KENMARE'S ASPARAGUS GRATIN
Provided by Elaine Louie
Categories dinner, lunch, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
- Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
- Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
- In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 544 milligrams, Sugar 6 grams
CANADIAN BACON, ASPARAGUS AND EGG GRATIN WITH FONTINA CHEESE
Make and share this Canadian Bacon, Asparagus and Egg Gratin With Fontina Cheese recipe from Food.com.
Provided by JackieOhNo
Categories Breakfast
Time 28m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter 9-1/2" oval gratin pan.
- Melt 1 T. butter in heavy medium skillet over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add asparagus, salt and pepper. Cook until asparagus begins to soften, about 4 minutes. Add bacon and stir 1 minute. Add 1/3 cup cream and pinch of cayenne pepper. Stir until heated through, 1 minute. Mix in mustard. Transfer to prepared pan.
- Make 4 nests in mixture, spacing evenly. Break egg into each nest. Drizzle 1 t. cream over each egg. Sprinkle with salt, pepper, and cayenne. Bake until whites are beginning to set but are still runny, 12 minutes.
- Preheat broiler. Sprinkle cheese over dish. Immediately broil until melted and beginning to brown, about 30 seconds. Serve immediately.
Nutrition Facts : Calories 782.5, Fat 58.3, SaturatedFat 31.2, Cholesterol 567, Sodium 2062.8, Carbohydrate 14.8, Fiber 3.5, Sugar 5.2, Protein 50.8
HERB ROASTED ASPARAGUS AND BEAN GRATIN
Here is a colorful side dish for your fall entertaining menu. Mix yellow and green beans and asparagus spears with minced garlic, lemon zest and dried Italian herbs. Roast until tender, but crisp. Top with a gratin mixture, and broil until cheese is melted and bubbly. Delectable!! Another fantastic dish from Europe's Best -
Provided by Chef mariajane
Categories Vegetable
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Combine 2 tablespoons olive oil and next 5 ingredients.
- Spread beans and asparagus evenly on prepared pan.
- Toss with oil mixture.
- Roast for 15 minutes, turning vegetables halfway through.
- Meanwhile, combine breadcrumbs, cheeses and remaining olive oil.
- Remove vegetables from oven and set broiler to high.
- Place vegetables in ovenproof gratin dish and sprinkle with cheese mixture.
- Broil until cheese melts and bubbles, about 1-2 minutes. Serve immediately.
Nutrition Facts : Calories 304.7, Fat 17.4, SaturatedFat 6, Cholesterol 23.9, Sodium 245.8, Carbohydrate 26.4, Fiber 6.6, Sugar 4.3, Protein 13.8
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- Preheat oven to 375 degrees. Grease a 3-quart casserole dish and set aside until ready to use.
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