Roasted Asparagus With Gruyere Recipes

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
• Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Steps:

• Preheat oven to 400. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In 15x10x1 baking pan, combine asparagus, sweet pepper and onion. Drizzle with oil; toss gently to coat. Spread in single layer. Sprinkle with salt and pepper.
• Roast about 20 minutes or until asparagus is crisp-tender. Transfer to serving platter; sprinkle with Gruyere cheese. Let stand about 2 minutes or until cheese is melted.

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:

• Preheat the oven to 400 degrees.
• If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes.
• Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don't turn them over!
• Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Steps:

• Preheat the oven to 400 degrees F.
• Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
• Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

Steps:

• Preheat oven to 450°F.
• Spread asparagus in a single layer on a shallow baking pan or baking sheet.
• Drizzle lightly with olive oil.
• Sprinkle salt to taste.
• Spread minced garlic over all stalks.
• Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
• Serve immediately.

Steps:

• Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes.
• Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place greens in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on each of 8 plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top.

Steps:

• Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
• Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
• Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.

Steps:

• Blanch asparagus (just till it turns bright green) and chill in ice water.
• Unroll thawed puff pastry sheet on baking sheet.
• Brush with mustard, leave a 1" border.
• Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
• Sprinkle with cheese & pepper.
• Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
• Bake at 450 for about 15 - 20 minutes, till puffed & pastry is browned.
• Cut down the middle through the asparagus spears, then across to make 8 or 10 pieces.

Steps:

• Preheat oven to 425°F.
• Cut off the woody bottom part of the asparagus spears and discard.
• With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
• Place asparagus on foil-lined baking sheet and drizzle with olive oil.
• Sprinkle with salt.
• With your hands, roll the asparagus around until they are evenly coated with oil and salt.
• Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
• They should be tender when pierced with the tip of a knife.
• The tips of the spears will get very brown but watch them to prevent burning.
• They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

Steps:

• Make crust:
• Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
• Prepare filling while shell cools:
• Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.
• Top filling and bake tart:
• Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.
• Bake tart in middle of oven until custard is set, about 20 minutes.
• Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.

Steps:

• Line 2 baking sheets with parchment paper or grease well.
• Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes.
• Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside.
• Roll out each pastry sheet to fit the baking sheet, place on prepared pans.
• Spread evenly with mustard, leaving 1 inch border around the edges.
• Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper.
• In a small bowl, beat egg with milk; lightly brush over the pastry border.
• Bake in oven, rotating pans halfway through, until puffed and golden. Cheese should be bubbly in about 18 minutes.
• To serve: cut each tart into 6 pieces, serve warm or cold.