ASPARAGUS ON TOAST
Make and share this Asparagus on Toast recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and stir in four, salt and nutmeg.
- Drain broth from mushrooms and add milk to broth to make 1-1/4 cups.
- Add to flour mixture and cook, stirring until thickened.
- Add mushrooms and heat through.
- Blend in sour cream.
- Arrange warm asparagus spears on toast.
- Top with sauce and garnish with pimento.
Nutrition Facts : Calories 300.1, Fat 14.7, SaturatedFat 7.9, Cholesterol 51.1, Sodium 461.2, Carbohydrate 34.4, Fiber 5.4, Sugar 5.3, Protein 11.8
ÜBERBACKENER SPARGELTOAST (WHITE ASPARAGUS ON TOAST)
In this recipe, the classic combination of white asparagus and cooked ham is combined into a delicious snack.
Provided by friederike
Categories Appetizers and Snacks Meat and Poultry Pork
Time 38m
Yield 8
Number Of Ingredients 6
Steps:
- Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
- Place asparagus spears and salt in a large, wide saucepan and pour in enough water to just cover. Bring to a boil. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toast bread slices; arrange on a baking sheet. Spread butter over warm bread.
- Lay 1/2 slice ham on top of each slice of bread; trim excess on all sides. Cut asparagus spears in half; divide evenly over ham. Cover asparagus spears with Edam cheese.
- Place under the preheated broiler until cheese starts to bubble and brown slightly, about 3 minutes.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 14.4 g, Cholesterol 96.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 14.5 g, Sodium 1940.8 mg, Sugar 1.7 g
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
ASPARAGUS WITH HERBED CHEESE ON TOAST
I got this off the internet somewhere and it looked very tempting. I haven't tried this yet, so it's here for safekeeping!
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
- Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 minutes.
- Drain and plunge into ice water; drain well.
- Pat dry with a paper towel; set aside.
- Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
- Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
- Toast bread slices under broiler until golden brown.
- Spread cheese mixture evenly over bread and set aside.
- Heat non-stick skillet with olive oil.
- Add onion, salt, and pepper; saute for 5 minutes or until lightly browned.
- Add asparagus and heat.
- Top bread with onions and asparagus.
- Place briefly under the broiler to heat.
Nutrition Facts : Calories 317.5, Fat 8, SaturatedFat 2.9, Cholesterol 12.7, Sodium 620.5, Carbohydrate 48.6, Fiber 4.5, Sugar 2.9, Protein 13.6
ASPARAGUS WITH CHEESE SAUCE AND HERB BREADCRUMBS
Spring's bright, fresh vegetables don't need heavy sauces to dress them up-they are best served with a light adornment so that their natural tastes can shine through. In this easy, 25-minute recipe for asparagus, a stress-free cheese sauce is made by simmering heavy cream until thickened, then stirring in Parmesan cheese. A word of advice: this cheese sauce for asparagus will set up if left to cool, so you want to keep it warm if you are not serving it right away. The asparagus should also be served almost immediately after broiling, or it will turn an ugly dark green if allowed to sit too long. Headed to the farmers' market for fresh produce, including asparagus? Get there early for the freshest picks. Don't buy stalks that look dried out, shriveled, or look less than fresh. And don't let fresh asparagus waste away in your fridge! It's best the first few days after it's purchased. Check out these recipes for inspiration. Snap off any hard ends and trim feathery tips before you start cooking. That way, the asparagus will be ready to eat as soon as it's cooked.
Provided by Southern Living Test Kitchen
Categories Easter Recipes
Time 25m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Melt butter in a small skillet over medium-high. Add panko, crushed red pepper, and 1/8 teaspoon of the salt. Cook, stirring often, until toasted, 2 to 3 minutes. Stir in parsley and tarragon; set aside.
- Preheat oven to high broil with rack in middle position. Place asparagus on a rimmed baking sheet, and drizzle with olive oil; toss to coat. Sprinkle with remaining 1/4 teaspoon of the salt, and broil until asparagus is tender-crisp, about 5 minutes (do not stir).
- While asparagus broils, place heavy cream in a small skillet. Bring to a gentle simmer over medium, stirring occasionally. Add Parmigiano-Reggiano 1/4 cup at a time, stirring until completely melted and smooth after each addition.
- Arrange broiled asparagus on a platter. Spoon cheese sauce over asparagus, and sprinkle with panko mixture and lemon zest.
CREAMY ASPARAGUS ON TOAST
If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs. , In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.
Nutrition Facts : Calories 513 calories, Fat 36g fat (22g saturated fat), Cholesterol 207mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
CREAMED ASPARAGUS ON TOAST
My mom made this when I was a kid. My wife makes it for me often. It's easy and delicious. I am not a big fan of asparagus prepared any other way. I like to pour over one slice of toast, add another on top, and then pour more over it.
Provided by Bud Stonerook
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
- Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
- Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 25.3 g, Cholesterol 31.9 mg, Fat 12.2 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 7.3 g, Sodium 662.4 mg, Sugar 7.7 g
ASPARAGUS W/ HERBED CHEESE ON TOAST
Make and share this Asparagus w/ Herbed Cheese on Toast recipe from Food.com.
Provided by LikeItLoveIt
Categories Spreads
Time 14m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
- Peel onion, leaving root intact; cut onion into 6 wedges.
- Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes.
- Drain and plunge into ice water; drain well.
- Pat dry with a paper towel; set aside.
- Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
- Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
- Spread butter evenly over 1 side of each bread slice.
- Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
- Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned.
- Remove bread slices from skillet, and set aside.
- Repeat procedure with remaining bread slices.
- Cut each toasted bread slice into 6 triangles.
- Spread cheese mixture evenly over toasted side of triangles, and set aside.
- Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot.
- Add asparagus, onion, salt, and pepper; sauté for 4 minutes or until lightly browned.
- Serve with toast triangles.
- Garnish with parsley sprigs.
Nutrition Facts : Calories 318.3, Fat 11.1, SaturatedFat 5, Cholesterol 22.9, Sodium 700.1, Carbohydrate 43.3, Fiber 6.8, Sugar 2.4, Protein 13.2
LIBBIE'S CREAMED ASPARAGUS OVER TOAST
This is how they make asparagus around my dh's house. It is enough to make a meatless meal. It's very satisfying.
Provided by Dienia B.
Categories Lunch/Snacks
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Cut asparagus into 1 inch pieces; cover with water and boil until tender.
- Add flour to milk; stir so there are no lumps.
- Drain asparagus, keeping 1 cup liquid.
- Add the milk mixture, salt and pepper. Cook until thick.
- Meanwhile, toast the bread, cut into points (halves).
- Pour creamed asparagus over toast.
Nutrition Facts : Calories 221.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 5.7, Sodium 1072, Carbohydrate 39.6, Fiber 4.5, Sugar 4.2, Protein 9.6
HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS
Categories Cheese Egg Breakfast Brunch Sauté Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
- Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.
SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE
Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make
Provided by Matt Tebbutt
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
- Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
- Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
Nutrition Facts : Calories 340 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.15 milligram of sodium
ASPARAGUS WITH HERBED GOAT CHEESE SAUCE
Provided by Susan Herrmann Loomis
Categories Side Goat Cheese Asparagus Spring Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 servings
Number Of Ingredients 5
Steps:
- 1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes.
- 2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.
- 3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.
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