Cheesy Asparagus Snack Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Spread out asparagus on the prepared baking sheet and sprinkle with olive oil, fresh garlic, and cracked peppercorns. Toss to coat evenly.
• Bake in the preheated oven for 12 to 15 minutes. Remove from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread Gouda cheese down the center of the asparagus spears and broil until cheese is melted, 3 to 5 minutes. Remove from oven and sprinkle with pink Himalayan salt.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
• Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
• Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
• Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
• Preheat the oven to 450 degrees F.
• Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
• Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
• Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
• Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
• Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

Steps:

• Wash and trim asparagus. Asparagus breaks naturally at the tough part of the stalk.
• Lay the spears in a 5 quart slow cooker.
• Stir flour, salt and pepper together in saucepan. Whisk in evaporated skim milk gradually until no lumps remain.
• Heat and stir until boiling and thickened.
• Stir in cheese to melt.
• Pour over asparagus. Cover. Cook on low for 2 to 3 hours.
• Check for doneness at 2 hours if you like it crisp, let it cook longer if you like it softer.

Steps:

• Preheat oven to 400 degrees.
• Drain liquid from canned asparagus into a liquid measuring cup and add enough cream to equal 3 cups of liquid.
• Place drained asparagus in a casserole dish.
• Melt butter over medium heat.
• Whisk in flour and a dash of salt and pepper, allow to cook for 2 minutes.
• Add cream mixture and cook over medium heat, stirring often, until sauce is thickened and bubbly.
• Turn heat to low; add cheese and stir until cheese is melted.
• Pour cheese sauce over the asparagus and heat in the oven for 15-20 minutes.