Asparagus Florentine Recipes

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ASPARAGUS QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
• In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
• Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

STEAK FLORENTINE

Steps:

• Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
• Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
• Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

EGGS FLORENTINE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
• In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
• Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
• To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
• Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.

ASPARAGUS TOMATO BAKE

Steps:

• Pour butter into an 8-in. square baking dish. Lay asparagus over butter. Sprinkle with onion, garlic, celery, cheese and bread crumbs. Top with tomatoes. Sprinkle with oregano, salt, pepper and thyme. , Cover and bake at 375° for 35-40 minutes or until the asparagus is tender.

CRUMB-TOPPED ASPARAGUS CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain well. Place in a greased 11x7-in. baking dish; set aside., In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese., In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

ASPARAGUS CHICKEN CREPES

Steps:

• For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese. , Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

ASPARAGUS FLORENTINE

Steps:

• In a large saucepan, cook the asparagus in 1/2 in. of water for 3-5 minutes or until crisp-tender. Drain and set aside. In a large saucepan, saute onion and garlic in butter until tender., In a large bowl, whisk together the soup, water, egg yolks, Worcestershire sauce, mustard and pepper. Whisk in lemon juice. Add to onion mixture. Add cream cheese. Cook and stir over low heat until cheese is melted. Stir in spinach and asparagus; heat through., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

FETA ASPARAGUS FRITTATA

Steps:

• Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly., In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese., Bake until eggs are completely set, 7-9 minutes.

SPRINGTIME ASPARAGUS PIZZA

Steps:

• Grease a large baking sheet; sprinkle with cornmeal. Roll out dough into a 15-in. circle; transfer to prepared baking sheet., Sprinkle crust with mozzarella and feta cheeses; top with asparagus. Bake at 450° until crust is golden and cheese is melted, 10-15 minutes. Sprinkle with lemon zest and red pepper flakes. Top with anchovy fillets if desired.

ASPARAGUS MATZOH BREI

Steps:

• Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
• Place the asparagus in a steamer or in a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry them well.
• Heat a tablespoon of the butter or oil in a large nonstick skillet. Saute the onions over medium-low heat until they are golden, about six minutes. Remove the onions from the pan and mix them with the asparagus.
• Crumble the matzohs and soak them in a bowl of hot water about 30 seconds. Drain well and squeeze out as much water as possible. Mix the eggs and matzohs together in a bowl. Season with salt and pepper. Stir in the onions and asparagus.
• Heat the remaining butter or oil in the skillet. Add the matzoh mixture and cook over medium-high heat several minutes, until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzoh brei is cooked side up on the plate. Slide it back into the pan and cook the second side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.

ASPARAGUS FLORENTINE

Steps:

• Snap off tough ends of asparagus.
• Wash stalks well.
• Cook asparagus in boiling salted water until almost tender;drain.
• Wrap 1 slice of Prosciutto around a few stalks of asparagus and fasten with a toothpick.
• Butter the bottom of a baking dish and lay the bundles of asparagus in the dish.
• Sprinkle with Parmesan cheese.
• Bake at 375 for about 10 minutes.

ASPARAGUS FLORENTINE

Steps:

• Place asparagus in a saucepan with a small amount of water; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside. In a large saucepan, saute onion and garlic in butter until tender.
• In a bowl, whisk together the soup, water, egg yolks, Worcestershire sauce, mustard and pepper. Whisk in lemon juice. Add to onion mixture. Add cream cheese. Cook and stir over low heat until cheese is melted. Stir in spinach and asparagus; heat through.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 30-35 minutes or until a thermometer reads 160 degrees F. Let stand for 5 minutes before serving.