Asparagus And Swiss Bake Food

ASPARAGUS AND SWISS BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
• In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
• Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.

ASPARAGUS BAKE

Steps:

• If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
• Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
• Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
• Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

OVEN-ROASTED ASPARAGUS & MUSHROOMS

Steps:

• Heat oven to 425°F.
• Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice.
• Bake 15-20 minutes or until asparagus is tender and lightly browned.

ASPARAGUS-STUFFED CHICKEN ROLLS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

ASPARAGUS AND JACK CHEESE FRITTATA

Steps:

• Heat the broiler to high and arrange rack in upper third.
• In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.
• In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.

ASPARAGUS AND SWISS CHEESE QUICHE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.
• Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.
• Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.

OVERNIGHT ASPARAGUS BREAKFAST CASSEROLE WITH HAM

Steps:

• Rinse asparagus and snap off woody ends of the stems. Cut spears into 1-inch pieces.
• Melt butter in a skillet over medium heat. Add asparagus; cover and cook for 4 minutes, stirring frequently.
• Add onion and red pepper. Cook uncovered for 3-5 minutes, stirring frequently. Remove from heat and set aside.
• Place bread cubes in a 9x13-inch baking dish coated with non-stick cooking spray. Sprinkle evenly with chopped ham, spoon on the cooked vegetables, and top with 1 cup shredded Swiss cheese.
• In a large bowl, whisk together eggs, milk, basil, salt, and pepper. Pour evenly over bread mixture in baking dish.
• Cover and refrigerate 12-24 hours.
• Bake uncovered at 350℉ for 45-55 minutes, until set and golden brown.
• Sprinkle with remaining 1 cup shredded Swiss cheese. Bake for 5-10 minutes more, until cheese is melted.
• Allow to stand 10 minutes before serving.
• To break off the woody bottoms of the asparagus stems, just hold onto a spear of asparagus toward the bottom with both your hands. Bend the asparagus spear gently until it snaps. It will naturally snap apart at the best place to separate the woody end and tender tip. Or, just cut the spears with a knife, cutting where the green color fades if you'd prefer.
• If the asparagus is young and thin, you just need to trim off the very bottom of the spears -- no need to snap the spears because there's really no thick, woody part to them yet.
• I sometimes use a mixture of Swiss and Monterey Jack cheese, or a mixture of Swiss and mozzarella.
• It's important for this casserole to sit refrigerated for at least 12 hours. This allows the bread cubes to absorb the egg/milk mixture, and creates the casserole's fluffy texture when baked. I don't recommend short-cutting this step.

IMPOSSIBLY EASY SALMON ASPARAGUS PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.

TURKEY ASPARAGUS CASSEROLE

Steps:

• In a small saucepan, cook asparagus in a small amount of water for 2 minutes; drain. Place in a greased 11x7-in. baking dish. Top with turkey. Combine soup and water; spoon over turkey. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer or until golden brown.

SPINACH AND ASPARAGUS QUICHE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, place the asparagus pieces in a medium steamer, and allow them to steam until the asparagus is tender but still slightly firm, about 5 minutes. Place the asparagus in a colander, removing all excess water. Then set the asparagus to the side.
• Wash and clean the spinach well. Place it in a medium steamer with very little water, just enough to cover the bottom of the pot. Place the pot over low heat and steam the spinach gently or until the spinach is bright green and limp, approximately 5 minutes. Drain the cooked spinach in a colander to remove all excess water. Once drained, set the spinach to the side.
• Melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the onions across the bottom of the pie shell.
• Evenly distribute a layer of asparagus over the onions. Add a layer of spinach over the asparagus, and top the spinach with a layer of Swiss cheese.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, asparagus, spinach, and Swiss cheese.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
• Cooked Spinach and Asparagus Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

BAKED EGGS WITH MUSHROOMS AND ASPARAGUS

Steps:

• Preheat oven to 400F/200C. Slice the mushrooms, cutting bigger slices in half, and cut the asparagus into bite-sized lengths. Cut the garlic into small dice and toss the mushrooms, asparagus and garlic in the oil in a small skillet.
• Put the skillet with the vegetables in the pre-heated oven for approximately 10 minutes until the asparagus is just tender.
• Create two little spaces in the skillet for the eggs and crack them in. Drizzle over the milk then sprinkle on the cheese along with a little salt and pepper.
• Return to the oven and bake for approximately another 7-8 minutes (depending how well done you want the eggs and on your oven), but keep a close eye on it towards the end. Remember it will continue to cook a little in the hot skillet so you want to take it out slightly early. Serve in the skillet.

EASY ASPARAGUS FRITTATA

Steps:

• Pre heat oven to 350.
• Trim asparagus and cut into 1-inch pieces on the bias (aka on a diagonal) and steam for 3-4 minutes in the microwave.
• In a large bowl combine egg, egg whites, Swiss cheese, Parmesan cheese, milk and season with salt and pepper.
• Heat butter in a 12-inch skillet and add onion. Saut the onion for 5 minute or until it's fragrant and translucent. Stir in the asparagus and season with salt and pepper.
• Turn off the heat and pour egg mixture into the pan with the veggies. Pop the pan into the oven for 18-20 minutes or until just cooked through. Cool and enjoy!

BETTER SWISS CHEESE, HAM, AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°F.
• Combine stuffing and hot water in a medium bowl and let sit for 5 minutes.
• In a medium sauce pan over medium high heat, melt butter. Once melted, sprinkle flour over the top and whisk to combine.
• Continue to whisk for a minute, allowing the flour mixture to cook a little. Then add the milk, all at once, whisking continuously to prevent lumps. Once all of the milk has been incorporated, bring to a boil. Remove from heat.
• Add a pinch each of salt, pepper, and nutmeg. Then add, a handful at a time, the cheese. Whisk in each addition until it is completely melted and then add the next handful (there should be plenty of heat in the mixture to melt all of the cheese).
• Wash asparagus and snap woody ends off (or trim bottom 2 inches off). Cut the rest into 2 inch pieces. Place in a 9"x13" baking dish along with the ham. Pour the cheese sauce over the top and stir to combine. Top with the stuffing.
• Bake for 30 minutes at 350F or until golden brown and bubbly.

BAKED ASPARAGUS & CHEESE FRITTATA

Steps:

• Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
• Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
• Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
• Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.
• Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

BAKED RISOTTO WITH ASPARAGUS AND SWISS CHARD

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• Heat the olive oil over medium heat in a 6-quart Dutch oven or casserole dish. Add the onion and a pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the rice, stirring to coat with the oil. Stir in the stock, wine, chard leaves and stems, asparagus, nutmeg, and 1 1/2 teaspoons salt. Place in the oven, uncovered, and bring to a simmer. Cook for 5 minutes, then stir in half of the cheese and smooth the top. Sprinkle with the rest of the cheese and cover tightly with aluminum foil.
• Place the baking dish back on the floor of the oven near the center. Bake until the rice is cooked through and has absorbed most of the liquid, about 20 minutes. The rice should be moist but not soupy. Remove the foil for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.
• Serve immediately.

ASPARAGUS AND SWISS MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large pot set over high heat bring 1 gallon of water with 2 tablespoons kosher salt to a boil. Add the penne and cook 2 minutes less than the package directions, stirring occasionally. The pasta will be slightly underdone. Use a measuring cup or ladle to remove 1/3 cup pasta water and set aside. Drain the pasta into a colander. Return the pasta to the pot and set aside.
• Melt 4 tablespoons of the butter in a large skillet set over medium heat. Add the flour and cook for 3 to 4 minutes, whisking constantly. Pour in the milk, whisking constantly until the mixture starts to thicken like heavy cream and then becomes almost pudding-like, 2 to 3 minutes. Add the shredded cheese and whisk until smooth, the sauce will be very thick. Add the nutmeg and season with some salt and pepper.
• Combine the asparagus, pasta, reserved 1/3 cup pasta water and cheese sauce and toss well. Season with salt and pepper, then transfer to the prepared baking dish and top with a layer of the cheese slices. Cut the remaining 2 tablespoons butter into 1-inch cubes. Sprinkle the panko over the cheese slices, and top with the butter cubes. Bake until the top is golden brown and crisp, 20 to 25 minutes. Remove from the oven and cool for 10 minutes before serving.

ASPARAGUS LASAGNA

Steps:

• In a medium pot of boiled water add chopped asparagus (I added the tops of the asparagus in the last 5 minutes) and boil for 10 minutes, drain and set aside.
• In a large pot over medium heat add butter, melt then add flour and salt, combine with a whisk, add milk, 1 cup at a time and continue to stir until thickened, remove from heat and immediately add cubed ham and cheese, stir gently.
• In a baking pan (I used a 10 1/2 x 8 1/4 inch, 27 x 21 centimeter deep baking pan) add 4 or 5 small pieces of butter (about 1 tablespoon 14 grams in total) on the bottom of the pan, than layer with lasagna noodles (my size pan used 3 per layer, break if need to fit), then white sauce mixture, (remember everything needs to be divided by 4, more or less), then top with chopped asparagus and sprinkle with grated parmesan cheese, continue for the remaining layers. Bake in 375° (190°) preheated oven, for 20-25 minutes. Let sit 5 minutes, then serve , Enjoy!

SWISS CHEESE, HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix stuffing and water together in a medium bowl and let stand 5 minute.
• Mix ham, asparagus, soup, and milk in a 9"x13" baking dish, sprinkle cheese on top.
• Top with stuffing mixture.
• Bake at 350 for 30 minutes or until heated through and golden brown.

ASPARAGUS AND SWISS BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
• In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
• Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.