ASPARAGUS CREPES
"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 15g fat (7g saturated fat), Cholesterol 298mg cholesterol, Sodium 291mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.
ASPARAGUS ROLLED IN HERB CRêPES
A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.
Provided by Martha Rose Shulman
Categories dinner, quick, weekday, main course
Time 30m
Yield Serves six
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
- Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 581 milligrams, Sugar 3 grams
ASPARAGUS HAM CREPES
Steps:
- In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1366mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
FOODCHANNEL EDITOR
Asparagus Crepes Recipe - Try filling these crepes with any of your favorite fillings. This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
Provided by By FoodChannel Editor | September 9, 2008 8:31 pm
Time 55m
Yield -
Number Of Ingredients 11
Steps:
- 1 Preheat a lightly oiled 7-inch skillet. 2 Combine Pioneer Biscuit & Baking Mix, 1 cup milk and egg in a container of an electric blender. Blend until smooth. 3 Measure 2 tablespoons batter into skillet. Cook until lightly browned on one side. Repeat with remaining batter. Stack crepes between layers of paper towels until ready to fill. 4 Preheat oven to 350°F. 5 Combine soup, mayonnaise, 1/2 cup milk and wine in a medium bowl. Measure out 1 1/2 cups and set aside. 6 Add asparagus, 1/4 cup almonds, onion and cheese to soup in bowl; blend well. Spoon about 2 tablespoons filling in center of each crepe. Roll up and place seam side down in a 13x9x2-inch baking dish. 7 Pour reserved sauce over crepes. Bake 20 to 25 minutes until sauce is bubbly. Sprinkle with remaining almonds.
CHICKEN AND ASPARAGUS CREPES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
- Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
- Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams
CHICKEN AND ASPARAGUS CREPES
Taken from the June 2013 edition of the Food Network Magazine, with adjustments. You can use your own crepe recipe or buy the frozen.
Provided by Lori Mama
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Butter a large baking dish.
- In a bowl, combine the chicken, ricotta, 1/2 cup of Parmesan, 3 tablespoons of the herbs and season with salt and pepper.
- Divide the mixture evenly between the crepes.
- Roll up and place seam side down in baking dish.
- Cover with foil and bake 20 minutes.
- Meanwhile, in a medium skillet, over medium high heat, saute the shallots, in the butter, until softened.
- Add the chicken broth and reduce until slightly thickened.
- Add the asparagus and zest.
- Heat through.
- Finish with 1tbsp. of the herbs and 1/4 cup of the Parmesan cheese.
- Adjust seasonings.
- Mix.
- Divide the crepes among warmed plates, spoon the vegetable mixture evenly over and garnish with some more cheese and any leftover herbs.
Nutrition Facts : Calories 347, Fat 26.5, SaturatedFat 16.5, Cholesterol 86.4, Sodium 467.4, Carbohydrate 8.3, Fiber 1.1, Sugar 1.2, Protein 20.5
CHEESY ASPARAGUS BEEF ROLL-UPS
These are AWESOME! And a great way to get your kids to eat asparagus without them knowing!!
Provided by vanessayork
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 22
Steps:
- Melt the butter in a large skillet over medium-high heat. Stir in the asparagus, 3 minced cloves of garlic, red onion, red wine vinegar, soy sauce, chicken broth, 1 teaspoon garlic salt, 1 tablespoon garlic herb seasoning blend, and 1 teaspoon black pepper. Cover and simmer until the asparagus is tender, stirring once, about 10 minutes. Remove from heat and set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Season both sides of the steaks with the remaining 2 teaspoons garlic salt, 1 teaspoon black pepper, and 1 tablespoon garlic and herb seasoning blend. Spread the Dijon mustard evenly on one side of each steak, then top with the remaining 2 minced cloves of garlic. Divide the sauerkraut evenly over the steaks, then arrange 3 to 4 pieces of asparagus on top. Spread 3 torn slices American cheese over the asparagus, then spoon about 3 tablespoonfuls of the cream of mushroom soup on top. Roll each steak up like a jelly roll and place in a casserole dish. Distribute the remaining asparagus spears around the rolled steaks.
- Place the remaining cream of mushroom soup, sour cream, Parmesan cheese, and 1 slice American cheese into a blender. Cover, and puree until smooth. Pour the soup mixture over the steaks and asparagus. Cover the casserole dish with aluminum foil.
- Bake in the preheated oven until the meat is beginning to firm, and is hot and slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Nutrition Facts : Calories 374 calories, Carbohydrate 15.1 g, Cholesterol 69.9 mg, Fat 25.1 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 13 g, Sodium 1941.9 mg, Sugar 4.3 g
ASPARAGUS WITH FRESH HERBS
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
- Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
- Correct seasonings and pour sauce over asparagus. Serve at room temperature.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 624 milligrams, Sugar 5 grams
ROASTED ASPARAGUS WITH HERB GOAT CHEESE
Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
- Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g
HAM AND ASPARAGUS ROLL-UPS
Make and share this Ham and Asparagus Roll-Ups recipe from Food.com.
Provided by Fluffy
Categories Pork
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus until crisp-tender.
- Mix together cream cheese, horseradish, mustard and Worcestershire sauce.
- On each slice of ham spread a thin layer of cheese mixture.
- Place one spear of asparagus at one end of ham slice, and roll up, jelly roll-style.
- Slice into bite-sized pieces.
- Chill.
Nutrition Facts : Calories 231.9, Fat 18.5, SaturatedFat 10.9, Cholesterol 73.5, Sodium 831.8, Carbohydrate 2.6, Fiber 0.6, Sugar 0.6, Protein 14.2
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