Asparagus And Morel Bread Pudding Recipes

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CAMEMBERT-ASPARAGUS BREAD PUDDING



Camembert-Asparagus Bread Pudding image

Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

1 1/2 tablespoons unsalted butter, plus more for dish
1 1/2 pounds medium asparagus
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces small white button or wild mushrooms, such as Hon Shimeji
1 small Vidalia or Spanish onion, peeled and cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
2 teaspoons chopped fresh rosemary
4 ounces ripe Camembert cheese, cut into 1/2-inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
5 large eggs, room temperature

Steps:

  • Heat oven to 350 degrees. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
  • Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
  • Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
  • Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
  • Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
  • To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
  • Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
  • Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

SAVORY ASPARAGUS BREAD PUDDING



Savory Asparagus Bread Pudding image

Make and share this Savory Asparagus Bread Pudding recipe from Food.com.

Provided by Topher

Categories     One Dish Meal

Time 1h10m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 11

1 lb day-old white bread
3 cups milk
1 cup chicken broth or 1 cup vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
1 lb asparagus
4 ounces mushrooms, coarsely chopped
1/4 cup thinly sliced shallot
1 cup shredded cheese

Steps:

  • Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray.
  • Using a serrated knife, cut the bread into 3/4-inch cubes and put all of the cubes in a large bowl.
  • In medium bowl, whish together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.
  • Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots.
  • Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.
  • Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit for 10 minutes before cutting into portions.

Nutrition Facts : Calories 411.1, Fat 14.5, SaturatedFat 7.1, Cholesterol 134.9, Sodium 1319.4, Carbohydrate 50.9, Fiber 3.6, Sugar 4.9, Protein 20

ASPARAGUS AND MOREL RISOTTO



Asparagus and Morel Risotto image

Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.

Provided by chefdaniel

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 41m

Yield 4

Number Of Ingredients 13

3 ½ cups chicken stock
¼ cup olive oil, or more to taste, divided
¼ cup unsalted butter, divided
½ pound asparagus, cut into 1-inch pieces on the bias
⅓ pound fresh morel mushrooms, halved
1 shallot, minced
1 cup Arborio rice
¼ cup dry white wine
1 teaspoon fresh thyme leaves
⅓ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon finely chopped fresh parsley
salt and ground black pepper to taste
1 ½ tablespoons high-quality balsamic vinegar

Steps:

  • Place chicken stock in a small saucepan over medium heat; bring to a simmer.
  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
  • Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
  • Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
  • Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g

ASPARAGUS WITH MOREL MUSHROOMS



Asparagus With Morel Mushrooms image

Make and share this Asparagus With Morel Mushrooms recipe from Food.com.

Provided by seangcolman

Categories     Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1/4-1/2 ounce dried morels or 1/4-1/2 ounce porcini mushroom
1/4 cup butter
1/2 cup shallot, chopped
1 lb fresh shiitake mushrooms or 1 lb white button mushrooms, cleaned, trimmed and sliced
1 -1 1/2 lb asparagus, trimmed, cut into 1 1/2 -inch length
1/4 cup heavy cream
1 teaspoon fresh tarragon, chopped or 1 tablespoon fresh chervil
salt and pepper

Steps:

  • Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
  • Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
  • Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 257.3, Fat 17.6, SaturatedFat 10.9, Cholesterol 50.9, Sodium 110.5, Carbohydrate 25, Fiber 4.7, Sugar 6.1, Protein 5.5

ASPARAGUS AND MOREL BREAD PUDDING



Asparagus and Morel Bread Pudding image

Came across this recipe in The Washington Post & am saving to use for Easter Dinner. Full of things that sing spring to me - eggs, asparagus, morels & green garlic. Much of it can be readily available in home gardens - not the morels though. I have my patches throughout the country but, sorry, not telling where any of them are. Green garlic (immature garlic whose leaves are still green) is simmered with the milk for flavor. I did not try to list green garlic in the ingredients - it was driving me wild. Dried mushrooms will work for this dish as well - readily available on-line if not in your locale. Adapted from Deborah Madison's "Local Flavors" (Broadway Books, 2002).

Provided by Busters friend

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1 bulb of garlic, coarsely chopped (may substitute 8-10 cloves regular garlic)
3 cups whole milk
1 lb bread, rustic white, torn into chunks (preferably stale)
2 tablespoons sea salt
2 lbs asparagus (peeled, trimmed and cut on the diagonal into 1/3-inch pieces and soaked in cold water)
3 tablespoons butter, unsalted
1 shallot, finely diced (2 to 3 tablespoons)
1 lb morel (or chanterelle)
3/4 teaspoon black pepper, freshly ground
4 eggs, large
1/3 cup parsley, finely chopped
3 tablespoons marjoram, finely chopped
2 cups Fontina cheese, freshly grated (or Gruyere)

Steps:

  • Preheat the oven to 350 degrees. Lightly grease an 8-by-12-inch baking or gratin dish.
  • Combine the garlic and milk in a medium saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside to steep (5 to 8 minutes).
  • If the bread is not stale, lay it on a large baking sheet and bake for about 10 minutes until crisp (but not hard, or the pudding will be mushy). Put bread in a large dish. Pour the milk through a strainer over the bread (discarding the garlic) and let it sit while you prepare the vegetables, turning the bread occasionally so that it soaks up as much of the liquid as possible.
  • Fill a large skillet 2/3 of the way with water and bring to a boil over high heat. Lightly salt the water and add the asparagus pieces; cook about 3 minutes or until the vegetables are crisp-tender. Drain and rinse with cold water to stop the cooking.
  • Melt half the butter in a medium nonstick skillet over medium heat. Add the shallot and cook for 1 minute, stirring, then add the mushrooms. Increase the heat to high and cook for several minutes, stirring, until the mushrooms brown in places and exude their liquid. Remove from the heat and season with salt and pepper to taste.
  • Break the eggs into a large bowl and whisk until smooth. Add the parsley, tarragon or marjoram, 1 teaspoon salt and pepper to taste. Add the soaked bread and any liquid left in the dish, the asparagus-mushroom mixture and its juices and 2/3 of the cheese, mixing well. Pour into the prepared baking or gratin dish and use a spatula to even it out. Sprinkle with the remaining cheese and dot with the remaining butter.
  • Bake for 45 minutes to 1 hour, or until puffed and golden brown. Let cool for a few minutes before serving.

Nutrition Facts : Calories 578.2, Fat 27.4, SaturatedFat 14.6, Cholesterol 210.2, Sodium 3293.5, Carbohydrate 56.4, Fiber 6.2, Sugar 13.8, Protein 29.8

ASPARAGUS WITH MORELS



Asparagus With Morels image

Make and share this Asparagus With Morels recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb white asparagus, cut in 2-inch pieces
1 lb green asparagus, cut in 2-inch pieces
6 tablespoons butter
1/2 cup shallot, chopped
1/2 lb morel, cleaned and halved
sea salt and pepper, fresh ground
1 tablespoon fresh tarragon, plus more
fresh tarragon, for garnish
1 tablespoon lemon juice

Steps:

  • cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
  • refresh under cols water.pat dry.
  • heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
  • add asparagus, tarragon, salt and pepper and continue cooking until heated through.
  • add remaining butter and remove from heat.
  • stir in lemon juice and garnish with tarragon.

Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1

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