Baked Asparagus Leek And Goat Cheese Bites Recipes

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

CHEESY ASPARAGUS BITES

Steps:

• In a skillet, saute onion and garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the onion mixture and eggs. , Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. , Stir into cheese mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes. Cut into small squares; serve warm.

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE

Steps:

• Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
• Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
• Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.

BROILED ASPARAGUS WITH GOAT CHEESE

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.

ASPARAGUS AND WILD LEEK TART WITH GOAT CHEESE AND RED PEPPER VINAIGRETTE

Steps:

• Preheat oven to 375 degrees.
• Wash the asparagus and cut off the bottom of the stems that are greenish-white and tough. Bring a pot of water to a boil, add 1 tablespoon salt, submerge the asparagus for 30 seconds to blanch, remove the asparagus from the pot and quickly submerge in iced water to shock. Set the asparagus aside.
• From the wild leeks, trim off the dirty roots and snip an inch off the tops, before washing them carefully in cold water. Heat a saute pan over medium heat with 1 tablespoon of butter. When the butter begins to foam add the wild leeks, season with salt and pepper, and cook gently for 3 to 4 minutes. Add the broth to the wild leeks and simmer until all of the broth has evaporated but be careful not to burn the leeks. Remove from the saute pan and allow to cool.
• Prepare a space to work with the phyllo dough: unwrap the dough and cover with a cloth, have a brush and the olive oil ready and have a cookie sheet ready on which the tart will be baked. Begin by lightly brushing the center of the cookie sheet with a film of olive oil. Next, lay the first sheet of dough on the cookie pan, brush the dough lightly with oil and overlap width wise the next sheet over only half of the first so that now the two sheets make a pastry sheet 50 percent wider (not longer) than the original dimension of the pastry. Don't be concerned if the lengthwise ends of the dough are overflowing from the edges of the pan: all of the edges of the dough will be rolled up to form the edges of the tart.
• Brush the second sheet of dough with oil and lay another sheet squarely over the first so that in alternating this pattern you build your wide pastry base. Continue to alternate the dough sheets, brushing each layer with oil, until you have used half the package of dough.
• Gather the edges of the phyllo between the tips of your fingers and begin to roll them toward the
• center to form the sides of the tart. Roll uniformly inward until the rolled edge is even all around and the round tart resembles a pizza. Leave a pastry base of 10 to 12 inches into which the vegetables and cheese will go after the tart shell is blind baked.
• Place the empty tart shell into the oven and bake for 6 minutes. Remove the pastry from the oven and allow to cool for 10 minutes before filling. This pastry preparation can be done over the course of several hours and can even be done a day or two ahead if the blind baking is reserved until the last moment and the raw pastry is covered with plastic wrap and refrigerated.
• To fill the tart crumble the goat cheese and spread it evenly over the base of the tart. Next add an even layer of wild leeks, followed by the asparagus which should be fanned, tips out, from the center of the tart. Season the tart lightly with salt and pepper, place into the 375 degree oven and bake for 15 minutes or until the cheese has softened and the crust becomes a rich golden brown. Serve immediately.
• While the tart is baking (or ahead of time if possible) prepare the vinaigrette. Place the red pepper, mustard, vinegar and 1/4 teaspoon salt and black pepper in a food processor. Pulse to chop the red pepper to a fine dice. When the pepper has been pulsed enough, begin to drizzle in the walnut oil to create an emulsified dressing.
• Serve the tart with a small green salad and a drizzle of red pepper vinaigrette.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE

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.

ASPARAGUS GALETTE WITH GOAT CHEESE

Steps:

• Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.

OVEN-ROASTED ASPARAGUS AND LEEKS

Steps:

• Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
• Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
• Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.

BAKED ASPARAGUS, LEEK, AND GOAT CHEESE BITES

Steps:

• Thinly slice the asparagus crosswise, keeping the tips whole. Set the tips aside for later. In a sauté pan over medium-low heat, melt 2 tea of the butter. Add the sliced asparagus and the leek and cook gently, stirring often, until just softened slightly, 1-2 minutes. Transfer to a small bowl and let cool. Crumble the goat cheese in a bowl. Add the ricotta and egg and mash together with a fork until well combined, and then mix in the vegetables. Divide the filling evenly among the prepared muffin cups. Bake the bites until puffed and lightly golden on top, 20-25 minutes. Meanwhile, cut each asparagus tip in half lengthwise. In a small non-stick pan over low heat, melt the remaining butter and sauté until tender, about 1 minute. Transfer to a small bowl and set aside. When the bites are done, run a knife around the edges to loosen, and let cool slightly. Invert the pan and arrange on a plate. Place half an asparagus tip on each. Serve warm or room temp.

BUTTER-POACHED ASPARAGUS, LEEKS & PEAS

Steps:

• Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
• To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

ROASTED ASPARAGUS AND LEEKS

Steps:

• Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

BAKED ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 400°F Coat asparagus with 1 tablespoons melted butter, then salt lightly.
• Arrange in an oven-to-table shallow baking dish large enough to hold asparagus in a single layer.
• Evenly distribute goat cheese over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 1 tablespoons melted butter over breadcrumbs. Bake asparagus until tender-crisp and breadcrumbs lightly browned, about 10 minutes.