Asparagus And Double Smoked Bacon Popover Recipes

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ASPARAGUS AND CHEESE POPOVER WITH SPICY HERB OIL



Asparagus and Cheese Popover with Spicy Herb Oil image

Provided by Bobby Flay

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 15

1 serrano chile, finely diced
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Kosher salt
8 ounces asparagus, trimmed
4 large eggs
1/2 cup whole milk, at room temperature
1/2 cup all-purpose flour
Freshly ground black pepper
1 cup coarsely shredded fontina cheese
2 tablespoons butter
1/4 cup grated Parmesan

Steps:

  • For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley. Add in the oil and season with salt and pepper.
  • For the popover: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to heat. Prepare an ice bath in a large bowl and line a plate with paper towels.
  • Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size. Drain, drop into the ice bath and dry on the prepared plate.
  • Whisk together the eggs and milk until smooth. Slowly whisk in the flour and whisk until smooth. Sprinkle the egg mixture with some salt and pepper. Add 1/2 cup of the fontina cheese.
  • Using pot holders, carefully remove the pan from the oven. Add the butter to the hot pan and stir until melted. Arrange the asparagus in the bottom of the pan and then season with salt and pepper. Pour the egg mixture over the top. Bake until puffed and golden brown, about 15 minutes.
  • Remove the pan from the oven. Sprinkle the remaining fontina and the Parmesan on top, and put it back in the oven until the cheese is melted, 2 to 3 minutes. Remove from the oven and drizzle with some of the herb oil. Serve immediately.

FRIED ASPARAGUS WITH BACON



Fried Asparagus with Bacon image

This is a different twist on asparagus, sure to please and have them coming back for more!

Provided by Kathi Richards Smith

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 7

3 slices bacon, chopped
1 ½ teaspoons butter
1 pound fresh asparagus, trimmed
1 shallot, thinly sliced
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 tablespoon grated Parmesan cheese

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
  • Melt butter in the same skillet.
  • Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
  • Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g

SIMPLE SMOKED ASPARAGUS



Simple Smoked Asparagus image

A simple vegetable side dish to pair with your meat while you already have the smoker fired up. I've tried several different flavor combos but have found that olive oil, salt, and pepper work best with asparagus. Serve with lemon wedges if desired.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Asparagus

Time 35m

Yield 4

Number Of Ingredients 3

1 pound thick asparagus spears, trimmed
½ tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
  • Place asparagus inside a disposable foil pan. Drizzle oil, salt, and pepper over the top. Toss to coat.
  • Place the pan on the smoker rack and smoke for 30 minutes.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 4.4 g, Fat 1.8 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 2.3 mg, Sugar 2.1 g

ASPARAGUS POPOVER



Asparagus Popover image

From the May 2008 issue of Everyday with Rachael Ray. This is super easy and makes a quick breakfast, lunch or dinner. She suggests that for a change, you may want to sprinkle cooked bacon into the batter.

Provided by Ms B.

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 tablespoons butter
1/2 cup milk
3 large eggs, at room temperature
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch sugar
3 ounces gruyere cheese, shredded

Steps:

  • Preheat oven to 425°F.
  • In a medium saucepan, add 2 inched of salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes.
  • Drain and rinse with cold water, then pat dry with paper towels.
  • Cut the spears crosswise into thirds.
  • In a medium cast-iron skillet, add the butter.
  • Place the skillet in the oven to melt the butter.
  • In a medium bowl, microwave the milk on high for 30 seconds.
  • Whisk in the eggs, then the flour, salt, pepper, and sugar.
  • Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
  • Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes.
  • Top with the remaining cheese.

Nutrition Facts : Calories 294.6, Fat 17.7, SaturatedFat 9.6, Cholesterol 182.5, Sodium 497.4, Carbohydrate 18.5, Fiber 2.8, Sugar 1.7, Protein 16.5

ASPARAGUS POPOVER



Asparagus Popover image

A crispy and yummy side dish! If it fits your fancy, sprinkle cooked bacon into the batter or enjoy it without. Everyday With Rachel Ray.

Provided by Barbell Bunny

Categories     Vegetable

Time 35m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
2 tablespoons butter
1/2 cup milk
3 large eggs, at room temperature
1/2 cup flour
salt and pepper
1 pinch sugar
3 ounces gruyere, shredded (about 1 cup loosely packed, or, you can use Swiss)

Steps:

  • Position a rack in the lower third of the oven and preheat to 425 degrees.
  • In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil.
  • Add the asparagus and cook until crisp-tender, about 3 minutes.
  • Drain and rinse with cold water, then pat dry with paper towels.
  • Cut the swears crosswise into thirds.
  • In a medium cast-iron skillet, add the butter.
  • Place the skillet in the oven to melt the butter.
  • In a medium bowl, microwave the milk on high for 30 seconds.
  • Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the sugar.
  • Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
  • Sprinkle half of the cheese and bake until puffed and golden-brown, 18 - 20 minutes.
  • Top with the remaining cheese.

Nutrition Facts : Calories 295.9, Fat 17.9, SaturatedFat 9.7, Cholesterol 201.7, Sodium 196.5, Carbohydrate 18.4, Fiber 2.7, Sugar 1.9, Protein 16.5

PAT'S BACON WRAPPED ASPARAGUS



Pat's Bacon Wrapped Asparagus image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pound medium asparagus
Extra-virgin olive oil
Freshly ground black pepper
Salt
1 pound hickory smoked bacon (do not use thick cut)

Steps:

  • Preheat your grill to medium-high direct heat.
  • Trim the asparagus of the woody ends. Place on a sheet tray and drizzle with olive oil. Season with freshly ground black pepper and salt.
  • Wrap bacon slices around each asparagus spear. Skewer both ends of asparagus on each side to secure the bacon. Add 3 to 4 asparagus to each skewer.
  • Grill skewers on direct heat until the asparagus is tender and the bacon is crisp about 15 minutes; halfway through the grilling flip the asparagus. Transfer to a platter, remove the skewers and serve.

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