ASPARAGUS AND BOCCONCINI RISOTTO BAKE (SLICE)
This is a simple baked risotto with asparagus, baby spinach and mini bocconcini cheese. If you use Gluten Free liquid stock the dish will be gluten free. It makes a large dish and its great served warm with a salad. Left-overs are also great and reheat well. It's also a good dish for buffets or picnics. Kids love it too! It has a lot of ingredients but is very easy to make
Provided by Jubes
Categories One Dish Meal
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter and oil in a large pan. Add the sliced leek and garlic. Cook, stirring, until the leek is tender. Add the rice and continue to stir for one minute.
- Add the liquid stock, the water and cream. Mix to combine.
- Bring to the boil and simmer for 10 minutes, stirring occasionally.
- Stir in asparagus, spinach leaves, parmesan and parsley. Remove from the heat and stir in the eggs.
- Spoon in 1/2 of the rice mixture into a greased 12 cup ovenproof dish. Arrange the bocconcini over the rice. Top with the remaining mixture. Sprinkle over the tasty cheese. I use a lasagne dish to make this recipe.
- Cook uncovered 180 degrees celcius for 25 minutes or until the rice is tender.
- Stand at least 10 minutes before serving. The slice cuts better the longer that it is left.
ASPARAGUS BOCCONCINI
Make and share this Asparagus Bocconcini recipe from Food.com.
Provided by Mirj2338
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray the asparagus lightly with an olive oil spray and stick the in the oven at 400°F/190°C with a few thinly sliced garlic cloves for about 5 minutes.
- To assemble: place asparagus on a plate, scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over.
- If you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish.
- Serve either at room temp or refrigerate till serving time.
SKILLET-BAKED EGGS AND ASPARAGUS
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
Provided by Melissa Clark
Categories dinner, easy, weekday, appetizer, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
- Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
- Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS WITH SALMON, TOMATO AND BOCCONCINI DRESSING
This recipe is fantatstic! The smoked salmon works so well with the asparagus and bocconcini (fresh mozarella) is one of my favourite ingredients! I've adapted the recipe from one that was recently was in a Melbourne newspaper (The Sun). It could be easily adapted for non-microwave.
Provided by amanda l b
Categories Vegetable
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Remove the woody ends from the asparagus and place in a microwave dish.
- Mix the other ingredients together in a bowl, ensuring everything is well combined.
- Microwave the asparagus on high for one minute.
- Spoon the salmon mixture over the asapargus and cook on high for another 30-40 seconds.
- Remove and serve.
Nutrition Facts : Calories 246.4, Fat 12.3, SaturatedFat 6.2, Cholesterol 45.1, Sodium 695.9, Carbohydrate 12.4, Fiber 5.4, Sugar 4.4, Protein 24.7
ASPARAGUS WITH LAVENDER, PINE NUTS AND BOCCONCINI
From 'The Lavender Cookbook'. Next time I will leave the asparagus whole and not slice for better presentation. This dish would be very pretty using fresh lavender! My lavender bushes won't be blooming though until about June or thereabouts.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly steam the asparagus for a few minutes, depending on how thick the stalks are then remove to a colander and set aside.
- Heat up the olive oil in a saute pan on medium heat and lightly brown the garlic for 1 minute-just until it starts to give off an aroma.
- Stir in the pine nuts and cook another 2-3 minutes or until the pine nuts are lightly toasted.
- Stir in the asparagus and lavender and heat through 1-2 minutes longer until the asparagus is warmed and the lavender is fragrant.
- Plate the asparagus mixture and garnish with salt, cracked black pepper, the bocconcini quarters, lemon zest and lemon juice.
- Enjoy!
Nutrition Facts : Calories 304.9, Fat 25.5, SaturatedFat 6.8, Cholesterol 29.9, Sodium 453.1, Carbohydrate 9.2, Fiber 3.6, Sugar 2.9, Protein 13.7
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