Asparagus Snack Squares Recipes

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:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink.
• In baking dish, layer half of the thawed potatoes, half of the Colby-Monterey Jack cheese, the cooked sausage, thawed asparagus, remaining potatoes and cheese.
• In medium bowl, beat eggs and milk until well blended. Pour evenly over potato mixture.
• Cover tightly with foil; bake 1 hour. Uncover dish; sprinkle with Parmesan cheese. Bake uncovered 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand about 5 minutes before serving.

Steps:

• In a skillet, saute onion and garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the onion mixture and eggs. , Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. , Stir into cheese mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes. Cut into small squares; serve warm.

Steps:

• Unroll crescent rolls and press dough into ungreased 15x10 jelly roll pan, pressing to seal perforations.
• Bake on lower oven rack at 375° for 6 to 8 minutes or until lightly browned.
• Melt butter in skillet over medium-high heat, add onion and saute 5 minutes.
• Add minced garlic and saute 2 minutes.
• Break off tough ends of asparagus and cut into 1" pieces and reserve tips.
• Add asparagus to skillet, saute 4 to 6 minutes or until crisp tender.
• Add pepper and asparagus tips and saute 1 to 2 minutes or until tender.
• Spoon asparagus mixture onto prepared baked crust.
• Sprinkle with cheeses and bake on lower oven rack at 375° for 6 to 8 minutes or until cheese melts.
• Cut into squares.

Steps:

• In a bowl, combine sugar, eggs and oil; mix well. Stir in flour and cinnamon. Stir in apples and nuts. Spread into a greased 13 x 9 x 2 inch baking pan. Sprinkle with chips. Bake at 350 for 35-40 minutes or until golden and a toothpick inserted near the center comes out clean. Cool before cutting.

Steps:

• Heat the grill to high. Lay the bacon on a baking tray in a single layer and grill for 8-10 mins until starting to crisp at the edges. Leave to cool. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the centre of each square, reserving some of the cheese for scattering over later. Trim the woodier ends of the asparagus spears so each one is about 10cm long. Place four spears diagonally across each mound of cheese. Chop the bacon into small pieces and sprinkle over.
• Working with one pastry square at a time, fold the two corners not covered by the asparagus into the centre and pinch the ends together gently to seal. Repeat with the remaining squares, then scatter over the reserved cheese. Can now be frozen for up to three months.
• Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins (or 35 mins from frozen), or until golden brown. Leave to cool on the tray for a few minutes before serving.

Steps:

• In a large skillet, sauté onion and garlic over medium heat, in butter until tender.
• Cut asparagus into 1-in. pieces; set the tips aside.
• Add remaining asparagus to skillet; sauté until crisp-tender, about 4-6 minutes.
• Add asparagus tips, mushrooms (if using) and pepper; sauté 1-2 minutes longer or until asparagus is tender.
• Press dough into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
• Bake at 375F for 6-8 minutes or until lightly browned.
• Top with asparagus mixture and roasted red peppers; sprinkle with cheeses.
• Bake 6-8 minutes longer or until cheese is melted. Cut into squares.
• Yield: 3 dozen.

Steps:

• In a large skillet, saute onion and garlic over medium heat, in butter until tender.
• Cut asparagus into 1-in. pieces; set the tips aside. Add remaining asparagus to skillet; saute until crisp-tender, about 4-6 minutes. Add asparagus tips and pepper; saute 1-2 minutes longer or until asparagus is tender.
• Press dough into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375 degrees F 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:

• In a large skillet, saute onion and garlic over medium heat, in butter until tender.
• Cut asparagus into 1-in. pieces; set the tips aside. Add remaining asparagus to skillet; saute until crisp-tender, about 4-6 minutes. Add asparagus tips and pepper; saute 1-2 minutes longer or until asparagus is tender.
• Press dough into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375 degrees F 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 oven to 375º.
• Cook aspargus in boiling water for 2 to 3 minutes until crisp-tender. Run under cold water to cool. Place on paper towels to drain.
• Unroll dough onto cookie sheet creating a large rectangle. Press edges together to seal. Prick crust with fork and bake for 6 to 9 minutes or until brown.
• Sprinkle crust with 1/2 the swiss cheese. Arrange ham in a single layer and sprinkle the other 1/2 of the swiss cheese on top. Place asparagus spears over the top. Brush with oil and top with red pepper flakes.
• Cook for 5 to 7 minutes longer until cheese beins to brown.
• Cool slightly and cut into bite sized squares.

Steps:

• In a large skillet, saute onion and garlic over medium heat, in butter until tender.
• Cut asparagus into 1-in. pieces; set the tips aside. Add remaining asparagus to skillet; saute until crisp-tender, about 4-6 minutes. Add asparagus tips and pepper; saute 1-2 minutes longer or until asparagus is tender.
• Press dough into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375 degrees F 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 oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.