ASPARAGUS AND BRIE OPEN PASTRY
Make and share this Asparagus and Brie Open Pastry recipe from Food.com.
Provided by love4culinary
Categories Cheese
Time 57m
Yield 1 sheet
Number Of Ingredients 6
Steps:
- First preheat your oven to 400°F.
- Take out your large cutting board and dust with flour lightly.
- Gently roll the sheet of puff pastry into a rectangle 16x10 inches.
- Trim the edges if they are crooked.
- With a knife, score (gently) 1 inch in from the edges to mark a rectangle.
- Use a fork and pierce the dough inside the markings at 1/2-inch intervals.
- Randomly scatter some baking beans so the dough doesn't poof up badly (you know, the kind you use when blind baking pie dough!).
- Bake 12 minutes.
- Leave your oven on, but remove pastry from the oven.
- Layer the slices of brie over the top (leave a small edge).
- Cut your asparagus to the width of the pastry and arrange in a single layer over your brie slices (you could make it pretty or whatever by putting top to bottom top to bottom alternating ends that are on each side).
- Brush top with the seasoned olive oil, sprinkle with salt and pepper and bake 25 minutes.
- Serve!
ASPARAGUS WITH BRIE
My husband is an avowed vegetable hater, but I have no trouble getting him to eat this easy to prepare dish. Good for company too.
Provided by VICKI L
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
- Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
- Bake in preheated oven for 8 minutes.
- Increase oven to broil. Broil just until breadcrumbs are golden brown.
Nutrition Facts : Calories 646.6 calories, Carbohydrate 16.6 g, Cholesterol 155.5 mg, Fat 51.5 g, Fiber 3.7 g, Protein 31.9 g, SaturatedFat 29.9 g, Sodium 982.1 mg, Sugar 2.8 g
ASPARAGUS BRIE SOUP
I like the ingredients but I haven't made this yet. It was something I copied from a cookbook I don't own but I don't know which one.
Provided by Oolala
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended and cook for 2 minutes or until golden brown.
- Gradually add broth and bring to a boil. Reduce heat; simmer 10-15 minutes.
- Place 1/2 the soup at a time to blender until smooth and return to pan.
- Cube brie and add to the soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 643.8, Fat 58, SaturatedFat 36, Cholesterol 185.1, Sodium 1028.7, Carbohydrate 11.5, Fiber 1.4, Sugar 2.2, Protein 16
ASPARAGUS AND BRIE WRAPPED IN PROSCIUTTO
Make and share this Asparagus and Brie Wrapped in Prosciutto recipe from Food.com.
Provided by djmastermum
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut woody ends off asparagus.
- Lay prosciutto slices on a baking tray.
- Top prosciutto with asparagus and slices of brie.
- Wrap asparagus and brie up with slices of prosciutto
- Place in 180 degree oven until cheese starts to melt, then serve.
Nutrition Facts : Calories 6.6, Fat 0.1, Sodium 4.2, Carbohydrate 1.2, Fiber 0.6, Sugar 0.4, Protein 0.7
ASPARAGUS BRIE QUICHE
This is quite easy to make and nice for a weekend breakfast or even to take as a snack, when you're running out the door.
Provided by Sackville
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200°C or 400°F.
- Use pastry to line a 9 inch round flan tin or dish.
- Melt butter and lightly fry the spring onions.
- Meanwhile, cut the rind from the cheese and chop into small cubes.
- Throw cheese, eggs, cream and milk into a food processor (or use a hand mixer in a bowl) and blend until smooth.
- Add nutmeg, salt and pepper.
- Scatter onions on base of pastry, pour in cheese mixture and place asparagus spears in a spoke pattern on top.
- Bake for 25-30 minutes until set and lightly browned.
PHYLLO WRAPPED ASPARAGUS AND BOURSIN
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 8 servings of 2 appetizers each
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
PASTA WITH ASPARAGUS
Steps:
- Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
ASPARAGUS PIZZA
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.
BRIE AND ASPARAGUS IN PHYLLO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 35m
Yield 8 (2-piece) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
EGGS BENEDICT WITH ASPARAGUS AND BRIE
Steps:
- Preheat the oven to 350°F.
- Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
- Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
- Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
- Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.
BAKED ASPARAGUS DIP
Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese-two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. -Sandra Baratka, Phillips, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.
Nutrition Facts : Calories 120 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BRIE AND ASPARAGUS PASTA CASSEROLE
This is something I've been wanting to make for a while. I just whipped it up last night for ze boyfriend and we were both happy with how it turned out. Measurements aren't listed perfectly, so you can also wing it. For best results, get all ingredients from Trader Joe's®.
Provided by Tiffany Benz
Categories Main Dish Recipes Casserole Recipes Noodles
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook orecchietta pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a casserole dish.
- Heat butter in a skillet over medium heat; cook and stir asparagus in the melted butter until slightly tender, about 5 minutes. Spread asparagus over pasta layer.
- Pour cream over asparagus and pasta; season with salt and black pepper. Arrange Brie cheese chunks in the pasta mixture; sprinkle top with bread crumbs.
- Bake in the preheated oven until cheese is melted and bread crumbs are lightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 48.2 g, Cholesterol 80.4 mg, Fat 23.5 g, Fiber 3.8 g, Protein 17.7 g, SaturatedFat 14 g, Sodium 288.5 mg, Sugar 2.9 g
GROWN UP GRILLED CHEESE SANDWICH WITH ASPARAGUS AND BRIE
Who says grilled cheese is just for kids? Don't get me wrong, I still love a greasy diner-style grilled cheese once in awhile, but this fancier version is incredibly delicious and decadent. Brie and asparagus are really ideally suited for each other so I almost always combine them when I'm making anything where I would use brie.
Provided by OwlMonkey
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Slice your bread if it isn't pre-sliced and butter on one side of both slices.
- Add your cheeses, black pepper, thyme and prosciutto (if adding) to the non buttered side of one of the slices.
- Rip the woody end of the asparagus spear off of the bottom and discard. Then heat your olive oil on medium low heat in a saute pan. When hot, add the asparagus spears. Cook until the spears are tender and have a bright fresh green hue. Add a pinch of kosher salt. Remove from the pan and add to the top of your cheese. Close up the sandwich with the butter side out.
- You can cook your grilled cheese in the same pan you used for the asparagus. Just heat it up again, add the sandwich and cook until golden, and all the cheese is thoroughly melted (will take longer if you use a thicker slice of bread).
Nutrition Facts : Calories 412.6, Fat 30, SaturatedFat 11.4, Cholesterol 41.6, Sodium 455.4, Carbohydrate 28.7, Fiber 2.7, Sugar 3.3, Protein 8.8
ASPARAGUS SOUP WITH BRIE BRUSCHETTA
Creamy and delicious describe this fresh asparagus soup blended with Progresso® chicken broth. Serve with crusty bread slices topped and broiled with buttery brie for a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
- In 3-quart saucepan, heat oil and 1 tablespoon unsalted butter over medium-high heat until hot. Add garlic to oil and butter; cook until light brown. Add onion and celery; reduce heat to medium and cook 10 minutes, stirring occasionally, until vegetables are tender.
- Meanwhile, make the gremolata. In 8-inch skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently; transfer to small bowl. Stir in the parsley and orange peel; set aside.
- In saucepan, add asparagus, broth and thyme to vegetable mixture. Heat to boiling; cook about 3 minutes or until asparagus is tender. Stir in spinach and lemon peel (the spinach will wilt in the soup). Pour soup into blender in small batches; cover and puree each batch until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
- Return soup to saucepan and heat over low heat until hot. Stir in the whipping cream, salt and pepper. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
- Set oven control to broil. To make bruschetta, butter bread slices on both sides and top each with several slices of brie (2 to 3 oz per bread slice). Broil with tops about 5 inches from heat until cheese is bubbly and slightly browned.
Nutrition Facts : Calories 880, Carbohydrate 60 g, Cholesterol 165 mg, Fat 7, Fiber 5 g, Protein 31 g, SaturatedFat 32 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 12 g, TransFat 2 g
BRIE AND PROSCIUTTO ASPARAGUS BUNDLES
Try this easy recipe for an elegant appetizer or gourmet side dish of asparagus bundles wrapped in prosciutto and topped with melted Brie.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Place asparagus spears in a resealable plastic bag.
- Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9x13-inch baking dish.
- Bake in the preheated oven until asparagus is tender, 14 to 16 minutes.
- Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.
Nutrition Facts : Calories 343 calories, Carbohydrate 5.8 g, Cholesterol 65.8 mg, Fat 28.4 g, Fiber 2.7 g, Protein 17.5 g, SaturatedFat 11 g, Sodium 1035.1 mg, Sugar 2.4 g
ASPARAGUS BRIE SOUP
"This rich soup is wonderful when fresh asparagus is in season," reports Melissa Petrek-Myer of Austin, Texas. "It's an elegant dish to serve company."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. , In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 567 calories, Fat 53g fat (33g saturated fat), Cholesterol 171mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
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