ASPARAGUS SOUP WITH RICOTTA CROSTINI
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast - plain buttered toast, breadsticks or crackers - makes a nice counterpart on the side.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.
- Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.
- In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
- Return empty pot to medium-low heat. Add oil, white leek slices and rice. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
- Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here). Return soup to pot. Season with salt, pepper and lemon juice to taste. Cover to keep warm.
- Heat oven to 350 degrees. Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
- While bread toasts, season ricotta with tarragon, salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into warm bowls and garnish with the asparagus tips. Serve with crostini.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 881 milligrams, Sugar 10 grams, TransFat 0 grams
ASPARAGUS SOUP WITH HERBED GOAT CHEESE
Provided by Giada De Laurentiis
Time 58m
Yield 4 to 6 servings (6 1/2 cups)
Number Of Ingredients 11
Steps:
- Goat cheese: Line a small baking sheet with parchment paper. Set aside.
- Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
- Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
- To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
- Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
ASPARAGUS-MUSHROOM FRITTATA
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
PENNE WITH RICOTTA AND ASPARAGUS
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
- Bring the water back to a boil and add the penne.
- Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams
ROASTED ASPARAGUS RISOTTO
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
CROSTINI WITH FRESH RICOTTA AND GRILLED RADICCHIO
Serve these sweet-and-salty crostini for irresistible hors d'oeuvres. Also try:Eggplant Caponata Crostini, Crostini with Tuna and White Bean Puree
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8 crostini
Number Of Ingredients 8
Steps:
- Slice the top and bottom of orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
- Preheat a grill pan over medium-high heat. Brush radicchio wedges with olive oil and season with salt and pepper; grill, turning, until softened and slightly charred, about 3 minutes per side. Remove from grill and set aside.
- Brush both sides of bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.
- Spread 1 tablespoon ricotta on each slice of baguette. Top with grilled radicchio and drizzle with honey; garnish each with an orange segment. Season with Maldon sea salt and pepper; serve.
ROASTED ASPARAGUS WITH FETA
Make and share this Roasted Asparagus with Feta recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
- Bend asparagus gently until it breaks at a natural point and discard ends.
- Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
- Season asparagus with salt and pepper.
- Sprinkle asparagus with crumbled feta cheese.
- Roast at 400F for 12 minutes or until cooked to your liking.
- Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
- Serve hot.
CROSTINI
This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
Provided by BPENDILL
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to broil at 425 degrees F (220 degrees C).
- In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
- Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
- Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g
More about "asparagus soup with ricotta crostini food"
ASPARAGUS SOUP WITH RICOTTA CROSTINI | THE SEATTLE TIMES
From seattletimes.com
Estimated Reading Time 3 mins
ASPARAGUS SOUP WITH RICOTTA CROSTINI
From news.yahoo.com
CROSTINI AND BRUSCHETTA APPETIZER RECIPES | MARTHA STEWART
From marthastewart.com
ASPARAGUS SOUP WITH RICOTTA CROSTINI - SFGATE
ROASTED GRAPE CROSTINI WITH RICOTTA AND HONEY - RACHEL COOKS
From rachelcooks.com
A SPOONFUL OF SPRING ASPARAGUS, GREEN AS CAN BE - THE NEW ...
From nytimes.com
RICOTTA CROSTINI WITH ASPARAGUS AND RADISHES RECIPE | EAT ...
From eatyourbooks.com
APPETIZERS & SIDE DISHES RECIPES | SARGENTO® FOODS ...
From sargento.com
RICOTTA CROSTINI WITH ASPARAGUS AND RADISHES | COOK'S COUNTRY
From cookscountry.com
SOUP AND SALAD ITALIANO | GUY'S BIG BITE | FOOD NETWORK
From foodnetwork.com
60 BEST MOTHER'S DAY RECIPES - AHEAD OF THYME
From aheadofthyme.com
RICOTTA CROSTINI | ASPARAGUS SOUP, RICOTTA CROSTINI ...
From pinterest.ca
CRUNCHY VEGETABLE SALAD WITH RICOTTA CROSTINI - FOOD & …
From foodandwine.com
ROASTED TOMATO AND RICOTTA CROSTINI RECIPE - RACHEL COOKS
From rachelcooks.com
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
RECIPES - SIMPLE BITES
From simplebites.net
ASPARAGUS, VEGETARIAN, GLUTEN FREE RECIPES
From loveandlemons.com
RECIPES - REAL SIMPLE
From realsimple.com
ROASTED ASPARAGUS OPEN FACED SANDWICH - BELLY FULL
From bellyfull.net
13 RICOTTA RECIPES YOU'LL WANT TO TRY - FOOD & WINE
From foodandwine.com
ASPARAGUS SOUP - WILLIAMS SONOMA
From williams-sonoma.com
ASPARAGUS RICOTTA BRUSCHETTA RECIPE | EATINGWELL
From eatingwell.com
CREAMY ASPARAGUS SOUP RECIPE - BELLY FULL
From bellyfull.net
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
RICOTTA WITH ROASTED CHERRY TOMATOES ON CROSTINI RECIPE
From delish.com
KQED: JACQUES PéPIN: FAST FOOD MY WAY: RECIPES: ASPARAGUS ...
From kqed.org
TOMATO CROSTINI WITH WHIPPED FETA - BAREFOOT CONTESSA
From barefootcontessa.com
ASPARAGUS SOUP WITH RICOTTA CROSTINI | MELISSA CLARK ...
From youtube.com
PARMA HAM CROSTINI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ROASTED ASPARAGUS, RICOTTA AND PESTO CROSTINI
From inspiredtaste.net
RICOTTA, ASPARAGUS + PARMA HAM CROSTINI | GABRIELLA SIMONIAN
From gabriella-simonian-xj74.squarespace.com
BEST VEGETARIAN DINNER RECIPES FROM GIADA DE LAURENTIIS ...
From foodnetwork.ca
ASPARAGUS SOUP WITH RICOTTA CROSTINI - THE NEW YORK TIMES
From nytimes.com
ASPARAGUS RIBBON CROSTINI | SOUTHERN LIVING
From southernliving.com
SEASON 29 - CIAO ITALIA
From ciaoitalia.com
ASPARAGUS SOUP WITH RICOTTA CROSTINI - CHRON
RICOTTA CROSTINI WITH ASPARAGUS AND RADISHES RECIPE | EAT ...
From eatyourbooks.com
ASPARAGUS SOUP WITH CROSTINI AND POACHED EGG WITH THE ...
From dailymotion.com
CANAPES AND CROSTINI RECIPES | ALLRECIPES
From allrecipes.com
10 BEST RICOTTA CHEESE APPETIZERS RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love