Tater And Asparagus Toss Recipes

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AIR FRYER ASPARAGUS TOTS



Air Fryer Asparagus Tots image

There are broccoli tots and there are cauliflower tots, so why not asparagus tots? These are great on their own but I like to dip them in hollandaise sauce.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 1h

Yield 2

Number Of Ingredients 4

12 ounces asparagus, trimmed and diced
½ cup panko bread crumbs
¼ cup finely shredded Parmesan cheese
1 serving cooking spray

Steps:

  • Bring a pot of salted water to a boil over medium-high heat. Boil asparagus for 5 minutes. Drain in a colander and let cool until easily handled, about 5 minutes.
  • Combine asparagus, breadcrumbs, and Parmesan cheese in a large bowl. Knead mixture with your hands until it is the consistency of dough. Form 1 tablespoon of the mixture into a tot. Place on a plate. Repeat with the remaining mixture. Freeze tots for 30 minutes.
  • Preheat the air fryer to 400 degrees F (200 degrees C).
  • Spray the basket of the air fryer with nonstick cooking spray. Place tots in the basket and spray the tops with cooking spray. Fry for 10 minutes, shaking halfway through the cook time.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 6.9 g, Cholesterol 8.8 mg, Fat 3.2 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 156.3 mg, Sugar 3.2 g

BEEF & ASPARAGUS PASTA TOSS



Beef & Asparagus Pasta Toss image

Classic steakhouse flavors in an easy pasta bowl! Ground Beef and asparagus are tossed with pasta and parmesan cheese for a quick dinner.

Provided by BIWFD

Categories     Entrée

Time 30m

Yield Makes 4 servings

Number Of Ingredients 8

1 pound Ground Beef (93% lean or leaner)
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 tablespoon olive oil
1/4 cup minced shallots (about 2 large)
1 tablespoon minced garlic
Salt and pepper
1/4 cup shredded Parmesan cheese (optional)

Steps:

  • Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
  • Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
  • Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
  • Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

Nutrition Facts : Calories 630

ASPARAGUS-TURKEY PASTA TOSS



Asparagus-Turkey Pasta Toss image

Since turkey is economical, we enjoy it in many ways year-round. This springtime favorite started out as a seafood recipe, but I adapted it.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked angel hair pasta
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8 teaspoon salt
3/4 cup milk
1/4 cup shredded Swiss cheese
3 tablespoons shredded Parmesan cheese
1 cup diced cooked turkey
10 fresh asparagus spears, cut into 1-inch pieces
1/2 cup sliced fresh mushrooms

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth., Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.

Nutrition Facts : Calories 555 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 935mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 3g fiber), Protein 40g protein.

CREAMY ASPARAGUS ON TOAST



Creamy Asparagus on Toast image

If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
2 hard-boiled large eggs, sliced
1/4 cup plus 3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups whole milk
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs
4 slices bread, toasted and halved

Steps:

  • In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs. , In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.

Nutrition Facts : Calories 513 calories, Fat 36g fat (22g saturated fat), Cholesterol 207mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.

SOY GLAZED TOFU AND ASPARAGUS



Soy Glazed Tofu and Asparagus image

It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!

Provided by IHeartDogs

Categories     One Dish Meal

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons sesame oil
1/2 teaspoon cayenne chili pepper flakes
8 stalks asparagus, woody ends snapped off
2/3 cup extra firm tofu, cut into 1/2 inch cubes
1 cup sliced button mushroom
1 clove garlic, minced
2 teaspoons granulated sugar
2 tablespoons soy sauce

Steps:

  • Heat sesame oil and red pepper flakes in nonstick skillet or wok.
  • Cut asparagus spears into 1 1/2 inch pieces.
  • Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
  • Add mushrooms and cook for 3 minutes.
  • Add garlic, saute, stirring constantly, for 30 seconds.
  • Mix sugar and soy sauce together in small bowl until combined and add to pan.
  • Mix well to coat and stir-fry for 3-4 minutes.
  • Asparagus should be crisp-tender at this point.
  • Serve.

BEEF & ASPARAGUS PASTA TOSS



Beef & Asparagus Pasta Toss image

Make and share this Beef & Asparagus Pasta Toss recipe from Food.com.

Provided by Lubie

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
2 cups uncooked bow tie pasta
1 lb fresh asparagus, cut into 1 inch pieces
3 tablespoons olive oil
1/4 cup minced shallot (about 2 large)
2 cloves garlic, minced
salt and pepper
1/4 cup shredded parmesan cheese (optional)

Steps:

  • Cook pasta in boiling salted water 10 minutes or until almost tender.
  • Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender.
  • Drain well.
  • Meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.
  • Remove from skillet with slotted spoon.
  • Pour off drippings.
  • Heat oil in same skillet over medium heat until hot.
  • Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.
  • Remove from heat.
  • Add beef; toss to mix.
  • Season with salt and pepper, as desired.
  • Combine beef mixture with pasta and asparagus in large bowl; toss well.
  • Sprinkle with cheese, if desired.

Nutrition Facts : Calories 438.5, Fat 28.1, SaturatedFat 8.3, Cholesterol 93.1, Sodium 82.8, Carbohydrate 20.1, Fiber 3, Sugar 2.5, Protein 26.6

CRAB & TANGLED ASPARAGUS SALAD ON TOAST



Crab & tangled asparagus salad on toast image

Shave asparagus into ribbons to top Tom Kerridge's crab on toast - it isn't something you see often and gives the dish a chef's touch. It makes a lovely starter

Provided by Tom Kerridge

Categories     Lunch, Starter

Time 13m

Number Of Ingredients 10

4 asparagus spears, woody ends trimmed
1 lemon , zested and juiced
2 tbsp olive oil
small handful flat-leaf parsley leaves, chopped
1 tbsp capers , drained and chopped
1 small gherkin , chopped
6 tbsp good-quality thick mayonnaise
200g white crabmeat
4 small slices of sourdough
4 small handfuls rocket (about 50g)

Steps:

  • Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
  • Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.

Nutrition Facts : Calories 532 calories, Fat 43 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

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