BROILED ASPARAGUS WITH GOAT CHEESE
An easy and unbelievable yummy recipe for oven-broiled asparagus finished with crumbled goat cheese.
Provided by Natalie Titanov
Categories Side Dish Vegetables Asparagus Baked
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
- Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 5.4 g, Cholesterol 28 mg, Fat 17.5 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 8.3 g, Sodium 223.7 mg, Sugar 3 g
ASPARAGUS WITH GOAT CHEESE DRESSING
Provided by Florence Fabricant
Categories easy, quick, weekday, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the asparagus on a platter.
- Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
- Sprinkle with chervil and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams
GOAT CHEESE SOUFFLES
The airy souffles make for a great start to any dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
- Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
- Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.
ASPARAGUS SOUFFLE
Steps:
- Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. , Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 376 calories, Fat 35g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 348mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
ROASTED ASPARAGUS WITH HERB GOAT CHEESE
Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
- Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g
CHEF JOHN'S ASPARAGUS SOUFFLE
Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.
Provided by Chef John
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
- Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
- Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
- Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
- Preheat oven to 375 degrees F (190 degrees C)
- Generously butter 4 (6-ounce) ramekins
- Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
- Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
- Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes
Nutrition Facts : Calories 238.8 calories, Carbohydrate 10.9 g, Cholesterol 198.6 mg, Fat 16.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 657.5 mg, Sugar 5.3 g
CHILLED ASPARAGUS SOUP WITH GOAT CHEESE
Steps:
- Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
- Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
- On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
- In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
- Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!
ASPARAGUS AND CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
- In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
- Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
- Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
- Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.
GOAT CHEESE SOUFFLES
Categories Cheese Egg Appetizer Bake Goat Cheese Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
- Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
- Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
- Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.
GOAT'S CHEESE SOUFFLE
Steps:
- Melt the butter in a saucepan and add the flour. Cook for five minutes, stirring. Do not allow to brown. Meanwhile scald the milk and add to the flour-butter mixture.
- Add the bay leaf, herb bouquet, salt and pepper. Put the mixture in the top of a double boiler and simmer gently for 30 minutes. Add the crumbled cheese and egg yolks. Mix until smooth.
- Preheat oven to 400 degrees. Butter a souffle dish. Whip the egg whites until they stand up in a peak. Fold the cheese mixture into the egg whites and pour into the souffle dish. Sprinkle with thyme.
- Bake for 15 to 20 minutes, or until the souffle has puffed up with a golden brown top.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 53 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 33 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams
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