Asparagus Au Gratin Plain Chicken Recipes

CHICKEN-ASPARAGUS SKILLET GRATIN

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
• In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
• In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
• Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
• Bake 25 minutes or until crumbs are browned.

ASPARAGUS AND MUSHROOM AU GRATIN

Steps:

• Preheat oven to 350ºF. Spray a 9x13x2-inch baking dish with cooking spray.
• Trim any tough ends from asparagus and cut spears into 1-inch pieces. Place in prepared baking dish.
• In a skillet over medium heat, melt 1 Tbsp butter. Add mushrooms and saute for about 5 minutes. Spread over asparagus in baking dish.
• In a medium saucepan, melt 1/4 cup of butter. Stir in flour until smooth. Gradually whisk in milk and sherry. Cook over medium heat just until the sauce thickens, about 3 minutes. Remove from heat and stir in mozzarella cheese, salt and pepper. Pour sauce evenly over asparagus and mushrooms.
• Bake uncovered for 30 minutes.

SIMPLEST ASPARAGUS GRATIN

Steps:

• Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
• Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
• Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
• Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.

CHICKEN AND ASPARAGUS AU GRATIN

Steps:

• Mix bread crumbs with cheese and 1/4 cup of.
• the melted butter.
• Line a 7X11X1-1/2 inch greased baking dish.
• with half the crumb mixture.
• Scatter asparagus over the crumbs.
• Melt remaining butter, add flour and make a.
• roux, then add milk and stir well.
• Add chicken to the sauce mixture and pour.
• over asparagus.
• Sprinkle top with remaining crumbs and cheese.
• mixed together.
• Bake at 350 degrees for approximately 35-45.
• minutes, just till crumbs have browned a bit.
• If freezing, do not bake before freezing.

CHICKEN AND ASPARAGUS GRATIN

Steps:

• Preheat oven to moderate 180 degree C.
• Remove meat from the chicken carcass, discard bones.
• Slice chicken finely.
• Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
• Combine soup, sour cream, spring onions and capsicum.
• Season to taste and pour over chicken.
• Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
• Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
• Serve immediately.

ASPARAGUS GRATIN

Steps:

• In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
• Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN

Steps:

• Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
• Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
• Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
• When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
• Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
• Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

ASPARAGUS AU GRATIN

Steps:

• Preheat the broiler and position an oven rack 8 inches from the heat.
• Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem. Discard.
• Melt butter in a large sauté pan. Add minced shallots and cook over moderately high heat until softened, about 1 minute. Add prepared asparagus, season with salt and pepper, and cook briefly over moderate heat, stirring occasionally, until crisp-tender.
• Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction.
• Combine crème fraiche and grated gruyere cheese. Spread evenly over asparagus. When ready to serve, broil until golden and bubbling, shifting the dish for even browning, about 1-3 minutes. Sprinkle with tarragon and serve.

CHICKEN ASPARAGUS GRATIN

Steps:

• In 2-quart casserole mix soup, milk, onion powder and pepper.
• Stir in macaroni,chicken, asparagus and 1/2 cup cheese.
• Bake at 400°F for 25 minutes or until hot.
• Stir.
• Sprinkle remaining cheese over chicken mixture.
• Bake 5 minutes more or until cheese is melted.
• Tip: For 1 1/2 cups cooked cut asparagus, cook 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces or 1 package (about 9 ounces) frozen asparagus cuts.

CHICKEN ASPARAGUS GRATIN

Steps:

• In a 2-quart casserole mix soup,milk, onion powder and pepper. Stir in macaroni, chicken, asparagus and 1/2 cup cheese.
• Bake at 400F for 25 minutes or until hot.
• Stir. Sprinkle remaining cheese over chicken mixture. Bake 5 minutes more or until cheese is melted.
• TIP: For 1 1/2 cups cooked cut asparagus, cook 3/4 lb. or 1 package (about 9 oz) frozen cut asparagus.