Asparagus Au Gratin Plain Chicken Recipes

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CHICKEN AND ASPARAGUS AU GRATIN



Chicken and Asparagus Au Gratin image

The recipe is from a Betty Crocker cookbook, 1954, and I use it frequently. I've tried it with ham instead of chicken and other green vegetables but it was not good. Use fresh asparagus--I steam pieces for about 2 min. I always make a double batch and freeze one. For color, I like to serve with Harvard beets, or in summer with sliced tomatoes.

Provided by MacV3712

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

4 cups soft breadcrumbs
1 cup grated cheddar cheese
1/2 cup melted butter or 1/2 cup margarine
2 cups cooked asparagus
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups 1% low-fat milk (not skim) or 3 cups 2% low-fat milk (not skim)
2 cups cooked chicken, diced

Steps:

  • Mix bread crumbs with cheese and 1/4 cup of.
  • the melted butter.
  • Line a 7X11X1-1/2 inch greased baking dish.
  • with half the crumb mixture.
  • Scatter asparagus over the crumbs.
  • Melt remaining butter, add flour and make a.
  • roux, then add milk and stir well.
  • Add chicken to the sauce mixture and pour.
  • over asparagus.
  • Sprinkle top with remaining crumbs and cheese.
  • mixed together.
  • Bake at 350 degrees for approximately 35-45.
  • minutes, just till crumbs have browned a bit.
  • If freezing, do not bake before freezing.

ASPARAGUS GRATIN



Asparagus Gratin image

Provided by Food Network

Time 50m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
3 tablespoons flour
1 1/4 cups milk
1 cup chicken broth
1/2 cup grated sharp white cheddar, Swiss or Parmesan cheese
Salt and freshly ground black pepper
1 pound asparagus, peeled and cooked
4 hard boiled eggs, thinly sliced
1/4 cup fresh bread crumbs mixed with 1/4 cup grated cheese (same type you added to the sauce)
1 tablespoon melted butter

Steps:

  • In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
  • Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.

ASPARAGUS AU GRATIN



Asparagus Au Gratin image

Make and share this Asparagus Au Gratin recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
2 tablespoons unsalted butter
2 tablespoons shallots, minced
kosher salt
black pepper, Freshly ground
1/2 cup creme fraiche or 1/2 cup mascarpone
1/4 cup gruyere cheese
1 teaspoon fresh tarragon

Steps:

  • Preheat the broiler and position an oven rack 8 inches from the heat.
  • Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem. Discard.
  • Melt butter in a large sauté pan. Add minced shallots and cook over moderately high heat until softened, about 1 minute. Add prepared asparagus, season with salt and pepper, and cook briefly over moderate heat, stirring occasionally, until crisp-tender.
  • Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction.
  • Combine crème fraiche and grated gruyere cheese. Spread evenly over asparagus. When ready to serve, broil until golden and bubbling, shifting the dish for even browning, about 1-3 minutes. Sprinkle with tarragon and serve.

Nutrition Facts : Calories 211.3, Fat 19.2, SaturatedFat 11.9, Cholesterol 63.5, Sodium 51.5, Carbohydrate 6.6, Fiber 2.3, Sugar 1.5, Protein 5.6

KENMARE'S ASPARAGUS GRATIN



Kenmare's Asparagus Gratin image

Provided by Elaine Louie

Categories     dinner, lunch, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 cup heavy cream
2 shallots, finely chopped
1/4 cup dry white wine, such as Chenin Blanc or Sauvignon Blanc
1/4 cup crushed pecans
1/4 cup panko bread crumbs
1 bunch fresh spring asparagus, peeled and cut diagonally into 1/2-inch slices, ends discarded
1/4 cup grated fontina cheese
1/4 cup grated Parmigiano Reggiano
2 large endive, trimmed, and cut into diagonal slices, 1-inch wide
1/2 small head of radicchio, trimmed, and leaves torn into 1-inch pieces
Extra virgin olive oil, as needed
Fresh lemon juice, as needed
Salt and freshly ground black pepper.

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
  • Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
  • Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
  • In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 544 milligrams, Sugar 6 grams

ASPARAGUS GRATIN



Asparagus Gratin image

Categories     Cheese     Vegetable     Broil     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Asparagus     Boil     Gourmet

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter, cut into bits
1/2 cup finely chopped shallots (about 2 large)
4 slices firm white sandwich bread, cut into 1/4-inch pieces
1/4 cup pine nuts (1 1/4 oz)
1/4 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/2 teaspoon salt
1/2 cup mascarpone cheese

Steps:

  • Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
  • Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
  • Preheat broiler.
  • Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
  • Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.

GRATIN OF WHITE ASPARAGUS



Gratin of White Asparagus image

Provided by Skye Gyngell

Categories     Cheese     Dairy     Vegetable     Side     Bake     Vegetarian     Mother's Day     Dinner     Lunch     Casserole/Gratin     Parmesan     Asparagus     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

4 1/2 tbsp unsalted butter, melted
15 white asparagus spears
small bunch of lemon thyme, leaves only
generous 3/4 cup crème fraîche
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
1 cup fresh white bread crumbs
3 1/2 ounces Parmesan, freshly grated
2 tbsp minced curly parsley

Steps:

  • Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.
  • Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
  • Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
  • Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
  • Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.

ASPARAGUS GRATIN...FANCY AND GOOD!



Asparagus Gratin...fancy and Good! image

No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION:Italy.

Provided by kiwidutch

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter, cut into bits
1/2 cup finely chopped shallot (about 2 large)
4 slices firm white bread, cut into 1/4-inch pieces
1/4 cup pine nuts (1 1/4 oz)
1/4 teaspoon black pepper
2 ounces finely grated parmigiano-reggiano cheese (1 cup)
1/2 teaspoon salt
1/2 cup mascarpone cheese

Steps:

  • Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
  • Cook asparagus in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes.
  • Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes.
  • Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
  • Preheat broiler.
  • Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
  • Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.

Nutrition Facts : Calories 357.8, Fat 23.5, SaturatedFat 7.8, Cholesterol 25.6, Sodium 738.5, Carbohydrate 27, Fiber 5.5, Sugar 4.3, Protein 14.5

CHICKEN AND ASPARAGUS GRATIN



Chicken and Asparagus Gratin image

Cream of mushroom soup can be used instead of chicken and corn, if liked. Cook this dish just before serving.

Provided by ida ku zaifah

Categories     Whole Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 barbecued chicken
1 (425 g) can asparagus spears, drained
1 (485 g) can creamy chicken and corn soup
1/2 cup sour cream
2 spring onions, sliced diagonally
1 medium red capsicum, thinly sliced
salt & freshly ground black pepper, to taste
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
1/2 teaspoon sweet paprika

Steps:

  • Preheat oven to moderate 180 degree C.
  • Remove meat from the chicken carcass, discard bones.
  • Slice chicken finely.
  • Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
  • Combine soup, sour cream, spring onions and capsicum.
  • Season to taste and pour over chicken.
  • Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
  • Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
  • Serve immediately.

CHICKEN-ASPARAGUS SKILLET GRATIN



Chicken-Asparagus Skillet Gratin image

This all-in-one creamy skillet dinner uses fresh seasonal asparagus and preps in a quick 20 minutes.

Provided by By Becky Rosenthal

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

3 cups cubed day-old bread
1 cup shredded white Cheddar cheese (4 oz)
1/2 cup butter, melted
1 bunch fresh asparagus spears, chopped (about 2 cups)
1/2 finely chopped onion (1 medium)
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
3 cups fat-free (skim) milk
2 cups diced cooked chicken

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
  • In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
  • In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
  • Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
  • Bake 25 minutes or until crumbs are browned.

Nutrition Facts : Calories 440, Carbohydrate 26 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 9 g, TransFat 1 g

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