ASPARAGUS ROLL-UPS
These roll-ups are simply divine. A friend shared the recipe after serving them at a church brunch, where they disappeared fast. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.
Nutrition Facts :
SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.
ROASTED ASPARAGUS WITH ANISE SEEDS
Steps:
- Preheat oven to 450°F.
- In an electric coffee/spice grinder or with a mortar and pestle grind anise seeds fine.
- Cut asparagus diagonally into 2-inch pieces and in a shallow baking pan large enough to hold asparagus in one layer toss with anise, oil, and salt and pepper to taste. Roast asparagus in middle of oven, shaking pan occasionally, until crisp-tender and golden, 5 to 8 minutes.
DIVINE ASPARAGUS
A divine side dish for almost any main dish. Asparagus sauteed in garlic butter, then finished off with a red wine and raisin sauce. Quick and easy (Isn't this what we're are all looking for?)!
Provided by Talking Head
Categories Asparagus Side Dishes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium heat. Saute garlic in the butter until fragrant. Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 45.2 mg, Sugar 8.3 g
BALSAMIC ASPARAGUS
Make and share this Balsamic Asparagus recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- prepare asparagus by washing and snapping off tough end.
- heat oil in frying pan.
- add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
- remove from heat and cover for a few minutes to let flavours develop.
- serve.
ASPARAGUS, PROSCIUTTO, AND GOAT CHEESE GALETTES
Steps:
- To prepare the onions:
- In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.
- Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.
- Preheat oven to 400°F. Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature.
- To prepare the galette rounds:
- In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.
- On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill hour.
- Preheat oven to 450°F. Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4 galettes rounds.
ASPARAGUS PESTO
Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.
Provided by Mark Bittman
Categories easy, quick, weekday, condiments, dips and spreads
Time 20m
Yield 4 to 6 servings (about 1 1/2 cups)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
- Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 2 grams
DIVINE ASPARAGUS
A divine side dish for almost any main dish. Asparagus sauteed in garlic butter, then finished off with a red wine and raisin sauce. Quick and easy (Isn't this what we're are all looking for?)!
Provided by Talking Head
Categories Asparagus Side Dishes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium heat. Saute garlic in the butter until fragrant. Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 45.2 mg, Sugar 8.3 g
ASPARAGUS SUPREME
Make and share this Asparagus Supreme recipe from Food.com.
Provided by layneysunflower
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450.
- Steam asparagus for ten minutes, then arrange in an ungreased baking dish (any size will do).
- Melt butter and mix in soup mix and pour over asparagus. (If you don't want to use all the butter, cut the stick in half and replace with as much water.).
- Top with mozzarella cheese (as much as you want!).
- Bake at 450 for 12-15 minutes, until cheese is melted and golden-brown around edges. Serve hot.
Nutrition Facts : Calories 339.3, Fat 30, SaturatedFat 18.4, Cholesterol 83.6, Sodium 1066.4, Carbohydrate 10.6, Fiber 2.9, Sugar 3.5, Protein 9.8
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