ROASTED ASPARAGUS AND FENNEL
Steps:
- preheat oven to 425 degrees
- snap one asparagus and cut the rest at the same place on the stem
- slice one fennel bulb into bite size pieces
- chop the fronds and set aside
- put the asparagus and fennel bulb in a roasting pan and drizzle it with some olive oil
- put in oven for about 20 minutes or until fork tender and roasted
- Salt and pepper to taste
- sprinkle with the fennel fronds to garnish
- serve warm
FENNEL AND ASPARAGUS GRATIN
Roasting these spring vegetables before baking them in the gratin brings out their intense flavors. You can do that step a day ahead of time to make this dish eligible for delicious weeknight dinners.
Time 40m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Toss fennel, 2 teaspoons of the oil and 1/4 teaspoon of the salt on a large rimmed baking sheet.
- Toss asparagus, remaining 2 teaspoons oil and 1/4 teaspoon salt on a separate large rimmed baking sheet.
- Roast vegetables until golden and tender, about 10 minutes.
- Transfer fennel and asparagus to a 9 1/2- or 10-inch pie plate and stir together. Set aside.
- Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook, whisking constantly, for 1 minute.
- Gradually add milk and bring to a boil.
- Reduce heat and simmer, whisking frequently, until the mixture is beginning to thicken, about 3 minutes.
- Remove from heat and stir in pepper, nutmeg and 1/4 cup of the cheese.
- Pour mixture over roasted vegetables.
- In a small bowl, stir together bread crumbs and remaining 1/4 cup cheese.
- Sprinkle mixture over vegetables.
- Bake until heated through and bread crumbs are golden, 20 to 25 minutes.
Nutrition Facts : Calories 210 calories, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 320 milligrams, Carbohydrate 23 grams, Protein 9 grams
GRILLED FENNEL AND ASPARAGUS SALAD
Steps:
- Preheat a grill to medium-high.
- For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
- For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly.
- Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan.
- Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino.
SAUTEED ASPARAGUS FENNEL WITH GORGONZOLA
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
ASPARAGUS PIE
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.
FENNEL AND ASPARAGUS PIE
Number Of Ingredients 1
Steps:
- Remove from oven. Reduce oven temperature to 375 degrees F. Meanwhile, trim top off fennel bulb, reserving some of the feathery leaves for garnish. Trim fennel bulb and thinly slice. In a covered medium saucepan, cook fennel, asparagus, and onion in a small amount of boiling water for 4 to 6 minutes or just until vegetables are tender. Drain vegetables; set aside. In a medium bowl, whisk together milk and flour until smooth. Add eggs, snipped or dried basil, salt, and pepper, whisking until combined. Spoon fennel mixture into baked piecrust. Sprinkle with cheese. Slowly pour egg mixture over all. Bake, uncovered, for 30 to 35 minutes or until egg mixture is set in center. If necessary to prevent overbrowning, cover edge of pie with foil for the last 5 to 10 minutes of baking. Let stand for 10 minutes before serving. Top with reserved fennel leaves and, if desired, fresh basil leaves. Nutrition Facts (Fennel and Asparagus Pie) Per serving: 290 kcal cal., 15 g fat
BROWN RICE WITH FENNEL AND ASPARAGUS
Provided by Florence Fabricant
Categories easy, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
- Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
- Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 3 grams
SKILLET VEGETABLE POTPIE
Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.
Provided by Hetty McKinnon
Categories dinner, weeknight, pies and tarts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
- Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
- On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
- Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.
FRITTATA WITH FENNEL-SPICED PORK AND ASPARAGUS
Provided by The Epicurious Test Kitchen
Categories Pork Breakfast Brunch Kid-Friendly Quick & Easy Parmesan Asparagus Beet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
- Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
- Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
- Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
- Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.
ASPARAGUS PIE
Make and share this Asparagus Pie recipe from Food.com.
Provided by chia2160
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
- Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.
- Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.
- Put oven rack in middle position and preheat oven to 375°F.
- Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush pie shell all over with some egg wash. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus.
- Bake until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
- Cool on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife. Serve warm or at room temperature, cut into wedges.
ASPARAGUS PIE
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
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-FENNEL PASTA SALAD
Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients. -Linda Lacek, Winter Park, Florida
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Place asparagus, onions and fennel in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. , In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese.
Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 278mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
CREAMY ASPARAGUS SOUP WITH FENNEL
Based on a recipe from Cathy Luchetti's book, The Hot Flash Cookbook. The recipe intro says, "Thickened with grains, this elegant and robustly flavored soup by Linda Hillel uses all parts of the fennel plant. Asparagus was prized by the Greeks and Romans for its unique flavor."
Provided by mersaydees
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Separate the fennel fronds from the bulb and stems. Finely mince the fronds to yield ½ cup. Slice the fennel bulb and stems.
- Cut off 1 ½ inches of the asparagus tips and set aside. Using a vegetable peeler, peel the tough skin off the asparagus stalks, then cut into 1-inch pieces.
- Heat oil in large saucepan over medium-high heat. Add sliced fennel stems, asparagus stalks, and onion and sauté for 5 minutes. Add the rice or barley and broth, cover, and simmer over low heat 30 to 40 minutes, or until the rice or barley is very tender.
- Transfer saucepan contents to a blender or food processor and puree to the desired consistency in several batches if necessary. Return the puree to the pan and stir in 1 cup of the milk, the reserved fennel fronds, the asparagus tips, salt, and pepper. IF the soup seems too thick, stir in additional milk. Heat until the asparagus tips are crisp-tender, about 1 ½ minutes.
Nutrition Facts : Calories 125.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 1, Sodium 368.6, Carbohydrate 20.8, Fiber 3.5, Sugar 3.1, Protein 4.8
FRESH ASPARAGUS PIE
I had some fresh asparagus lying around and wanted to use it up. I always do the same things with asparagus and wanted to be creative, so I tried this out to see if it worked and I was pleasantly surprised. It reminds me of a vegetarian crawfish pie. Great for brunch or a main course at dinner!
Provided by livand
Categories Main Dish Recipes Savory Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate; press mixture into the shape of a pie crust.
- Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil. Cook until asparagus is tender, 5 to 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.
- Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency. Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt. Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth. Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese.
- Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 23.6 g, Cholesterol 28.1 mg, Fat 24.3 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 502.2 mg, Sugar 2.8 g
CRISPY CHICKEN & ASPARAGUS PIE
Make a superhealthy, supertasty crispy chicken and asparagus pie in 20 minutes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat grill to medium. Spread the chicken out evenly in a shallow baking dish. Dot with half the butter and grill for 7-10 mins, turning occasionally until cooked through. Meanwhile, put the vegetables in a bowl and pour a kettle of boiling water over them. Leave for 2-3 mins, then drain.
- Scatter the veg and ham over the chicken, dollop on the crème fraîche and season to taste. Sprinkle on the breadcrumbs, dot with remaining butter, then slide under the grill for 5 mins more until heated through and the topping is crisp.
Nutrition Facts : Calories 300 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 1.21 milligram of sodium
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FENNEL AND ASPARAGUS PIE - BETTER HOMES & GARDENS
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4/5 (5)Calories 290 per servingTotal Time 1 hr 22 mins
- Preheat oven to 425°F. Let piecrust stand at room temperature according to package directions. Line a 9-inch pie plate with piecrust. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375°F.
- Meanwhile, trim top off fennel bulb, reserving some of the feathery leaves for garnish. Trim fennel bulb and thinly slice. In a covered medium saucepan, cook fennel, asparagus, and onion in a small amount of boiling water for 4 to 6 minutes or just until vegetables are tender. Drain vegetables; set aside.
- In a medium bowl, whisk together milk and flour until smooth. Add eggs, snipped or dried basil, salt, and pepper, whisking until combined.
- Spoon fennel mixture into baked piecrust. Sprinkle with cheese. Slowly pour egg mixture over all.
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