ASPARAGUS PASTRY PUFFS
When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. -Cindy Jamieson, Tonawanda, New York
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.
Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein.
CREAMY ASPARAGUS PUFFS
Pastry parcels with smoked ham, cream cheese and seasonal green veg. Serve with a crisp side salad
Provided by Angela Boggiano
Categories Lunch, Main course
Time 40m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.
- Spread a quarter of the cream cheese onto each square, leaving roughly 1cm space around the edges. Wrap a slice of ham around 4-5 asparagus spears. lay the bundle on top of the cream cheese, season, then brush the edges of the pastry with a little beaten egg.
- Loosely wrap two edges of the square to meet over the asparagus bundle, ensuring you have the top and bottom of the asparagus showing. Brush the pastry with beaten egg and place on the baking tray. Bake for 20-25 mins until the pastry is cooked, golden and puffed, and the asparagus is tender. Serve immediately with a crisp seasonal salad.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
CREAM OF ASPARAGUS SOUP
Steps:
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAM OF ASPARAGUS SOUP
"I love asparagus -- I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one," says Sunny.
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and sauté 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes.
- Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve.
ASPARAGUS WITH CREAM SAUCE
From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.
Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMY ASPARAGUS PASTA
A wonderfully satisfying meal that cooks in minutes. Delicious!
Provided by HEIDI S.
Categories Main Dish Recipes Pasta
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
- In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
- Stir lemon juice into asparagus mixture; pour mixture over pasta.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 44 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 30.9 mg, Sugar 0.7 g
ASPARAGUS IN PUFF PASTRY
This is one of my all-time favorite appetizers. Fast and easy, the golden bites are always a huge hit. I make and freeze batches of them during asparagus season for dinner parties throughout the year. -Dianne Werdegar of Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 28 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside., Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese., Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour., Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm.
Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS PUFF RING
Every spring when I make this family-favorite entree. I'm struck by how impressive it looks. Ham and asparagus in a creamy sauce are pile high in a cheesy cream puff shell. It's delicious and deceivingly simple to prepare! -Shirley De Lange, Byron Center, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tablespoons Parmesan cheese. , Using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-in. quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400° for 35 minutes., Meanwhile, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain. , In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; add cheeses and stir until melted. , Stir in ham and asparagus; spoon into ring. Serve immediately.
Nutrition Facts : Calories 427 calories, Fat 28g fat (15g saturated fat), Cholesterol 192mg cholesterol, Sodium 1324mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
CREAMY ASPARAGUS CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CREAMED ASPARAGUS
I made this last Easter instead of creamed spinach to accompany our leg of lamb dinner. It was a major hit, so I'll be making it again this year.
Provided by JoAnn Cambareri
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
- Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
- Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 6.4 g, Cholesterol 19.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 153.5 mg, Sugar 3.4 g
CREAM OF FRESH ASPARAGUS SOUP II
There's nothing like fresh asparagus when it's in season - take advantage!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g
CREAMY ASPARAGUS POTATO SOUP
This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
- Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
- Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 24.7 g, Cholesterol 101.3 mg, Fat 27.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 774.4 mg, Sugar 2.6 g
CREAMY ASPARAGUS AND CAULIFLOWER SOUP
This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
- Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
- Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g
ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY
Provided by Valerie Bertinelli
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
- On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
- To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
- Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes
CREAMY ASPARAGUS SOUP
Make and share this Creamy Asparagus Soup recipe from Food.com.
Provided by beckas
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut asparagus into 1 inch chunks.
- Place chicken broth in pot and add asparagus chunks.
- Bring to a boil and simmer five minutes until tender.
- In a small saucepan, melt butter and saute shallots and garlic for five minutes.
- Add flour and cook for one minute.
- Add flour mixture to chicken broth and stir until thickened.
- Blend soup in blender until semi-smooth.
- Return to pan and add half& half, thyme, and pepper.
- Simmer for five minutes.
- Add parmesan cheese until melted.
- Season with additional salt and pepper if desired.
NOT SO CREAMY CREAM OF ASPARAGUS SOUP
I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato.
Provided by HEP MEP
Categories Onions
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Wash asparagus and trim away outside of woody stalks.
- Cut stalks into 1-inch pieces.
- Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
- Add chicken broth and water,and bring to a boil.
- Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
- Return to saucepan over low heat.
- Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
- Heat a few minutes longer, but do not allow soup to boil.
Nutrition Facts : Calories 164.1, Fat 8.9, SaturatedFat 3.5, Cholesterol 13.3, Sodium 463.3, Carbohydrate 17.3, Fiber 3.4, Sugar 3.4, Protein 5.4
CHICKEN ASPARAGUS PUFFS
A recipe from my entertaining favorites folder. These are so easy to make, just stuff the pastry, roll and bake. I could probably eat all of the puffs myself they are just that delicious. Perfect for entertaining or just for a weekend snack. The filling can be made in advance. You will just love these!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 35m
Yield 48 puffs
Number Of Ingredients 10
Steps:
- In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated).
- Roll out puff pastry into a rectangle shape (10x14-in).
- Then lengthwise into three even strips of pastry.
- Spread chicken mixture along one side of each strip of pastry.
- Place asparagus spears lengthwise beside chicken mixture.
- Brush edges of pastry with egg.
- Roll pastry over to close completely.
- Brush top with egg.
- Cut rolls diagonally into 1-inch slices with a sharp knife.
- Sprinkle with sesame seeds.
- Place on a greased cookie sheet.
- Bake at 425 degrees for 8-10 minutes, or until golden brown.
- Delicious!
Nutrition Facts : Calories 57.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.5, Sodium 32.8, Carbohydrate 4.3, Fiber 0.3, Sugar 0.2, Protein 2
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