ASPARAGUS-POTATO BRUNCH BAKE
Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
- In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
- Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 245 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
POTATO-ASPARAGUS CASSEROLE
There's no sauce to mask the fresh flavors of the potatoes, asparagus, and onion in this side-dish casserole. From Recipe.com
Provided by Gagoo
Categories Potato
Time 1h15m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Spread oil over the bottom of a medium-size baking dish.
- Arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper. Scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper.
- Dot with pieces of butter and sprinkle with Parmesan cheese. Cover with foil and bake for 60 to 70 minutes or until potatoes are fork tender.
- Tear cheese slices into pieces; place on top and allow to melt.
Nutrition Facts : Calories 251.6, Fat 11.2, SaturatedFat 6.1, Cholesterol 24.8, Sodium 387.5, Carbohydrate 31.7, Fiber 4.9, Sugar 3.5, Protein 8
POTATO ASPARAGUS BAKE
Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
Nutrition Facts :
ASPARAGUS CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
- Run the asparagus tops under cold water to stop the cooking.
- Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
- Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
ASPARAGUS BAKE
I make this for breakfast/brunch the day after Easter. It's a great way to use up leftover dinner rolls and cooked vegetables. Everything bakes in one pan so assembling this dish is easy. You can substitute spinach for the asparagus and add mozzarella cheese if you wish.
Provided by Bobbie Pearsall
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 15.1 g, Cholesterol 131.7 mg, Fat 13 g, Fiber 1.5 g, Protein 15.3 g, SaturatedFat 6.2 g, Sodium 824.9 mg, Sugar 5.1 g
ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS
This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.
Provided by Lidey Heuck
Categories breakfast, brunch, dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
- Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
- Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
- Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
- Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
- Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)
ASPARAGUS-AND-POTATO GRATIN
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner dish beautifully and will have the whole family asking for seconds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
- Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
- Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
- Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.
ASPARAGUS BREAKFAST CASSEROLE
Quick, easy and tasty do-ahead breakfast. I made it for a church brunch today and got great reviews. Enjoy!
Provided by BakinBaby
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and swirl to cover bottom and sides of a 9x13-inch pan.
- Spread potatoes (still frozen is okay) in bottom of pan.
- Top with chopped onions, ham and asparagus.
- Salt and pepper slightly.
- Sprinkle 1 cup swiss cheese on top.
- At this point you can continue or casserole may be refrigerated overnight.
- Pour beaten eggs over hash browns & vegetables.
- Sprinkle with salt and pepper.
- Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
- Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.
Nutrition Facts : Calories 190, Fat 12.4, SaturatedFat 4.3, Cholesterol 223.9, Sodium 204.8, Carbohydrate 8.4, Fiber 0.9, Sugar 0.9, Protein 11.4
EASY BACON AND ASPARAGUS EGG CASSEROLE
This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
- In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
- Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
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- Heat oven to 350ºF. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
- In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
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