Asparagus And Blue Cheese Pie Food

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

PENNE WITH BLUE CHEESE, PESTO, WALNUTS, AND ASPARAGUS

Steps:

• Bring a large pot of water to a boil over high heat. Add salt and stir in the penne. Reduce to medium-high and cook penne, uncovered, until al dente, 6-7 minutes.
• Meanwhile, place walnuts on a rimmed baking sheet and bake in preheated 350-degree o ven until lightly toasted, 4-5 minutes.
• Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto.
• Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces.
• During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once.

SPRING ASPARAGUS

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

CHEESY ASPARAGUS TART

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
• Preheat the oven to 450 degrees F.
• Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
• Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
• Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
• Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
• Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

BLUE CHEESE ASPARAGUS ROLLUPS

Steps:

• Flatten each slice of bread with a rolling pin so it is less than 1/4" thick.
• Mix Blue cheese, worcestershire sauce, beaten egg, cream cheese and seasonings.
• Spread the mix on each slice of bread.
• put an asparagus spear at the edge of each slice and roll up like a Jelly roll.
• Coat the outside of each roll with butter.
• Cut each roll into 3 pieces.
• Place, seam side down, on a cookie sheet and bake for about 20 minutes, 375°F.
• Turn over to the other side after about 10 minutes.
• The rolls should be nice and golden.

3 CHEESE TOMATO & ASPARAGUS PIE

Steps:

• Preheat oven to 375°F.
• In a medium sized bowl, mix together the flour, baking powder, salt and cream of tartar.
• Cut in the butter.
• Swiftly add the buttermilk to the dry mixture but be careful not to 'over mix'.
• Pat the dough evenly into a greased 9" pie plate.
• Layer the tomato slices and sprinkle with the salt, pepper and fresh herbs.
• In a large bowl, mix together the mayonnaise and the three cheeses.
• Spread the cheese mixture over the tomato slices.
• Arrage the asparagus spears on top as wheel spokes with the asparagus tops to the center. Gently press them into the topping.
• Place the pie on the middle rack and bake at 375F for 40 minutes or until the cheese crust is golden.

ROASTED ASPARAGUS W/ BLUE CHEESE & TOASTED WALNUTS

Steps:

• Preheat oven to 425.
• Trim and wash asparagus then arrange in a shallow roasting pan.
• Drizzle olive oil over asparagus and sprinkle with salt and pepper.
• Toss asparagus to evenly coat.
• Roast in oven for 10-12 minutes.
• Remove from oven and immediately sprinkle with blue cheese, then top with walnuts.

ASPARAGUS WITH BLUE CHEESE SAUCE

Steps:

• In a small saucepan, steam asparagus for 13-15 minutes or until crisp-tender.
• Meanwhile, in a small saucepan, whisk cream cheese, milk and salt over low heat until smooth.
• Stir in blue cheese and heat through.
• Top asparagus with sauce.

FARFALLE WITH ASPARAGUS, ROASTED SHALLOTS AND BLUE CHEESE

Steps:

• Preheat oven to 375°F. Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 minutes.
• Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)
• Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.

ASPARAGUS AND BLUE CHEESE PIE

Steps:

• Peel the asparagus from underneath the head towards the base and cut off the dry ends.
• Bring a large pan of water, with a little salt, to boil.
• Place the asparagus in the boilig water and cook for approximately 5 minutes.
• Mix the cream, cheese, the eggs and the salt and pepper to taste in a bowl.
• Preheat the oven to 200 *C.
• Spray an oven dish with cooking spray.
• Place phyllo pastry (one layer) in the oven dish.
• baste the pastry with olive oil and put on the next layer of pastry.
• Repeat until all 5 sheets have been used.
• Place asparagus spears in the dish alternating the direction of the heads from one side to the other.
• Pour the cheese mixture over the asparagus.
• Bake in the middle of the oven for 35 minutes or until golden brown.
• Serve with a fresh tomatoe salad.