Asparagus With Gorgonzola And Roasted Walnuts Recipes

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ASPARAGUS WITH WALNUTS



Asparagus with Walnuts image

"I never get enough of asparagus in the spring and walnuts have a way of adding the richness this vegetable lacks without getting in the way of the wonderful springtime flavors. Frying the walnuts in the oil with paprika and cayenne for a minute really wakes up their flavor and enhances the whole dish. I have used this as both an appetizer and a side dish. Your call." - Alex Guarnaschelli

Provided by Food Network

Categories     side-dish

Yield 6 Servings

Number Of Ingredients 7

1¼ teaspoon kosher salt, divided
1 pound fairly thin "pencil" asparagus, ends trimmed and discarded, cut into 2 inch pieces
2 tablespoons extra-virgin olive oil
1/2 cup Fisher® Walnut Halves, lightly chopped
1/2 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons lemon juice

Steps:

  • 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
  • 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
  • 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
  • 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
  • 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

ROASTED ASPARAGUS



Roasted Asparagus image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 3

1 pound asparagus, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper

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.

WOK-FRIED ASPARAGUS WITH WALNUTS



Wok-Fried Asparagus With Walnuts image

Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.

Provided by David Tanis

Categories     quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds asparagus, pencil-size or medium
2 tablespoons vegetable oil
Salt
1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns
1/4 teaspoon five-spice powder
1 teaspoon grated garlic
2 teaspoons grated ginger
1 tablespoon palm sugar or dark brown sugar
1 to 2 bird's-eye chiles, thinly sliced, or use serrano or Fresno chiles
2 teaspoons soy sauce
1/2 cup toasted walnut halves
1 teaspoon toasted sesame oil
3 green onions, slivered
Cilantro sprigs, for garnish

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
  • Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
  • Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 6 grams, TransFat 0 grams

GORGONZOLA PASTA WITH WALNUTS



Gorgonzola Pasta with Walnuts image

"Quick, easy and delicious, this appealing side dish is a weeknight staple at our house. We never tire of it," says Trisha Kruse of Eagle, Idaho. Serve as an accompaniment to chicken or pork.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 3 servings.

Number Of Ingredients 8

4 ounces uncooked spaghetti
1 large sweet onion, thinly sliced
2 tablespoons olive oil
1 garlic clove, minced
1 cup (4 ounces) crumbled Gorgonzola cheese
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 tablespoon chopped walnuts, toasted

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat., Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.

Nutrition Facts : Calories 397 calories, Fat 22g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 711mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER



Asparagus With Walnuts, Parmesan and Brown Butter image

Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.

Provided by Melissa Clark

Categories     easy, quick, side dish

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 bunch asparagus (about 3/4 pound), ends trimmed
3 tablespoons unsalted butter
1/4 cup chopped walnuts
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme leaves, preferably lemon thyme
1 ounce Parmesan, finely grated (1/4 cup)
Kosher salt, as needed
1/4 teaspoon black pepper

Steps:

  • Steam the asparagus until just tender, about 5 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams

GORGONZOLA AND TOASTED WALNUT SPREAD



Gorgonzola and Toasted Walnut Spread image

The fabulous flavor of toasted walnuts infuses every bite of this rich and creamy spread. Have it ready in 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 16

Number Of Ingredients 8

1 cup crumbled Gorgonzola cheese
1 package (8 oz) cream cheese, softened
3 tablespoons half-and-half
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts, toasted*
1 tablespoon chopped fresh parsley
French bread slices
Apple and pear slices

Steps:

  • Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
  • Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.

Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg

GORGONZOLA LINGUINE WITH TOASTED WALNUTS



Gorgonzola Linguine with Toasted Walnuts image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy pasta side - ready in about 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 3

Number Of Ingredients 9

4 ounces uncooked linguine
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon Gold Medal™ all-purpose flour
1 cup evaporated skimmed milk
1/4 cup dry white wine or chicken broth
1/4 teaspoon salt
1/2 cup crumbled Gorgonzola cheese (2 ounces)
3 tablespoons walnuts, toasted and finely chopped

Steps:

  • Cook and drain linguine as directed on package.
  • Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
  • Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.

Nutrition Facts : Calories 380, Carbohydrate 44 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 11 g, TransFat 0 g

ASPARAGUS WITH GORGONZOLA



Asparagus With Gorgonzola image

A very rich side, sinfully delish served with grilled pork, or any meat really! From The River Cafe, London. This sauce would be good with grilled pork tenderloin, or steaks, with a spoon... :-)

Provided by A la Carte

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 lbs asparagus, trimmed
sea salt
fresh ground pepper
1 ounce butter
7 ounces gorgonzola
2 ounces mascarpone
1/4 cup fresh basil leaf, chopped

Steps:

  • Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.
  • Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
  • Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.
  • Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.

Nutrition Facts : Calories 192.7, Fat 13.8, SaturatedFat 8.7, Cholesterol 35, Sodium 515.2, Carbohydrate 8.6, Fiber 3.9, Sugar 2.6, Protein 11.7

GORGONZOLA AND PEAR AGNOLOTTI WITH SAGE & WALNUT BROWN BUTTER SAUCE



Gorgonzola and Pear Agnolotti with Sage & Walnut Brown Butter Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 14

10 ounces all-purpose flour, plus more for dusting
3 large eggs
1 tablespoon pink peppercorns
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
2 Anjou pears, peeled and finely diced
2 cloves garlic, smashed
1/2 cup walnuts, roughly chopped
8 sage leaves
2 tablespoons apple cider vinegar
1 cup mascarpone, at room temperature
2 tablespoons Gorgonzola dolce
Kosher salt, to taste
Freshly grated Parmigiano-Reggiano, for garnish
Freshly grated pecorino, for garnish

Steps:

  • Add the flour and eggs to the bowl of a food processor. Blend for 30 seconds until the mixture is sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly, but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand until it's supple and shiny, 1 to 2 minutes. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
  • Add the pink peppercorns to a small saute pan over medium heat. Toast the peppercorns until fragrant, 3 to 4 minutes. Transfer into a spice grinder and blend. Set aside.
  • Heat a large, high-sided saute pan over medium-high heat. Add 1 tablespoon of the butter and the pear and saute, stirring occasionally, until soft, about 5 minutes. Transfer the sauteed pear to a small sheet tray to cool.
  • Add the garlic and stick of butter into the same pan and gently melt over medium heat. Add the walnuts and sage. Cook the butter, swirling occasionally, until the milk solids have separated, and the butter is nutty and browned, but not burned, 7 to 8 minutes. Add the apple cider vinegar, then remove the garlic and discard.
  • Stir together the mascarpone and Gorgonzola dolce in a large bowl, beating well with a rubber spatula until fully combined. Add the cooled sauteed pears and 1/4 teaspoon of the toasted pink peppercorns and gently stir to combine. Season to taste with salt. Set up a pastry bag with a large round tip. Fill the bag with the mascarpone and Gorgonzola filling, then set aside.
  • To roll out the pasta, cut the dough into 6 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap so they don't dry out), flatten the dough with your palm. Feed the dough through your pasta roller on the widest setting. Fold the dough on either end to create an envelope, then feed through the pasta roller a second time. Fold the dough into an envelope again, decrease the pasta roller setting to make it thinner and run the dough through again. Repeat this process of folding and running through the pasta roller two times before decreasing the thickness of the roller, finishing with the thinnest setting.
  • Lay the sheets of pasta on a parchment paper-lined sheet tray and cover with a damp towel while you repeat with the remaining pieces of dough.
  • To fill and shape the agnolotti, lay a pasta sheet on a floured board with one of the long edges closest to you. Brush the edge closest to you with water. Pipe a line of filling down the center of the dough. Fold over the top portion of the dough to meet the edge that's been brushed with water. Pinch the dough on either side of each mound of filling to seal the dough and to ensure there are no air pockets. Using a fluted pasta wheel, trim the edge of the dough where it's folded to create a clean edge. Pinch the line of filling into 1-inch mounds. Cut between each mound of filling and pinch the sides. Transfer the agnolotti to a sheet tray dusted with flour and repeat with the remaining dough sheets and filling.
  • Set up a large pot of boiling water and season generously with kosher salt. Add the agnolotti and cook for 2 to 3 minutes; they will cook quickly.
  • Transfer the agnolotti directly into the brown butter sage sauce and toss gently to ensure they're fully covered. To serve, plate and garnish with more ground pink peppercorns, Parmigiano-Reggiano and pecorino.

SAUTEED ASPARAGUS FENNEL WITH GORGONZOLA



Sauteed Asparagus Fennel with Gorgonzola image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 8

1 pound medium asparagus, trimmed and peeled
1 large fennel bulb
2 tablespoons olive oil
1 red onion, thinly sliced
2 cloves garlic, smashed
2 tablespoons chopped fresh thyme leaves
Kosher salt and freshly ground pepper
4 ounces Gorgonzola, crumbled

Steps:

  • 1. Slice the asparagus spears diagonally into 1 1/2-inch pieces. Cut the fennel in half and remove the tough inner core. Separate the layers and then cut each layer into long thin strips.
  • 2. Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and cook until tender, about 5 minutes. Add the asparagus and garlic and cook, stirring often, until the vegetables are tender yet firm, about 8 minutes. Stir in the thyme and season with salt and pepper. Transfer to a serving dish and crumble the gorgonzola over top. Serve warm or at room temperature.

Nutrition Facts : Calories 217, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 539 milligrams, Carbohydrate 13 grams, Fiber 6 grams, Protein 10 grams

GORGONZOLA PASTA WITH SPINACH AND WALNUTS



Gorgonzola Pasta with Spinach and Walnuts image

This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces spaghetti
1/2 cup walnuts
2 tablespoons unsalted butter
5 ounces baby spinach (about 4 cups)
1 cup crumbled gorgonzola cheese (about 4 ounces)
1/4 cup grated Parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
  • In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
  • Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams

WALNUT, ARUGULA AND GORGONZOLA CROSTINI



Walnut, Arugula and Gorgonzola Crostini image

Categories     Appetizer     Bake     Cocktail Party     Vegetarian     Blue Cheese     Walnut     Arugula     Healthy     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

Butter, room temperature
18 1/4-inch-thick diagonal baguette bread slices
6 tablespoons chopped toasted walnuts
3 ounces Gorgonzola cheese, crumbled
3 tablespoons finely chopped arugula
Arugula leaves

Steps:

  • Preheat oven to 400°F. Spread butter over 1 side of each baguette slice. Arrange baguette slices on baking sheet, butter side up. Bake baguette slices until golden, about 12 minutes. Cool.
  • Reduce oven temperature to 350°F. Mix walnuts, Gorgonzola and arugula in medium bowl. Spoon nut-cheese mixture evenly atop baguette toasts, pressing to adhere. Season toasts with pepper. Bake toasts just until cheese melts, about 6 minutes. Cool crostini slightly. Arrange crostini on platter. Garnish platter with arugula leaves and serve.

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS



Risotto With Gorgonzola And Toasted Walnuts image

Make and share this Risotto With Gorgonzola And Toasted Walnuts recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

5 cups chicken broth
2 tablespoons butter
1 small onion, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 ounces gorgonzola, diced
1/2 cup chopped toasted walnuts
1/2 cup parmesan cheese
1/4 cup mascarpone cheese or 1/4 cup heavy cream
salt
white pepper, as needed

Steps:

  • Bring broth to a simmer in sauce pan.
  • Heat butter in large heavy skillet over low heat.
  • Add onions and saute until tender.
  • Add rice and saute for 1 minute.
  • Add white wine and stir until absorbed.
  • Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
  • Wait until each broth addition is absorbed before adding the next.
  • When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
  • Salt and pepper to taste.
  • Serve immediately.

SPAGHETTI, ROASTED ASPARAGUS, BEANS WITH LEMON AND WALNUTS



Spaghetti, Roasted Asparagus, Beans With Lemon and Walnuts image

Now, I know I have another lemon pasta dish with asparagus ... This isn't the same. Even though It is close, I consider this more a main dish where the other to me is more of a side dish with the mayonnaise and cheddar cheese as a dressing. This is a quick dinner with tons of flavor. No onions and sauce is creamy but still light with the lemon flavor. The roasted vegetables and baby arugula just make all the difference. I copied this from a restaurant I ate in Northern FL a few years ago and it was so good. Note: if you want you can down on the cream a little and add some of the pasta water to thin out the sauce. You could also use a lighter cream if you want. I usually start out with 1/2 cup, and then add a little more. But 1 cup is really which I think works best. This is a great light vegetarian dinner, but you could always top with some sliced chicken or serve it on the side.

Provided by SarasotaCook

Categories     Spaghetti

Time 50m

Yield 4 Main dinner servings, 4-6 serving(s)

Number Of Ingredients 15

1 lb spaghetti
3/4 lb asparagus (ends cut off and cut in 1-inch pieces on an angle)
3/4 lb green beans (ends trimmed and cut in 1-inch pieces on an angle)
1/2 cup heavy cream (if you like it creamy you can add up to 1 cup, or just add some of the pasta water)
2 teaspoons minced garlic
1 lemon, zest of
2 teaspoons lemon juice (1/2 lemon)
4 tablespoons of toasted walnuts
salt
pepper
1 (6 ounce) bag baby arugula
1 tablespoon olive oil to roast the vegetables
1/2 teaspoon ground black pepper
1/4 cup parmesan cheese, for the sauce
1/2 cup parmesan cheese, for a garnish (optional)

Steps:

  • Walnuts and Vegetables -- Prepare your beans and asparagus and set to the side. Now in a dry medium sauce pan, toast the walnuts on medium heat for a couple of minutes. Remove and off to the side. In that same pan add the olive oil and vegetables and garlic and cook until lightly brown on medium to medium high heat. About 10 minutes.
  • Pasta -- While your vegetables cook, prepare the pasta according to directions.
  • Prepare the Dish -- In a large serving bowl, add the parmesan, arugula, lemon zest and toasted walnuts. Toss well.
  • Finish Up -- The vegetables should be done by now. Add them to the serving bowl with the arugula. Then drain your pasta and also add to the serving bowl. Drizzle with the lemon juice, the heavy cream, salt and pepper and toss well. Garnish with the extra parmesan if you want.

Nutrition Facts : Calories 658.8, Fat 19.8, SaturatedFat 8.8, Cholesterol 46.3, Sodium 141.6, Carbohydrate 99.2, Fiber 9.5, Sugar 5.5, Protein 23.8

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS



Asparagus with Gorgonzola and Roasted Walnuts image

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Provided by Jen in da Northwoods

Categories     Baked Asparagus

Time 19m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
½ cup coarsely chopped walnuts
½ cup crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
  • Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
  • About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
  • Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  • Allow to cool slightly. Serve at room temperature for best flavor.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 6.5 g, Cholesterol 22.5 mg, Fat 22.7 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 5.7 g, Sodium 312.6 mg, Sugar 2.5 g

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER



Grilled Asparagus with Gorgonzola Butter image

Provided by Allen Susser

Categories     Cheese     Dairy     Vegetable     Appetizer     Side     Low Carb     Backyard BBQ     Blue Cheese     Asparagus     Spring     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup (loosely packed) crumbled Gorgonzola cheese
6 tablespoons (3/4 stick) butter, room temperature
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh basil
3 garlic cloves, minced
2 pounds asparagus, trimmed

Steps:

  • Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
  • Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve.

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS



Asparagus with Gorgonzola and Roasted Walnuts image

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Provided by Jen in da Northwoods

Categories     Baked Asparagus

Time 19m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
½ cup coarsely chopped walnuts
½ cup crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
  • Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
  • About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
  • Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  • Allow to cool slightly. Serve at room temperature for best flavor.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 6.5 g, Cholesterol 22.5 mg, Fat 22.7 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 5.7 g, Sodium 312.6 mg, Sugar 2.5 g

BAKED ASPARAGUS WITH TOASTED WALNUTS



Baked Asparagus With Toasted Walnuts image

Make and share this Baked Asparagus With Toasted Walnuts recipe from Food.com.

Provided by RecipeNut

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 lbs asparagus
salt
fresh ground pepper
1 tablespoon butter, cut in small pieces
3 tablespoons walnut oil or 3 tablespoons olive oil
1 1/2 tablespoons lemon juice
salt, to taste
fresh ground black pepper, to taste
4 tablespoons finely chopped walnuts, toasted

Steps:

  • To cook asparagus: Preheat oven to 300°F.
  • Break off woody stems of asparagus.
  • If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
  • (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
  • Sprinkle lightly with salt and pepper.
  • Dot with margarine.
  • Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
  • (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
  • (Topping may be refrigerated overnight. Bring to room temperature before using.)
  • Before serving: Spoon topping over asparagus and sprinkle with walnuts.

Nutrition Facts : Calories 90.6, Fat 7.4, SaturatedFat 1.4, Cholesterol 3, Sodium 24.1, Carbohydrate 5.3, Fiber 2.5, Sugar 1.6, Protein 3.2

WALNUT RISOTTO WITH ROASTED ASPARAGUS



Walnut Risotto with Roasted Asparagus image

Provided by Edwin Goto

Categories     Wine     Nut     Rice     Vegetable     Appetizer     Low Fat     Dinner     Parmesan     Walnut     Asparagus     White Wine     Spring     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

4 1/2 to 5 cups canned low-salt chicken broth
3 teaspoons olive oil (preferably extra virgin)
1/3 cup chopped onion
1-1/4 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 pound asparagus, tough ends trimmed
1 large garlic clove, thinly sliced
1/4 cup finely chopped toasted walnuts
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
  • Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
  • Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE



Roasted Asparagus and Arugula Salad with Shallot Vinaigrette image

Categories     Salad     Vegetable     Side     Roast     Vegetarian     Asparagus     Arugula     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
  • Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
  • Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

ASPARAGUS WITH GORGONZOLA SAUCE



Asparagus With Gorgonzola Sauce image

Awesome way to serve Asparagus! Serve with any food, but is especially good with other Italian dishes. Courtesy of Chef Silvia Maccari, Le Cordon Bleu Restaurant, and Italian Cooking and Living.

Provided by Leslie

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs asparagus
2 medium leeks, finely sliced
2 ounces gorgonzola, cubed
2 ounces parmigiano-reggiano cheese
4 leaves sage, finely chopped
6 ounces whipping cream
extra virgin olive oil
breadcrumbs

Steps:

  • Thoroughly clean the asparagus, cutting the tougher edge off.
  • Bind them in small bunches and blanch.
  • Let cool.
  • Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
  • Finely slice the leek.
  • Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
  • Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
  • Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
  • Serve immediately.

Nutrition Facts : Calories 333.2, Fat 24.4, SaturatedFat 15.1, Cholesterol 79.2, Sodium 497.2, Carbohydrate 17.6, Fiber 5.3, Sugar 4.9, Protein 15.4

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS



Asparagus with Gorgonzola and Roasted Walnuts image

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Provided by Jen in da Northwoods

Categories     Baked Asparagus

Time 19m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
½ cup coarsely chopped walnuts
½ cup crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
  • Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
  • About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
  • Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  • Allow to cool slightly. Serve at room temperature for best flavor.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 6.5 g, Cholesterol 22.5 mg, Fat 22.7 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 5.7 g, Sodium 312.6 mg, Sugar 2.5 g

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS



Asparagus with Gorgonzola and Roasted Walnuts image

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Provided by Jen in da Northwoods

Categories     Baked Asparagus

Time 19m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
½ cup coarsely chopped walnuts
½ cup crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
  • Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
  • About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
  • Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  • Allow to cool slightly. Serve at room temperature for best flavor.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 6.5 g, Cholesterol 22.5 mg, Fat 22.7 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 5.7 g, Sodium 312.6 mg, Sugar 2.5 g

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS



Asparagus with Gorgonzola and Roasted Walnuts image

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Provided by Jen in da Northwoods

Categories     Baked Asparagus

Time 19m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
½ cup coarsely chopped walnuts
½ cup crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
  • Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
  • About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
  • Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  • Allow to cool slightly. Serve at room temperature for best flavor.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 6.5 g, Cholesterol 22.5 mg, Fat 22.7 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 5.7 g, Sodium 312.6 mg, Sugar 2.5 g

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