Fennel And Asparagus Pie Recipes

Steps:

• Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry.
• Meanwhile, make the dressing: Combine the mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor. Process until smooth. Refrigerate until ready to serve.
• Combine the asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper and toss.

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.

Steps:

• Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
• Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
• On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
• Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

Steps:

• Preheat a grill to medium-high.
• For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
• For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly.
• Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan.
• Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino.

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
• Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Steps:

• In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
• In large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in colander, then rinse under cold running water until cool. Thinly slice on diagonal and transfer to large bowl.
• Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. Add segments and any juice in medium bowl to large bowl with asparagus; squeeze juice from membranes into dressing and whisk to combine.
• Add fennel and then salad greens to large bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.

Steps:

• Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
• Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
• Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
• Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
• Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.

Steps:

• Place asparagus, onions and fennel in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. , In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
• Shake all Vinaigrette ingredients in tightly covered container.
• In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Steps:

• Heat grill to medium. Spread the chicken out evenly in a shallow baking dish. Dot with half the butter and grill for 7-10 mins, turning occasionally until cooked through. Meanwhile, put the vegetables in a bowl and pour a kettle of boiling water over them. Leave for 2-3 mins, then drain.
• Scatter the veg and ham over the chicken, dollop on the crème fraîche and season to taste. Sprinkle on the breadcrumbs, dot with remaining butter, then slide under the grill for 5 mins more until heated through and the topping is crisp.

Steps:

• Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
• Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
• Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.

Steps:

• Combine rice and 1 1/2 cups water in heavy-bottomed saucepan. Bring to boil. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
• Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part. Discard woody part. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.
• Wash and trim fennel, and cut into small pieces.
• Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
• Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus. When ingredients are tender, stir into rice as it cooks.
• Season with salt and pepper, and serve.