ASPARAGUS SOUP WITH PARMESAN CUSTARDS
Categories Soup/Stew Appetizer Bake Parmesan Asparagus Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Make custards:
- Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.
- Preheat oven to 300°F.
- Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.
- Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).
- Make soup while cream steeps and custards bake:
- Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.
- Serve soup with custards:
- Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.
ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
- To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
- Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.
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.
ASPARAGUS PARMESAN
By: JenElaine allrecipes.com "Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese."
Provided by BajanDredi
Categories Vegetable
Time 15m
Yield 5 , 5 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Nutrition Facts : Calories 200.5, Fat 17.6, SaturatedFat 5.6, Cholesterol 19.3, Sodium 262.6, Carbohydrate 4.3, Fiber 1.8, Sugar 1.3, Protein 8
CHEF JOHN'S ASPARAGUS SOUFFLE
Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.
Provided by Chef John
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
- Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
- Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
- Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
- Preheat oven to 375 degrees F (190 degrees C)
- Generously butter 4 (6-ounce) ramekins
- Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
- Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
- Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes
Nutrition Facts : Calories 238.8 calories, Carbohydrate 10.9 g, Cholesterol 198.6 mg, Fat 16.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 657.5 mg, Sugar 5.3 g
ASPARAGUS PARMESAN SOUP
Another low carb, quick and easy soup. I love this soup. I have made this ahead and frozen and heated in the microwave also.
Provided by bmcnichol
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to blender and mix.
- Transfer to stove top and heat through.
Nutrition Facts : Calories 273.9, Fat 22.5, SaturatedFat 13.9, Cholesterol 77.3, Sodium 240.4, Carbohydrate 10.8, Fiber 4.1, Sugar 2.9, Protein 11.1
ASPARAGUS & PARMESAN PASTRIES
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
- Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
- Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.
Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
ASPARAGUS PIE
This dish is similar to a clafoutis but is savory.
Provided by Chef John
Categories Side Dish Casseroles
Time 57m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter the inside edges of a 2-quart casserole dish.
- Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
- Whisk eggs and lemon zest into milk mixture to form a smooth batter.
- Melt butter in a heavy skillet over medium heat.
- Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
- Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
- Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.
Nutrition Facts : Calories 113.4 calories, Carbohydrate 10.7 g, Cholesterol 80.4 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 281.7 mg, Sugar 3.4 g
ASPARAGUS PARMESAN SOUP
Another low carb, quick and easy soup. I love this soup. I have made this ahead and frozen and heated in the microwave also.
Provided by bmcnichol
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to blender and mix.
- Transfer to stove top and heat through.
More about "asparagus soup with parmesan custards recipes"
ASPARAGUS SOUP AND PARMESAN CUSTARD RECIPE - LUDO …
From foodandwine.com
Servings 4Category Vegetable Soup
- Place the trimmed asparagus in an ice bath for a minute first. This pre-treatment helps keep the green color.
- Reserve as many asparagus tips as you would like as garnish and cook the asparagus pieces in a large pot of boiling salted water until very tender but still green, about 6 minutes. Drain.
- Working in batches, puree the remaining tips and pieces in a blender until smooth, adding about 3 tablespoons of the ice water to each batch to help form a puree. With the machine running, drizzle 1/3 cup extra virgin olive oil through the feed tube into the soup. Process until well blended. Season the soup to taste with fleur de sel.
CUCUMBER GAZPACHO WITH PARMESAN CUSTARD RECIPE - GREAT
From greatbritishchefs.com
HOW TO MAKE THE PERFECT ASPARAGUS TART | FOOD | THE GUARDIAN
From theguardian.com
ROASTED ASPARAGUS WITH ASIAGO RECIPE | CDKITCHEN.COM
From cdkitchen.com
ASPARAGUS RECIPES - BBC FOOD
From bbc.co.uk
20 RECIPES TO GET YOU EXCITED ABOUT SPRING - BBC FOOD
From bbc.co.uk
BEST GIADA DE LAURENTIIS' BEST EASTER RECIPES RECIPES, NEWS, TIPS …
From foodnetwork.ca
PARMESAN ASPARAGUS SOUP RECIPE - CUISINART.COM
DISH DO-OVER: CREAM OF ASPARAGUS SOUP - STEVEN AND CHRIS
From cbc.ca
ASPARAGUS SOUP WITH PARMESAN CUSTARDS - BIGOVEN.COM
From bigoven.com
ASPARAGUS RECIPES: GRILLED ASPARAGUS, SOUPS - GREAT BRITISH CHEFS
From cdn1.greatbritishchefs.com
BAKED ASPARAGUS WITH PARMESAN - CARLSBAD CRAVINGS
From carlsbadcravings.com
10 BEST BEEF AND ASPARAGUS SOUP RECIPES | YUMMLY
From yummly.com
ASPARAGUS SOUP WITH PARMESAN CUSTARDS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PARMESAN ASPARAGUS SOUP RECIPE - CUISINART.COM
From inte.cuisinart.com
ASPARAGUS SOUP WITH PARMESAN CUSTARDS | RECIPE IN 2021
From pinterest.com
ROASTED ASPARAGUS SOUP WITH SUN-DRIED TOMATOES AND PARMESAN …
From foodnetwork.co.uk
20 ASPARAGUS RECIPES TO MAKE RIGHT NOW | ALEXANDRA'S KITCHEN
From alexandracooks.com
PANKO PARMESAN ASPARAGUS - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
PARMESAN STEAMED EGG CUSTARD WITH ASPARAGUS AND PEAS - SNIXY …
From snixykitchen.com
CREAM OF ASPARAGUS SOUP WITH PARMESAN AND POACHED EGGS
From ricardocuisine.com
PARMESAN ROASTED ASPARAGUS - OOZING PARMESAN GIVES THESE
From foodnetwork.co.uk
CREAMY BROCCOLI PARMESAN SOUP RECIPE - TABLESPOON.COM
From tablespoon.com
MANCHESTERCHEF: NEW SEASON ASPARAGUS AND PARMESAN CUSTARD …
From ilovemanchester.com
NIGEL SLATER: 10 RECIPES FROM MY LITTLE BLACK BOOK | FOOD - THE …
From theguardian.com
HOW TO MAKE THE PERFECT ASPARAGUS TART - NDTV FOOD
From food.ndtv.com
ASPARAGUS SOUP WITH PARMESAN CUSTARDS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON ASPARAGUS AND BROCCOLINI RECIPE - TABLESPOON.COM
From tablespoon.com
DIABETES FOOD HUB SEARCH RESULTS
From diabetesfoodhub.org
ASPARAGUS FRIES: ALMOND AND PARMESAN CRUSTED VEGGIE FRIES!
From amandascookin.com
ASPARAGUS SPOON CUSTARDS - RESTAURANT BUSINESS
From restaurantbusinessonline.com
PARMESAN RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
ASPARAGUS, JUST IN TIME FOR SPRING - THE NEW YORK TIMES
From nytimes.com
EASY VEGETABLE SOUP RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
ASPARAGUS AND SPINACH SOUP WITH ROASTED GARLIC CUSTARD | 911FOOD
From 911food.wordpress.com
THE BEST ASPARAGUS RECIPES - MARTHA STEWART
From marthastewart.com
ASPARAGUS PARMESAN SOUP – SOUP HOUNDS
From souphoundblog.wordpress.com
ASPARAGUS RECIPES NEWS AND FEATURES - HOUSE & GARDEN
From houseandgarden.co.uk
You'll also love