Cheesy Asparagus Caper Muffins Recipes

CHEESE CAPERS

Steps:

• Combine the first 5 ingredients in a large bowl, stirring until blended.
• Spread about 1/4 cup cheese mixture evenly over each muffin half; place on an ungreased baking sheet. Sprinkle lightly with Parmesan cheese; cut into quarters.
• Bake at 350 degrees for 15 minutes, or broil 3 inches from the heat 2 minutes or until the cheese melts.

ROASTED ASPARAGUS WITH CAPERS

Steps:

• Preheat oven to 425 degrees F.
• Arrange asparagus and capers in a baking dish; drizzle with oil, turn to coat.
• Season with salt and red pepper flakes.
• Roast asparagus, shaking pan at least once during cooking, until asparagus is tender-crisp and tips are golden, about 12 to 16 minutes.
• Let cool; serve warm or room temperature.

ASPARAGUS-ENGLISH MUFFIN BAKE

Steps:

• In a 4-quart saucepan, boil asparagus pieces 1 minute.
• Drain and put in a large bowl of ice water to stop cooking process.
• Drain and pat asparagus dry with paper towels.
• Place English muffin halves, cut side up, to form a crust in a greased 13 x 9 inch pan.
• Cut the muffins to fill the empty spaces in the pan as needed.
• Layer asparagus, half the cheese, ham, and bell pepper over muffins.
• In a large bowl, whisk eggs, milk, salt, dry mustard and pepper.
• Pour the egg mixture evenly over muffins.
• Cover and refrigerate 2 hours or overnight.
• Remove from refrigerator before preheating the oven to 375 degrees.
• Bake 40-45 minutes, or until set in the center.
• Immediately sprinkle remaining cheese over top and serve.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

ASPARAGUS-SOUR CREAM-MUFFINS

Steps:

• Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
• Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
• In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
• Fold in asparagus.
• Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
• Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.