastry, prick with a fork and bake blind for approx. 7 mins. Toast the pine nuts in a ...
From en.vasterbottensost.com


ASPARAGUS AND CHEESE QUICHE - RICARDO
In a skillet over medium heat, soften the onion in the oil. Add the asparagus and sauté for 1 minute. Season with salt and pepper. Deglaze the skillet with the broth and reduce until nearly evaporated. Remove from the heat and let cool. In a bowl, combine the eggs and milk. Add the asparagus mixture and cheese. Adjust the seasoning.
From ricardocuisine.com


VäSTERBOTTEN CHEESE PIE | RACHEL KHOO RECIPES | SBS FOOD
Pastry. 130 g plain flour; ¼ tsp fine sea salt; 1 tbsp wholegrain mustard; 80 g cold butter, cubed; 1 tbsp vodka; Cheese filling. 3 eggs; 300 ml single cream; ½ tsp fine sea salt; 1 tsp black ...
From sbs.com.au


10 BEST PROSCIUTTO WRAPPED ASPARAGUS WITH CHEESE RECIPES
2022-06-04 kosher salt, asparagus, grated Parmesan cheese, olive oil, black pepper and 2 more Prosciutto-Wrapped Asparagus Weight Watchers balsamic vinegar, table salt, black pepper, asparagus, low-fat cream cheese and 1 more
From yummly.com


HOW TO MAKE CHEESY ASPARAGUS TART - THE PIONEER WOMAN
2021-04-15 Preheat the oven to 450˚. Unroll both pie crusts onto a sheet pan. Cut the dough where it overlaps and press the pieces together to make a 10-by-16-inch rectangle, using the scraps you’ve cut to fill in any spaces. Keep the dough as thin as possible. Sprinkle on the fontina in a single layer, leaving a 1-inch border, then top with the leeks.
From thepioneerwoman.com


ASPARAGUS AND CHEESE TART | RECIPES | DELIA ONLINE
2019-09-30 Method. First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon. Then place the dough in a plastic food bag to rest in the fridge for 20 minutes. After that, roll it out and line the tin with it.
From deliaonline.com


HOW TO MAKE SWEDISH VäSTERBOTTEN PIE - THE LOCAL SWEDEN
2015-06-12 Method. 1. Add the flour and a pinch of salt to a food processor. Whizz briefly. 2. Add the butter and process for ten-15 seconds until the mixture resembles fine breadcrumbs. Sprinkle on the water and process for 20-30 seconds until the pastry clings together and forms a …
From thelocal.se


HOMEMADE ASPARAGUS QUICHE - KRISTINE'S KITCHEN
2019-03-27 Remove the pan from the heat. To make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper. Place asparagus and onion in the bottom of the pie crust. Crumble the goat cheese over the top of …
From kristineskitchenblog.com


HOW TO MAKE THE BEST ASPARAGUS QUICHE | KITCHN
2021-04-02 Press into a 9 to 9 1/2-inch deep-dish pie plate and fold the overhang underneath. Crimp as desired. Chill the crust and heat the oven. Refrigerate the pie shell for 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Par bake the crust. Place the pie crust on a baking sheet.
From thekitchn.com


BRITISH ASPARAGUS AND WESTCOMBE CHEDDAR TART | JAMIE OLIVER
2014-05-06 Preheat the oven to 180ºC/350ºF/gas 4. Wash the asparagus spears then snap away and discard any woody ends. Place in a baking tray, drizzle with olive oil, add the garlic cloves and lemon zest, and use your hands to coat the spears. Lightly grease a …
From jamieoliver.com


TRY SWEDISH THURSDAYS: VäSTERBOTTENSOST CHEESE PIE
2015-07-16 Instructions. Preheat the oven to 225°C. (437 F) Mix the butter and flour in a food processor to a crumbly texture. Add the water and mix into a smooth dough. Press the pie dough into a pie dish (24 cm or 9 inches in diameter). Prick the bottom of the shell and place in the oven for about 10 minutes.
From honestcooking.com


VALERIE BERTINELLI'S ASPARAGUS, HERB AND GOAT CHEESE TART
2021-02-18 Preparation 1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. 2. Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment.
From today.com


VäSTERBOTTEN CHEESE TART - SWEDISH FOOD RECIPES
5. Meanwhile, beat the eggs and cream together, add the cheese and season to taste, bearing in mind that the cheese is very salty. Remove the flan from the oven and pour in the cheese mix. 6. Bake for about 30 minutes until the filling is set and the top is golden brown. 7. Allow the pie to cool in the tin (pan) and serve lukewarm or cold.
From swedishfood.com


BAKED ASPARAGUS CHEESE RECIPE - GREAT BRITISH CHEFS
Method. print recipe. 1. Preheat oven to 200°C/gas mark 6. 2. Blanch the asparagus in a large pan of salted water for one minute, then remove and refresh in ice water. When the asparagus are cold, drain and place in a buttered ovenproof dish. 20 asparagus spears. salt to season.
From greatbritishchefs.com


HOW TO MAKE ASPARAGUS TART – RECIPE | FOOD | THE GUARDIAN
2022-04-27 For the pastry (or use 250g ready-made shortcrust pastry) 225g plain flour, plus extra to dust Salt 120g cold butter, plus extra to grease 1 egg yolk. For the filling 300g asparagus 284ml double cream
From theguardian.com


ASPARAGUS GALETTE | LAND O’LAKES
A galette is simply a very rustic, free-form pie. It can be either sweet or savory. We’ve created the most delicious savory version that’s perfect for brunch or spring dinner. The Asparagus Galette starts with a basic pie crust made even easier with cream cheese. Cream cheese is your secret weapon in this crust – but you shouldn’t keep ...
From landolakes.com


CHEESY BAKED ASPARAGUS RECIPE | THE RECIPE CRITIC
2022-04-13 Prepare Oven and Baking Dish: Preheat the oven to 400 degrees. In a 9×13 inch dish add the heavy cream to the bottom. Add the asparagus and salt and pepper. Bake: Top with cheese and grated parmesan. Bake for 15-20 minutes or until cheese is …
From therecipecritic.com


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