Asparagus Fontina Squares Recipes

Steps:

• Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., Cut asparagus into 1-in. pieces; set the tips aside. Add remaining asparagus to skillet; saute until crisp-tender. Add asparagus tips and pepper; saute 1-2 minutes longer or until asparagus is tender. , Press dough into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 6-8 minutes or until lightly browned. , Top with asparagus mixture; sprinkle with cheeses. Bake 6-8 minutes longer or until cheese is melted. Cut into squares.

Steps:

• Preheat the oven to 350°F.
• Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
• In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
• Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
• In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
• Pour the mixture into the unbaked pie shell.
• Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
• Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
• The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

Steps:

• 1. Cook the asparagus in boiling salted water until crisp tender. Drain. Place the butter in a saucepan and add the heavy cream. Add the Fontina cheese and cook until melted and smooth,
• 2. Serve the asparagus with the cheese sauce and sprinkle with the Parmigiano

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.;

Steps:

• Clean and snap ends off of asparagus, Cook asparagus.
• While asparagus is cooking, prepare the sauce.
• Melt the butter in a medium-size skillet over medium heat.
• Add the cream and fontina cheese.
• Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
• Season slightly with salt.
• Drain the asparagus and pat dry with paper towels.
• Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.