Asparagus Bocconcini Recipes

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ASPARAGUS AND BOCCONCINI RISOTTO BAKE (SLICE)



Asparagus and Bocconcini Risotto Bake (Slice) image

This is a simple baked risotto with asparagus, baby spinach and mini bocconcini cheese. If you use Gluten Free liquid stock the dish will be gluten free. It makes a large dish and its great served warm with a salad. Left-overs are also great and reheat well. It's also a good dish for buffets or picnics. Kids love it too! It has a lot of ingredients but is very easy to make

Provided by Jubes

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

40 g butter
1 tablespoon oil
1 large leek, thinly sliced
1 garlic clove, crushed
2 cups arborio rice
1 liter vegetable stock
1 cup water
1/2 cup cream
2 bunches asparagus, coarsely chopped (can use one bunch)
100 g baby spinach leaves
1 cup parmesan cheese, grated
2 tablespoons parsley, chopped
2 eggs, lightly beaten
180 g baby bocconcini, drained (or use chopped larger bocconcini pieces)
1/2 cup tasty cheese, grated

Steps:

  • Melt the butter and oil in a large pan. Add the sliced leek and garlic. Cook, stirring, until the leek is tender. Add the rice and continue to stir for one minute.
  • Add the liquid stock, the water and cream. Mix to combine.
  • Bring to the boil and simmer for 10 minutes, stirring occasionally.
  • Stir in asparagus, spinach leaves, parmesan and parsley. Remove from the heat and stir in the eggs.
  • Spoon in 1/2 of the rice mixture into a greased 12 cup ovenproof dish. Arrange the bocconcini over the rice. Top with the remaining mixture. Sprinkle over the tasty cheese. I use a lasagne dish to make this recipe.
  • Cook uncovered 180 degrees celcius for 25 minutes or until the rice is tender.
  • Stand at least 10 minutes before serving. The slice cuts better the longer that it is left.

ASPARAGUS BOCCONCINI



Asparagus Bocconcini image

Make and share this Asparagus Bocconcini recipe from Food.com.

Provided by Mirj2338

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch fresh asparagus
4 cloves garlic, thinly sliced
4 -6 bocconcini (small balls of fresh mozzarella)
1/2 cup kalamata olive
4 tablespoons virgin olive oil
1 tablespoon vinegar (balsamic would be nice)

Steps:

  • Spray the asparagus lightly with an olive oil spray and stick the in the oven at 400°F/190°C with a few thinly sliced garlic cloves for about 5 minutes.
  • To assemble: place asparagus on a plate, scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over.
  • If you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish.
  • Serve either at room temp or refrigerate till serving time.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

ASPARAGUS WITH SALMON, TOMATO AND BOCCONCINI DRESSING



Asparagus With Salmon, Tomato and Bocconcini Dressing image

This recipe is fantatstic! The smoked salmon works so well with the asparagus and bocconcini (fresh mozarella) is one of my favourite ingredients! I've adapted the recipe from one that was recently was in a Melbourne newspaper (The Sun). It could be easily adapted for non-microwave.

Provided by amanda l b

Categories     Vegetable

Time 7m

Yield 2 serving(s)

Number Of Ingredients 6

1 bunch asparagus
100 g smoked salmon, finely sliced
2 bocconcini, balls finely sliced (fresh mozarella)
1 roma tomato, finely diced
2 tablespoons flat leaf parsley, finely chopped
1/4 teaspoon fresh ground pepper

Steps:

  • Remove the woody ends from the asparagus and place in a microwave dish.
  • Mix the other ingredients together in a bowl, ensuring everything is well combined.
  • Microwave the asparagus on high for one minute.
  • Spoon the salmon mixture over the asapargus and cook on high for another 30-40 seconds.
  • Remove and serve.

Nutrition Facts : Calories 246.4, Fat 12.3, SaturatedFat 6.2, Cholesterol 45.1, Sodium 695.9, Carbohydrate 12.4, Fiber 5.4, Sugar 4.4, Protein 24.7

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