ASPARAGUS STRUDEL
Celebrate the arrival of spring by serving this delightful strudel for Easter brunch. Watch the savory slices disappear from the table!
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h5m
Yield 4 strudels 8 slices each.
Number Of Ingredients 13
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same skillet, saute leeks in 1/4 cup butter for 5 minutes or until tender. , In a large bowl, combine the asparagus, leeks, cheese, eggs, lemon juice, parsley, mint, dill, almonds and cayenne., Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter. Repeat layers seven times. Spoon a fourth of the vegetable mixture along the short end of dough to within 1 in. of edges. Fold long sides 1 in. over filling. Roll up jelly-roll style, starting with a short side. Place seam side down on a greased baking sheet. , Repeat, making three more strudels. Brush tops with remaining butter. Bake at 350° for 40-45 minutes or until golden brown. Cool for 10 minutes before slicing.,
Nutrition Facts : Calories 337 calories, Fat 26g fat (15g saturated fat), Cholesterol 108mg cholesterol, Sodium 303mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
- Place the ricotta in a large pasta bowl.
- Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams
ASPARAGUS & RICOTTA STRUDEL (VEGETARIAN OR NOT YOUR CHOICE.)
Serve with fresh fruit for a nice light lunch. Scoring the phyllo before baking will help keep it from shattering when sliced. As the ham realy is optional it is not hard to make this into a vegetarian dish.
Provided by Debbwl
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375.
- Combine ricotta cheese, parmesan, dill, ham (if using), roasted pepper, green onion, egg white, salt, and pepper in a large bowl; set aside.
- Snap asparagus. Cut into 1/2 inch pieces. Cook, covered, in a small amount of water for about 5 minutes or just till crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture.
- Place one sheet of phyllo on a dry towel (keep remaining phyllo covered with a damp towel). Spray with Pam. Place another sheet of phyllo atop. Spray with Pam. Sprinkle with 1/4 of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with Pam. Spoon cheese mixture lenghwise onto half of the top layer of phyllo, leaving about a 1 1/2 inch border on all sides. Fold in the shor sides over the filling. Starting from the longest side, roll up layers jelly roo style.
- Spray a large baking sheet with Pam. Place strudel, seam side down, on baking sheet. Spray with Pam. Using a sharp knife, score into 12 slices, cutting through top layer only. Bake in a 375 oven for 30 minutes or till light brown. Let stand for 10 minutes before serving. To serve, cut into slices.
Nutrition Facts : Calories 144.5, Fat 3.5, SaturatedFat 1.3, Cholesterol 3.7, Sodium 491, Carbohydrate 22.3, Fiber 1.8, Sugar 1, Protein 6.1
ONE-POT PASTA WITH ASPARAGUS AND RICOTTA
This recipe is sponsored by Target. Everything cooks in the same pot in this game-changing dinner: the aromatics (onions and garlic), the spring vegetables (asparagus and peas), and even the noodles (no separate pot of boiling water necessary!). It's finished with lemon, fresh basil and dollops of creamy ricotta.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
- Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.
ASPARAGUS STRUDEL
Steps:
- 1. Mix 1/2 of the breadcrumbs w/ the asparagus cuts and onions. 2. Lay your first sheet of filo down on a lightly greased baking sheet. brush with butter. repeat with 7 more sheets. 3. Put the onion/asparagus mixture (1 inch from all sides) in the middle of the pastry and spread to within one inch of the edge. 4. Fold 1/2 inch up on all sides of the pastry. Fold the Horizontal edges in and roll into a tube. MOld into a horseshoe shape- gently. Brush with a bit more butter and sprinkle w/ remaining breadcrumbs. Bake in a pre-heated 350 oven for 20-30 minutes (until lightly golden on the outside). Serve with a side of sauce made from 1 cup yogurt (low-fat works fine) and tbs of lemon juice. Add a sprinkle of mint or dill for added bright flavors.
PENNE WITH RICOTTA AND ASPARAGUS
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
- Bring the water back to a boil and add the penne.
- Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams
ASPARAGUS STRUDEL
If only thick stalks of asparagus are available, peel the stalks. Blanch in boiling water for 2 minutes, drain and run under cold water until cold. If you have thin stalks, do not peel them, and blanch for only 1 minute.
Provided by Leslie
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF
- Heat olive oil in skillet on medium-high heat.
- Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
- Stir in mint and orange rind, season with salt and pepper and cool.
- Combine leek mixture with goat cheese.
- Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
- Place on a parchment-lined baking sheet. Divide cheese mixture in half.
- Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
- Lay asparagus spears evenly over top of filling.
- Cover with remaining cheese mixture.
- Brush all inside edges of pastry with beaten egg.
- Fold pastry over filling and tuck ends under.
- Slash top of strudel on the diagonal every 2-inches.
- Brush with egg.
- Bake for 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 296.5, Fat 20, SaturatedFat 4.6, Cholesterol 31, Sodium 123.1, Carbohydrate 24.8, Fiber 2.7, Sugar 2.5, Protein 6.1
ASPARAGUS GRUYERE TART
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
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