ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
ASPARAGUS SOUFFLE
Steps:
- Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. , Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 376 calories, Fat 35g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 348mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
ASPARAGUS AND CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
- In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
- Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
- Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
- Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.
SKILLET ASPARAGUS & TOMATO MEDLEY
A colorful and delicious mix of vegetables, paired with a white bean and grain for a quick n' healthy meal.
Provided by Julie | The Simple Veganista
Categories Entree
Time 20m
Number Of Ingredients 10
Steps:
- Prep: Prep your veggies and place in medium size bowl along with salt, pepper and thyme. Drizzle with 1 tablespoon olive oil and mix to coat.
- Saute: Heat the remaining olive oil in a skillet over medium heat. Add vegetables and cook for about 8 - 10 minutes stirring occasionally. Done when asparagus is just for tender and tomatoes are soft and just about to burst.
- Add optional beans: A few minutes before removing from heat, add beans and let warm through.
- Serve warm on a bed of grains such as quinoa, farro, rice or barley.
- Serves 3
- Leftovers can be kept in the refrigerator for up to 5 days in a covered container.
Nutrition Facts : Calories 260 calories, Sugar 8.4 g, Sodium 486.5 mg, Fat 5.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 43.4 g, Fiber 10 g, Protein 13.2 g, Cholesterol 0 mg
ASPARAGUS AND TOMATO TART
Steps:
- Preheat oven to 375 degrees F.
- Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
- Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
- In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
- Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
- In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.
ASPARAGUS AND SWISS CHEESE SOUFFLES
Categories Milk/Cream Cheese Egg Bake Asparagus Spring Pastry Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
- Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
- Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.
ASPARAGUS SOUFFLE
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
- In separate pots boil asparagus and potatoes in lightly salted water until soft. Drain well. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan. Set aside.
- Place asparagus and potatoes in food processor or blender with ricotta. Puree slightly. Add salt, pepper, ginger, pepper flakes and scallions and puree well. You should have about 3 cups. Transfer mixture to bowl.
- Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
- Place souffle dishes on baking sheet and fill to rim with mixture. Sprinkle sesame seeds evenly onto souffles. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 541 milligrams, Sugar 3 grams, TransFat 0 grams
SOUFFLE DE TOMATE (TOMATO SOUFFLE)
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
Provided by Midwest Maven
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Halve the tomatoes and remove the seeds.
- Scoop out the pulp and chop very fine.
- Add the egg yolks and the bread crumbs to chopped tomato.
- Fold in beaten egg whites and spoon mixture into the tomato shells.
- Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
- Serve immediately.
Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 1.2, Cholesterol 124.5, Sodium 94, Carbohydrate 12.8, Fiber 2.5, Sugar 5.4, Protein 6.2
ASPARAGUS, SUNDRIED TOMATO & OLIVE LOAF
Spring flavour in every bite of this savoury bake
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 1h5m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
- Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
- Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Nutrition Facts : Calories 317 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
ASPARAGUS SOUFFLE
Asparagus brightens any dinner table...especially a souffle. I would use this as a main course, but it can just as easily be a side. For main course serve with a salad and bread
Provided by BeckyF
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blend butter and flour, add milk gradually and cook slowly until thickened, stirring constantly.
- Beat egg yolks until thick and lemon colored, add asparagus and salt and add to sauce.
- Beat egg whites until stiff and fold into asparagus mixture, pour into greased casserole, set in pan of hot water and bake 325 deg. F about 45 minutes.
TOMATO SOUFFLE RECIPE - (5/5)
Provided by lisaS
Number Of Ingredients 6
Steps:
- Put 4 cups dried bread cubes in a buttered casserole dish. Pour 1 cup melted butter over cubes. Mix and simmer for 5 minutes,the sugar,tomato puree, water salt and pepper. Pour mixture over cubes and bake at 375 for 45-50 minutes
ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES
This simple vegetarian side dish can be served with meat, fish and veggie mains alike
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.
Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
More about "tomato asparagus souffle food"
ASPARAGUS WITH BALSAMIC TOMATOES RECIPE | MYRECIPES
From myrecipes.com
5/5 (46)Calories 69 per serving
- Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
- Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
ASPARAGUS SOUFFLé RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.8/5 (6)Category Brunch, Asparagus, Easter, SouffleCuisine AmericanTotal Time 1 hr 25 mins
ASPARAGUS FRITTATA WITH FETA – A COUPLE COOKS
From acouplecooks.com
ASPARAGUS AND GRUYèRE SOUFFLéS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
FRESH ASPARAGUS-TOMATO SALAD - EATINGWELL
From eatingwell.com
BEST CHEESE SOUFFLé RECIPE - FOOD & WINE
From foodandwine.com
ASPARAGUS RECIPES | JAMIE OLIVER
From jamieoliver.com
11 MOTHER’S DAY RECIPES TO SERVE MOM BREAKFAST IN BED
From washingtonpost.com
BALSAMIC GLAZED ROASTED TOMATO AND ASPARAGUS - OH SWEET BASIL
From ohsweetbasil.com
SOUFFLé RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
3 ASPARAGUS RECIPES TO COOK THIS SEASON - THE NEW YORK TIMES
From nytimes.com
ASPARAGUS & TOMATO OMELETTE - BEST HEALTH MAGAZINE CANADA
From besthealthmag.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love