ASPARAGUS GRUYERE TART
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
ASPARAGUS, BASIL, & CREAM CHEESE TART WITH OPTIONAL BACON
Tender asparagus and tangy basil cream cheese tops golden, flaky puff pastry in this delicious (and easy!) vegetarian tart. Just top individual squares with a bit of bacon for the carnivores.
Provided by Kare for Kitchen Treaty
Time 42m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit. Place thawed pastry on a lightly floured rolling space and, using a rolling iron, roll into a 10-inch by 14-inch rectangle.
- Line a large baking sheet with parchment paper and carefully transfer the puff pastry to the baking sheet. Bake until golden brown, about 12 minutes. Remove from oven and let sit until cool, at least 10 minutes.
- Meanwhile, add the cream cheese, onion, garlic, basil, salt, and pepper to a small bowl. Mix together with a fork. Set aside.
- Bring a large bot of water to a boil. Prepare a large bowl with cold water and ice. Add asparagus to the boiling water and cook for one minute. With tongs, lift the asparagus out of the boiling water and dunk in the ice water to help stop the cooking.
- Make a pile of 3 - 4 paper towels and move asparagus to the paper towels. Gently blot until dry. Add asparagus to a large bowl and drizzle with olive oil. Toss to coat.
- Spoon cream cheese onto cooled puff pastry crust. Spread to within 1/2 inch of the edge. Arrange asparagus on top of cream cheese layer. Sprinkle with a pinch or two of coarse salt, if desired.
- Return tart to oven and bake for about 10 minutes, until cream cheese is warm and asparagus is tender.
- If adding bacon, sprinkle it on after baking, or cut into squares and top individual squares if desired.
CHEESY PUFF PASTRY ASPARAGUS TART
Cheesy asparagus tart made with puff pastry is a delicious, easy vegetarian recipe perfect for breakfast, brunch or a fuss-free lunch.
Provided by Alida Ryder
Categories Brunch Lunch Starter Vegetarian
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 220ºC/430ºF. Line a baking sheet with baking/parchment paper.
- To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well.
- Gently roll the puff pastry out into a large rectangle (to fit the baking sheet). Score a border around the edge (taking care not to cut all the way through the pastry).
- Spread the cream cheese mixture onto the puff pastry, staying within the borders then top with the asparagus and season with salt and pepper.. Brush the edges of the pastry with beaten egg.
- Place the tart into the oven and allow to bake for 15-20 minutes until the pastry is golden and cooked through.
- Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
Nutrition Facts : Calories 340 kcal, Carbohydrate 20 g, Protein 11 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 120 mg, Sodium 426 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BAKED ASPARAGUS WITH CHEESE SAUCE
Asparagus baked to tender perfection and blanketed in cheese for a side dish that is simple enough for a busy weeknight meal yet elegant enough to serve to company.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange asparagus spears in a shallow baking dish.
- Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
- Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 4.9 g, Cholesterol 24.6 mg, Fat 7.3 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 177.5 mg, Sugar 1.3 g
ASPARAGUS WITH BLUE CHEESE SAUCE
MY SISTER introduced me to this recipe several years ago because she knows I love blue cheese. This dish is a simple way to dress up asparagus, giving it a tangy taste altogether different from the usual cheese sauce. I make it every spring when we have fresh homegrown asparagus. -Leona Luecking West Burlington, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 157 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 319mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
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.
CHEF JOHN'S ASPARAGUS TART
As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 40m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
- Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
- Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.
Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g
FONTINA ASPARAGUS TART
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ASPARAGUS & CHEESE TART
Bring together seasonal British flavours in this springtime quiche
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
- Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
EGG, BACON AND ASPARAGUS FLAN
Steps:
- Lightly oil a 20cm loose-based fluted flan tin that's about 3.5cm deep. Pour the rest of the oil into a small bowl. Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanging pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray. Put the cornflour in a non-stick saucepan and stir in 50ml of the milk to make a thin paste. Pour over 200ml of the milk and stir well. Bring to a simmer, stirring constantly. Cook for 1 minute over a medium heat, stirring, until the sauce is thick and smooth. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce. Stir in the beaten eggs until thoroughly combined. Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese. Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set. Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold.
Nutrition Facts :
ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
- Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.
ASPARAGUS WITH CHEESE SAUCE
Make and share this Asparagus With Cheese Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
- Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
- Add 1 cup shredded cheddar cheese.
- Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
- Season to taste with salt and whisk again.
- Set cheese sauce aside.
- Bend asparagus until they break at a natural point; discard ends.
- Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
- Add 1/4 cup water to the dish.
- Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
- Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).
Nutrition Facts : Calories 486, Fat 35.3, SaturatedFat 22.1, Cholesterol 106.9, Sodium 1125.3, Carbohydrate 21.7, Fiber 4.8, Sugar 3.3, Protein 24.4
ASPARAGUS FLAN WITH CHEESE SAUCE
This savory flan has an intense asparagus flavor. Its texture is unusually tender for a flan, without a trace of egginess. Originally posted by Mean Chef.
Provided by Jeff Hixson
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make flan: Put oven rack in middle position and preheat oven to 325°F.
- Butter an 8- by 2-inch round cake pan and line bottom with a round of wax paper, then butter paper.
- 3Steam asparagus in a steamer set over boiling water, covered, until very tender, 6 to 8 minutes.
- Purée asparagus in a food processor until smooth, 1 to 2 minutes.
- (You will have about 2 cups purée.) Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus purée.
- Pour asparagus mixture into pan and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour.
- Transfer pan to a rack to cool slightly, 10 to 15 minutes.
- Make sauce while flan cools: Put all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water.
- Heat sauce, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165°F on an instant-read thermometer, 5 to 8 minutes.
- Remove bowl from pan.
- Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate.
- Remove pan and discard paper.
- Cut flan into wedges and serve immediately with sauce.
Nutrition Facts : Calories 182.7, Fat 11.9, SaturatedFat 6.2, Cholesterol 185, Sodium 583.9, Carbohydrate 7.9, Fiber 2.3, Sugar 4.9, Protein 12.5
EASY ASPARAGUS TART WITH GOAT CHEESE
Fill store-bought puff pastry with goat cheese and pecorino then top with spears of asparagus for an easy, but dramatic, tart. Perfect for weekend brunch or light weeknight dinner.
Provided by Sarah Wharton
Categories Brunch Appetizer Snack Lunch Side Dish Breakfast
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven and thaw the pastry: Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.
- Bake: Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.
Nutrition Facts : Calories 218 kcal, Carbohydrate 8 g, Cholesterol 84 mg, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, Sodium 352 mg, Sugar 1 g, Fat 15 g, UnsaturatedFat 0 g
BACON AND ASPARAGUS FLAN
A light tart that melts in the mouth, this feels like a real treat and it's a cinch to make. There's not even any rolling involved. If you like, leave asparagus out of the filling mixture or add extra ingredients of your own. Sautéed mushrooms, blanched broccoli and roasted peppers all work well. 245 calories per portion
Provided by The Hairy Bikers
Categories Main course
Yield Serves 6
Number Of Ingredients 12
Steps:
- Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry.
- Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly.
- Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool.
- Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat.
- Lightly oil a 20cm/8in loose-based fluted flan tin that's about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl.
- Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray.
- Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly.
- Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth.
- Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce.
- Stir in the beaten eggs until thoroughly combined.
- Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese.
- Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set.
- Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold.
Nutrition Facts : Calories 245kcal
ASPARAGUS-AND-MINT FLAN WITH POACHED SCALLOPS AND SHRIMP
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 18
Steps:
- For the flan, preheat the oven to 325 degrees. Steam the asparagus spears until soft, about 5 to 6 minutes. Place in a food processor and add the cream. Process until smooth. Add the yogurt cheese. Process until smooth, stopping once to scrape the sides of the bowl. Scrape the mixture into a bowl and stir in the mint. Whisk in the eggs, salt and pepper.
- Spray 4 6-ounce ramekins with vegetable oil. Divide the mixture among the ramekins. Place in a roasting pan and pour in enough boiling water to reach halfway up the sides of the ramekins. Cover with aluminum foil. Bake until flan is set, about 30 minutes. Remove the ramekins from the pan and let cool slightly.
- Meanwhile, for the sauce and shellfish, heat the 1/2 teaspoon olive oil in a medium-size saucepan over medium heat. Add the shrimp and cook for 1 minute. Add the scallops and cook until opaque, about 1 minute longer. With a slotted spoon, remove the shrimp and scallops from the pan. Peel the shrimp and reserve the shells. Add the wine to the pan and cook, stirring with a wooden spoon, to deglaze the pan. Add tomato, water and shrimp shells. Simmer for 15 minutes. Pass sauce through a fine mesh sieve. Place in a clean pan. Add the cream, bring to a boil and cook until sauce thickens, about 1 minute. Set aside.
- Heat the 1 teaspoon olive oil in a nonstick skillet over medium heat. Add the asparagus tips and the mushrooms and saute until tender, about 5 minutes.
- To assemble, run a knife inside the rim of each ramekin to loosen. Invert 1 flan onto each of 4 plates. Warm the sauce over low heat and toss in the shrimp and scallops. Divide among the plates, placing the mixture beside the flans. Place the asparagus tips and mushrooms over and around each flan. Serve immediately.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 652 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS FLAN
Provided by Zeste
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven at 350°F (175°C).Heat a pot of salted water over high heat. In the meantime, cut the asparagus heads about 2 inches (5 cm) from the top and reserve.When the water comes to a boil, cook the asparagus stems for 2 minutes and remove from the water.Add the heads in the boiling water and cook for 1 minute.Remove from the heat as well ans reserve.In the bowl of a food processor, blend the cooked asparagus stems with half of the heads and half of the chopped chives.Add the eggs, the tarragon and half of the cream.Season with salt and pepper and process completely.Butter 4 medium sized ramekins and pour the asparagus purée into them.Place the ramekins in a dripping pan and add some very hot water halfway up the height of the ramekins.Bake for about 30 minutes or until the flans have set.In the meantime, combine the shallot and white wine in a small saucepot.Heat on low intensity and let is reduce by half.Remove from the heat.Off the heat, whisk in the remaining cream and the lemon juice.Season to taste.Put the pot back on the heat at low intensity and let the sauce thicken slowly for a few seconds making sure you stir constantly.Remove from the heat and add the rest of the chives.Remove the asparagus flans from the oven and let them rest on a metal rack for about 15 minutes before unmoulding them.Place the flans on individual plates and garnish with the sauce and the reserved asparagus heads.
ASPARAGUS FLAN WITH CHEESE SAUCE
Categories Milk/Cream Egg Appetizer Bake Quick & Easy Asparagus Fontina Gourmet
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Make flan:
- Put oven rack in middle position and preheat oven to 325°F. Butter an 8- by 2-inch round cake pan and line bottom with a round of wax paper, then butter paper. 3Steam asparagus in a steamer set over boiling water, covered, until very tender, 6 to 8 minutes. Purée asparagus in a food processor until smooth, 1 to 2 minutes. (You will have about 2 cups purée.)
- Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus purée.
- Pour asparagus mixture into pan and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour.
- Transfer pan to a rack to cool slightly, 10 to 15 minutes.
- Make sauce while flan cools:
- Put all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water. Heat sauce, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165°F on an instant-read thermometer, 5 to 8 minutes. Remove bowl from pan.
- Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately with sauce.
ASPARAGUS WITH GOAT CHEESE SAUCE
Make and share this Asparagus With Goat Cheese Sauce recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
- Combine remaining ingredients, pour over asparagus.
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- To make the cream mixture, in a bowl combine the cream cheese with garlic powder, salt, and pepper. Give it a quick mix so that everything is well combined.
- Unfold the thawed puff pastry on a lightly floured surface and roll into a 10 inch x 14-inch rectangle. Transfer to the prepared baking sheet, then using a sharp knife score the edges leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
ROASTED ASPARAGUS WITH LEMON RICOTTA SAUCE - CULINARY GINGER
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5/5 (2)Total Time 20 minsCategory Side DishesCalories 98 per serving
- Trim any tough end of the asparagus and spread in a single layer on a baking sheet.Drizzle with olive oil, salt and pepper, toss to coat well. Roast for 12 to 15 minutes, 7 to 8 minutes if the asparagus is thin. While the asparagus roasts, add the ricotta, Parmesan, lemon zest, salt, pepper and olive oil to a blender. Blend until smooth.
- When the asparagus is starting to brown, remove from the oven and serve immediately topped with the sauce.
EASY ASPARAGUS TART - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
4.8/5 (12)Calories 427 per servingCategory Lunch
- Unroll the puff pastry and put it on to a baking tray lined with baking paper. Score a 1 inch edge round the pastry to make a boarder (this will make a nice crust) and then use a fork to prick the pastry inside the boarder (this prevents the base from puffing up when it is baking).
- Mix the asparagus and the olive oil together with some sea salt and black pepper and set aside.
- Spread the cream cheese on the pastry (don't go over the boarder) and the sprinkle the parmesan on top.
EASY ASPARAGUS TART WITH PUFF PASTRY ~ COOKS WITH COCKTAILS
From cookswithcocktails.com
4.7/5 (6)Total Time 30 minsCategory AppetizerCalories 466 per serving
- If you don't have pre-rolled puff pastry sheets, roll out the puff pastry into a rectangle shape on a piece of parchment paper. You want it to be about 10" x 14", but its really not a big deal whatever size it turns out to be. If you have pre-rolled sheets, just unroll and move on.
- With a sharp knife, score the pastry about 1/2 an inch around the edges. This allows the edges to rise nicely around the tart.
- Spread the sundried tomato pesto all over it and then sprinkle with a little of the cheese. Lay the asparagus down across the tart. Then sprinkle the peas and the tomato halves over top.
ASPARAGUS TART WITH GOAT CHEESE - YUMMY ADDICTION
From yummyaddiction.com
5/5 (1)Total Time 28 minsServings 6
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lightly dust with flour. Lay out puff pastry sheet and roll lightly with rolling pin. Fold each edge of the pastry over to form a border around the edges. Crimp the edges of the puff pastry with a fork and poke pastry sheet through in many spots so that the steam will come out when baking and to prevent it from puffing too much.
- In a large pot of salted boiling water, cook asparagus 2 to 3 minutes or until tender-crisp. Rinse under cold water and spread on paper towel to dry. Cut the spears of asparagus so that they fit across the length of the puff pastry.
- Carefully spread goat cheese evenly over the puff pastry and arrange the asparagus on top of the cheese, stacking to fit, if needed. Sprinkle with Parmesan and dill.
- Bake for 15-18 minutes or until the crust is lightly golden. Garnish with freshly ground black pepper and a light drizzle of olive oil, if desired. Cut into squares and serve. Enjoy!
CHEDDAR ASPARAGUS TART & SMOKED SALMON RECIPE | SCHWARTZ
From schwartz.co.uk
- Preheat oven to 220˚C, 425˚F, Gas Mark 7. Prepare Cheddar Cheese Sauce according to packet directions with milk. Cool completely and set aside.
- Lightly dust work surface with flour. Unroll puff pastry sheet. Roll puff pastry to approx. 23x35cm (9x14inch) rectangle. Place the pastry on a parchment paper-lined baking sheet; score a 1.5cm (1/2inch) border on all sides of the pastry with a sharp knife. Prick the pastry all over with a fork.
- Spread Cheddar Cheese Sauce on the pastry inside score lines. Arrange asparagus and smoked salmon on top. Sprinkle with Tarragon. Bake for 15 minutes. Crack 4 eggs evenly on top of tart. Return to oven and bake for 4-6 minutes or until pastry is golden brown and egg is cooked.
ASPARAGUS & ROASTED RED PEPPER TART - RECIPES | PAMPERED ...
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- Preheat oven to 400ºF (200°C). Unfold pastry onto generously floured Large Grooved Cutting Board.
ASPARAGUS TART - PLANT BASED NEWS
From plantbasednews.org
- Lightly flour your work surface, and roll the pastry to around an A4 paper sized rectangle about 3mm thick. Score a 1cm border around the pastry using a knife. Carefully place the pastry onto your lined baking tray.
- Mix the chopped herbs with the lemon zest, olive oil & seasoning. Brush the herb mixture inside the pastry border, evenly.
- Arrange the asparagus neatly on top of the herby pastry making sure you’re keeping the spears inside the border.
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