ROBIN'S PARMESAN-ASPARAGUS SPREAD
I adapted this recipe from one I saw on TV and my husband loved it! I like to serve this spread on oven-toasted Tuscan pane bread, first spread with a thin layer of cream or goat cheese, as a light lunch. Enjoy!
Provided by CheeryOmom
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook 1 minute until fragrant. Add the cut asparagus, and continue cooking until tender, about 5 minutes. Sprinkle in the pistachios, then season to taste with salt and pepper. Cook 1 minute longer.
- Place the asparagus mixture into a blender or food processor. Add the Parmesan cheese and capers. Process until pureed. Cool before serving.
Nutrition Facts : Calories 52 calories, Carbohydrate 2.3 g, Cholesterol 2.9 mg, Fat 3.9 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 102.3 mg, Sugar 0.1 g
BALSAMIC PARMESAN ROASTED ASPARAGUS AND TOMATOES
Roasted asparagus and tomatoes covered in melted parmesan and drizzled with a balsamic reduction.
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the asparagus and tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.
- Meanwhile, simmer the balsamic vinegar until it starts to thicken, about 10 minutes.
- Serve the asparagus and tomatoes warm drizzled with the balsamic vinegar and garnished with the fresh basil.
Nutrition Facts : Nutrition Facts Calories 123, Fat 7g (Saturated 2g, Trans 0), Cholesterol 9mg, Sodium 68mg, Carbs 9.6g (Fiber 4g, Sugars 5.1g), Protein 9g Nutrition by
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
Provided by BRENOLA
Categories Side Dish Vegetables Asparagus
Time 12m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g
ASPARAGUS-STUFFED CHICKEN ROLLS
With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
PARMESAN FRIED ASPARAGUS
Pan-cooked asparagus drizzled with Parmesan cheese and brushed with whole wheat crackers....delicious and quick to cook. This easy recipe for asparagus is a great way to go green!
Provided by tastetester 2
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over a moderate heat. Add in the onion, garlic, salt, pepper and lemon pepper. Cook till tender. Tip in the asparagus and cook for about 10 minutes, turning occasionally so that it gets evenly coated with the seasoning. Sprinkle the wine into the skillet, mix and take off fire. Transfer the asparagus to a serving dish. Drizzle the leftover mixture from the skillet onto the asparagus. Garnish with Parmesan cheese and whole wheat crackers.
- Tips:
- While cooking the asparagus, make sure not to overcook it - it will turn mushy. To get the texture right, keep it slightly crunchy.
Nutrition Facts : Calories 61.1, Fat 4.1, SaturatedFat 0.8, Cholesterol 1.1, Sodium 34.7, Carbohydrate 4, Fiber 1.1, Sugar 1, Protein 1.6
WILD MUSHROOM TURNOVERS WITH ROMANO CHEESE
Provided by Robin Miller : Food Network
Categories appetizer
Time 22m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F.
- Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
- Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
- Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.
SCREAMING CRAB MELTS ON PUMPERNICKEL
Provided by Robin Miller : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
- Preheat broiler.
- Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".
TUSCAN CHICKEN IN PARMESAN CREAM SAUCE
Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with spinach, sun-dried tomatoes, garlic and loaded with flavor!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
- Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
- Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
- Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
- Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
- Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
- Whisk in the flour and allow to thicken for approximately 1 minute.
- Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
- Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
- Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 790 kcal, Carbohydrate 45 g, Protein 66 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 245 mg, Sodium 705 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving
PAN ROASTED ASPARAGUS WITH TOASTED GARLIC AND PARMESAN
From: "The Best Skillet Recipes" by the editors of Cook's Illustrated magazine, America's Test Kitchen, 2009.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 12-inch skillet, over medium, heat the oil.
- Add the garlic and cook until crisp and golden brown, about 5 minutes. Careful not to burn. Burnt garlic tastes bitter. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Set aside. Add the butter to the skillet and set over medium-high. When the butter has melted, add half of the asparagus with the tips pointing in one direction, and the remaining spears pointing in the opposite direction. (This improves browning.) Sprinkle the asparagus with 1/4 teaspoons salt; using tongs, arrange the spears in an even layer. (They won't quite fit into a single layer.) Cover and cook until the spears are bright green and still crisp, about 5 minutes.
- Season with salt and pepper, then transfer the asparagus to a serving plate. Sprinkle with the toasted garlic and Parmesan cheese. Serve with lemon wedges.
Nutrition Facts : Calories 102.3, Fat 7.3, SaturatedFat 2.2, Cholesterol 6.6, Sodium 47.5, Carbohydrate 7.7, Fiber 3.3, Sugar 2.2, Protein 4.5
ROASTED RED PEPPER SAUCE
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
ROBIN'S PARMESAN-ASPARAGUS SPREAD
I adapted this recipe from one I saw on TV and my husband loved it! I like to serve this spread on oven-toasted Tuscan pane bread, first spread with a thin layer of cream or goat cheese, as a light lunch. Enjoy!
Provided by CheeryOmom
Categories Cheese Dips and Spreads
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook 1 minute until fragrant. Add the cut asparagus, and continue cooking until tender, about 5 minutes. Sprinkle in the pistachios, then season to taste with salt and pepper. Cook 1 minute longer.
- Place the asparagus mixture into a blender or food processor. Add the Parmesan cheese and capers. Process until pureed. Cool before serving.
Nutrition Facts : Calories 52 calories, Carbohydrate 2.3 g, Cholesterol 2.9 mg, Fat 3.9 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 102.3 mg, Sugar 0.1 g
RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER
Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon
Provided by Tom Kerridge
Categories Side dish, Vegetable
Time 25m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
- Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
- Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.
Nutrition Facts : Calories 144 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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
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