ASPARAGUS WITH BRIE
My husband is an avowed vegetable hater, but I have no trouble getting him to eat this easy to prepare dish. Good for company too.
Provided by VICKI L
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
- Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
- Bake in preheated oven for 8 minutes.
- Increase oven to broil. Broil just until breadcrumbs are golden brown.
Nutrition Facts : Calories 646.6 calories, Carbohydrate 16.6 g, Cholesterol 155.5 mg, Fat 51.5 g, Fiber 3.7 g, Protein 31.9 g, SaturatedFat 29.9 g, Sodium 982.1 mg, Sugar 2.8 g
ASPARAGUS PHYLLO BAKE
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.
Nutrition Facts : Calories 295 calories, Fat 22g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 351mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
PHYLLO WRAPPED ASPARAGUS AND BOURSIN
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 8 servings of 2 appetizers each
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
BAKED BRIE WITH PHYLLO, HOT HONEY, AND ANCHOVIES
While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, here I go savory with anchovies, garlic, and roasted bell peppers.
Provided by Melissa Clark
Yield Serves 10-12
Number Of Ingredients 9
Steps:
- Heat the oven to 425°F. In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.
- On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the center and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.
- Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the center of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the center on top where the Brie is uncovered, and that's okay.
- Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.
- Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.
ASPARAGUS WRAPPED IN PHYLLO
Make and share this Asparagus Wrapped In Phyllo recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 38m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Bring the water to a boil in a large pot.
- Trim 1 inch off the bottoms of the asparagus stalks.
- Add the asparagus heads and the salt to the boiling water.
- Cook for 3 minutes, or until the asparagus is tender.
- Drain and run the asparagus under cold water.
- Pat dry.
- Lay one layer of the phyllo dough on the counter and brush one side with the melted butter.
- Place the second layer of dough directly overtop and brush with butter again.
- Repeat for the third layer.
- Cut the phyllo evenly in quarters.
- Place 4 to 6 stalks of asparagus on one of the pieces of layered phyllo.
- Sprinkle 1 teaspoon of the parmesan cheese overtop, then fold the phyllo dough over the asparagus so that it forms a triangle.
- Seal the edges gently with fingertips.
- Lightly coat the tops of the triangles with butter.
- Bake the phyllo in the oven for about 20 minutes, or until the phyllo dough is golden brown.
- Serve immediately.
Nutrition Facts : Calories 138.6, Fat 10.1, SaturatedFat 6, Cholesterol 24.4, Sodium 754.5, Carbohydrate 9.9, Fiber 1.4, Sugar 0.8, Protein 3.1
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BRIE AND ASPARAGUS PHYLLO TARTS - I WASH YOU DRY
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- Place your prepared phyllo tart shells on a serving platter. Cut 24 small pieces (about 1 inch) from the wheel of brie cheese and place in phyllo tart shells. Cover and refrigerate any unused brie.
- In a skillet over medium heat, melt the butter and add the asparagus, sautéing until asparagus has softened slightly. Season with salt and pepper to taste. Add a piece of asparagus to each phyllo tart shell on top of the brie.
- Wipe pan clean and add 1 tbsp of olive oil over medium heat. Saute onions, stirring occasionally until they become softened and start to brown lightly (about 5 minutes). Add the brown sugar and balsamic vinegar and stir to coat the onions in the mixture. Spoon a teaspoon of the onion mixture into each phyllo tart shell. Serve the tarts warm* or at room temperature.
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