ASPARAGUS CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
- Run the asparagus tops under cold water to stop the cooking.
- Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
- Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.
ASPARAGUS SOUP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.
ASPARAGUS CASSEROLE
This is a fairly easy recipe. I found this when I was looking for a way to convince my two sons to try asparagus - voila! They loved it! Enjoy!
Provided by WJKing
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- White sauce: Melt butter; add flour& stir until smooth.
- Add milk, salt, pepper& garlic& stir until boiling.
- Lower heat& stir continuously until thick.
- Add cheese& stir until melted.
- Place asparagus in a greased casserole dish.
- Arrange egg slices over asparagus.
- Pour white sauce over all.
- Melt 2 T.
- butter& stir in cracker crumbs.
- Sprinkle crumbs over top of the casserole.
- Bake@ 300 for 40 minutes.
Nutrition Facts : Calories 381.2, Fat 27, SaturatedFat 15, Cholesterol 276.4, Sodium 785.2, Carbohydrate 18.4, Fiber 3.7, Sugar 4.5, Protein 19
NEELY'S ASPARAGUS CASSEROLE
Make and share this Neely's Asparagus Casserole recipe from Food.com.
Provided by mightyro_cooking4u
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove rom heat and let cool.
- In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
- In a separate bowl, add panko, paprika and butter. Mix well to combine.
- Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
- Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.
CHEESY POTATO CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
- Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
- Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
- Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.
ROASTED ASPARAGUS PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
- Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
- In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
- Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
BACON AND ASPARAGUS PIZZA
Provided by Patrick and Gina Neely : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Adjust oven racks to the middle of the oven. Place a cast iron pizza stone or pan in the oven to heat for 1 hour.
- Blanch asparagus 1 minute in a large pot of boiling salted water, then remove and shock in a bowl of ice water. Drain well.
- Place asparagus in a bowl and drizzle with olive oil, salt, and pepper. Toss to combine well.
- Flour your work surface and roll the pizza dough into a 12-inch diameter. Carefully remove the cast iron pizza stone from the oven and put the dough on top.
- Ladle the sauce to cover the bottom of the pizza and top with mozzarella, red onion, bacon, and asparagus coins. Arrange the 8 whole pieces of asparagus fanned out from the center the pizza, like spokes on a bicycle.
- Bake until golden and crisp and the cheese has melted, about 20 to 25 minutes.
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic slices, and red pepper flakes, and saute until the edges of the garlic begin to turn golden, about 3 minutes.
- Stir in the crushed tomatoes, salt, and pepper and let simmer 15 minutes.
- Turn off the heat and stir in the torn basil. Taste for seasoning and adjust if necessary.
PROSCIUTTO WRAPPED ASPARAGUS
Provided by Patrick and Gina Neely : Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the grill to medium-high heat.
- Trim the asparagus ends and put them on a sheet pan. Add the olive oil and sprinkle with salt and pepper, to taste. Toss to coat. Grill the asparagus until tender, rotating on all sides, for about 5 to 10 minutes. Remove them from the grill to a platter. When cool enough to handle, wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto. Serve immediately or at room temperature.
GRILLED ASPARAGUS WITH BARBECUE BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Break off ends of asparagus.
- For the butter:
- Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.
- Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter.
- Mix ingredients together and store in an airtight container for up to 6 months.
ASPARAGUS CASSEROLE
Make and share this Asparagus Casserole recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
- Cook in boiling salted water until just tender.
- Drain and place in a shallow baking dish or casserole. Melt 2 tablespoons of the butter in a saucepan mix in the soft bread crumbs; set aside for topping casserole later.
- Melt 4 tablespoons of butter in a saucepan and add flour, salt, and pepper; stir.
- Continue cooking and stirring over low heat.
- Gradually add milk, stirring until thickened.
- Add Worcestershire sauce, pimiento, and cheese; stir until cheese is melted.
- Pour sauce over asparagus in casserole; top with buttered crumbs.
- Bake at 350° for 20 minutes.
Nutrition Facts : Calories 278.5, Fat 19.8, SaturatedFat 12.3, Cholesterol 56.8, Sodium 467.4, Carbohydrate 17.1, Fiber 3.3, Sugar 2.4, Protein 10.9
MOM'S CHICKEN ASPARAGUS CASSEROLE
This is my favorite dish of my mother's. I still request it every year for my birthday dinner. We serve it over egg noodles. The "goop" is delicious!
Provided by ajboyer222
Categories Chicken Breast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into bite sized pieces and brown.
- Combine all ingredients in large casserole dish and blend well.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 588.6, Fat 40.6, SaturatedFat 14, Cholesterol 115.6, Sodium 1238.4, Carbohydrate 22.6, Fiber 2.8, Sugar 5.6, Protein 35.3
ASPARAGUS CASSEROLE
I found this recipe in an old cookbook I had and figured I would try it. It is very good!! I usually double the amount of asparagus and cheese. Also this recipe is very easy to double. This was the first time I had tried asparagus and had been eating it ever since.
Provided by DixieChik
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs and milk in a medium mixing bowl, beating well. Stir in crackers,asparagus,cheese, and hot sauce. Pour mixture into a greased 1-quart casserole dish. Sprinkle with paprika. Bake at 375 degrees for 45 minutes or until puffed and browned. Serve immediately.
- the casserole can be made ahead of time and refrigerated until ready to bake.
Nutrition Facts : Calories 280.9, Fat 16.2, SaturatedFat 8.5, Cholesterol 143.9, Sodium 442.2, Carbohydrate 18.9, Fiber 2, Sugar 1.4, Protein 15.6
GRILLED ASPARAGUS WITH BARBECUE BUTTER - THE NEELYS
Make and share this Grilled Asparagus With Barbecue Butter - the Neelys recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Break off ends of asparagus.
- For the butter:.
- Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.
- Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter.
Nutrition Facts : Calories 188.8, Fat 17.9, SaturatedFat 10.1, Cholesterol 40.7, Sodium 130.2, Carbohydrate 6.2, Fiber 3, Sugar 2, Protein 3.8
ASPARAGUS CASSEROLE
Make and share this Asparagus Casserole recipe from Food.com.
Provided by jan007
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the asparagus and drain well.
- Peel the eggs and chop them.
- Preheat oven to 350F.
- In a medium saucepan set over moderate heat, melt half the butter.
- Blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth.
- In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and walnuts Pour the cream sauce over the layers.
- Combine melt remaining butter add Parmesan cheese and scatter the topping over the casserole Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.
Nutrition Facts : Calories 385.9, Fat 35.3, SaturatedFat 18.2, Cholesterol 157.2, Sodium 458.2, Carbohydrate 7.2, Fiber 2.2, Sugar 1.6, Protein 13.1
ASPARAGUS CASSEROLE
Make and share this Asparagus Casserole recipe from Food.com.
Provided by linda shoaf
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- BUTTER CASSEROLE DISH AND LAYER ASPARAGUS, PEAS AND MUSHROOMS.
- MIX SOUP AND MAYONNAISE AND SPREAD OVER ABOVE.
- TOP WITH CHEESE THEN CRUSHED CRACKERS AND DOT LIBERALLY WITH BUTTER.
- BAKE AT 375 DEGREES FOR 30 TO 40 MINUTES.
Nutrition Facts : Calories 207.7, Fat 11.9, SaturatedFat 5.2, Cholesterol 19.8, Sodium 711.2, Carbohydrate 16.5, Fiber 3, Sugar 3.6, Protein 9.2
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