ASPARAGUS CROSTINI
Steps:
- For an easy party snack, spread fresh ricotta on toasted baguette slices, then top with thinly sliced asparagus. Season with salt and pepper and drizzle with olive oil or truffle oil.
CROSTINI
This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
Provided by BPENDILL
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to broil at 425 degrees F (220 degrees C).
- In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
- Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
- Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g
PENNE WITH RICOTTA AND ASPARAGUS
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
- Bring the water back to a boil and add the penne.
- Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams
CREAM OF FRESH ASPARAGUS SOUP II
There's nothing like fresh asparagus when it's in season - take advantage!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g
ASPARAGUS SOUP WITH RICOTTA CROSTINI
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast - plain buttered toast, breadsticks or crackers - makes a nice counterpart on the side.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.
- Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.
- In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
- Return empty pot to medium-low heat. Add oil, white leek slices and rice. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
- Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here). Return soup to pot. Season with salt, pepper and lemon juice to taste. Cover to keep warm.
- Heat oven to 350 degrees. Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
- While bread toasts, season ricotta with tarragon, salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into warm bowls and garnish with the asparagus tips. Serve with crostini.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 881 milligrams, Sugar 10 grams, TransFat 0 grams
LEMON-HERB ASPARAGUS CROSTINI
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.
ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA
Categories Cheese Appetizer Broil Asparagus Prosciutto Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Make fonduta:
- In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
- Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
- Preheat broiler.
- On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
- In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.
SUGARED ASPARAGUS
Make and share this Sugared Asparagus recipe from Food.com.
Provided by Debster
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved.
- Add asparagus; saute for 2 minutes.
- Stir in chicken broth; bring to a boil.
- Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.
- Remove asparagus to a serving dish and keep warm.
- Cook sauce, uncovered, until reduced by half.
- Pour sauce over warmed asparagus and serve immediately.
ASPARAGUS CROSTINI
Make and share this Asparagus Crostini recipe from Food.com.
Provided by JackieOhNo
Categories Cheese
Time 20m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line a sheet pan with parchment paper. With a pastry brush, lightly brush the slices of baguette with olive oil. Place pieces on pan, season with salt and pepper. Bake in oven for about 5-7 minutes until golden.
- Blanch trimmed asparagus in rapidly boiling salted water for about 3 minutes. Transfer immediately to an ice bath. Remove once cooled to dry, then cut into 1-inch pieces.
- To assemble: Place a small piece of salmon on top of the crostini, then two pieces of asparagus, and top with one small slice of brie. Garnish with freshly cracked pepper.
Nutrition Facts : Calories 67, Fat 1, SaturatedFat 0.2, Cholesterol 2.2, Sodium 191.8, Carbohydrate 10.6, Fiber 0.9, Sugar 0.3, Protein 3.8
More about "asparagus soup with ricotta crostini recipes"
ASPARAGUS SOUP WITH RICOTTA CROSTINI - THE NEW YORK TIMES
From nytimes.com
RICOTTA CROSTINI WITH ASPARAGUS AND RADISHES - COOK'S …
From cookscountry.com
SEVEN STUNNING RICOTTA CROSTINI RECIPES - MAY I HAVE …
From mayihavethatrecipe.com
OUR TOP 10 ASPARAGUS SOUPS OF ALL TIME I TASTE OF HOME
From tasteofhome.com
ASPARAGUS SOUP WITH SAFFRON CROUTONS - RECIPE
From finecooking.com
ASPARAGUS SOUP (ARGENTEUIL) | RICARDO
From ricardocuisine.com
ASPARAGUS AND RICOTTA CROSTINI | CANADIAN LIVING
From canadianliving.com
ROASTED ASPARAGUS, RICOTTA AND PESTO CROSTINI
From inspiredtaste.net
ASPARAGUS SOUP WITH RICOTTA CROSTINI | THE SEATTLE TIMES
From seattletimes.com
Estimated Reading Time 3 mins
ASPARAGUS CROSTINI APPETIZER | SARGENTO® SHREDDED PARMESAN …
From stage2017.sargento.com
EASY CREAM OF ASPARAGUS SOUP RECIPE - DELISH
From delish.com
ASPARAGUS SOUP WITH RICOTTA CROSTINI - CHRON
CREAMY ASPARAGUS SOUP RECIPE - BELLY FULL
From bellyfull.net
PERFECT CROSTINI FOR SOUP - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
RICOTTA, ASPARAGUS + PARMA HAM CROSTINI | GABRIELLA SIMONIAN
From gabriella-simonian-xj74.squarespace.com
ROASTED ASPARAGUS HERB RICOTTA CROSTINI | CAKE 'N KNIFE
From cakenknife.com
ASPARAGUS SOUP WITH CRAB CROSTINI | WILLIAMS SONOMA
From williams-sonoma.com
TUESDAY TASTINGS :: ASPARAGUS & RICOTTA - CAMILLE STYLES
From camillestyles.com
HOW TO MAKE ASPARAGUS SOUP - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CREAM OF ASPARAGUS AND BASIL SOUP WITH COTTAGE CHEESE TOAST
From ricardocuisine.com
RECIPE: ASPARAGUS & PROSCIUTTO CROSTINI - KITCHN
From thekitchn.com
ROASTED ASPARAGUS, RICOTTA AND PESTO CROSTINI | RECIPES, …
From in.pinterest.com
KQED: JACQUES PéPIN: FAST FOOD MY WAY: RECIPES: ASPARAGUS WITH …
From kqed.org
CREAMY ASPARAGUS SOUP | SOUTHERN LIVING
From southernliving.com
ROASTED ASPARAGUS OPEN FACED SANDWICH - BELLY FULL
From bellyfull.net
ASPARAGUS RIBBON CROSTINI | SOUTHERN LIVING
From southernliving.com
EASY CROSTINI APPETIZER WITH NUTRITIOUS ASPARAGUS OR PEAS - CTV
From more.ctv.ca
ASPARAGUS SOUP WITH CRAB CROSTINI | WILLIAMS SONOMA
CROSTINI APPETIZER RECIPE WITH GOUDA CHEESE, ASPARAGUS AND …
From thegardeningcook.com
CREAMY ASPARAGUS SOUP RECIPE - GRACE PARISI | FOOD
From foodandwine.com
ASPARAGUS CROSTINI RECIPE | SARGENTO® FOODS INCORPORATED
From sargento.com
10 BEST RICOTTA CHEESE AND ASPARAGUS RECIPES - YUMMLY
From yummly.com
ASPARAGUS CROSTINI RECIPE | POPSUGAR FOOD
From popsugar.com
ROASTED ASPARAGUS WITH LEMON RICOTTA SAUCE - CULINARY GINGER
From culinaryginger.com
ASPARAGUS CROSTINI WITH MASCARPONE, PINE NUTS & LEMON ZEST
From lcbo.com
COLD ASPARAGUS APPETIZER {ASPARAGUS CROSTINI} | LUCI'S MORSELS
From lucismorsels.com
ASPARAGUS SOUP WITH SPRING CROSTINI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ASPARAGUS SOUP WITH RICOTTA CROSTINI - SFGATE
CRUNCHY VEGETABLE SALAD WITH RICOTTA CROSTINI - FOOD & WINE
From foodandwine.com
You'll also love