Asparagus Blue Cheese Tomatoes Recipe 445 Food

MARINATED ASPARAGUS WITH BLUE CHEESE

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.

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.

ASPARAGUS WITH BLUE CHEESE SAUCE

Steps:

• In a small saucepan, cook asparagus in a small amount of water until crisp-tender. Meanwhile, in another saucepan, whisk cream cheese, milk and salt over low heat until smooth. Stir in blue cheese and heat through. Drain asparagus and top with sauce.

ASPARAGUS WITH TOMATOES

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

ASPARAGUS, BLUE CHEESE & TOMATOES RECIPE - (4.7/5)

Steps:

• Wash and dry asparagus. Drizzle with olive oil and salt and pepper and roast for 10 minutes at 400. Put on platter, squeeze half to whole lemon over (depending on taste). Sprinkle with cheese crumbles and tomatoes and a little more olive oil if desired. Serve with slices of toasty french bread!

ASPARAGUS, MUSHROOM AND TOMATO BAKE WITH SEASONED CHEESE SAUCE

Steps:

• Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup).
• Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them.
• Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point.
• Bake the mushrooms and asparagus in the oven for about 15-20 minutes.
• Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes.
• Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness.
• For the sauce:
• Pour the milk into a medium sized saucepan.
• Make an 'ornament' with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your 'ornament' to the milk in the saucepan.
• Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step.
• In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly.
• Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added.
• For a stronger flavor in your sauce you can add the onion from the milk mixture at this point.
• Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn't burn on the bottom.
• Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat.
• Stir in the cream (if using) to give a silky texture to the sauce. You don't have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further.
• Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing.
• Drizzle the Cheese Sauce over top of the baked vegetables and serve.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
• Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
• Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

ASPARAGUS, SUNDRIED TOMATO & OLIVE LOAF

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
• Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
• Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

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.

PARMA WRAPPED ASPARAGUS WITH BLUE CHEESE SAUCE

Steps:

• Heat a pan to medium high heat.
• Wrap each asparagus with one piece of ham.
• Add a bit of oil to the pan and fry each asparagus until the ham is golden brown.
• You may have to do two batches, keep the first batch warm in the oven.
• Put the second batch in the oven and throw in the onions over medium high heat and cook them a couple minutes until golden.
• Deglaze the lot with about 1/4 - 1/2 cup good dry sherry scraping up all the goodness on the bottom then let it reduce.
• Add the cream, until very warm, then throw in the cheese until just melted.
• Salt and pepper it to taste and serve immediately drizzled over the asparagus and lettuce.

BLUE CHEESE AND ASPARAGUS SALAD

Steps:

• Fill a large bowl with ice water and set aside.
• Bring a large pot of salted water to a boil, add the asparagus and cook until crisp-tender.
• Drain the asparagus and plunge into the ice bath for 1 minute, then drain and set aside.
• Whisk together the orange juice and olive oil.
• Toss the asparagus, blue cheese and oranges together and drizzle over the dressing.
• Toss gently and sprinkle with salt to taste.

ASPARAGUS AND BLUE CHEESE AVOCADO TOAST

Steps:

• Toast bread and spread with butter. Top with smashed avocado. Lay the asparagus spears horizontally over the avocado, alternating which way they face. Sprinkle with blue cheese and drizzle with olive oil.

ASPARAGUS WITH BALSAMIC TOMATOES AND GOAT CHEESE

Steps:

• 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
• 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.
• 3. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with goat cheese and pepper.

ROAST TOMATOES WITH ASPARAGUS & BLACK OLIVES

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter with the garlic. Roast in the oven for 15 minutes.
• Lay asparagus flat in a large frying pan over a medium heat. Splash with 3 tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they're hot and evenly coated with oil.
• Remove tomatoes from oven and pour off the excess juice. Push tomatoes to one side of tray and lay asparagus next to them. Return to oven and roast for 15 minutes. Sprinkle with the olives before serving warm or at room temperature. Vegetables can be done up to two hours before serving and kept at room temperature.

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.