Oyster And Asparagus Casserole Food

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FRESH ASPARAGUS IN OYSTER SAUCE



Fresh Asparagus in Oyster Sauce image

A healthy and delicious method to serving asparagus as part of an asian meal. Use vegetarian oyster sauce for a vegan meal.

Provided by Wendys Kitchen

Categories     Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

12 -18 asparagus, trimmed
1/4 cup oyster sauce
1 tablespoon light soy sauce
1 tablespoon chinese sweet vinegar
1 teaspoon sugar
1 teaspoon toasted sesame seeds

Steps:

  • Leaving spears whole blanch asparagus for 1-2 minutes or you can microwave on high for 1 minute.
  • In the meanwhile combine oyster, soy, vinegar and sugar in a saucepan. Bring to the boil or alternatively heat in the microwave.
  • Pour over asparagus and sprinkle with sesame seeds.
  • Serve.

Nutrition Facts : Calories 63.1, Fat 1, SaturatedFat 0.2, Sodium 778.5, Carbohydrate 11, Fiber 3.9, Sugar 3.5, Protein 5.2

ASPARAGUS CASSEROLE



Asparagus Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

Two bunches fresh asparagus
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
Pinch salt
5 ounces Cheddar, grated
4 hard-boiled eggs
1/2 cup saltine cracker crumbs (about 10 crackers)

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 WITH OYSTER SAUCE



Asparagus with Oyster Sauce image

Make and share this Asparagus with Oyster Sauce recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 tablespoon ginger, thinly shredded
1 green onion, thinly shredded
1 clove garlic, minced
1 lb asparagus, cut diagonally into 1 inch pieces
3 tablespoons oyster sauce
1/4 cup chicken stock
1 teaspoon sugar
1 teaspoon cornstarch, dissolved in
2 teaspoons cold water

Steps:

  • Heat oil in a wok over medium-low heat.
  • Stir-fry ginger, scallion, and garlic until aroma develops, about 1 minute.
  • Add asparagus and raise heat.
  • Stir-fry for 1 minute.
  • Pour in last 4 ingredients.
  • Stir-fry quickly over high heat for 3 minutes, or until thoroughly heated.

Nutrition Facts : Calories 111, Fat 7.3, SaturatedFat 1, Cholesterol 0.5, Sodium 407.6, Carbohydrate 9.8, Fiber 2.6, Sugar 2.9, Protein 3.5

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil, for sauteing
1 medium onion, finely diced
1 clove garlic, minced
Salt and freshly ground black pepper
1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons freshly chopped dill leaves
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1 1/2 cups panko bread crumbs
1 tablespoon smoked paprika
4 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the 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 from 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.

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

MOM'S OYSTER CASSEROLE



Mom's Oyster Casserole image

My mother has made this casserole every thanksgiving for as long as I can remember. It just wouldn't be the holidays without it. If my brother can't make it home for the holidays, it is one of his special requests when he is able to get home. The prep time is me using a food processor to chop and doesn't include the time to cut oysters in half if they are too large. I hope you enjoy it as much as my family does.

Provided by Tish in OH

Categories     Thanksgiving

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup coarsely crumbled saltine crackers
1 pint shucked fresh oyster (30-40 depending on the size, cut them up if they are very large)
1/4 cup scallion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/2 cup butter
1 cup light cream
1/2 cup milk
1 dash Tabasco sauce (optional)
paprika, for dusting
salt

Steps:

  • Preheat oven to 400°.
  • Drain oysters well, reserving liquid.
  • Generously grease a shallow 1-1/2-quart casserole dish.
  • Sprinkle half the crackers over the bottom.
  • Lay half the oysters on top of crackers.
  • Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
  • Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
  • Repeat the layers but save the remaining cracker crumbs for the top.
  • Add a dash of Tabasco if desired before covering with the crumbs.
  • Cover with the remaining cracker crumbs.
  • Dust enough with paprika to make it really red on top.
  • Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
  • Serve hot.

Nutrition Facts : Calories 341.7, Fat 26.9, SaturatedFat 15.6, Cholesterol 107.7, Sodium 351.4, Carbohydrate 15.4, Fiber 0.6, Sugar 0.4, Protein 10.3

ASPARAGUS CASSEROLE



Asparagus Casserole image

Make and share this Asparagus Casserole recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups asparagus, fresh, cut in 2-inch lengths
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups cheddar cheese, grated
1 (2 7/8 ounce) can French fried onion rings

Steps:

  • Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
  • Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese.
  • Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
  • Serve hot.

Nutrition Facts : Calories 212.3, Fat 15.7, SaturatedFat 8.7, Cholesterol 39.5, Sodium 599.8, Carbohydrate 7, Fiber 1.4, Sugar 2.1, Protein 12.2

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

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

1 tablespoon vegetable oil, for sauteeing
1 medium onion, finely diced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon black pepper, fresh ground
1 1/2 lbs asparagus, ends trimmed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons dill leaves, fresh chopped
1 cup gruyere cheese, grated
1/4 cup parmesan cheese, grated
1 1/2 cups panko breadcrumbs
1 tablespoon paprika, smoked
4 tablespoons butter, melted

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.

OYSTER CASSEROLE



Oyster Casserole image

Quick and easy oyster casserole.

Provided by Pearl

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 8

Number Of Ingredients 6

1 cup butter, melted
½ (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 ½ tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
  • In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
  • Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
  • Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g

BEEF WITH OYSTER SAUCE



Beef With Oyster Sauce image

A pretty quick and easy recipe. Just a tip, if you par-freeze the beef first it makes it easier to slice. Enjoy

Provided by Terese

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon cornflour
2 tablespoons peanut oil
2 garlic cloves, chopped
2 teaspoons ginger, chopped
1 red chile, deseeded and chopped
200 g filet of beef, sliced
1 small onion, sliced
1 red capsicum, sliced
rice, to serve

Steps:

  • Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
  • Set aside.
  • Heat 1 tablespoon of the peanut oil in a wok.
  • Swirl to coat.
  • Add half the beef and stir fry until browned.
  • Remove and set aside.
  • Repeat with the remaining peanut oil and beef and remove and set aside.
  • Add garlic, ginger and chilli to the wok.
  • Cook for 30 seconds.
  • Add onion and capsicum and stir fry for 1 minute.
  • Return the beef to the pan along with the combined sauces.
  • Stir to warm through.
  • Serve immediately with rice.

ASPARAGUS CASSEROLE



Asparagus Casserole image

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

Steps:

  • Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
  • Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
  • Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.

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