Fennel And Asparagus Pie Recipes

GRILLED FENNEL AND ASPARAGUS SALAD

Steps:

• Preheat a grill to medium-high.
• For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
• For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly.
• Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan.
• Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino.

FENNEL AND ASPARAGUS GRATIN

Steps:

• Preheat the oven to 400°F.
• Toss fennel, 2 teaspoons of the oil and 1/4 teaspoon of the salt on a large rimmed baking sheet.
• Toss asparagus, remaining 2 teaspoons oil and 1/4 teaspoon salt on a separate large rimmed baking sheet.
• Roast vegetables until golden and tender, about 10 minutes.
• Transfer fennel and asparagus to a 9 1/2- or 10-inch pie plate and stir together. Set aside.
• Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook, whisking constantly, for 1 minute.
• Gradually add milk and bring to a boil.
• Reduce heat and simmer, whisking frequently, until the mixture is beginning to thicken, about 3 minutes.
• Remove from heat and stir in pepper, nutmeg and 1/4 cup of the cheese.
• Pour mixture over roasted vegetables.
• In a small bowl, stir together bread crumbs and remaining 1/4 cup cheese.
• Sprinkle mixture over vegetables.
• Bake until heated through and bread crumbs are golden, 20 to 25 minutes.

ASPARAGUS PIE

Steps:

• In a large skillet, cook the beef, asparagus and onion over medium heat until meat is no longer pink and asparagus is tender; drain. Remove from the heat; stir in cheese. , Transfer to a greased 10-in. pie plate. Sprinkle with salt and pepper. In a small bowl, beat the eggs, milk and biscuit mix until smooth. Pour over meat mixture. , Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

GRILLED ASPARAGUS AND FENNEL PASTA SALAD (COOKING FOR 2)

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
• Shake all Vinaigrette ingredients in tightly covered container.
• In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.

FENNEL AND ASPARAGUS PIE

Steps:

• Remove from oven. Reduce oven temperature to 375 degrees F. Meanwhile, trim top off fennel bulb, reserving some of the feathery leaves for garnish. Trim fennel bulb and thinly slice. In a covered medium saucepan, cook fennel, asparagus, and onion in a small amount of boiling water for 4 to 6 minutes or just until vegetables are tender. Drain vegetables; set aside. In a medium bowl, whisk together milk and flour until smooth. Add eggs, snipped or dried basil, salt, and pepper, whisking until combined. Spoon fennel mixture into baked piecrust. Sprinkle with cheese. Slowly pour egg mixture over all. Bake, uncovered, for 30 to 35 minutes or until egg mixture is set in center. If necessary to prevent overbrowning, cover edge of pie with foil for the last 5 to 10 minutes of baking. Let stand for 10 minutes before serving. Top with reserved fennel leaves and, if desired, fresh basil leaves. Nutrition Facts (Fennel and Asparagus Pie) Per serving: 290 kcal cal., 15 g fat