ASPARAGUS GRATIN
Asparagus gratin is a lightened up version of potatoes au gratin that's a perfect way to celebrate seasonable asparagus!
Provided by Jennifer Farley
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Place an oven rack on one of the top two shelves, then preheat the oven to 400 degrees F. Grease a 3 or 4-quart casserole dish with cooking spray, butter or olive oil.
- Bring a large saucepan of salted water to a boil. Cook the asparagus, in batches if necessary, until crisp-tender, 3-4 minutes depending on the thickness of the asparagus. Drain through a colander, shaking off any excess water, then transfer to the baking dish. Toss with 1 teaspoon salt and 1/2 teaspoon pepper.
- In the same pot, melt 3 tablespoons butter over medium-low heat. Whisk in the flour and cook, stirring, until the mixture develops a nutty fragrance and darkens slightly, 2-3 minutes (this is known as a roux). Whisk in the half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then increase the heat to medium-high. Whisk until thick, 4-5 minutes. Remove the sauce from the heat, then add the cheese in handfuls, whisking until smooth. Pour the sauce evenly over asparagus.
- Melt the remaining 2 tablespoons butter in a small skillet, then stir in the panko and 1/2 teaspoon salt. Sprinkle over the cheese sauce.
- Bake for 10 minutes, then turn on the broiler. Broil for 1-2 minutes, or until the breadcrumbs are golden brown (watch closely to make sure they don't burn).
- Serve warm.
Nutrition Facts : Calories 275 kcal, Carbohydrate 14 g, Protein 12 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 611 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ASPARAGUS, LEEK, AND GRUYERE QUICHE
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
ASPARAGUS GRUYERE TART
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
CHICKEN & ASPARAGUS WITH MELTED GRUYERE
Lovely and delicious! Pair with orzo, couscous or brown rice with sliced tomato & purple onions. EatingWell Magazine, 06/07.
Provided by Manami
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
- Add asparagus; cover and steam 3 minutes,.
- Uncover; remove from the heat and set aside.
- Whisk broth and 2 teaspoons flour in a small bowl until smooth.
- Set aside.
- Place the remaining 1/4 cup flour in a shallow dish.
- Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off excess flour.
- Heat oil in a large skillet over medium heat.
- Add the chicken and cook until golden brown 3-4 minutes per side, adjusting heat as needed to prevent scorching.
- Transfer to a plate and cover to keep warm.
- Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring until thickened, about 2 minutes.
- Reduce heat to medium-low stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined.
- Return the chiken to the pan and turn to coat with the sauce.
- Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.
Nutrition Facts : Calories 347.1, Fat 13.8, SaturatedFat 5.7, Cholesterol 96.1, Sodium 313.9, Carbohydrate 13.3, Fiber 1.6, Sugar 1.3, Protein 36.8
ASPARAGUS GRUYèRE TART
Steps:
- Preheat the oven to 400°F. On a lightly floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.
- Remove the pastry shell from the oven, and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with the oil, and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.
- Scoring the Dough
- Use a sharp knife to ensure that the edges rise evenly; pricking the center of the pastry with a fork keeps it from puffing up too high as it bakes.
ROASTED ASPARAGUS WITH GRUYERE
Make and share this Roasted Asparagus With Gruyere recipe from Food.com.
Provided by jovigirl
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In 15x10x1 baking pan, combine asparagus, sweet pepper and onion. Drizzle with oil; toss gently to coat. Spread in single layer. Sprinkle with salt and pepper.
- Roast about 20 minutes or until asparagus is crisp-tender. Transfer to serving platter; sprinkle with Gruyere cheese. Let stand about 2 minutes or until cheese is melted.
Nutrition Facts : Calories 62, Fat 3.9, SaturatedFat 1.2, Cholesterol 5, Sodium 114.2, Carbohydrate 4.9, Fiber 2, Sugar 2.5, Protein 3.2
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