ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
ASPARAGUS WITH BREADCRUMBS AND PARMESAN
Celebrate springtime with this easy vegetable side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
- Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.
Nutrition Facts : Calories 128 g, Fat 7 g, Fiber 2 g, Protein 4 g
CRUMB-TOPPED SOLE
Looking for a low-carb supper that's ready in a hurry? These buttery sole fillets have just a dab of rich sauce and are topped with toasty bread crumbs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, 2 tablespoons cheese, mustard seed and pepper; spread over tops of fillets. Place on a broiler pan coated with cooking spray. Broil 4 in. from the heat until fish flakes easily with a fork, 3-5 minutes., Meanwhile, in a small bowl, combine the bread crumbs, onion, ground mustard and remaining cheese; stir in butter. Spoon over fillets; spritz topping with cooking spray. Broil until golden brown, 1-2 minutes longer. Sprinkle with green onions if desired.
Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges
ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING
Make and share this Roasted Asparagus With Crunchy Parmesan Topping recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 24m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 450 degrees. Combine the bread crumbs and Parmesan.
- Rinse asparagus and break off woody bottoms. Peel if thick. Lay stalks in a baking dish that will hold them in two or three layers. If the asparagus are thick, add a splash of water. Drizzle with the olive oil, sprinkle with salt and pepper; place in oven.
- Roast until the asparagus are tender, 10 to 12 minutes. Test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature.).
- Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown for 1-2 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 147.9, Fat 9.3, SaturatedFat 2.2, Cholesterol 4.8, Sodium 195, Carbohydrate 11.4, Fiber 2.7, Sugar 2.1, Protein 6.5
SOLE WITH SAVORY BREAD CRUMB TOPPING AND ROASTED ASPARAGUS
My mom often served a version of this dish when I was a kid, and it was one of my favorites. I guess it makes sense that it has become one of my go-to fast and easy dinners too. It's a weeknight trifecta-simple, tasty, and family friendly. All you need to do is sprinkle seasoned buttered bread crumbs onto a white, flaky fish fillet, and in less than 10 minutes the fish is done and the bread crumbs are crisped. I made it healthier by using freshly made whole-grain bread crumbs (which are a cinch to make) and adding some olive oil to the mix to keep the butter minimal. Roasting asparagus right alongside makes it a real two-for-one. Enjoy with some whole-grain rice, quinoa, or orzo.
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Trim the asparagus spears, then place them in a baking dish. Toss with 2 teaspoons of the oil and 1/4 teaspoon of the salt. Roast until they are crisp-tender, 10 to 15 minutes depending on the thickness of the spears.
- Meanwhile, place the garlic in a food processor and pulse until chopped. Cut off and discard the crusts from the bread, then add the bread to the processor and pulse until fine crumbs are formed.
- Heat the remaining 2 teaspoons oil and the butter together in a medium skillet over medium heat. While the oil is heating, finely zest the lemon until you get about 1 teaspoon of zest.
- Add the garlic and bread crumbs to the skillet and cook, stirring frequently, until the garlic is fragrant and the crumbs are toasted, 2 to 3 minutes. Remove from the heat and stir in the lemon zest, oregano, and the remaining 1/4 teaspoon salt.
- Arrange the fish fillets on an aluminum foil- or parchment paper-lined baking sheet. Squeeze the juice of half of the lemon over the fish, then press the bread crumb mixture on top. Bake until the fish is just opaque and flakes easily with a fork, about 8 minutes. While the fish is cooking, chop the parsley.
- To serve, arrange the fish on serving plates with the asparagus alongside. Sprinkle with the juice from the remaining lemon half and the parsley before serving.
Nutrition Facts : Calories 270, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 500 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 37 grams
ASPARAGUS AND PARMESAN-EGG CRUMB TOPPING
Steps:
- Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.
- Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.
- Steam the asparagus until firm, but tender, about 3 to 4 minutes.
- Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.
Nutrition Facts : Calories 70.5 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 177 milligrams, Carbohydrate 9 grams, Fiber 3.5 grams, Protein 6 grams
ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste.
- Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil.
- Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham.
- 1 1/2 teaspoons extra-virgin olive oil
- 2 cloves minced garlic
- 1/4 cup fine dried bread crumbs
- Pinch gray salt
- Freshly ground pepper
- 1 tablespoon finely chopped fresh parsley leaves
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon freshly grated Parmesan
- To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Tilt the pan and then add the minced garlic and saute briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)
SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES
Categories Cheese Egg Herb Vegetable Side Bake Lunch Casserole/Gratin Asparagus Winter Chive Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 first-course servings
Number Of Ingredients 12
Steps:
- Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
- Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
- Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
- Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.
ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING
This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan breadcrumb topping on another favorite vegetable. It's a welcome and perfectly crisp addition to just about any meat or vegetable.
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
- Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
- Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
- Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 4 grams, TransFat 0 grams
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