Asparagus And Asiago Gratin Recipes

Steps:

• Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
• Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
• Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
• Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.

Steps:

• Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
• Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
• Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
• Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.

Steps:

• Heat oven to 400.
• Put asparagus on a baking sheet, and drizzle with oil, Italian seasoning, salt, and pepper. Toss to coat.
• Spread in one layer.
• Roast 15 mins., or until tips are lightly browned, and just fork tender.
• Shave cheese onto asparagus. Toss gently.

Steps:

• In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
• Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.

Steps:

• Toss 2 pounds asparagus with 1 tablespoon olive oil and a pinch each of salt and pepper in a 3-quart baking dish. Roast at 425˚ F until crisp-tender, 10 to 12 minutes. Mix 1/4 cup whole-wheat breadcrumbs, 2 tablespoons grated pecorino, 1 tablespoon chopped thyme and 1 tablespoon melted butter. Sprinkle over the asparagus. Broil until the breadcrumbs are golden, 2 to 4 minutes.

Steps:

• Preheat an oven to 450 Arrange the asparagus in a single layer in a baking dish and drizzle with 1 Tbs. of the olive oil. Toss the spears gently to coat with the oil. In a bowl, whisk together the cheese, bread crumbs, parsley, lemon zest, 1/2 tsp. salt and a grinding of pepper. Drizzle in the remaining 1 Tbs. olive oil and stir until well mixed. Sprinkle the bread crumb mixture over the asparagus. Bake, uncovered, until the asparagus is just tender and the topping is melted and golden brown, 15 minutes. Drizzle the asparagus with the lemon juice and serve hot from the baking dish. Serves Recipe adapted from Rustic Italian, by Domenic

Steps:

• Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
• Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
• Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
• Preheat broiler.
• Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
• Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.
• Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over and shave the Asiago into wide flakes on top. Tear the prosciutto into ragged pieces and scatter on top Serve warm or at room temperature.