WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON
Steps:
- Preheat the oven to 500 degrees F.
- Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
- In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
- Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
- Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.
ROAST PORK PASTRY PUFFS
Provided by Food Network
Categories appetizer
Time 9h40m
Yield 12 puffs; 4 appetizer servings
Number Of Ingredients 12
Steps:
- Cook's Note: There is enough marinade for up to 1 1/2 pounds of pork. Buy a whole pork tenderloin (can't really buy any less) and cut off the 9 ounces needed for this recipe. Marinate and roast both pieces and use the extra char sui to make delicious sandwiches, fried rice or roast pork salad!
- For the marinade: In a large bowl, combine the soy sauce, ginger, honey, bean sauce, rice wine, garlic and sprinkle with salt and pepper. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight.
- When ready to cook, preheat the oven to 350 degrees F.
- Remove the pork from the marinade and reserve the marinade. Place the pork in a roasting pan and roast until the internal temperature reaches 145 degrees F, about 40 minutes.
- While the pork is roasting, bring the reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste the pork halfway through cooking with 2 tablespoons marinade. Cool the remaining marinade to room temperature.
- When the pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/4-inch cubes. Toss the cubed pork in enough of the reserved, cooled marinade to coat. The pork mixture should be at room temperature before filling the pastry.
- For the puffs: Preheat the oven to 400 degrees F. Line a roasting tray with parchment paper.
- Cut each sheet of puff pastry into six 3-inch squares, for a total of 12. Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.
- Place on the prepared roasting tray and brush egg wash over the top. Sprinkle sesame seeds over the top of the pastries and cook in the oven until the pastry is golden, 18 to 20 minutes. Serve immediately.
ASPARAGUS CREAM PASTA
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
- Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
- Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium
RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER
Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon
Provided by Tom Kerridge
Categories Side dish, Vegetable
Time 25m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
- Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
- Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.
Nutrition Facts : Calories 144 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
ASPARAGUS & PARMESAN PASTRIES
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
- Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
- Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.
Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
RWOP FINALIST: ASPARAGUS AND PARMESAN CREAM PASTRY
From Real Women of Philadelphia 2010 Host Mandy Heaston: Puff pastry squares are spread with cream cheese and Parmesan, topped with fresh asparagus spears and a drizzle of olive oil, then baked until golden brown.
Provided by Allrecipes Member
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Remove pastry dough from freezer and let thaw for 10 minutes.
- While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
- In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
- Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
- Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
- Bake for 18 to 22 minutes until pastries are golden brown.
- Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 18.3 g, Cholesterol 37.1 mg, Fat 24.8 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 9 g, Sodium 324.7 mg, Sugar 1.5 g
RWOP FINALIST: ASPARAGUS AND PARMESAN CREAM PASTRY
From Real Women of Philadelphia 2010 Host Mandy Heaston: Puff pastry squares are spread with cream cheese and Parmesan, topped with fresh asparagus spears and a drizzle of olive oil, then baked until golden brown.
Provided by Allrecipes Member
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Remove pastry dough from freezer and let thaw for 10 minutes.
- While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
- In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
- Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
- Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
- Bake for 18 to 22 minutes until pastries are golden brown.
- Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 18.3 g, Cholesterol 37.1 mg, Fat 24.8 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 9 g, Sodium 324.7 mg, Sugar 1.5 g
ASPARAGUS AND PARMESAN CREAM PASTRY
This recipe was a side dish winner in the Real Women of Philadelphia 2010. After trying it, I know why. It is delicious.
Provided by CookingONTheSide
Categories Cheese
Time 31m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F; remove pastry dough from freezer and let thaw for 10 minutes.
- While dough is thawing, wash and trim asparagus so it is 1 1/2 inches shorter than width of pastry sheet.
- In medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice; set aside.
- Unfold dough onto a baking sheet sprayed with cooking spray; cut into 4 equal rectangles.
- Separate slightly; spread cream cheese mixture onto each of the pastry rectangles, alternating directions, not quite to each edge.
- Press four asparagus spears onto each rectangle, alternating direction.
- Sprinkle pastries with sea salt and drizzle with olive oil.
- Bake for 18-22 minutes until pastries are golden brown.
- Remove from oven, cut each pastry in half and transfer to serving platter.
- Garnish with a sprinkle of shave parmesan cheese and serve.
RWOP FINALIST: ASPARAGUS AND PARMESAN CREAM PASTRY
From Real Women of Philadelphia 2010 Host Mandy Heaston: Puff pastry squares are spread with cream cheese and Parmesan, topped with fresh asparagus spears and a drizzle of olive oil, then baked until golden brown.
Provided by Allrecipes Member
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Remove pastry dough from freezer and let thaw for 10 minutes.
- While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
- In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
- Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
- Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
- Bake for 18 to 22 minutes until pastries are golden brown.
- Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 18.3 g, Cholesterol 37.1 mg, Fat 24.8 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 9 g, Sodium 324.7 mg, Sugar 1.5 g
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Estimated Reading Time 1 min
- Preheat oven to 400 degrees F. Remove pastry dough from freezer and let thaw for 10 minutes.
- While dough is thawing, wash and trim asparagus so it is 1 1/2 inches shorter than width of pastry sheet.
- In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves, and lemon juice.
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