ASPARAGUS CANNELONI WITH CHANTERELLES AND WILTED SPINACH
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a heavy saucepan. Heat 1 tablespoon of the olive oil and sweat the shallots and garlic until translucent. Add 1/2 of the asparagus scraps and deglaze with vermouth. Reduce to dry and add the chicken stock. Reduce by 3/4 and place in a blender. Add remaining asparagus scraps and blend. Add olive oil in a slow, steady stream and finish with spinach. Season and strain. Keep at room temperature.
- Blanch the asparagus and chill. Drain well and reserve on a cloth. Place 2 by 3 squares of blanched pasta on a surface dusted with grated Parmigiano. Place trimmed asparagus on pasta and roll tightly. About 1 1/2 inches of the tip of the asparagus should be exposed. Repeat process and group the asparagus cannelloni in 3's. Cover exposed end with tin foil and brush pasta liberally with melted butter. Add additional cheese. Keep refrigerated until needed.
- Heat a saute pan with olive oil and cook chanterelles, then add garlic puree and spinach. Wilt spinach and season. Gratin cannelloni under broiler until golden brown. Remove foil and place cannelloni on bed of spinach. Drizzle sauce around and arrange mushrooms around. Sprinkle with salt and pepper. Garnish with chervil. Serve hot.
FRESH ASPARAGUS CANNELLONI
Fresh asparagus, ham, and cheese, rolled up in lasagna noodles, and smothered with béchamel sauce, and baked in the oven with parmesan on top. Unresistable! Very simple to make too. Be sure to use fresh asparagus, canned or frozen just won't cut it here.
Provided by TJW2725
Categories One Dish Meal
Time 45m
Yield 2-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Take one lasagna noodle, lay it flat, and add one slich of ham, and one slice of cheese, and three whole asparagus. Roll up and place seam side down in a greased casserole.
- Repeat until all ingredients are used up.
- Add béchamel sauce, cover with foil and bake for 15-20 minutes, or until the asparagus is al dente. Remove foil, sprinkle with parmesan, and continue cooking until the top is golden and bubbly.
- Enjoy!
Nutrition Facts : Calories 1085.3, Fat 43.8, SaturatedFat 27, Cholesterol 136.9, Sodium 424.1, Carbohydrate 110.6, Fiber 13.2, Sugar 12.5, Protein 66.1
ASPARAGUS CANNELLONI
This is a delicious, impressive dish. The ingredients are a little expensive, so you may only want to have one couple over to dinner ;) This recipe is by Massimo Capra a chef in Toronto. Modifications I have done and like better: Use two pieces of Prosciutto per cannelloni to cover whole sheet of pasta. Instead of buying white and green asparagus, works just as well with all green asparagus. To cheat on the sauce, you can just use Campbell's Roasted Red Pepper soup and add the leeks and green peas.
Provided by Dannygirl
Categories One Dish Meal
Time 1h30m
Yield 24 Cannelloni, 4 serving(s)
Number Of Ingredients 16
Steps:
- Bechemel Sauce:.
- In a saucepan melt the butter and flour.
- Mix well and allow it to take a golden colour, then remove from heat and cool one minute.
- Bring milk to a boil and add to flour & butter mixture, mixing well to prevent lumps.
- Bring to boil and cook for 10 minutes, stirring often.
- Remove from heat and add shredded Asiago cheese.
- Cannelloni:.
- Cook the pasta sheets in salted water, cool them in icy water and dry with towel.
- Lay the pasta sheets out evenly.
- On each sheet spread bechemel, then lay a slice of prosciutto, asiago and place 3 green and one white asparagus at one end, allowing the asparagus to stick out evenly at each end.
- Roll tightly starting at end with the asparagus to create a log and cut in three even pieces.
- In a baking dish with a pre-buttered bottom, stand the cannelloni upright and nestle the rolls together.
- Spread any left-over bechemel on top.
- Bake at 350°F for 25-30 minutes.
- Sauce:.
- Simmer carrots in vegetable stock for about 10 minutes, season to taste and set aside to cool.
- Puree the stock and carrots in the blender, then strain to remove any larger pieces. Set aside.
- Sauté the leeks in the butter and oil, season to taste. Once soft, add carrot stock and simmer a minute.
- Place some of the sauce in the bottom of each of the four bowls. Place the cannelloni in the centre, nestled against each other. Sprinkle olive oil and grated cheese on top and serve. Each guest should get 6 pieces.
Nutrition Facts : Calories 317.5, Fat 19.7, SaturatedFat 10.5, Cholesterol 45.8, Sodium 179.2, Carbohydrate 28.9, Fiber 6.5, Sugar 7.7, Protein 9.2
ASPARAGUS AND LEMON CHICKEN WITH RICE
Steps:
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
ASPARAGUS BUNDT CAKE
I served this unusual dessert at a ladies' luncheon at church years ago...and everyone had to have a taste of 'that green cake.' Nobody guessed that the secret ingredient was asparagus! -Deborah Purdue, Westland, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16-20 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange zest and vanilla; mix well. Fold in pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , For icing, beat cream cheese and sugar in a small bowl until smooth. Add orange zest, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.
Nutrition Facts :
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