ASPARAGUS, CANADIAN BACON, AND CHEESE FRITTATA: LOW CARB
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
- Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.
CECILY'S AMISH ASPARAGUS IN A BACON-CHEESE SAUCE
My Amish friend Cecily is a wonderful cook. she grows her own asparagus and makes this often in the springtime
Provided by GingerlyJ
Categories Cheese
Time 20m
Yield 1 pounds, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and then add flour stir and cook until smooth and bubbly.
- carefully whisk in milk.
- cook, whisking constantly until sauce is thickened.
- stir in salt and cheese until cheese is melted.
- then A couple spoonfuls of bacon drippings.
- cook asparagus in salted wateruntil crisp tender, 3-4 minutes.
- drain and add cheese sauce
- top with bacon.
Nutrition Facts : Calories 291.5, Fat 21.4, SaturatedFat 12.3, Cholesterol 58.9, Sodium 492.8, Carbohydrate 13.1, Fiber 3.5, Sugar 2.4, Protein 14.5
ASPARAGUS, CANADIAN BACON AND CHEESE FRITTATA
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 10
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
- Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.
Nutrition Facts : Calories 352 calorie, Fat 25 grams, SaturatedFat 8 grams, Cholesterol 546 milligrams, Sodium 829 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 28 grams
BACON WRAPPED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Divide the asparagus spears into 8 bundles. Wrap each bundle in the middle of the spears with one piece of bacon. Place the bundles seam-side down on the prepared baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake until the bacon is fully cooked, about 25 minutes.
- Melt the butter in a medium saucepan over medium-high heat. Sprinkle the flour over the butter and stir. Cook until the mixture is golden brown and has a nutty aroma, about 1 minute. Stir in the mustard powder, onion powder, nutmeg and remaining 1/2 teaspoon each salt and pepper. Slowly whisk in the milk a little at a time and continue cooking and whisking until the mixture thickens, 2 to 3 minutes. Stir in the cheese until melted, then take off the heat.
- Carefully transfer the bacon bundles to a serving platter. Pour the cheese sauce over the asparagus and sprinkle with the fried onions. Serve warm.
ASPARAGUS FRIES & BACONNAISE
Try these crunchy asparagus tips, coated in breadcrumbs and roasted to perfection. Serve with our smoky, creamy bacon mayonnaise for a spring starter
Provided by Barney Desmazery
Categories Side dish, Starter
Time 55m
Number Of Ingredients 11
Steps:
- Separate one of the three eggs for the asparagus. Put the white in a bowl with the remaining two eggs, beat with a fork and set aside until needed. Now, make the baconnaise. Chop the bacon as finely as possible. Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp. Sit a metal sieve over a jug and tip the bacon into the sieve - you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
- Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture - first a drop at a time, then gradually quicker when it starts to come together. (You can also make this in a mini chopper, by blitzing the egg and mustard then slowly adding the oil with the blade running.) Once you have a thick mayonnaise, add the vinegar and chopped bacon, and season to taste. Can be made up to three days ahead and kept in the fridge.
- For the asparagus, snap off or trim the woody ends (save for making stock or soup). Get out three shallow dishes and tip the flour into one, the reserved beaten eggs into another, and the parmesan and breadcrumbs into the third. Dip the asparagus in the flour, then the egg, then the cheesy breadcrumbs, and put on a plate. Can be prepared the day before, covered and kept in the fridge.
- Heat oven to 220C/200C fan/ gas 7. Drizzle the oil over a baking tray (a sturdy Swiss roll tin is ideal) and heat in the oven. Once the oil is hot, carefully lay the asparagus spears in it, then turn them. Make sure they are in one layer, then roast for 20 mins, turning halfway through, until the crumbs have browned to a crisp coating. Leave until just cool enough to pick up, then serve with the baconnaise for dipping.
Nutrition Facts : Calories 801 calories, Fat 70 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium
ASPARAGUS WITH CHEESE SAUCE
Make and share this Asparagus With Cheese Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
- Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
- Add 1 cup shredded cheddar cheese.
- Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
- Season to taste with salt and whisk again.
- Set cheese sauce aside.
- Bend asparagus until they break at a natural point; discard ends.
- Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
- Add 1/4 cup water to the dish.
- Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
- Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).
Nutrition Facts : Calories 486, Fat 35.3, SaturatedFat 22.1, Cholesterol 106.9, Sodium 1125.3, Carbohydrate 21.7, Fiber 4.8, Sugar 3.3, Protein 24.4
BAKED ASPARAGUS WITH CHEESE SAUCE
Asparagus baked to tender perfection and blanketed in cheese for a side dish that is simple enough for a busy weeknight meal yet elegant enough to serve to company.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange asparagus spears in a shallow baking dish.
- Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
- Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 4.9 g, Cholesterol 24.6 mg, Fat 7.3 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 177.5 mg, Sugar 1.3 g
FRIED ASPARAGUS WITH BACON
This is a different twist on asparagus, sure to please and have them coming back for more!
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
- Melt butter in the same skillet.
- Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
- Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g
BACON-WRAPPED ASPARAGUS SPEARS WITH TOMATOES AND TALEGGIO CHEESE
Mike came up with this recipe during the first dinner we cooked together in our brand-new apartment! We were inspired by a similar dish we've had at an Italian restaurant, but used it as a side dish instead of an antipasti plate, and substituted the prosciutto with bacon. The cheese, a relatively mild cow's milk cheese, should be relatively easy to find because of its increasing popularity. Super easy to make, and super tasty!
Provided by MikeAndKim
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
- Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
- Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
- Scatter cooked grape tomatoes around the wrapped asparagus.
- Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
- Continue baking until bacon is crisp, 5 to 7 minutes more.
Nutrition Facts : Calories 428.5 calories, Carbohydrate 5.4 g, Cholesterol 108.6 mg, Fat 33.8 g, Fiber 1.4 g, Protein 26.6 g, SaturatedFat 18.1 g, Sodium 893.4 mg, Sugar 2.2 g
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