PARMESAN ASPARAGUS RICE
A simple buttery asparagus rice dish topped with Parmesan cheese.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
- Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
- Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g
PARMESAN ASPARAGUS
So quick and easy, this cheesy asparagus dish goes great with pork or poultry. Even those in my family that turn up their noses to asparagus, love this dish!
Provided by Roberta Spaller Zerkovich
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
- Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
- Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
- Sprinkle Parmesan cheese mixture over asparagus.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 4 g, Cholesterol 2.2 mg, Fat 1 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 153.5 mg, Sugar 1.9 g
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
ASPARAGUS & PARMESAN PASTRIES
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
- Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
- Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.
Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
ROASTED ASPARAGUS WITH PARMESAN
Our pro tip for making roasted asparagus with parmesan? Give familiar vegetables an unexpected flavor by cooking them with a few basic seasonings.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Trim tough ends from asparagus.
- On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
- Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.
Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 6 g
ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING
This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan breadcrumb topping on another favorite vegetable. It's a welcome and perfectly crisp addition to just about any meat or vegetable.
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
- Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
- Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
- Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 4 grams, TransFat 0 grams
ASPARAGUS AND MUSHROOM RICE MEDLEY
With tons of veggies and flavorful rice, this simple dish has all your sides covered. Hearty and filling, this, paired with chicken or the pork chops here, is the only side you'll need. Vary the basil depending on how sweet you like your meals. Pat Habiger - Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
CREAMY PARMESAN RISOTTO WITH ASPARAGUS
From the Cuisinart Rice Cooker instruction booklet. Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entree) This is for the 4 cup rice cooker.
Provided by HeatherN
Categories Short Grain Rice
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
- Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
- Add the rice; stir to coat completely. Cover and cook 2 minutes.
- Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
- Add the water or stock; stir.
- Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
- Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
- When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
- Stir the steamed asparagus into the risotto.
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
RICE AND ASPARAGUS WITH ONIONS
Provided by Marian Burros
Categories quick, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine rice and stock and bring to boil in heavy-bottom pot.
- Chop whole onion and heat oil in small nonstick pot. When oil is hot, add the onion, reduce heat to medium high and saute onion until it softens and begins to brown.
- When rice begins to boil, reduce heat to simmer and cover, cooking a total of 17 minutes.
- Wash and break tough stems from asparagus at the point where the woody part meets the tender part. Cut the asparagus just below the head and then cut remaining stems into one-inch pieces.
- When the onion is soft, stir it into the rice. Place a steamer in the pot in which the onion was cooked and place asparagus in the steamer; cook about 3 minutes, until asparagus is crisp but tender.
- Wash, dry and mince enough mint to make 2 tablespoons.
- When rice is cooked, stir in drained asparagus and add mint and the salt.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 2 grams, Carbohydrate 74 grams, Fat 3 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 514 milligrams, Sugar 9 grams
BASMATI ASPARAGUS RICE
Make and share this Basmati Asparagus Rice recipe from Food.com.
Provided by AZPARZYCH
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rince rice under running water until water runs clear.
- Bring chicken stock, salt, water and garlic clove to boil in a large saucepan.
- Add rice and return to boil, stirring lightly.
- Cover, reduce heat to low and simmer 18-20 minutes until rice is cooked and liquid adsorbed.
- Clean and slice on a bias the asparagus into 1/2 inch pieces.
- Remove sauce pan from heat, immediately add asparagus and orange zest.
- Cover and allow asparagus to steam while rice cools about 5-8 minutes.
- Serve immediately.
ASPARAGUS RISOTTO
Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
- Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
- Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
- Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
- Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.
Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
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