Oyster And Asparagus Casserole Recipes

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OYSTER CASSEROLE



Oyster Casserole image

Quick and easy oyster casserole.

Provided by Pearl

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 8

Number Of Ingredients 6

1 cup butter, melted
½ (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 ½ tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
  • In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
  • Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
  • Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g

ASPARAGUS WITH OYSTER SAUCE



Asparagus with Oyster Sauce image

Make and share this Asparagus with Oyster Sauce recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 tablespoon ginger, thinly shredded
1 green onion, thinly shredded
1 clove garlic, minced
1 lb asparagus, cut diagonally into 1 inch pieces
3 tablespoons oyster sauce
1/4 cup chicken stock
1 teaspoon sugar
1 teaspoon cornstarch, dissolved in
2 teaspoons cold water

Steps:

  • Heat oil in a wok over medium-low heat.
  • Stir-fry ginger, scallion, and garlic until aroma develops, about 1 minute.
  • Add asparagus and raise heat.
  • Stir-fry for 1 minute.
  • Pour in last 4 ingredients.
  • Stir-fry quickly over high heat for 3 minutes, or until thoroughly heated.

Nutrition Facts : Calories 111, Fat 7.3, SaturatedFat 1, Cholesterol 0.5, Sodium 407.6, Carbohydrate 9.8, Fiber 2.6, Sugar 2.9, Protein 3.5

LOBSTER AND ASPARAGUS SOFT COOKED EGGS WITH OYSTER CAVA CREAM (REVUELTO DE LANGOSTA)



Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) image

Provided by Jose Garces

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons kosher salted butter
1 shallot, minced
8 ounces lobster meat (tail, knuckles and claws), poached and roughly chopped
1/4 cup green asparagus, blanched and sliced on a bias
4 large eggs
2 tablespoons chopped parsley
2 tablespoons minced chives
Kosher salt
Black pepper
8 ounces Oyster Cava cream, recipe follows
8 French baguette slices, toasted
5 shallots, minced
4 cloves garlic, crushed
3 cups Cava
1 quart heavy cream
2 tablespoons minced chives
Kosher salt
4 Raspberry Point oysters, shucked with liquor saved

Steps:

  • Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked.
  • On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream.
  • In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.
  • Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor, and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste.

OYSTER AND ASPARAGUS CASSEROLE



OYSTER AND ASPARAGUS CASSEROLE image

Categories     Shellfish

Yield 4-8 people

Number Of Ingredients 11

INGREDIENTS
Salt
Juice of 1 lemon
4 large artichokes, trimmed
13 tablespoons butter
6 ounces button mushrooms, thinly sliced then coarsely chopped
1 tablespoon flour
3 tablespoons minced scallions
12 oysters and their liquor
Freshly ground black pepper
½ cup fine dry bread crumbs

Steps:

  • PREPARATION Fill a large pot with lightly salted water and add lemon juice. Bring to a boil, add artichokes and cook until artichokes are tender when pierced with a knife through the bottom, 30 to 40 minutes. Drain and allow to cool. Scrape fleshy part of each leaf into a bowl, discarding leaves. Using a small spoon or knife, remove prickly choke at center of base, then cut base into large chunks, adding it to bowl. In a large skillet over medium-low heat, melt 4 tablespoons butter. Add mushrooms and sauté just until mushrooms are tender and have released their liquid; do not allow pan to dry. Immediately transfer mushrooms and any liquid to a small bowl. Place a large skillet over medium-low heat and add 8 tablespoons butter. When butter has melted, add flour and stir until mixture is lightly browned. Add scallions, oysters and their liquor, and salt and pepper to taste. Simmer until oysters are firm, about 10 minutes. Preheat oven to 350 degrees. In a 9- to 10-inch round shallow baking pan or pie plate, spread artichoke pieces. Top with oyster mixture and mushrooms. Spread with an even layer of bread crumbs. Dot with small pieces of remaining 1 tablespoon butter. Bake until golden brown, 15 to 20 minutes. Serve hot on small plates.

NAGE OYSTERS AND ASPARAGUS IN PERNOD VELOUTE



Nage Oysters and Asparagus in Pernod Veloute image

Provided by Food Network

Number Of Ingredients 9

6 tablespoons butter at room temperature
2 medium leeks, washed and chopped
4 tablespoons flour
4 cups chicken stock
3 stalks celery with leaves, chopped
24 freshly shucked oysters, at room temperature (with up to 1/2 cup oyster liquor)
24 warm asparagus tips, cooked until just tender
2 tablespoons Pernod
Fresh tarragon for garnish, if available

Steps:

  • Bring the chicken stock to a boil in a small saucepan. In a heavy -bottomed pot, melt 4 tablespoons of the butter over medium-high heat. Add the leeks and saute, stirring for 2 minutes. Turn heat down to medium and sprinkle the flour over the leeks. Saute, stirring for 2 minutes. Remove from heat and add the boiling chicken stock all at once. Beat vigorously with a whisk to incorporate the flour into the stock. Return to boil and add the celery. Reduce to a bare simmer, and cook for 30 minutes.
  • When ready to serve, divide the raw oysters and the cooked asparagus tips among 6 wide, shallow soup bowls. If you find the soup too thick, add some oyster liquor to thin it. Strain the soup, bring it to a boil, add the Pernod, and turn off heat. Swirl in the remaining 2 tablespoons of butter with a whisk. Season to taste and pour immediately over the oysters and asparagus in the soup bowls, keeping the oysters just above the surface of the veloute. Garnish with fresh tarragon leaves, if available.
  • As an appetizer: The best way to use this recipe, we feel. A great start to a late-winter/early-spring dinner that leads, perhaps, into a roast leg of lamb. A wonderful way to serve it is to place the bowls before your guests, with the oysters and asparagus already set in them. Then, bring a tureen to the table and ladle the veloute over all.
  • As a main course: If you simply increase the amount of oysters and asparagus-say 8 per person rather than 4-you'll have a light but filling main-course soup. Serve warmed French bread with it, and a light frilly salad tossed with fresh goat cheese.

OYSTER CASSEROLE



Oyster Casserole image

The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 8

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 pint shucked fresh oysters, drained
1/3 cup condensed cream of mushroom soup, undiluted
2 tablespoons milk

Steps:

  • In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.

Nutrition Facts :

FRESH ASPARAGUS IN OYSTER SAUCE



Fresh Asparagus in Oyster Sauce image

A healthy and delicious method to serving asparagus as part of an asian meal. Use vegetarian oyster sauce for a vegan meal.

Provided by Wendys Kitchen

Categories     Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

12 -18 asparagus, trimmed
1/4 cup oyster sauce
1 tablespoon light soy sauce
1 tablespoon chinese sweet vinegar
1 teaspoon sugar
1 teaspoon toasted sesame seeds

Steps:

  • Leaving spears whole blanch asparagus for 1-2 minutes or you can microwave on high for 1 minute.
  • In the meanwhile combine oyster, soy, vinegar and sugar in a saucepan. Bring to the boil or alternatively heat in the microwave.
  • Pour over asparagus and sprinkle with sesame seeds.
  • Serve.

Nutrition Facts : Calories 63.1, Fat 1, SaturatedFat 0.2, Sodium 778.5, Carbohydrate 11, Fiber 3.9, Sugar 3.5, Protein 5.2

OYSTER CASSEROLE



Oyster Casserole image

Provided by Andrea Albin

Categories     Milk/Cream     Egg     Side     Bake     Christmas     Thanksgiving     Quick & Easy     Dinner     Casserole/Gratin     Seafood     Oyster     Christmas Eve     Breadcrumbs     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (side dish) servings

Number Of Ingredients 8

4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
4 large eggs
1 cup heavy cream
1 cup whole milk
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 cup finely chopped flat-leaf parsley
3 dozen shucked oysters (preferably medium; halved if large; about 1 cup), drained if necessary and gently patted dry

Steps:

  • Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
  • Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
  • Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
  • Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
  • What to drink:
  • Lagier Meredith Mount Veeder Napa Valley Syrah '06

ASPARAGUS ONION CASSEROLE



Asparagus Onion Casserole image

This asparagus casserole goes great with just about any meal. I've prepared it ahead of time, then popped it in the oven so it's ready with the meal. -Judy Fleetwood, Beulah, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh asparagus, cut into 1-inch pieces or 2 packages (10 ounces each) asparagus cuts, thawed
2 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup 2% milk
3 ounces cream cheese, cubed
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1 cup soft bread crumbs

Steps:

  • In a large skillet, saute asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish. , In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add the cream cheese, salt and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 250 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 654mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

ASPARAGUS CASSEROLE



Asparagus Casserole image

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

Steps:

  • Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
  • Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
  • Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.

ASPARAGUS CASSEROLE II



Asparagus Casserole II image

This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!

Provided by STERRY

Categories     Side Dish Casseroles

Time 45m

Yield 8

Number Of Ingredients 5

4 eggs
3 (15 ounce) cans asparagus, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups crushed buttery round crackers
4 ounces shredded Cheddar cheese

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
  • Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 42.4 g, Cholesterol 107.9 mg, Fat 27.6 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 8 g, Sodium 1575.1 mg, Sugar 4.7 g

ARTICHOKE AND OYSTER CASSEROLE



Artichoke and Oyster Casserole image

Provided by Kim Severson

Categories     dinner, weekday, main course

Time 1h45m

Yield 6 to 8 appetizer servings

Number Of Ingredients 10

Salt
Juice of 1 lemon
4 large artichokes, trimmed
13 tablespoons butter
6 ounces button mushrooms, thinly sliced then coarsely chopped
1 tablespoon flour
3 tablespoons minced scallions
12 oysters and their liquor
Freshly ground black pepper
1/2 cup fine dry bread crumbs

Steps:

  • Fill a large pot with lightly salted water and add lemon juice. Bring to a boil, add artichokes and cook until artichokes are tender when pierced with a knife through the bottom, 30 to 40 minutes. Drain and allow to cool. Scrape fleshy part of each leaf into a bowl, discarding leaves. Using a small spoon or knife, remove prickly choke at center of base, then cut base into large chunks, adding it to bowl.
  • In a large skillet over medium-low heat, melt 4 tablespoons butter. Add mushrooms and sauté just until mushrooms are tender and have released their liquid; do not allow pan to dry. Immediately transfer mushrooms and any liquid to a small bowl.
  • Place a large skillet over medium-low heat and add 8 tablespoons butter. When butter has melted, add flour and stir until mixture is lightly browned. Add scallions, oysters and their liquor, and salt and pepper to taste. Simmer until oysters are firm, about 10 minutes.
  • Preheat oven to 350 degrees. In a 9- to 10-inch round shallow baking pan or pie plate, spread artichoke pieces. Top with oyster mixture and mushrooms. Spread with an even layer of bread crumbs. Dot with small pieces of remaining 1 tablespoon butter. Bake until golden brown, 15 to 20 minutes. Serve hot on small plates.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 507 milligrams, Sugar 2 grams, TransFat 1 gram

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From theglobeandmail.com


CHICKEN AND ASPARAGUS STIR FRY - DINNER AT THE ZOO
2018-04-29 Season the chicken with salt and pepper to taste. Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned. Add the asparagus to the pan and cook for 3-4 minutes or until tender. Add the garlic and ginger and cook for 30 seconds. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil ...
From dinneratthezoo.com


ASPARAGUS AND OYSTER MUSHROOM FRICASSEE RECIPE - FOOD & WINE
Melt the butter in a large skillet. Add the mushrooms in an even layer, season with salt and pepper and cook over moderate heat until browned on the bottom, about 3 minutes.
From foodandwine.com


ASPARAGUS CASSEROLE RECIPE | EATINGWELL
Let cool for 5 minutes, then drain and pat dry. Arrange the asparagus in a 9-by-13-inch baking dish. Step 4. Heat the pot over medium-high heat. Add the remaining 2 tablespoons butter and stir until melted. Add garlic and cook, stirring, until fragrant, about 1 minute. Add flour and cook, stirring, for 30 seconds.
From eatingwell.com


CRAB AND ASPARAGUS CASSEROLES | BETTER HOMES & GARDENS
Cook and stir for 1 minute more. Stir in crab and asparagus. Step 3. Spoon mixture into four individual casseroles. Step 4. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles. Step 5. Bake in a 400 degree F oven for 10 minutes or until mixture is heated through and cheese is browned.
From bhg.com


FRESH ASPARAGUS CASSEROLE
2022-05-16 Ingredients. 2 bunches of asparagus (thick or thin, up to you 8 oz bacon ½ cup white flour 1 cup whole milk 1 stick butter ½ teaspoon freshly grated nutmeg
From lemonsforlulu.com


10 BEST ASPARAGUS EGG CASSEROLE RECIPES - YUMMLY
2022-06-04 Goat Cheese, Asparagus and Sautéed Mushroom Egg Casserole Balancing Cinderella Recipes. goat cheese, water, heavy cream, mushrooms, garlic cloves, onion and 6 …
From yummly.com


ASPARAGUS WOK TOSSED WITH OYSTER MUSHROOMS RECIPE : SBS FOOD
Instructions. In a hot wok, add oil, followed by the garlic and fry until fragrant. Add the asparagus and stir-fry for 2 minutes. Add the mushroom and black …
From sbs.com.au


ASPARAGUS WITH OYSTER SAUCE - BIGOVEN
Add seasoning. Then draw the sauce together by adding 20 gram of *cold* diced butter and stirring it in gently. Add the oyster strips and fold through. Lay the freshly cooked asparagus spears on the serving plates and pour the oyster sauce over them (fairly now ;-).
From bigoven.com


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