ROASTED ASPARAGUS
Steps:
- Preheat the oven to 450 degrees F.
- Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
- Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
EGGPLANT ROLLATINI
Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 5 servings.
Number Of Ingredients 31
Steps:
- Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 726 calories, Fat 48g fat (15g saturated fat), Cholesterol 181mg cholesterol, Sodium 3182mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 7g fiber), Protein 35g protein.
ROASTED ASPARAGUS
Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks - the best kind to use - are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield Serves four to six
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 3 grams
ASPARAGUS WITH BLENDER HOLLANDAISE
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes together in seconds with help from a blender.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.
- Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.
ASPARAGUS ROLANTINA [78]
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick. Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese. Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
ROASTED ASPARAGUS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.
ASPARAGUS ROLANTINA
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
- Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
- Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
LEMON ASPARAGUS
Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ASPARAGUS ROLANTINA
Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus.
Provided by JLSOUKA
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
- Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
- Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 27.4 g, Cholesterol 81.3 mg, Fat 29.5 g, Fiber 3.9 g, Protein 21.7 g, SaturatedFat 16.7 g, Sodium 1159.8 mg, Sugar 4.6 g
ASPARAGUS ROLANTINA
Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus.
Provided by JLSOUKA
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
- Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
- Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 27.4 g, Cholesterol 81.3 mg, Fat 29.5 g, Fiber 3.9 g, Protein 21.7 g, SaturatedFat 16.7 g, Sodium 1159.8 mg, Sugar 4.6 g
ASPARAGUS ROLANTINA
Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus.
Provided by JLSOUKA
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
- Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
- Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 27.4 g, Cholesterol 81.3 mg, Fat 29.5 g, Fiber 3.9 g, Protein 21.7 g, SaturatedFat 16.7 g, Sodium 1159.8 mg, Sugar 4.6 g
ASPARAGUS ROLANTINA
Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus.
Provided by JLSOUKA
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
- Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
- Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 27.4 g, Cholesterol 81.3 mg, Fat 29.5 g, Fiber 3.9 g, Protein 21.7 g, SaturatedFat 16.7 g, Sodium 1159.8 mg, Sugar 4.6 g
ASPARAGUS ROLANTINA
Asparagus is one of my favorite springtime vegetables. This recipe comes from Allrecipes 30 Minutes to Cook, submitted by J.L.
Provided by mer5901
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Cook asparagus in a large pot of boiling water for 1 to 2 minutes.
- Lay one slice of prosciutto on a plate. Layer one slice of cheese on top of the prosciutto. Place 3 to 4 asparagus spears at one end of the cheese and prosciutto and sprinkle with pepper to taste. Roll the cheese and prosciutto up over the asparagus and secure it with a toothpick.
- Repeat procedure with remaining asparagus, prosciutto and cheese.
- Place asparagus rolls in a casserole dish. Pour melted butter over the asparagus.
- Sprinkle with breadcrumbs and Parmesan cheese.
- Baked in preheated oven for 15 to 20 minutes or until cheese is melted and breadcrumbs are crisp.
Nutrition Facts : Calories 393.6, Fat 24.6, SaturatedFat 14.8, Cholesterol 67.3, Sodium 540.1, Carbohydrate 26.1, Fiber 3.5, Sugar 3.6, Protein 18.8
ASPARAGUS ROLANTINA
Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus.
Provided by JLSOUKA
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
- Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
- Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 27.4 g, Cholesterol 81.3 mg, Fat 29.5 g, Fiber 3.9 g, Protein 21.7 g, SaturatedFat 16.7 g, Sodium 1159.8 mg, Sugar 4.6 g
ASPARAGUS BUNDLES
My mom gave me this recipe using green beans, but I like it much better with Asparagus. The asparagus is tender, with a slightly sweet, but tangy sauce.
Provided by Nelzgal
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the asparagus in boiling water for 2 minutes; drain and set aside.
- Melt butter or margarine.
- Mix Worcestershire sauce, brown sugar, butter and garlic in a bowl.
- Wrap the asparagus in bundles of 4-5 stalks with a piece of bacon. Place bundles in the bottom of a baking dish.
- Pour sauce over the bundles and bake at 325°F until bacon is crispy.
- Remove and serve warm.
POLENTA WITH ASPARAGUS, PEAS AND MINT
Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
- Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
- When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
- As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
- Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
- Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
- To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
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