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
GOAT CHEESE AND ASPARAGUS CROSTINI
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill pan over medium-high heat and preheat the broiler.
- Drizzle the asparagus with some of the olive oil. Toss to coat and then sprinkle with salt and pepper. Place on the grill pan and cook until tender and grill marks form, 3 to 5 minutes per side, depending on the thickness of the asparagus. Remove, let cool slightly and cut into 2- to 3-inch pieces, about the size of the bread.
- Brush the bread on both sides generously with oil and place on a baking sheet. Rub the garlic all over one side of each slice. Broil until golden and crispy, 2 minutes per side. Remove and let cool slightly.
- Slather some of the goat cheese on the garlicky side of each piece of bread, then top each with 2 to 3 pieces of the grilled asparagus and a few of the cherry tomatoes. Return to the oven just until the cheese is melted and warmed, about 2 minutes.
ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
- Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.
HERBED GOAT CHEESE
Steps:
- Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
- Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.
BROILED ASPARAGUS WITH GOAT CHEESE
An easy and unbelievable yummy recipe for oven-broiled asparagus finished with crumbled goat cheese.
Provided by Natalie Titanov
Categories Side Dish Vegetables Asparagus Baked
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
- Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 5.4 g, Cholesterol 28 mg, Fat 17.5 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 8.3 g, Sodium 223.7 mg, Sugar 3 g
ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE
After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
- Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
- Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g
ASPARAGUS WITH GOAT CHEESE DRESSING
Provided by Florence Fabricant
Categories easy, quick, weekday, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the asparagus on a platter.
- Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
- Sprinkle with chervil and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS WITH CHEESE SAUCE
Make and share this Asparagus With Cheese Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
- Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
- Add 1 cup shredded cheddar cheese.
- Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
- Season to taste with salt and whisk again.
- Set cheese sauce aside.
- Bend asparagus until they break at a natural point; discard ends.
- Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
- Add 1/4 cup water to the dish.
- Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
- Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).
Nutrition Facts : Calories 486, Fat 35.3, SaturatedFat 22.1, Cholesterol 106.9, Sodium 1125.3, Carbohydrate 21.7, Fiber 4.8, Sugar 3.3, Protein 24.4
BAKED ASPARAGUS WITH CHEESE SAUCE
Asparagus baked to tender perfection and blanketed in cheese for a side dish that is simple enough for a busy weeknight meal yet elegant enough to serve to company.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange asparagus spears in a shallow baking dish.
- Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
- Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 4.9 g, Cholesterol 24.6 mg, Fat 7.3 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 177.5 mg, Sugar 1.3 g
STEAMED ASPARAGUS WITH WARM GOAT CHEESE
There'r no more spring-like dish than fresh asparagus paired with warm goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Slice a 5-ounce fresh goat cheeselog into 4 disks; dredge in flour,then in 1/4 cup panko (Japanese breadcrumbs).Freeze for 15 minutes.
- In a medium nonstick skillet, heat2 tablespoons olive oil over medium-high.Add cheese disks; cook untilbrowned, about 1 minute per side.Season Steamed Asparagus withsalt, and serve with cheese disks andlemon wedges
ASPARAGUS WITH GOAT CHEESE SAUCE
Make and share this Asparagus With Goat Cheese Sauce recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
- Combine remaining ingredients, pour over asparagus.
ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY
Provided by Valerie Bertinelli
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
- On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
- To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
- Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes
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 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.
ASPARAGUS WITH HERBED GOAT CHEESE SAUCE RECIPE
Provided by GratefulSea
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.
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
Steps:
- Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
- In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
- Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.
PASTA WITH ASPARAGUS AND GOAT CHEESE
Asparagus and pasta dish.
Provided by Jesse Thompsen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
- Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 12.4 g, Fiber 9.7 g, Protein 18 g, SaturatedFat 7.9 g, Sodium 174.5 mg, Sugar 5.1 g
HERBED GOAT CHEESE SAUCE
This sauce is great over grilled chicken or grilled portabella mushrooms. Recipe came from a recipe swap years ago. If you cannot find herbed goat cheese, feel free to use plain goat cheese and throw in 1 tsp of mixed herbs including rosemary, thyme and basil.
Provided by januarybride
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine olive oil, wine, and chicken broth in a saucepan; simmer over medium heat until reduced by about 1/2.
- Add the parsley, goat cheese, salt and pepper, and garlic.
- Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.
Nutrition Facts : Calories 49.9, Fat 3.7, SaturatedFat 0.6, Sodium 187.7, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 1.3
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
- While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
- In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g
GRILLED ASPARAGUS WITH A BASIL-GOAT CHEESE SAUCE
This spring or summertime dish adds a touch of sophistication and kapow to grilling asparagus. It is based off of a sauce by Mean Chef, #41126, used with BBQ shrimp. The key lies in the contrast between seasoned, grilled aspargus and the subtle herbed cream. A possible variation would be to substitute cream cheese for goat cheese, though I have not tried it.
Provided by Tin Chef Seattle
Categories Cheese
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- ASPARAGUS:.
- Brush grill with olive oil and heat the grill on a low heat.
- Cut tough ends off asparagus.
- Brush asparagus with oil and then place on the grill on a low heat.
- Season with garlic powder, salt, and pepper.
- Cook until crunchy and tender.
- SAUCE:.
- Remove stems from basil. Mince or press garlic.
- Add goat cheese, sour cream, butter milk, and basil to a food processor. Process until mixed, almost dip like.
- Heat butter in a sauce pan on medium and sautee garlic until fragrant (about 1 minute).
- Stir in goat cheese mixture into the garlic saucepan and stir on medium heat until warmed. Pour sauce over asparagus or serve in a side dish.
ASPARAGUS GALETTE WITH GOAT CHEESE
This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland
Provided by Taste of Home
Categories Side Dishes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
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
FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy Goat Cheese Asparagus White Wine Spring Gourmet
Yield Serves 4 to 6 as a first course
Number Of Ingredients 10
Steps:
- In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.
STEAMED ASPARAGUS WITH HERB SAUCE
Provided by Moira Hodgson
Categories easy, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the asparagus carefully and gently scrape them to remove all trace of soil. Tie together, according to size, with string. Put the asparagus into two inches of boiling, salted water. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente. Drain and put into cold water briefly to cool rapidly and to maintain color. Drain on paper towels, then place on a round platter, tips toward the center.
- Prepare a sauce with the remaining ingredients. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second. Add the lemon juice and then the oil in a trickle to the blender on low speed. Pour the sauce over the cooled asparagus. Garnish with the reserved watercress. Serve at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 576 milligrams, Sugar 4 grams
HERBED FRESH ASPARAGUS
Basil, rosemary and thyme make for a fresh and flavorful combination in this easy and elegant side dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
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 3-5 minutes or until crisp-tender. Drain and keep warm., In the same skillet, saute garlic and seasonings in oil until tender. Add the asparagus, red peppers and walnuts; heat through.
Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS
This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.
Provided by Lidey Heuck
Categories breakfast, brunch, dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
- Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
- Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
- Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
- Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
- Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)
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