ASPARAGUS GRUYERE TART
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 6
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.
ROASTED ASPARAGUS WITH PANKO AND GRUYERE
A simple but holiday worthy dish that can be made quickly and easily. Perfect for spring time!
Provided by Julie
Categories Side
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper for easy cleanup.
- Wash asparagus, pat dry, and trim woody ends, usually about 2 inches.
- In a small bowl, whisk together olive oil, mayonnaise, Dijon mustard, salt and pepper.
- Lay asparagus out on the parchment paper, and pour the dressing over the top, tossing the asparagus around to coat and then arranging into an even layer.
- Roast the asparagus in the oven for about 5 minutes (this will depend on the thickness of your asparagus) and then top with Gruyere and breadcrumbs. Return to oven for 4-5 more minutes, watching closely for the breadcrumbs to turn golden brown.
- Remove from oven and serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 239 calories, Sugar 2.4g, Sodium 291mg, Fat 18g, SaturatedFat 5.3g, UnsaturatedFat 11.6g, TransFat 0g, Carbohydrate 12g, Fiber 3.1g, Protein 10g, Cholesterol 22mg
ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 4
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.
ROASTED ASPARAGUS WITH GRUYERE
Make and share this Roasted Asparagus With Gruyere recipe from Food.com.
Provided by jovigirl
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 62, Fat 3.9, SaturatedFat 1.2, Cholesterol 5, Sodium 114.2, Carbohydrate 4.9, Fiber 2, Sugar 2.5, Protein 3.2
BACON WRAPPED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Divide the asparagus spears into 8 bundles. Wrap each bundle in the middle of the spears with one piece of bacon. Place the bundles seam-side down on the prepared baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake until the bacon is fully cooked, about 25 minutes.
- Melt the butter in a medium saucepan over medium-high heat. Sprinkle the flour over the butter and stir. Cook until the mixture is golden brown and has a nutty aroma, about 1 minute. Stir in the mustard powder, onion powder, nutmeg and remaining 1/2 teaspoon each salt and pepper. Slowly whisk in the milk a little at a time and continue cooking and whisking until the mixture thickens, 2 to 3 minutes. Stir in the cheese until melted, then take off the heat.
- Carefully transfer the bacon bundles to a serving platter. Pour the cheese sauce over the asparagus and sprinkle with the fried onions. Serve warm.
SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES
Categories Cheese Egg Herb Vegetable Side Bake Lunch Casserole/Gratin Asparagus Winter Chive Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 first-course servings
Number Of Ingredients 12
Steps:
- Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
- Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
- Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
- Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.
ASPARAGUS AND GRUYERE SOUP
Warm, rich and completely delicious, we're addicted to this soup recipe. It's from the famous SoupWorks chefs and nothing I've made of theirs even goes wrong, they're completely creative and I just keep coming back for more. It sounds unusual with the cheese in a soup but it works magically.
Provided by MellowMel
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 775.9, Fat 53.7, SaturatedFat 31.1, Cholesterol 174.8, Sodium 807.4, Carbohydrate 42, Fiber 4.5, Sugar 9, Protein 34.7
MIXED GREENS WITH ROASTED ASPARAGUS AND APPLE
Provided by Anne Graziano
Categories Salad Cheese Leafy Green Appetizer Roast Quick & Easy Apple Asparagus Summer Bon Appétit New York Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
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.
ROASTED ASPARAGUS
I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.
Provided by taylortwo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 69.7, Fat 5.3, SaturatedFat 0.8, Sodium 306.7, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
ROASTED ASPARAGUS
Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. -Vikki Rebholz, West Chester, OH
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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