Savory Asparagus Recipes

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SAVORY ASPARAGUS STRATA



Savory Asparagus Strata image

Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!-Lynda Ruce, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound medium fresh mushrooms, quartered
1/2 teaspoon garlic salt
1/2 teaspoon pepper, divided
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes
12 large eggs
2 cups 2% milk
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1 envelope hollandaise sauce mix

Steps:

  • In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY ASPARAGUS



Savory Asparagus image

Fresh asparagus dresses up a weeknight meal with aromatic tarragon. Try substituting the asparagus with broccoli for a twist.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound fresh asparagus, trimmed
2 tablespoons olive oil
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon onion powder
1/8 teaspoon pepper

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3-4 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the oil, tarragon, onion powder and pepper until blended. Drain asparagus; drizzle with oil mixture and toss to coat.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SAVORY ASPARAGUS SPRING ROLLS



Savory Asparagus Spring Rolls image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 8

6 stalks thick asparagus, peeled and trimmed
12 small spring roll wrappers
1/4 cup oyster sauce
1 tablespoon cornstarch blended with 1 tablespoon warm water
4 tablespoons vegetable oil
1 tablespoon black sesame seeds, toasted
1 tablespoon white sesame seeds, toasted
Honey, for brushing

Steps:

  • Bring a medium pan of water to a boil. Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus. Plunge the asparagus into ice water to stop the cooking. Drain and pat dry. Cut each asparagus in half so that you have 2 pieces about 3 inches each.
  • For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with oyster sauce. Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put the rolls onto a plate seam-side down while making the remaining rolls.
  • For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you. Lightly brush the middle of the wrapper with oyster sauce. Lay a piece of asparagus with the tip overhanging the edge away from you. Fold up the bottom toward the center. Fold in one side of the wrapper toward the middle and then roll up. Use cornstarch mixture along the edge of the wrapper as a paste to help seal. Put onto a plate seam-side down while preparing the remaining rolls.
  • Heat a small skillet over medium-high heat and add some of the vegetable oil. Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet. Once golden, remove from the skillet and drain on paper towels.
  • On a small plate, mix together the black and white sesame seeds. Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve.

STIR-FRIED ASPARAGUS



Stir-Fried Asparagus image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 pound medium-thick asparagus
2 tablespoons fresh lemon juice
1/2 tablespoon mustard
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Salt and freshly ground black pepper
1/3 cup chopped scallions

Steps:

  • Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
  • Beat the lemon juice and mustard and set aside.
  • Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
  • Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

SAVORY ASPARAGUS CROISSANTS



Savory Asparagus Croissants image

This is an elegant dish best served for breakfast, brunch or luncheon. It can be made the night before for convenient serving in the morning. From The Cape Charles House Bed and Breakfast in Cape Charles, VA.

Provided by Bev I Am

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 croissants, sliced in half lengthwise
1 1/2 cups swiss cheese, grated, divided
16 asparagus spears, cooked
garlic salt, to taste
fresh ground black pepper, to taste
fresh dill, chopped, to taste
4 large eggs
1 1/4 cups half-and-half
1/8 teaspoon cayenne pepper
2 teaspoons Dijon mustard
1 teaspoon nutmeg
1/2 teaspoon salt
white sesame seeds, and (optional)
black sesame seed (optional)

Steps:

  • Spray a 9x13" baking dish with non-stick spray.
  • Put croissant bottoms in baking dish.
  • Sprinkle with 3/4 cup Swiss cheese.
  • Top each croissant with 4 asparagus spears.
  • Sprinkle with garlic salt, pepper and a little dill.
  • Sprinkle with remaining 3/4 cup Swiss cheese.
  • In bowl, combine eggs, half and half, cayenne, mustard, nutmeg and salt; beat well.
  • Dip croissant tops in egg mixture and place on top of croissants in baking dish.
  • Pour remaining egg mixture over croissants.
  • Top each croissant with a few white and black sesame seeds (if using).
  • At this point the dish can be covered and refrigerated overnight).
  • Preheat oven to 375 degrees F.
  • Bake croissants for 15 minutes, or until egg mixture is set (if croissant brown too quickly, loosely cover dish with foil).
  • Carefully cut around croissants and lift onto warmed serving plates.

Nutrition Facts : Calories 575.2, Fat 37.3, SaturatedFat 21, Cholesterol 314.9, Sodium 930, Carbohydrate 34.9, Fiber 2.9, Sugar 8.5, Protein 25.7

SAVORY ASPARAGUS BREAD PUDDING



Savory Asparagus Bread Pudding image

Make and share this Savory Asparagus Bread Pudding recipe from Food.com.

Provided by Topher

Categories     One Dish Meal

Time 1h10m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 11

1 lb day-old white bread
3 cups milk
1 cup chicken broth or 1 cup vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
1 lb asparagus
4 ounces mushrooms, coarsely chopped
1/4 cup thinly sliced shallot
1 cup shredded cheese

Steps:

  • Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
  • Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
  • In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
  • Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
  • Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
  • Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.

Nutrition Facts : Calories 411.1, Fat 14.5, SaturatedFat 7.1, Cholesterol 134.9, Sodium 1319.4, Carbohydrate 50.9, Fiber 3.6, Sugar 4.9, Protein 20

SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES



Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes image

Categories     Cheese     Egg     Herb     Vegetable     Side     Bake     Lunch     Casserole/Gratin     Asparagus     Winter     Chive     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 first-course servings

Number Of Ingredients 12

1 1-pound loaf French bread, cut into 1 1/2-inch pieces
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
6 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/3 cup chopped fresh marjoram

Steps:

  • Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
  • Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
  • Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
  • Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

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