CHEESY BAKED ASPARAGUS
This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
LOW FAT CHEESE AND ASPARAGUS SOUFFLé
A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.
Provided by French Tart
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 175C/350°F.
- Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
- cheese, oil, and Parmesan cheese.
- Combine the cornstarch or.
- arrowroot powder with the chicken broth and stir until smooth.
- Add to the asparagus mixture.
- Fold in the beaten egg whites until they disappear.
- Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
- Serve immediately.
SLOW COOKER CHEESY ASPARAGUS
Fresh crisp asparagus and cheese sauce cooked in the crock pot. Yumm. This frees up space on the stove and in the oven.
Provided by Hag chef
Categories Cheese
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and trim asparagus. Asparagus breaks naturally at the tough part of the stalk.
- Lay the spears in a 5 quart slow cooker.
- Stir flour, salt and pepper together in saucepan. Whisk in evaporated skim milk gradually until no lumps remain.
- Heat and stir until boiling and thickened.
- Stir in cheese to melt.
- Pour over asparagus. Cover. Cook on low for 2 to 3 hours.
- Check for doneness at 2 hours if you like it crisp, let it cook longer if you like it softer.
Nutrition Facts : Calories 123.1, Fat 6.4, SaturatedFat 4, Cholesterol 21.1, Sodium 252.2, Carbohydrate 8.3, Fiber 1.6, Sugar 5.2, Protein 9
CHEESY ASPARAGUS
My mom made this for every holiday dinner when I was growing up. It's a thick, rich side dish perfect for potlucks and family gatherings.
Provided by AltoRose
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Drain liquid from canned asparagus into a liquid measuring cup and add enough cream to equal 3 cups of liquid.
- Place drained asparagus in a casserole dish.
- Melt butter over medium heat.
- Whisk in flour and a dash of salt and pepper, allow to cook for 2 minutes.
- Add cream mixture and cook over medium heat, stirring often, until sauce is thickened and bubbly.
- Turn heat to low; add cheese and stir until cheese is melted.
- Pour cheese sauce over the asparagus and heat in the oven for 15-20 minutes.
Nutrition Facts : Calories 599.6, Fat 54, SaturatedFat 33.7, Cholesterol 176.9, Sodium 311.4, Carbohydrate 16.6, Fiber 2.3, Sugar 1.8, Protein 15.7
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