Warm Asparagus Melted Cheese Recipes

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ASPARAGUS WITH CHEESE



Asparagus With Cheese image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds fresh asparagus
Salt to taste if desired
1/4 cup freshly grated Parmesan cheese
1/4 cup melted butter

Steps:

  • Cut off and discard about 2 inches of the stem ends of the asparagus. The remaining spears should be about 6 inches long.
  • Bring about 2 quarts of water to a boil in a saucepan and add salt.
  • Preheat the broiler to high.
  • Add the asparagus to the water. When the water returns to a boil, let cook 3 minutes or to the desired degree of doneness. Cooking time will depend on the size of the asparagus. Drain quickly.
  • Arrange the asparagus in overlapping layers on a baking dish. Sprinkle evenly with cheese and butter. Place under the broiler for about 2 1/2 minutes or until the cheese is glazed.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 445 milligrams, Sugar 3 grams, TransFat 0 grams

CHEESY BAKED ASPARAGUS



Cheesy Baked Asparagus image

What a delicious asparagus recipe! Two different types of cheese and house seasoning make the asparagus cheesy and full of flavor. The asparagus cooks up perfectly tender. This side dish is simple to make and perfect if you're watching carbs.

Provided by Janet Crow

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 6

1 bunch asparagus, woody ends trimmed
3 Tbsp butter, melted
1 Tbsp grated Parmesan cheese
3/4 c shredded mozzarella cheese
Italian seasoning
1/2 tsp house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)

Steps:

  • 1. Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter.
  • 2. Sprinkle the house seasoning and Parmesan cheese over the top.
  • 3. Place in a 400 degree oven for 15 minutes.
  • 4. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top.
  • 5. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

ASPARAGUS, HAM, AND CHEESE MELTS



Asparagus, Ham, and Cheese Melts image

Categories     Sandwich     Cheese     Pork     Vegetable     Broil     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup mayonnaise
1 pound thin asparagus
4 slices Italian or other white bread
2 teaspoons unsalted butter, softened
1/4 pound sliced cooked ham

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.

CHEESY BAKED ASPARAGUS



Cheesy Baked Asparagus image

These asparagus spears are easy and quick to make. You will have no trouble at all getting your kids to eat their veggies with these cheesy, melty asparagus spears. Adults love them too!

Provided by Yoly

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
2 tablespoons olive oil
3 cloves garlic, pressed through a garlic press
¼ teaspoon freshly cracked mixed peppercorns
1 ½ cups shredded Gouda cheese
freshly cracked Himalayan pink salt to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Spread out asparagus on the prepared baking sheet and sprinkle with olive oil, fresh garlic, and cracked peppercorns. Toss to coat evenly.
  • Bake in the preheated oven for 12 to 15 minutes. Remove from oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spread Gouda cheese down the center of the asparagus spears and broil until cheese is melted, 3 to 5 minutes. Remove from oven and sprinkle with pink Himalayan salt.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 6.2 g, Cholesterol 51.3 mg, Fat 19.2 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 8.9 g, Sodium 451.4 mg, Sugar 3.1 g

SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE



Sautéed asparagus, toasted almonds & manchego cheese image

Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make

Provided by Matt Tebbutt

Categories     Dinner, Lunch, Starter

Time 35m

Number Of Ingredients 5

36 asparagus spears
140g unsalted butter
100g whole blanched almonds
juice 1 lemon
50g best-quality manchego cheese (or vegetarian hard cheese)

Steps:

  • Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
  • Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
  • Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

Nutrition Facts : Calories 340 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.15 milligram of sodium

CHEESY BAKED ASPARAGUS



Cheesy Baked Asparagus image

This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 7

3 pounds fresh asparagus, trimmed
1 cup heavy whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1-1/2 cups shredded mozzarella cheese
1 cup chopped cashews
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

WARM ASPARAGUS, MELTED CHEESE



Warm Asparagus, Melted Cheese image

I have used Taleggio, Camembert, and English Tunworth from Hampshire as an impromptu "sauce" for warm asparagus with great success. A very soft blue would work as well.

Yield enough for 2

Number Of Ingredients 3

thick, juicy asparagus spears - 24
a little olive oil or melted butter
soft, ripe cheeses such as St. Marcellin or any of the above - 2

Steps:

  • Bring a deep pan of lightly salted water to a boil. Trim any woody ends from the asparagus and lower the spears gently into the water as soon as it is boiling. Cook for four or five minutes, until tender enough to bend. Lift the spears out with a slotted spoon and lower them into a shallow baking dish. Brush them lightly with olive oil or melted butter.
  • Preheat the broiler. Slice the cheese thickly-smaller whole cheeses can simply be sliced in half horizontally-and lay them over the top of the spears. Place under a hot broiler for four or five minutes till the cheese melts. Eat immediately, while the cheese is still runny.

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