ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
SALMON ASPARAGUS TART
One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. -Abby Crawford Corvallis, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 557 calories, Fat 44g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 730mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
SALMON AND ASPARAGUS FRITTATA
Provided by Marge Perry
Categories Egg Fish Breakfast Brunch Easter Lunch Salmon Asparagus Spring Healthy Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.
SALMON & ASPARAGUS QUICHE
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
SALMON & SPINACH TART
A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach
Provided by Chelsie Collins
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
- Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
- Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.
Nutrition Facts : Calories 486 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
SALMON & ASPARAGUS TART
We've created this recipe for Fertility Road magazine so it's full of fertility boosting ingredients. It's high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground almonds, we've used a food processor to mix together all the base ingredients, however it is still possible to make this recipe without it, you can also mix the ingredients by hand and still achieve the same great taste, there will just be a slightly crunchier texture.
Provided by hello
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 170C/340°F.
- Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
- Bake in the oven for 15 minutes.
- Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
- Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
- Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
- Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
- Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
- When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
- Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
Nutrition Facts : Calories 323.8, Fat 20.1, SaturatedFat 3.9, Cholesterol 106.3, Sodium 133.7, Carbohydrate 11, Fiber 5.3, Sugar 2.2, Protein 26.9
ASPARAGUS SALMON PIE
I received this recipe from a dear neighbor years ago when we lived in the mountains near Yosemite National Park. We had four small children, and the whole family really loved this recipe. Now I make it for my husband, for guests, and for my children and grandchildren when they visit.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. Reserve six spears for garnish; cut remaining spears into bite-size pieces. Set aside. , In a small saucepan, saute onion in butter until tender. Set aside. , In small bowl, mix eggs, milk, parsley, basil, salt and salmon. Add sauted onion. Place cut asparagus in pastry shell; top with salmon mixture. Arrange reserved asparagus spears, spoke fashion, on top. Cover edges of crust with foil to prevent over-browning. , Bake at 425° for 30-35 minutes or until filling is set.
Nutrition Facts : Calories 331 calories, Fat 19g fat (9g saturated fat), Cholesterol 150mg cholesterol, Sodium 758mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
LEMON-TARRAGON SALMON OVER ASPARAGUS
Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
- Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
- Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
- Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.
Nutrition Facts : Calories 319 g, Cholesterol 88 g, Fat 16 g, Fiber 3 g, Protein 33 g, Sodium 350 g
SALMON AND ASPARAGUS TARTS
Good hot or cold. The recipe uses five small tarts or use a pre-baked pie shell. Although the recipe doesn't specify, I bake it at 180C.
Provided by Sherrie-pie
Categories Savory Pies
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Line 5 individual tart tins with pastry, prick with a fork and bake blind for 15 minutes.
- Flake the fish.
- Microwave the asparagus for 3 1/2 minutes, or poach in a little water for 5 minutes, until tender. Cut into inch long pieces.
- Beat the eggs and cream together with the salt and pper. Divide the salmon and asparagus between the pastry cases and carefully pour in the egg mixture. Place in the oven and bake for a further 30 minutes until the egg mixture is firm and slightly golden.
- If using the pre baked shell, bake for 35 - 40 minutes or until firm in the middle.
Nutrition Facts : Calories 458.7, Fat 30.5, SaturatedFat 9.1, Cholesterol 150, Sodium 426, Carbohydrate 33.1, Fiber 2.8, Sugar 0.5, Protein 12.8
SALMON AND ASPARAGUS PASTA
Dry sauce mix combines with asparagus and salmon to make a dish that will impress your friends--and you don't have to tell them how easy it is! Mezzi rigatoni is my favorite kind of pasta to use with this one, but ziti, penne, and other hearty pasta cuts will work just as well. Serve with Parmesan cheese.
Provided by sarah p
Categories Main Dish Recipes Pasta Seafood
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.
- Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.
- Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.
- Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 50.4 g, Cholesterol 21.5 mg, Fat 9.1 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 3.1 g, Sodium 320.8 mg, Sugar 4.9 g
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
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