ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
FONTINA ASPARAGUS TART
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ASPARAGUS TORTA
Make and share this Asparagus Torta recipe from Food.com.
Provided by ndnponi
Categories Breakfast
Time 1h5m
Yield 9 squares, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375 degrees.
- Oil bottom and sides of 8x8x2 pan with 2 Tbsp olive oil.
- Cook asparagus until tender & let cool.
- Cut asparagus into small pieces.
- Beat eggs with 1 Tbsp olive oil, add asparagus, salt & pepper, mix well.
- Pour into prepared pan & drizzle a little olive oil on top.
- Bake approximately 45 minute.
- Should be nice & brown, Cool & cut into squares to serve.
Nutrition Facts : Calories 364.9, Fat 19.7, SaturatedFat 4.3, Cholesterol 317.6, Sodium 1246.1, Carbohydrate 30.5, Fiber 6, Sugar 5.2, Protein 19.1
WONDERFUL ASPARAGUS TORTA
This looked so nice on the table and tasted amazing. I did use the prosciutto, but you can go without it, but it adds a very nice flavor to the dish.
Provided by Dancer
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim the tough ends from the asparagus, lay it in a stainless saute pan, pour over 1/2 inch boiling water, add 1/2 teaspoons salt, cover and place over medium high.
- Let simmer until the asparagus is tender when pierced with a fork.
- Remove and let cool on paper towels.
- Generously butter a 14-inch pizza pan, or flat baking dish.
- Remove the crusts from the bread and arrange the slices all over the bottom of the pan.
- Lay the prosciutto or black forest ham on top of the bread.
- In a small bowl, mix the yolks and cream with pepper and nutmeg.
- Pour this over the bread.
- Place over this a thin layer of fontina.
- Bake the torta in a preheated 350 degree oven for 10 minutes.
- Remove the torta from the oven, and arrange the asparagus over the cheese layer, in a spoke fashion.
- Top with the remaining fontina.
- At this point, the torta may sit at room temperature for 2 to 3 hours.
- When ready to serve, return the torta to a preheated 350 degree oven for 20 to 25 minutes, or until golden.
- Makes 8 servings.
Nutrition Facts : Calories 420.8, Fat 29.8, SaturatedFat 17.3, Cholesterol 231.9, Sodium 484.2, Carbohydrate 24.6, Fiber 4.3, Sugar 5.1, Protein 16.2
ASPARAGUS AND TOMATO TART
Make and share this Asparagus and Tomato Tart recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Place the frozen pie crust onto a baking sheet. Prick the bottom of the.
- crust with a fork and bake for 10 minutes.
- Sauté the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and sauté until tender, approximately 5 minutes.
- In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the.
- tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
- Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5. minutes. Serve warm or at room temperature.
- In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.
Nutrition Facts : Calories 176.6, Fat 11.3, SaturatedFat 3.5, Cholesterol 65.6, Sodium 441.2, Carbohydrate 13.5, Fiber 1.1, Sugar 3.3, Protein 5.5
WONDERFUL PICKLED ASPARAGUS
This is a wonderful pickled asparagus recipe. When this veggie is at a good price, I always make lots of it, and store away for the winter...great along side with just about any dish. Note cooking time is boiling time for the jars.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 2 litres
Number Of Ingredients 8
Steps:
- Place several slices of onion in the bottom of two 1-quart jars.
- Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
- Place the pepper strips in between asparagus.
- Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
- Pour into the jars, leaving 1/2-inch head space.
- Seal the jars according to the manufacturer's directions; process for 20 minutes in boiling water bath.
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