CHICKEN AND ASPARAGUS AU GRATIN
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
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
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 10
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
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
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
Provided by Elaine Louie
Categories dinner, lunch, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
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
Categories Cheese Vegetable Broil Vegetarian Quick & Easy Parmesan Pine Nut Asparagus Boil Gourmet
Yield Makes 6 side-dish servings
Number Of Ingredients 10
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
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
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!
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
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
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
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
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
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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