ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE
Provided by Nancy Fuller
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a sheet tray with foil.
- Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
- Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
- Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
ASPARAGUS AND CHEDDAR QUICHE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
- In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
- In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
- Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST
Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.
Provided by Anna Stockwell
Yield Serves 8-10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
- Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
- Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
- Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
- Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
ASPARAGUS, GOAT CHEESE AND TARRAGON TART
Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.
Provided by Melissa Clark
Categories weekday, pies and tarts, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
- Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
- Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.
ASPARAGUS AND SWISS CHEESE QUICHE
A delicious way to celebrate spring and its abundant supply of fresh asparagus. This quiche is a cinch to put together and so very yummy. Enjoy!
Provided by Graceeh
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.
- Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.
- Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 20.3 g, Cholesterol 185.1 mg, Fat 31.4 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 13.5 g, Sodium 423 mg, Sugar 2.9 g
ROASTED ASPARAGUS AND SCALLION QUICHE
I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
- Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS QUICHE
Make and share this Asparagus Quiche recipe from Food.com.
Provided by Boca Pat
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
- Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
- Pour ingredients into a 9-inch deep dish pie shell.
- Bake at 350 for 20 minutes; remove from oven.
- Top with julienned red pepper and return to oven for 30-40 minutes.
Nutrition Facts : Calories 491.4, Fat 34.1, SaturatedFat 15.1, Cholesterol 323.8, Sodium 386, Carbohydrate 27.9, Fiber 2.8, Sugar 5.7, Protein 19.1
SPRING ASPARAGUS QUICHE
I found this recipe in Better Homes and Gardens Magazine and being an asparagus lover myself, decided to share it with my friends ; ) This makes 6 main dish servings. Would make a nice brunch, or light supper served with a salad.
Provided by Bev I Am
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- Coat a 9-inch springform pan with nonstick cooking spray; set aside.
- In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
- Drain; set aside.
- In a small bowl stir together the grated Parmesan and basil.
- Sprinkle a work surface with half of the mixture.
- Roll out pizza dough on the surface to a 12-inch square.
- Sprinkle with remaining Parmesan mixture.
- Using a rolling pin, gently press into dough by rolling over top.
- Turn dough into prepared pan.
- Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
- Line dough in pan with a double thickness of foil.
- Bake for 8 minutes.
- Remove foil.
- Bake 5 minutes more.
- Remove from oven.
- Reduce oven temperature to 350 degrees F.
- Meanwhile, in a small skillet cook bacon until crisp.
- Drain, reserving 1 tablespoon drippings.
- Crumble bacon; set aside.
- Cook onion in reserved drippings over medium heat until tender but not brown; drain.
- In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
- Stir in crumbled bacon and onion.
- Toss together Swiss cheese and flour.
- Add to egg mixture; mix well.
- Pour egg mixture into the dough-lined pan.
- Toss asparagus halves with the oil.
- Arrange asparagus in a spokeline pattern on top of egg mixture.
- Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
- Let stand 10 minutes before serving.
- Remove sides of pan to serve.
- Top with shaved Parmesan cheese, if desired.
- Makes 6 main-dish servings.
Nutrition Facts : Calories 263.6, Fat 18, SaturatedFat 8.8, Cholesterol 192.7, Sodium 336.4, Carbohydrate 7.4, Fiber 1.2, Sugar 1.9, Protein 18.1
SPRING QUICHE WITH ASPARAGUS, TARRAGON, AND GARLIC
Categories Egg Pie Easter Spring Brunch Bake Wheat/Gluten-Free Vegetarian
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Rinse asparagus, then trim the tough ends off the stalks. Set aside 8-10 of the asparagus to leave whole, then chop the remaining asparagus into 1/2 inch pieces.
- Peel the garlic, then slice into thin rounds.
- In a saucepan, heat 1/2 tbs oil and 1/2 tbs butter over medium low heat. Add garlic and saute until just browned.
- Remove garlic from pan and set aside. Add remaining 1/2 tbs of butter and 1/2 tbs oil to pan and saute asparagus (cut and whole pieces) until just al dente. Do not overcook.
- While asparagus is cooking, whisk eggs, milk, tarragon, salt, and pepper together.
- When asparagus has finished cooking, separate out the full length spears and set aside. Sprinkle half the cut asparagus and half the garlic into the bottom of the pie crust.
- Carefully pour half the egg mixture into the pie crust, then grate 1/4 cup cheese on top. Place the pie into the oven on the middle rack and bake 15 minutes.
- When the 15 minutes have elapsed, gently sprinkle the remaining cut asparagus and garlic on top of the filling, then pour remaining egg mixture on top. Grate remaining 1/4 cup cheese on top. Arrange the full spears of asparagus artfully on top of the quiche in a spoke pattern, woven grid, or whatever pleases you.
- Bake 30 minutes or until filling is just set. Wiggle the pie plate to test that the center is not wet and jiggly. Let cool 10 minutes before cutting.
ROASTED TARRAGON ASPARAGUS
The simple seasoning turns fresh asparagus spears into a special spring side dish that's speedy, too.-Joyce Speckman, Holt, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.
Nutrition Facts :
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4.4/5 (8)Total Time 1 hr 35 minsCategory Main DishesCalories 363 per serving
- Make Crust: In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over the bottom and 1¼ inches up the sides of a 9-inch springform pan. Chill while making the filling.
- Make Filing: Preheat oven to 375 degrees. Heat oil in a large skillet, add onion and sauté until translucent. Add garlic and asparagus and cook until asparagus is crisp-tender, about 3 to 5 minutes, depending on thickness.
- Meanwhile, whisk the remaining 3 eggs, half & half, salt and pepper in a large glass measuring bowl. Add chopped fresh herbs now if desired.
- Sprinkle cheese on bottom of chilled crust and arrange sauteed vegetables over cheese. Pour the egg mixture evenly over the vegetables.
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