Asparagus Smoked Gouda And Ham Melt Recipes

SAUTEED ASPARAGUS WITH AGED GOUDA CHEESE

Steps:

• Melt the butter in a large skillet over medium-high heat. Add asparagus spears, and saute until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter, and top with Gouda. Serve immediately.

ROASTED ASPARAGUS WITH SMOKY GOUDA CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place asparagus on a large baking sheet in one layer and season with salt. Drizzle with olive oil and toss to coat.
• Bake in the preheated oven until soft, about 10 minutes.
• Meanwhile, for the cheese sauce melt butter in a saucepan over medium heat. Add flour and whisk until smooth and golden, about 2 minutes. Add half and half, mustard powder, and paprika; whisk for an additional 2 minutes. Add smoked Gouda cheese and whisk until cheese is melted and sauce is thickened, about 5 minutes.
• Transfer asparagus to a serving tray and spoon cheese sauce on top.

ASPARAGUS, HAM, AND CHEESE MELTS

Steps:

• Preheat broiler.
• In a small bowl stir together Parmesan and mayonnaise. Trim asparagus to fit bread and arrange asparagus in a skillet just large enough to hold it in one layer. Add 1/2 inch salted cold water and cook asparagus, covered, over moderately high heat 5 minutes, or until just tender. In a colander drain asparagus well.
• Arrange bread on a baking sheet and butter top of each slice. Broil bread about 6 inches from heat until golden, about 2 minutes. Turn bread over and arrange ham on each slice, folding or trimming to fit if necessary. Arrange asparagus on ham and spread with Parmesan mixture. Broil sandwiches about 3 inches from heat until golden, 1 to 2 minutes.

PARMESAN ASPARAGUS PROSCIUTTO ROLL-UPS W/SMOKED GOUDA CHEESE

Steps:

• Preheat oven to 400 degrees.
• In microwave-safe dish or pie plate, microwave butter until melted. In another shallow dish, combine bread crumbs, parmesan cheese and 1/3 cup of the parsley. In shallow dish, place flour. Coat breasts first with flour, then with butter, then with the parmesan breadcrumb mixture, turning to coat both sides. Place one slice prosciutto atop each chicken breast, lay 3 asparagus spears crosswise on short end of each breast; roll up tightly.
• Place seam side down in a single layer in a 13 x 9-inch glass or metal baking pan, leaving space between rolls. Press remaining crumb mixture onto rolls; drizzle any butter leftover from coating chicken over the rolls (see cooking tip). Bake for 30 min or until chicken is no longer pink inside and the coating is golden brown. Let stand 10 minute.
• Smoked Gouda Cheese Sauce: Meanwhile, whisk flour into milk. Gradually stir milk mixture into small saucepan. Over medium heat simmer, whisking often, for about 5 min or until slightly thickened. Remove from heat; add smoked gouda cheese and pepper. Stir until cheese melts and sauce is smooth.
• Cut each chicken breast into 3 slices, fan pieces on dinner plate; drizzle with 2 tbsp gouda cheese sauce. Sprinkle with remaining finely chopped parsley. Serve with additional sauce.
• Chicken Tip: To flatten chicken breasts: Place each chicken breast between 2 sheets of plastic wrap; pound with rolling pin or mallet to about 1/4 to 1/8-inch (5 to 3 mm) thick.
• Asparagus Tip: To blanch asparagus, plunge spears into boiling water for 1 min; drain and quickly plunge into ice water or cold running water. Pat dry.

ASPARAGUS, SMOKED GOUDA, AND HAM MELT

Steps:

• Chop asparagus and combine all ingredients in a saucepan.
• Simmer on low, stirring often.
• Once cheese is melted, drizzle over warm croissants or on top of an open-face sandwich.
• Can also be used as fondue if kept warm.