Low Calorie Cheesy Asparagus Recipes

Steps:

• Preheat oven to 400 degrees.
• Drain liquid from canned asparagus into a liquid measuring cup and add enough cream to equal 3 cups of liquid.
• Place drained asparagus in a casserole dish.
• Melt butter over medium heat.
• Whisk in flour and a dash of salt and pepper, allow to cook for 2 minutes.
• Add cream mixture and cook over medium heat, stirring often, until sauce is thickened and bubbly.
• Turn heat to low; add cheese and stir until cheese is melted.
• Pour cheese sauce over the asparagus and heat in the oven for 15-20 minutes.

Steps:

• Place asparagus pieces in small microwave-safe covered casserole dish. Do not add water.
• Toss with seasonings.
• Microwave 3 minutes.
• Drain, if excess liquid has cooked out of asparagus.
• Top with cheese.
• Stir to incorporate cheese.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
• Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
• Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
• Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

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.

Steps:

• Wash and trim asparagus. Asparagus breaks naturally at the tough part of the stalk.
• Lay the spears in a 5 quart slow cooker.
• Stir flour, salt and pepper together in saucepan. Whisk in evaporated skim milk gradually until no lumps remain.
• Heat and stir until boiling and thickened.
• Stir in cheese to melt.
• Pour over asparagus. Cover. Cook on low for 2 to 3 hours.
• Check for doneness at 2 hours if you like it crisp, let it cook longer if you like it softer.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Whisk cream of asparagus soup with milk in a bowl until smooth.
• Spread the cooked bow tie pasta over the bottom of the baking dish.
• Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
• Lay chicken breast slices over pasta.
• Spread the asparagus over the chicken slices.
• Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.
• Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.

Steps:

• Bring a pot of well salted water to a boil over high heat.
• Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
• Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
• Grate Pecorino Romano cheese finely using a rasp grater.
• Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
• Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

Steps:

• In a large, heavy stock pot, melt butter over low heat.
• Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes.
• Add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil.
• Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat.
• Stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese.
• Keep at a simmer but DO NOT allow soup to come to a rolling boil.
• When all cheese has dissolved, remove from heat and fish out the bay leaf and discard.
• Whisk in water as needed to yield exactly 4 quarts.
• Taste; more salt may be necessary.
• Serve immediately, or reheat very gently to serve.

Steps:

• Heat the grill to high. Lay the bacon on a baking tray in a single layer and grill for 8-10 mins until starting to crisp at the edges. Leave to cool. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the centre of each square, reserving some of the cheese for scattering over later. Trim the woodier ends of the asparagus spears so each one is about 10cm long. Place four spears diagonally across each mound of cheese. Chop the bacon into small pieces and sprinkle over.
• Working with one pastry square at a time, fold the two corners not covered by the asparagus into the centre and pinch the ends together gently to seal. Repeat with the remaining squares, then scatter over the reserved cheese. Can now be frozen for up to three months.
• Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins (or 35 mins from frozen), or until golden brown. Leave to cool on the tray for a few minutes before serving.

Steps:

• Break off and discard the tough, thick end of each asparagus spear.
• Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper.
• Add water to within 1 inch of the top of the crock pot.
• Cover the crock pot and cook on high for 6-7 hours.
• About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender.
• Use a ladle to add some of the liquid from the crock pot to the blender.
• Puree the mixture and add back in to the crock pot.
• Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot.
• Add the corn starch to the remaining half-and-half in the carton.
• Close the carton well and shake vigorously.
• Add the mixture to the crock pot.
• Continue to cook on high for 1 hour, stirring occasionally.
• Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.

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.

Steps:

• Preheat oven to 425 degrees.
• Fit pre made pie crust into a 9 inch tart pan, with removal bottom (if you use the crusts that come rolled -- usually don't have to roll out creases).
• Press pastry into sides of pan, put into freezer for 15 minutes.
• Blind bake for 15 to 17 minutes until crust is golden, cool completely.
• Spread asparagus on a large jellyroll pan; spray with cooking spray and shake to get all sides, sprinkle with salt, roast until tender about 10 minutes.
• Cool and transfer to a plate.
• In a large skillet over med heat, melt butter. Add leeks, dill and salt (optional) cover and cook over med low heat until leeks have softened, 5 to 6 minutes.
• Transfer to small bowl.
• In a med bowl, whisk together milk and eggs, leeks and pepper.
• Pour unto crust.
• Arrange asparagus on top of milk mixture; sprinkle top with cheese.
• Bake until filling is set and golden on top, approx 30 minutes.
• Cool on a wire rack 30 minutes.
• Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
• Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

Steps:

• In large skillet, melt butter, stir in flour, cook 1 minute.
• Slowly stir in milk, cook until bubbly.
• Add cheese, salt and pepper, mix well.
• Remove from heat.
• Put 3 pieces asparagus on each ham slice.
• Roll up and place in 13x9 baking pan.
• Cover with the cheese sauce.
• Sprinkle with crumbs.
• Bake at 375* for 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
• Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
• Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.