Asparagus Stuffed Potatoes Recipes

LOADED TWICE-BAKED POTATOES

Steps:

• Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to the manufacturer's directions.)
• Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
• Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
• Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

ROSEMARY ROASTED POTATOES AND ASPARAGUS

Steps:

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

ASPARAGUS-STUFFED POTATOES

Steps:

• Bake potatoes at 400° for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through.

ROASTED SWEET POTATOES AND ASPARAGUS

Steps:

• 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
• 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
• 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.

ASPARAGUS STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
• Place the chicken on your work surface. Season the inside of the chicken breasts with lemon zest, salt, and pepper.
• Lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
• In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
• Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown.
• Place the chicken in the oven. Bake for 20 minutes until the chicken reaches an internal temperature of 165ºF.

STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES

Steps:

• In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
• Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
• Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
• Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.

POTATO- AND ASPARAGUS-STUFFED CHEESE CRISPS

Steps:

• Cook potatoes in boiling salted water until barely tender, about 35 minutes. Drain. Cool completely. Peel potatoes; cut into 1/4-inch-thick rounds. Cook asparagus in boiling salted water until crisp-tender, about 2 minutes. Drain and cool.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add potatoes; cook until browned, about 3 minutes per side. Transfer to plate. Add 1 tablespoon oil to skillet. Add red onions; sauté until beginning to soften, about 2 minutes. Add green onions and asparagus; sauté 3 minutes. Transfer to plate with potatoes. Sprinkle with salt and pepper. Heat another nonstick skillet over medium heat. Sprinkle 1/3 cup grated cheese over bottom of skillet and spread to 5-inch round. Arrange d of potato-asparagus mixture evenly over cheese and press gently. Sprinkle 1/3 cup cheese evenly over potato-asparagus mixture. Cook until bottom layer of cheese is golden brown around edges and on bottom, about 5 minutes. Using metal spatula, carefully loosen edges and bottom of cheese crisp from skillet. Transfer to small plate. Top with another small plate and invert cheese crisp. Slide crisp back into skillet, browned side up, and cook until crisp and brown on bottom, about 3 minutes longer. Transfer to rimmed nonstick baking sheet. Repeat with remaining cheese and potato-asparagus mixture for 5 more crisps. DO AHEAD Can be made 2 hours ahead. Rewarm in 350°F oven until heated through, about 10 minutes.
• Place 1 cheese crisp on each of 6 plates and serve.

ASPARAGUS STUFFED CHICKEN BREAST

Steps:

• Preheat your oven to 400 F. Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat. Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy

ASPARAGUS-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil.
• Drain 8 mozzarella balls. Reserve any extra mozzarella balls for another use.
• Slice chicken breasts by cutting lengthwise 3/4 of the way through. Open them like a book, then layer one side of each breast with mozzarella balls, tomatoes, and asparagus. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Close and secure with toothpicks. Transfer to the prepared pan.
• Bake, uncovered, in the preheated oven until the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).