ASPARAGUS WITH BRIE
My husband is an avowed vegetable hater, but I have no trouble getting him to eat this easy to prepare dish. Good for company too.
Provided by VICKI L
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
- Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
- Bake in preheated oven for 8 minutes.
- Increase oven to broil. Broil just until breadcrumbs are golden brown.
Nutrition Facts : Calories 646.6 calories, Carbohydrate 16.6 g, Cholesterol 155.5 mg, Fat 51.5 g, Fiber 3.7 g, Protein 31.9 g, SaturatedFat 29.9 g, Sodium 982.1 mg, Sugar 2.8 g
BAKED BRIE PASTA
Using brie instead of a wheel of Parm lets you bring the restaurant table-side spectacle home. Tossing each portion individually ensures that every strand of pasta is covered in a creamy, melting coat of cheese
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Using a paring knife, score a 1/4-inch border around the edges of the top of the Brie about 1/4-inch deep. Carefully slice off the top rind in one piece using a chef's knife and staying within the border to make a lid; set the top aside.
- Place the Brie in an 8-inch cast-iron skillet and top the center with the sun-dried tomatoes, wine, red pepper, garlic and 1/2 teaspoon salt. Cover with the reserved top rind. Bake just until the cheese is melted and bubbling, 18 to 20 minutes.
- Meanwhile, during the last 10 minutes of baking, cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water. Drain.
- Remove the top rind from the Brie. Sprinkle the basil over the melted cheese and gently stir to combine. Using tongs, gently toss a quarter of the pasta in the center of the melted cheese until coated and transfer to a plate. Repeat with the remaining 3 portions of pasta. If the cheese sauce thickens, stir in some pasta water, a tablespoon at a time.
ASPARAGUS PASTA BAKE
This asparagus pasta bake is a slightly fancier version of the baked ziti classic.
Provided by PaulD
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
- Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
- Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
- Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
- Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 55.2 g, Cholesterol 32.6 mg, Fat 15.8 g, Fiber 4.5 g, Protein 23.3 g, SaturatedFat 7.3 g, Sodium 801.2 mg, Sugar 7.5 g
ASPARAGUS CREAM PASTA
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
- Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
- Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium
CHEESY ASPARAGUS PASTA
What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 8
Steps:
- Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
- Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
- Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
ASPARAGUS CREPES
"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 15g fat (7g saturated fat), Cholesterol 298mg cholesterol, Sodium 291mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.
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