Asparagus In The Round Recipes

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ASPARAGUS IN THE ROUND



Asparagus In The Round image

I never have leftovers when I serve this attractive and deliciously creamy side dish. It's easy to prepare, too.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 12

3 cups cubed seasoned stuffing
1/2 cup plus 2 tablespoons butter, melted, divided
1/2 cup water
2 tablespoons chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
Dash pepper
1 cup half-and-half cream
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine stuffing mix with 1/2 cup butter or water. Let stand for 5 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a saucepan, saute onion in remaining butter until tender. Stir in the flour, salt, mustard and pepper until blended. Gradually stir in cream. Bring to a boil; cook and stir 2 minutes or until thickened. , Remove from the heat; stir in asparagus and mushrooms. Pour over crust. Sprinkle with Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until lightly browned.

Nutrition Facts : Calories 266 calories, Fat 19g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 690mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

Provided by swedishmilk

Categories     Side Dish     Vegetables     Asparagus     Baked

Yield 4

Number Of Ingredients 7

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g

STOVE-TOP EYE ROUND WITH SPRING VEGETABLES



Stove-Top Eye Round with Spring Vegetables image

Categories     easy to make     steak recipe     stove-top eye     with spring vegetables     steak and vegetables

Time 1h30m

Yield 8

Number Of Ingredients 9

1 beef eye round roast
1/2 tsp. coarsely ground black pepper
2 tsp. salad oil
2 beef-flavor bouillon cubes or envelopes
1 clove garlic
1 bay leaf
1 1/2 lb. baby carrots
1 1/2 lb. asparagus
1 3/4 lb. baby red and white potatoes

Steps:

  • Trim all fat from eye round roast. Rub roast with pepper.
  • In nonstick 5-quart Dutch oven over medium-high heat, in hot salad oil, cook eye round roast until browned on all sides. Add bouillon, garlic, bay leaf, and 2 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
  • Meanwhile, peel and trim tops from carrots. Discard tough ends from asparagus.
  • After roast has cooked 20 minutes, add carrots and unpeeled potatoes to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes longer or until carrots and potatoes are fork-tender and temperature of roast reaches 135 degrees F on instant-read meat thermometer when inserted in thickest part of meat. Internal temperature of meat will rise to about 140 degrees F (medium-rare) upon standing.
  • When roast is done, place on platter and let stand for 15 minutes for easier slicing; keep warm.
  • In 12-inch skillet over high heat, in 1/2 inch boiling water, cook asparagus 3 to 5 minutes until tender-crisp.
  • Remove carrots and potatoes to platter, reserving cooking broth. Discard garlic and bay leaf.
  • Skim fat from broth. Thinly slice roast. Serve sliced roast, carrots, potatoes, and asparagus in deep dinner plates with broth.

Nutrition Facts : Calories 270 calories

BEEF ROLLS WITH ASPARAGUS



Beef Rolls with Asparagus image

Asparagus is wrapped in thinly sliced beef, then cooked in flavoursome sauce which is similar to teriyaki sauce. Perfect for appetiser or as party food. Instead of asparagus, you could use green beans or shallots. Or to give more colour to it, you could add carrots. Julienned burdock goes well with beef as well.

Provided by Yumiko

Categories     Appetizer

Time 15m

Number Of Ingredients 6

6 thin slices of beef ((about 160-200g/6-7oz in total, Wagyu beef if possible, Note 1))
9 asparagus stems (, moderate thickness)
1 tbsp Cooking Oil
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sake

Steps:

  • Remove hard part of the asparagus stem at lower end and cut into half length each (Note 3).
  • Boil water in a pan, add a pinch of salt and par boil asparagus for 30 seconds to 1 minute. Drain.
  • Spread a beef slice on a cutting board, place 3 pieces of asparagus at the end closer to you and roll forward. The asparagus should be wrapped in 2 layers of the beef.
  • Repeat and wrap the rest of the asparagus with beef. This will make 6 uncooked beef rolls.
  • Heat a frying pan with oil over medium high heat. Add beef rolls and cook, rolling them occasionally to brown beef rolls evenly. When surface of the beef is slightly burnt all over (a couple of minutes), remove excess oil with kitchen paper as the sauce will not coat the beef well if there is too much oil.
  • Add Sauce ingredients to the pan and coat the beef roll with the sauce.
  • When the sauce is almost evaporated, turn the heat off and remove the beef rolls onto a cutting board.
  • Cut each roll into 3 or 4cm (1¼-1½") depending on the length of the roll and your preference. Place the rolls upright on a plate and serve. (Note 4)

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