Corn And Asparagus Casserole Recipes

ASPARAGUS & CORN QUICHE

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat., In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese., Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top., Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.

SUMMER CORN SALAD WITH ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-low heat and lightly oil grate.
• Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
• Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
• Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

CORN AND ASPARAGUS CASSEROLE

Steps:

• Cook diced onion in fry pan till softened.
• Remove onion from pan and add butter and flour stirring till well combined.
• Salt and Pepper to taste at this stage.
• Add half a cup of milk and half a cup of juice from the asparagus can.
• Cook until smooth and thickened.
• Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters.
• Heat through and then serve with creamy mashed potatoes.

ASPARAGUS AND CORN BAKE

Steps:

• Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
• Trim crusts from bread, cut bread into 3-4cm squares.
• Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
• Sprinkle bread with half the cheese.
• Top with asparagus and shallots.
• Beat eggs in bowl; beat in corn, milk and mustard.
• Pour mixture over shallots; sprinkle with remaining cheese.
• Brush exposed bread edges with melted butter.
• Bake at 180c for about 50mins, or until just set in centre.
• Stand 5-10mins before cutting into squares.
• Serve warm, sprinkled with extra shallots.

ASPARAGUS AND CORN FRITTERS

Steps:

• Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

MEDITERRANEAN SUCCOTASH

Steps:

• Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.