HEARTY ASPARAGUS PIE
This hearty quiche is as attractive as it is flavorful! It looks complicated to make but is actually a simple recipe. The secret is the crust - it's refrigerated pizza dough that I season with basil and Parmesan cheese. But the asparagus spokes are what make this pie special for the holidays. It almost seems too nice to cut, but we're always glad we did when we taste a slice.
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, 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. Toss with oil; set aside., In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan. , Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°. , In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain., In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top. , Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.
Nutrition Facts :
ASPARAGUS PIE
This dish is similar to a clafoutis but is savory.
Provided by Chef John
Categories Side Dish Casseroles
Time 57m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter the inside edges of a 2-quart casserole dish.
- Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
- Whisk eggs and lemon zest into milk mixture to form a smooth batter.
- Melt butter in a heavy skillet over medium heat.
- Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
- Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
- Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.
Nutrition Facts : Calories 113.4 calories, Carbohydrate 10.7 g, Cholesterol 80.4 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 281.7 mg, Sugar 3.4 g
ASPARAGUS AND BLUE CHEESE AVOCADO TOAST
Perfect for an afternoon snack or a light lunch. I came up with this during quarantine cooking, utilizing some leftover asparagus and part of an avocado that needed to be used up. The addition of the pungent blue cheese really enhances the flavors!
Provided by Kim's Cooking Now
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Toast bread and spread with butter. Top with smashed avocado. Lay the asparagus spears horizontally over the avocado, alternating which way they face. Sprinkle with blue cheese and drizzle with olive oil.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 19.8 g, Cholesterol 27.8 mg, Fat 23.5 g, Fiber 5.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 358 mg, Sugar 2.3 g
MARINATED ASPARAGUS WITH BLUE CHEESE
Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We're blue cheese fans, but you might like Parmesan or feta. -Susan Vaith, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.
Nutrition Facts : Calories 136 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 348mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ASPARAGUS WITH BLUE CHEESE SAUCE
MY SISTER introduced me to this recipe several years ago because she knows I love blue cheese. This dish is a simple way to dress up asparagus, giving it a tangy taste altogether different from the usual cheese sauce. I make it every spring when we have fresh homegrown asparagus. -Leona Luecking West Burlington, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, cook asparagus in a small amount of water until crisp-tender. Meanwhile, in another saucepan, whisk cream cheese, milk and salt over low heat until smooth. Stir in blue cheese and heat through. Drain asparagus and top with sauce.
Nutrition Facts : Calories 157 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 319mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CHEESY ASPARAGUS TART
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
- Preheat the oven to 450 degrees F.
- Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
- Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
- Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
- Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
- Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.
ASPARAGUS AND BLUE CHEESE PIE
This vegetarian dish comes from the Dutch Allerhande magazine. The combination of asparagus with blue cheese is bound to do wonderful things on your tongue when you take a bite..
Provided by safraani
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the asparagus from underneath the head towards the base and cut off the dry ends.
- Bring a large pan of water, with a little salt, to boil.
- Place the asparagus in the boilig water and cook for approximately 5 minutes.
- Mix the cream, cheese, the eggs and the salt and pepper to taste in a bowl.
- Preheat the oven to 200 *C.
- Spray an oven dish with cooking spray.
- Place phyllo pastry (one layer) in the oven dish.
- baste the pastry with olive oil and put on the next layer of pastry.
- Repeat until all 5 sheets have been used.
- Place asparagus spears in the dish alternating the direction of the heads from one side to the other.
- Pour the cheese mixture over the asparagus.
- Bake in the middle of the oven for 35 minutes or until golden brown.
- Serve with a fresh tomatoe salad.
Nutrition Facts : Calories 353.5, Fat 21.2, SaturatedFat 9.9, Cholesterol 194.1, Sodium 563.6, Carbohydrate 25.7, Fiber 5.8, Sugar 4.1, Protein 18.7
STEAK & BLUE CHEESE PIE
Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 4h5m
Number Of Ingredients 19
Steps:
- First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
- Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
- Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
- Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
- If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.
Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 2.2 milligram of sodium
FARFALLE WITH ASPARAGUS, ROASTED SHALLOTS AND BLUE CHEESE
Categories Pasta Bake Blue Cheese Asparagus Spring Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 minutes.
- Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)
- Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.
ASPARAGUS & CHEESE TART
Bring together seasonal British flavours in this springtime quiche
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
- Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
ASPARAGUS PIE
Steps:
- In a large skillet, cook the beef, asparagus and onion over medium heat until meat is no longer pink and asparagus is tender; drain. Remove from the heat; stir in cheese. , Transfer to a greased 10-in. pie plate. Sprinkle with salt and pepper. In a small bowl, beat the eggs, milk and biscuit mix until smooth. Pour over meat mixture. , Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 675mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
More about "asparagus and blue cheese pie recipes"
CRUSTLESS ASPARAGUS CHEESE PIE (A GARDEN-TO …
From savingdessert.com
4.7/5 (12)Total Time 45 minsCategory Breakfast, BrunchCalories 272 per serving
- Sprinkle the grated Parmesan evenly into the bottom and up the sides of the buttered pie plate. Set aside.
ASPARAGUS, RED ONION & BLUE CHEESE TARTS …
From greatbritishchefs.com
Category MainTotal Time 45 minsEstimated Reading Time 2 mins
IMPOSSIBLE ASPARAGUS PIE RECIPE
From cdkitchen.com
CHEESY PUFF PASTRY ASPARAGUS TART - SIMPLY …
From simply-delicious-food.com
ASPARAGUS & LEEK SPRING QUICHE WITH GOAT CHEESE & ARUGULA SALAD
From blueapron.com
ASPARAGUS MINI QUICHES - THE FOODOLIC RECIPES
From thefoodolic.com
BLUE CHEESE ASPARAGUS BITES #SUNDAYSUPPER - HARDLY A GODDESS
From hardlyagoddess.com
ASPARAGUS QUICHE RECIPE {WITH CHEESE} | LIL' LUNA
From lilluna.com
UNLEASH THE QUICHE! 10 MOUTHWATERING RECIPES TO TRY - THE GUARDIAN
From theguardian.com
CHEESY ASPARAGUS TART - THE PIONEER WOMAN
From thepioneerwoman.com
ASPARAGUS AND BRIE QUICHE. - HALF BAKED HARVEST
From halfbakedharvest.com
BAKED ASPARAGUS CHEESE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROASTED ASPARAGUS WITH TOMATOES AND GORGONZOLA
From msn.com
HOW TO MAKE THE BEST ASPARAGUS QUICHE | KITCHN
From thekitchn.com
ASPARAGUS WITH BALSAMIC ONIONS AND BLUE CHEESE RECIPE
From myrecipes.com
You'll also love