Asparagus Croustade Recipes

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ASPARAGUS CROUSTADE

Steps:

• Place water in a medium bowl and sprinkle in yeast and sugar.
• Stir until dissolved and let stand for 10 minutes or until foamy.
• Add yeast mixture, egg, salt, flour and butter into food processor.
• Process until dough forms into a ball (Dough should be soft but not sticky). Add more flour if the dough seems sticky.
• Place dough in a clean, lightly oiled bowl, and cover with a tea towel.
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy.
• Preheat oven to 400ºF (200ºC).
• Bring a skillet of water to boil on high heat.
• Add asparagus and boil for 2 minutes.
• Drain and rinse well with cold water until cool.
• Heat butter in pot over medium heat.
• Add flour and stir together until incorporated.
• Pour in milk and cream, slowly whisking to incorporate. Bring to boil whisking until thickened.
• Season well with salt and pepper and stir in parsley. Reserve.
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet.
• Brush sauce over base, leaving a 2-inch (5-cm) border.
• Top with asparagus and cover with cheese.
• Brush edges with water and fold over to form a crimped edge.
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot.

POBLANO ASPARAGUS QUESADILLAS

Steps:

• Preheat oven to 325°F.
• Add the onions into a skillet over medium high heat with a bit of oil for two minutes, then add the white asparagus(I haven't tried green).
• Cook for five more minutes, stirring often, and then add the chiles, cook for 3 minutes or until the chiles are just soft and giving off their aroma. Squeeze the lime juice over the pan and scrape the bottom of the skillet, to get all the brown bits up(if any).
• Add the chicken broth, and cumin.
• Stir, reduce heat and simmer for 5 minutes, or until the asparagus is cooked through.
• Fill the tortillas with equal parts filling, and cheese, and bake in the oven, flipping once, until browned on both sides, about 5 minutes per side.
• Serve with pico de gallo, sour cream, and guacamole, with shredded iceberg salad.
• You can also do it in a pan, but for a family, I find the oven the fastest way to do it.

PISTACHIO-CRUSTED ASPARAGUS

Steps:

• Place pistachio nuts in a food processor and pulse until finely ground. Transfer to a plate.
• Beat eggs with water in a shallow bowl. Roll asparagus in the egg wash, then in ground nuts. Place on a wire rack set on a sheet pan. Season with salt and pepper.
• Preheat the oven to 350 degrees F (175 degrees C) while pistachio crust sets, about 15 minutes.
• Bake in the preheated oven until tender, about 15 minutes.

GREEK STYLE CROUSTADE

Steps:

• Cook spinach acc to pkg directions; drain well and squeeze out all liquid.
• In saucepan, cook onion in the 3 T butter; stir in flour, tarragon, and pepper.
• Add milk all at once;cook and stir until thick and bubbly.
• Stir half the hot mixture into eggs, return all to saucepan.
• Stir in spinach, cottage cheese and feta cheese.
• Brush 1 sheet of phyllo dough with butter, fold into thirds.
• Place one end in center of 14in pizza pan, extending sheet over the edge of the pan.
• Brush with butter.
• Repeat until all 10 sheets of dough are used.
• Make sure middle of pan is covered with dough.
• Place filling in an 8in circle at the center of pan.
• Starting with the last sheet you laid, lift end up and bring toward center, twist the end of the sheet, coil, and tuck under.
• Repeat with remaining sheets.
• Sheets will not meet in the center, center will be open.
• Drizzle any remaining butter over top.
• Bake at 375* for 35 minutes, until golden.
• Cut into wedges.