Asparaguspie Food

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ASPARAGUS PIE



Asparagus Pie image

This dish is similar to a clafoutis but is savory.

Provided by Chef John

Categories     Side Dish     Casseroles

Time 57m

Yield 8

Number Of Ingredients 11

½ cup flour
½ teaspoon salt
¾ teaspoon white sugar
1 pinch fresh ground black pepper
1 teaspoon chopped fresh thyme
1 ¼ cups milk
3 large eggs
1 tablespoon lemon zest
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
¼ teaspoon salt
2 tablespoons butter

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.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 10.7 g, Cholesterol 80.4 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 281.7 mg, Sugar 3.4 g

FRESH ASPARAGUS PIE



Fresh Asparagus Pie image

I had some fresh asparagus lying around and wanted to use it up. I always do the same things with asparagus and wanted to be creative, so I tried this out to see if it worked and I was pleasantly surprised. It reminds me of a vegetarian crawfish pie. Great for brunch or a main course at dinner!

Provided by livand

Categories     Main Dish Recipes     Savory Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 17

1 ½ cups whole wheat flour
½ cup vegetable oil
¼ cup milk
1 teaspoon white sugar
½ teaspoon salt
1 pound fresh asparagus, chopped
½ cup vegetable broth
½ teaspoon dried minced shallots
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup Greek yogurt
½ cup grated Parmesan cheese
¼ cup crumbled Gorgonzola cheese, or to taste
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate; press mixture into the shape of a pie crust.
  • Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil. Cook until asparagus is tender, 5 to 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.
  • Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency. Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt. Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth. Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese.
  • Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 23.6 g, Cholesterol 28.1 mg, Fat 24.3 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 502.2 mg, Sugar 2.8 g

ASPARAGUS PIE



Asparagus Pie image

I look forward to making this dish each spring with fresh asparagus. It makes for a pretty presentation on a brunch buffet.-Deneen St. Amour, Hammonton, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 9

1 pound ground beef
1 cup cut fresh asparagus (1/2-inch pieces)
1 medium onion, chopped
1 cup shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 cup whole milk
1/2 cup biscuit/baking mix

Steps:

  • In a large skillet, cook the beef, asparagus and onion over medium heat until meat is no longer pink and asparagus is tender; drain. Remove from the heat; stir in cheese. , Transfer to a greased 10-in. pie plate. Sprinkle with salt and pepper. In a small bowl, beat the eggs, milk and biscuit mix until smooth. Pour over meat mixture. , Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 675mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

ASPARAGUS AND CHEESE TART



Asparagus and Cheese Tart image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

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.

THE BEST ROASTED ASPARAGUS



The Best Roasted Asparagus image

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
  • Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
  • Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
  • Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

ASPARAGUS SHEPHERD'S PIE



Asparagus Shepherd's Pie image

Shepherd's Pie takes a testy twist with this version. Between the fluffy mashed potato topping and the savory ground beef base is a bed of tender, green asparagus. Even my kids ask for big helpings. -Steve Rowland, Fredericksburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 13

6 medium potatoes, peeled and quartered
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup milk
1/4 cup butter, cubed
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
Paprika

Steps:

  • In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish. , Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture. , Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes.

Nutrition Facts : Calories 264 calories, Fat 10g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 436mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

ASPARAGUS TART



Asparagus Tart image

Categories     Appetizer     Bake     Vegetarian     Parmesan     Spring     Tarragon     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

1 All Ready Pie Crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
14 ounces asparagus, each spear trimmed 3 inches long
2/3 cup half and half
2 eggs
1/2 cup fresh grated Parmesan cheese (about 4 ounces)
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/2 teaspoon salt

Steps:

  • Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.
  • Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.
  • Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.

HAM & ASPARAGUS PIE



Ham & Asparagus Pie image

Make and share this Ham & Asparagus Pie recipe from Food.com.

Provided by Barenakedchef

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 (8 count) can crescent rolls
2 cups ham, cubed
1 (10 ounce) can asparagus spears, drained
2 cups mozzarella cheese, cubed
1 tablespoon parmesan cheese
2 tablespoons diced onions
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Spray a pie plate with vegetable spray.
  • Press rolls out evenly into a 9-inch pie plate.
  • Combine all remaining ingredients and pour into crust.
  • Bake at 350° for 45 minutes.
  • Let stand 5 minutes before cutting.

Nutrition Facts : Calories 509.1, Fat 21.5, SaturatedFat 10.1, Cholesterol 116.7, Sodium 1968.4, Carbohydrate 41.2, Fiber 4.1, Sugar 4.7, Protein 36.9

ASPARAGUS PIE



Asparagus Pie image

Make and share this Asparagus Pie recipe from Food.com.

Provided by chia2160

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 medium leek, quartered lengthwise, then cut crosswise into 1/3-inch pieces (white and pale green parts only)
1 lb medium asparagus, trimmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cups heavy cream
3 large eggs
2 teaspoons finely chopped fresh tarragon
2 teaspoons water
1 unbaked pie shell

Steps:

  • Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
  • Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.
  • Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush pie shell all over with some egg wash. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus.
  • Bake until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
  • Cool on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife. Serve warm or at room temperature, cut into wedges.

HEARTY ASPARAGUS PIE



Hearty Asparagus Pie image

This hearty quiche is as attractive as it is flavorful! It looks complicated to make but is actually a simple recipe. The secret is the crust - it's refrigerated pizza dough that I season with basil and Parmesan cheese. But the asparagus spokes are what make this pie special for the holidays. It almost seems too nice to cut, but we're always glad we did when we taste a slice.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

1/4 pound fresh asparagus, trimmed
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
1 package (13.8 ounces) refrigerated pizza crust
3 bacon strips, diced
1 medium onion, chopped
5 large eggs
1/2 cup whole milk
1/8 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

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. Toss with oil; set aside., In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan. , Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°. , In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain., In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top. , Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.

Nutrition Facts :

HAM AND SWISS ASPARAGUS PIE



Ham and Swiss Asparagus Pie image

This recipe is in memory of my daugher Tammy. I gave her this a while back after I tried it, and it bcame a hit with her and all of her friends.

Provided by Bon in Michigan

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces uncooked spaghetti
1/3 cup grated parmesan cheese
1 tablespoon butter, softened
2 eggs, slightly beaten
6 3/4 ounces can chunk ham, drained
19 ounces can le sueur extra large green asparagus spears, drained. (one 15oz. can, can be substituted for the 19-oz. can.)
4 1/2 ounces jar Green Giant sliced mushrooms, drained
6 ounces shredded swiss cheese
2 eggs, slightly beaten
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon chopped fresh chives

Steps:

  • Heat oven to 350 degrees F. Grease 9-inch deep-dish pie pan or 9-inch square pan. cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
  • In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust. Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese. In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese.
  • Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean. Let stand 15 minutes before serving. 6 to 8 servings.
  • You may substitute leaner ham to eliminate some of the salt.

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From thekitchn.com


26 QUICK AND EASY ASPARAGUS RECIPES PERFECT FOR SPRING
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That’s one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. —Dolores Brigham, Inglewood, California. Go to Recipe. 19 / 26.
From tasteofhome.com


ASPARAGUS | FOODLAND ONTARIO
Fun food facts Asparagus alert! Asparagus is ready to eat in Ontario in May and June. Most of the asparagus grown in Ontario is green. The white kind is grown in less than 1% of land used for growing asparagus. Nibble on this: Asparagus is a source of vitamins A and C – both are a great way to boost your body’s germ-fighting power. Brain teaser The word asparagus means “spout”
From ontario.ca


15 ASPARAGUS RECIPES THAT MAKE A MEAL - FOODIECRUSH .COM
Prep these 15 asparagus recipes for healthy dinners all week-long. Spring has sprung, and everything’s coming up green — especially asparagus. We’re quite fond of this stalky superfood veg, which is essentially a mascot for spring. We love it simple and sweet when it’s roasted with just a squeeze of lemon, drizzled with browned butter ...
From foodiecrush.com


THE BEST ASPARAGUS RECIPES - MARTHA STEWART
med105744_0710_grilled_asparagus.jpg. View Recipe. this link opens in a new tab. Lightly char rounds of homemade pizza dough, then top with creamy ricotta cheese, lemon zest, and grilled asparagus. Simmer garlic and rosemary in olive oil to make the fragrant infused oil for brushing the dough.
From marthastewart.com


46 BEST ASPARAGUS RECIPES — WHAT TO MAKE WITH ... - DELISH
Top it with garlic, a little cream, Parmesan, and mozzarella and bake it until the cheese is bubbly and golden and the asparagus is tender — this side dish will be gone in seconds. Get the ...
From delish.com


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