CHEESY BAKED ASPARAGUS
These asparagus spears are easy and quick to make. You will have no trouble at all getting your kids to eat their veggies with these cheesy, melty asparagus spears. Adults love them too!
Provided by Yoly
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Spread out asparagus on the prepared baking sheet and sprinkle with olive oil, fresh garlic, and cracked peppercorns. Toss to coat evenly.
- Bake in the preheated oven for 12 to 15 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread Gouda cheese down the center of the asparagus spears and broil until cheese is melted, 3 to 5 minutes. Remove from oven and sprinkle with pink Himalayan salt.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 6.2 g, Cholesterol 51.3 mg, Fat 19.2 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 8.9 g, Sodium 451.4 mg, Sugar 3.1 g
ASPARAGUS WITH CHEESE SAUCE
Make and share this Asparagus With Cheese Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
- Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
- Add 1 cup shredded cheddar cheese.
- Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
- Season to taste with salt and whisk again.
- Set cheese sauce aside.
- Bend asparagus until they break at a natural point; discard ends.
- Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
- Add 1/4 cup water to the dish.
- Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
- Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).
Nutrition Facts : Calories 486, Fat 35.3, SaturatedFat 22.1, Cholesterol 106.9, Sodium 1125.3, Carbohydrate 21.7, Fiber 4.8, Sugar 3.3, Protein 24.4
BAKED ASPARAGUS WITH CHEESE SAUCE
Asparagus baked to tender perfection and blanketed in cheese for a side dish that is simple enough for a busy weeknight meal yet elegant enough to serve to company.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange asparagus spears in a shallow baking dish.
- Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
- Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 4.9 g, Cholesterol 24.6 mg, Fat 7.3 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 177.5 mg, Sugar 1.3 g
ASPARAGUS CHEESE TRIANGLES
This is a spin-off of Greek spanakopita (spinach pie). You can also add leftover chopped chicken and cut into larger triangles for a meal.
Provided by singinfishlady
Categories Lunch/Snacks
Time 1h10m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately rinse with cold water; drain and pat dry. In a large bowl, combine the asparagus, cheeses, onion, garlic powder, salt and pepper.
- Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll phyllo sheets; trim short side to fit pan. Cover dough with plastic wrap and a damp cloth while assembling. Place two sheets of phyllo in pan; brush with butter. Repeat eight times. Spread with asparagus mixture. Layer with remaining phyllo sheets, brushing each with butter.
- Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut into 24 pieces; cut each piece in half diagonally.
- Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 82, Fat 4.6, SaturatedFat 2.6, Cholesterol 12, Sodium 119.6, Carbohydrate 7.4, Fiber 0.7, Sugar 0.5, Protein 2.9
ASPARAGUS BRUNCH POCKETS
These cute bundles are stuffed with a savory asparagust-cream cheese mixture. "They're wonderful for brunch or as a side dish," says Cynthia Linthicum from Towson, Maryland.
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside., In a small bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper. , Unroll crescent dough and separate into triangles; place on an ungreased baking sheet. , Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus. Top each with another teaspoonful of cream cheese mixture. Bring three corners of dough together and twist; pinch edges to seal. , Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 194 calories, Fat 14g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 338mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESY BAKED ASPARAGUS
This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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 W/ HERBED CHEESE ON TOAST
Make and share this Asparagus w/ Herbed Cheese on Toast recipe from Food.com.
Provided by LikeItLoveIt
Categories Spreads
Time 14m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
- Peel onion, leaving root intact; cut onion into 6 wedges.
- Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes.
- Drain and plunge into ice water; drain well.
- Pat dry with a paper towel; set aside.
- Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
- Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
- Spread butter evenly over 1 side of each bread slice.
- Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
- Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned.
- Remove bread slices from skillet, and set aside.
- Repeat procedure with remaining bread slices.
- Cut each toasted bread slice into 6 triangles.
- Spread cheese mixture evenly over toasted side of triangles, and set aside.
- Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot.
- Add asparagus, onion, salt, and pepper; sauté for 4 minutes or until lightly browned.
- Serve with toast triangles.
- Garnish with parsley sprigs.
Nutrition Facts : Calories 318.3, Fat 11.1, SaturatedFat 5, Cholesterol 22.9, Sodium 700.1, Carbohydrate 43.3, Fiber 6.8, Sugar 2.4, Protein 13.2
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BAKED ASPARAGUS WITH CHEESE SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 35 minsCategory Side DishCalories 436 per serving
- In a medium saucepan, prepare sauce. Melt butter over medium heat. Add the cornstarch/water mixture, stock, salt, pepper and milk and cook, stirring, until hot and thickened. Stir in cheddar cheese and stir until melted. Pour sauce over asparagus (I like to pour it more over the middle, so that the tops and bottoms of the asparagus poke through a bit).
- Make the topping by combining the panko, melted butter and poppy seeds in a small bowl (You can add a bit more panko if it seems too buttery). Sprinkle grated cheddar cheese over-top of sauce and then top with panko mixture.
- Bake in preheated oven for 20-25 minutes (20 minutes for tender-crisp asparagus to 25 minutes for softer, depending on the thickness of your asparagus. Times would be for thinner asparagus).
CHEESY ASPARAGUS PUFFS - PERSNICKETY PLATES
From persnicketyplates.com
4.6/5 (5)Total Time 25 minsCategory AppetizerCalories 206 per serving
- Preheat oven to 350 degrees and line a baking sheet with foil. Lightly spray with non-stick spray and set aside.
- Lightly brush each triangle with olive oil then lay a half slice of Provolone cheese and a half slice of cheddar on the large side of the triangle. Top with two asparagus spears, roll-up, then lay on the prepared baking sheet.
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