Roasted Asparagus And Red Onion Quesadillas Recipes

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ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS, BELL PEPPER AND MOZZARELLA QUESADILLAS



Asparagus, Bell Pepper and Mozzarella Quesadillas image

Cheesy quesadillas are stuffed with grilled asparagus and charred bell peppers.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

1 bunch medium asparagus woody stems trimmed and bottom 1/3 of the stalk peeled (about 1 pound),
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 red bell peppers, cut into 1/4-inch thick strips
Four 10-inch (burrito size) flour tortillas
2 cups shredded Mozzarella
2 tablespoons unsalted butter
[For Serving:] Guacamole, salsa, chopped scallions and sour cream for serving

Steps:

  • Arrange the asparagus in a microwave-safe dish, cover and microwave on high until crisp-tender, about 2 minutes. (If you don?t have a microwave, you can steam the asparagus instead.) Brush asparagus with 1 tablespoon of the oil.
  • Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper.
  • Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the peppers and cook, stirring frequently, until tender and slightly charred, 8 to 10 minutes. Transfer to a bowl and stir in 1/2 teaspoon salt and a few grinds of pepper.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup shredded cheese. Add 1/4 of the asparagus and 1/4 of the peppers. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  • Melt 1/2 tablespoon of the butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve topped with guacamole, salsa, chopped scallions and sour cream.

PAN-FRIED ASPARAGUS WITH ONIONS



Pan-Fried Asparagus with Onions image

Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.

Provided by Laurie Brenner

Categories     Side Dish     Vegetables     Onion

Time 16m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
1 pound asparagus, trimmed
1 tablespoon butter
¼ cup sliced onion
1 pinch onion salt, or to taste

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium-high heat.
  • Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
  • Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
  • Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g

OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

ROASTED-GARLIC ASPARAGUS



Roasted-Garlic Asparagus image

Provided by Susie Fishbein

Categories     Garlic     Side     Roast     Passover     Asparagus     Healthy     Kosher     Kosher for Passover     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Line a large jelly-roll pan with parchment paper. Set aside.
  • In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
  • Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
  • Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
  • Transfer to a platter and serve hot.

ROASTED ASPARAGUS



Roasted Asparagus image

Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. -Vikki Rebholz, West Chester, OH

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 5

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted

Steps:

  • Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BACON ONION ASPARAGUS



Bacon Onion Asparagus image

This side dish gets its tang from vinegar and its crunch from toasted sesame seeds. This is a wonderful way to dress up that seasonal favorite.-Sheila Elliott, Bear, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
6 bacon strips, diced
1 medium onion, chopped
2 tablespoons cider vinegar
1 teaspoon sesame seeds, toasted

Steps:

  • Place the asparagus in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake at 400° for 10-15 minutes or until lightly browned., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. Saute onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon and remaining salt and pepper., Transfer the asparagus to a large shallow bowl; top with warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.

Nutrition Facts :

ROASTED ASPARAGUS AND RED ONION QUESADILLAS



Roasted Asparagus and Red Onion Quesadillas image

Categories     Cheese     Onion     Appetizer     Bake     Broil     Super Bowl     Vegetarian     Asparagus     Poker/Game Night     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre

Number Of Ingredients 11

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Steps:

  • For Quesadillas:
  • Preheat oven to 500°F.
  • In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
  • Preheat broiler.
  • Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
  • Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
  • Make cumin lime cream while quesadillas broil.
  • For Cumin Lime Cream:
  • In a small bowl, whisk together well cream ingredients.
  • Cut quesadillas into wedges and serve with cumin lime cream.

ROAST CORN, ASPARAGUS AND MAINE CRAB QUESADILLA



Roast Corn, Asparagus and Maine Crab Quesadilla image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

1/2 pound fresh or thawed frozen corn on the cob, husked
3/4 pound medium asparagus
1 tablespoon olive or vegetable oil, plus extra for pan
1 red bell pepper, seeded and minced
1 jalapeno, seeded and minced
1 red onion, minced
1/2 pound fresh crabmeat (recommended: Maine crab)
1/2 cup Chipotle Sauce, recipe follows
Kosher salt and freshly ground black pepper
Hot sauce, optional
4 (10-inch) flour tortillas
1 pound shredded Cheddar or Monterey Jack
4 to 6 tablespoons sour cream, for garnish
Approximately 1 1/2 cups shredded romaine or iceberg lettuce, for garnish
For serving: white rice or black beans
1/2 cup mayonnaise
2 dried chipotle peppers, stemmed
1/4 to 1/2 tablespoon fresh lime juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the corn on a baking sheet and roast, rotating the cobs every 10 minutes or so, until the corn is golden, about 30 minutes. While the corn is roasting, trim the asparagus and cut each stalk into 1/2-inch lengths. Place the asparagus in a medium baking dish, coat lightly with the oil and roast the asparagus until it browns slightly, about 10 minutes. Remove the corn from the cobs. Combine the roasted corn and asparagus in a large bowl. Add the red pepper, jalapeno, and onion. Pick through the crab meat, discarding any cartilage. Add the crab to the vegetables. Add the chipotle sauce, mix well, and then season, to taste, with salt, pepper and hot sauce.
  • Increase the oven temperature to 400 degrees F.
  • Lay the tortillas out on a clean flat service surface. Spoon crab and vegetable mixture onto half of each tortilla, dividing the mixture evenly. Sprinkle a quarter of the cheese over each tortilla then fold the tortillas forming half moon-shaped quesadillas.
  • Arrange the quesadillas in a single layer in a lightly oiled baking dish. Bake the quesadillas until the cheese is melted, approximately 15 minutes. Transfer each to a warm plate and serve topped with sour cream shredded lettuce and accompanied by rice or black beans.
  • Put the dried chipotles in a small pan and add water to cover. Bring the water to a simmer over medium heat. Simmer the chipotles until they are soft, about 10 minutes. Transfer the chipotles and the cooking liquid to a blender or food processor. Puree then add the mayonnaise. Mix well then season, to taste, with lime juice. Store in the refrigerator until ready to use.

ASPARAGUS, BACON AND GOAT CHEESE QUESADILLA



Asparagus, Bacon and Goat Cheese Quesadilla image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 8

8 ounces thick cut bacon, sliced crosswise into 1/2-inch pieces
1 teaspoon unsalted butter, plus more as needed
1 shallot, thinly sliced
1 pound pencil asparagus, trimmed, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
4 ounces fresh goat cheese (about 1/2 cup)
4 10-inch flour tortillas
11/4 teaspoons chopped tarragon, dill, or parsley

Steps:

  • 1. Cook the bacon in a medium skillet over medium-high heat until crisp, about 8 to10 minutes. Transfer the bacon to a paper towel-lined plate and discard all the pan drippings.
  • 2. Add 1 teaspoon butter and the shallots and cook until brown, 2 to 3 minutes. Add the asparagus to the skillet and season with salt and pepper. Cook until the asparagus are bright green and tender; about 2 minutes. Set aside.
  • 3. Spread a thin layer of cheese over a tortilla and scatter a quarter of the herbs on top. Place the tortilla cheese-side up in the skillet. Scatter a quarter of the bacon and asparagus on the lower half of the tortilla, then fold the tortilla over and press lightly. Cook until golden brown, turning once, about 3 minutes on each side. If the pan gets dry, add butter, as needed. Repeat with remaining ingredients. Cut quesadillas into wedges and serve.

QUESADILLA WITH GOAT CHEESE, ASPARAGUS, MUSHROOMS AND ROASTED TOMATILLO SALSA



Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped asparagus
2 cups chopped baby bella mushrooms
1 cup chopped sweet onion
1/4 cup chardonnay
Salt and freshly ground black pepper
5 tomatillos
3 serrano chiles
1 whole clove garlic
12 corn tortillas
1 cup grated Monterey jack cheese
1 cup goat cheese
1/2 cup chopped fresh cilantro

Steps:

  • Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
  • Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
  • Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
  • Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
  • Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
  • Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ASPARAGUS WITH ROASTED RED PEPPER SALSA



Asparagus With Roasted Red Pepper Salsa image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds asparagus
10 roasted red peppers
1 to 2 tiny hot red peppers
1 medium clove garlic
1/2 cup chopped red onion
1 bunch cilantro to yield 3/4 cup chopped
2 teaspoons lime juice

Steps:

  • Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
  • Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
  • When asparagus is cooked, drain and mix with red pepper salsa.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

ASPARAGUS WITH GARLIC AND ONIONS



Asparagus with Garlic and Onions image

Asparagus and onions are steamed until tender, then quickly browned in butter with garlic.

Provided by ChocolatePrawns.com

Categories     Side Dish     Vegetables     Onion

Time 20m

Yield 2

Number Of Ingredients 6

¼ cup water
½ pound fresh asparagus, trimmed
½ cup diced white onion
3 tablespoons butter
salt and black pepper to taste
2 cloves garlic, thinly sliced

Steps:

  • Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
  • When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 9.1 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 128 mg, Sugar 3.8 g

ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION



Roasted Asparagus, Yellow Squash, Carrots and Red Onion image

This was adapted from Jugalbandi's blog and is not only delicious but beautiful! My 3 y/o wasn't quite won over (yet) but my 15 month old thought it was the bee's knees. You can easily sub different veggies, just chop 6-7 cups of veg total. Great, healthy veg side.

Provided by lolablitz

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 lb asparagus, cut into 1-inch pieces
1/4 red onion, quartered
2 yellow squash, sliced in coins
1 cup baby carrots, sliced lengthwise
2 tablespoons olive oil
1/2 teaspoon cayenne powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt and pepper
2 tablespoons pomegranate molasses (or balsamic vinegar)
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon lemon zest
handful fresh herb, chopped
salt and pepper

Steps:

  • Preheat oven to 400.
  • Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
  • Roast veggies for 20 minutes or until crisp-tender.
  • Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
  • Toss with roasted veggies and serve.

Nutrition Facts : Calories 109.1, Fat 7.4, SaturatedFat 1.1, Sodium 42, Carbohydrate 10.1, Fiber 3.3, Sugar 5.8, Protein 3

ROASTED ASPARAGUS SALAD WITH FETA CHEESE



Roasted Asparagus Salad with Feta Cheese image

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  • Bake in the preheated oven until asparagus are tender, about 20 minutes.
  • Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

ROASTED ASPARAGUS AND RED ONION QUESADILLAS



ROASTED ASPARAGUS AND RED ONION QUESADILLAS image

Categories     Vegetable

Number Of Ingredients 11

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Steps:

  • 1. Preheat oven to 500°F. 2. In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. 3. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. 4. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. 5. Cool vegetables and cut asparagus into 1/2-inch-thick slices. 6. Preheat broiler. 7. Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. 8. Cover quesadillas with remaining 4 tortillas. 9. Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. 10. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes. 11. Make cumin lime cream while quesadillas broil. (In a small bowl, whisk together well cream ingredients.) 12. Cut quesadillas into wedges and serve with cumin lime cream.

ROASTED ASPARAGUS AND RED ONION QUESADILLAS



Roasted Asparagus and Red Onion Quesadillas image

This delicious, vegetarian recipe is adapted from a recipe in "Gourmet Magazine" (April 1995). You can also add mushrooms and experiment with different cheeses. Serves 4 as a main dish; 8 as an appetizer. Garnish with lemon wedges and sprigs of cilantro or some Cumin-Lime Cream. (To prepare this, whisk together well 1/2 cup sour cream, 1 tsp ground cumin, and 1 tsp fresh lime juice.)

Provided by blucoat

Categories     Cheese

Time 34m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus, trimmed and cut into 1/2-inch-thick slices
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortilla
1/2 lb monterey jack pepper cheese, coarsely shredded (a 2x5 log) or 1/2 lb goat cheese (a 2x5 log)
1/4 cup finely chopped fresh cilantro (optional)

Steps:

  • Preheat oven to 500°F In a large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast in oven, stirring about every 5 minutes. Using another large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. When onions have been roasting for about 25 minutes, add asparagus to oven and roast for additional 10 minutes, stirring halfway, until tender and lightly browned.
  • Preheat broiler. Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, cheese, and coriander among them. Cover quesadillas with remaining 4 tortillas.
  • Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes. Cut quesadillas into wedges and serve.

Nutrition Facts : Calories 341.7, Fat 27.6, SaturatedFat 12.3, Cholesterol 50.5, Sodium 321.1, Carbohydrate 8.8, Fiber 2.8, Sugar 3.4, Protein 16.9

ROASTED ASPARAGUS WITH ONIONS



Roasted Asparagus With Onions image

Make and share this Roasted Asparagus With Onions recipe from Food.com.

Provided by Oolala

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus spear, trimmed
1 large purple onion, thinly sliced
vegetable oil cooking spray
2 tablespoons balsamic vinegar
1 1/2 teaspoons orange rind, grated
2 tablespoons fresh orange juice
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar

Steps:

  • Arrange asparagus and onion separately on 2 baling sheets coated with cooking spray.
  • Bake at 400 degrees F. 12-15 minutes for the asparagus and 15-18 minutes for the onion until lightly browned, stirring twice.
  • Combine the vinegar and remaining ingredients in a small jar and shake vigorously.
  • Arrange asparagus and onions on a platter.
  • Pour mixture over and serve at room temperature.

Nutrition Facts : Calories 37.2, Fat 0.9, SaturatedFat 0.2, Sodium 205.2, Carbohydrate 6.5, Fiber 1.9, Sugar 2.6, Protein 2.1

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. -Jody Fisher, Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 4

2 pounds fresh asparagus, trimmed
1/4 cup butter, melted
2 to 4 green onions, chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.

Nutrition Facts : Calories 87 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 266mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

PAN ROASTED ASPARAGUS WITH RED ONION AND BACON



Pan Roasted Asparagus With Red Onion and Bacon image

Published in Cook's Illustrated, March-April 2007. The recipe recommends using asparagus that is at least 1/2-inch thick near the base. If using thinner spears, reduce the covered cooking to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil thin asparagus; it cannot withstand the heat and overcooks too easily

Provided by swissms

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 slices bacon, cut into 1/4-inch wide strips
1 large red onion, halved and sliced thin
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon unsalted butter
2 lbs thick asparagus spears
kosher salt
ground black pepper

Steps:

  • Cook bacon in 12-inch skillet over medium heat until crisp, 8-10 minutes. using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon of fat from pan.
  • Return skillet to medium-high heat and add onion. Cook, stirring occasionally, until edges darken and onions begin to soften, about 3 minutes. Add vinegar and maple syrup; cook until liquids reduce and cling to onions, about 2 minutes. Transfer onions to bowl and cover with foil.
  • Rinse skillet with water and dry well with paper towels.
  • Heat oil and butter in skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tops pointed in opposite direction. Using tongs, distribute spears evenly; cover and cook until asparagus is bright green and still crisp, about 5 minutes.
  • Uncover and increase heat to high; season with salt and pepper. Cook until spears are tender and well browned along one side, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned, 5-7 minutes.
  • Transfer asparagus to serving dish and top with onion; salt and pepper to taste. Sprinkle with bacon. Serve immediately.

ROASTED ASPARAGUS WITH RED ONIONS, BASIL, AND VACHERIN



Roasted Asparagus with Red Onions, Basil, and Vacherin image

Categories     Bread     Sandwich     Onion     Side     Steam     Basil     Asparagus

Yield makes 4 open-faced sandwiches

Number Of Ingredients 10

1 small bunch pencil asparagus, bottoms trimmed
1 small red onion, sliced into 1/4-inch rings
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons sherry vinegar
4 basil leaves, roughly chopped
4 slices rustic country bread
1 garlic clove, peeled
1/2 pound Vacherin cheese, sliced
1 sprig fresh thyme, leaves picked

Steps:

  • In a bowl, combine the asparagus and onion, and toss in the oil. Season with salt and pepper. Place the asparagus and onion on a grill or in a hot grill pan and cook until slightly charred, 5 to 10 minutes. Return the asparagus and onion to a mixing bowl, toss in the vinegar and basil, and set aside.
  • Grill the bread until golden brown on one side only. Remove and lightly rub the toasted side with the garlic. Top the garlic toast with the asparagus and onion, and follow with the cheese. Place the open-faced sandwiches on the grill, cover, and remove when the cheese is just starting to melt. Garnish with the thyme. Cut each sandwich in half and serve.

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