/ Salads / Asparagus|
Canadian Bacon and Potato Quiche
|Caloric||:1 Serving: Calories 275 (Calories from Fat 155); Total Fat 17g (Saturated Fat 7g, Trans Fat ncg); Cholesterol 140mg; Sodium 620mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 10%; Vita|
|Ingridients||Prep Time:15 min |
Start to Finish:1 hr 20 min
1 Pillsbury¬ģ refrigerated pie crust (from 15-ounce box), softened as directed on box
1 cup frozen country-style diced potatoes, thawed
1 cup 1/2-inch pieces fresh asparagus
1 cup diced Canadian-style bacon
1 1/2 cups shredded Havarti cheese (6 ounces)
1 cup milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1. Heat oven to 375¬ļF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake about 8 minutes or until light golden brown.
2. Layer potatoes, asparagus, bacon and cheese in partially baked crust. Beat eggs, milk, marjoram and salt until well blended. Pour over mixture in pie plate.
3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
|Caloric||:1 Serving: Calories 5 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 45 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 6 %; Calcium 0%; Iron 2 %&nb|
|Ingridients||Prep Time:10 min |
Start to Finish:1 hr 10 min
Makes:2 cups dip
1 can (15 ounces) asparagus cuts, drained
1 large tomato, seeded and chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 tablespoons finely chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise or salad dressing
1 tablespoon lime juice
3 to 6 drops red pepper sauce
1/8 teaspoon pepper
1 garlic clove, finely chopped
Baked tortilla chips, if desired
1. Place asparagus in blender or food processor. Cover and blend on medium speed until smooth.
2. Stir together asparagus and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.
Roasted Asparagus and Gouda Canap√©s
|Caloric||:1 Serving: Calories 55 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 160 mg; Total Carbohydrate 5 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %; Ir|
|Ingridients||Prep Time:20 min |
Start to Finish:40 min
30 slices pumpernickel cocktail bread
1 pound asparagus
1 tablespoon olive or vegetable oil
3 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup finely chopped red onion
30 slices Gouda cheese (8 ounces)
2 tablespoons chopped fresh dill weed
1. Heat oven to 425¬ļF. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 3 to 5 minutes or until crisp. Remove from pan.
2. Spray same pan with cooking spray. Toss asparagus with oil; place in pan. Bake 6 to 8 minutes or until crisp-tender.
3. Mix mustard and honey; spread over each bread slice. Cut asparagus into pieces to fit bread; place 2 or 3 pieces on each slice. Top with onion, cheese and dill weed. Place in pan. Bake about 5 minutes or until hot and cheese is melted.
Chicken and Asparagus Roulades
4 small skinless boneless chicken breast halves -- (about 2 pounds)|
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1 (10 ounce) package frozen asparagus spears -- thawed and drained
1/2 medium red bell pepper -- cut into (1/4-inch strips)
Mock Hollandaise Sauce -- (recipe follows)
Fresh dill weed sprigs -- if desired
MOCK HOLLANDAISE SAUCE
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup skim milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
|Heat oven to 375¬ļ. Remove excess fat from chicken; flatten each chicken
breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix
salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of
asparagus spears and pepper strips crosswise on large end of each chicken
breast half. Roll tightly and secure with wooden picks. Place chicken,
seam sides down, in square pan, 8 √ó 8 √ó 2 inches, sprayed with nonstick
cooking spray. Cover and bake until chicken is done, about 30 minutes.
Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh
dill weed sprigs.
MOCK HOLLANDAISE SAUCE:
Heat margarine in 1-quart nonstick saucepan over low heat until melted.
Stir in flour and salt. Cook over low heat until mixture is smooth and
bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until
smooth; stir into flour mixture. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon
Impossible Brunch Pie
1 package frozen broccoli -- cooked and drained|
OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese -- creamed
1/2 cup Bisquick. baking mix
1/4 cup butter -- melted
1 tomato -- thinly sliced
1/4 cup Parmesan cheese -- grated
|Heat oven to 350 degrees.
Grease 9" pie plate.
Spread broccoli in plate.
Beat sour cream, cottage cheese, baking mix, margarine and eggs until
smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate.
Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about
Cool 5 minutes.
Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.
Marinated Steak & Asparagus
2/3 cup prepared balsamic vinaigrette
2 tablespoons Dijon-style mustard
Combine marinade ingredients
in small bowl. Remove and reserve 2 tablespoons. Place beef steaks
and remaining marinade in food-safe plastic bag; turn steaks
to coat. Close bag securely and marinate in refrigerator 15 minutes
to 2 hours.|
Place asparagus in shallow
microwave-safe dish; add 1/2 cup water. Cover and microwave on
HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add
reserved 2 tablespoons marinade to asparagus; turn to coat. Set
Remove steaks from marinade;
discard marinade. Place steaks on grid over medium, ash-covered
coals. Grill, covered, 12 to 14 minutes for medium rare doneness,
turning once. (Do not overcook.)
During last 3 minutes
of grilling, arrange asparagus on grid around steaks; grill 2
to 3 minutes, turning once. Season steaks and asparagus with
salt and pepper.
Combine water, soy sauce,
bouillon and cornstarch in small bowl.|
Heat oil in large skillet.
Add asparagus, beef, bell pepper, onion and carrot; cook, stirring
frequently, until beef is no longer pink.
Add mushrooms and green
onions; cook until tender. Stir in soy sauce mixture; cook, stirring
constantly, until sauce comes to a boil and thickens. Serve over
rice. Season with ground black pepper.
Asparagus Chicken Stir-Fry
Cut asparagus into 1-inch pieces, discarding
tough bottoms of spears.|
In a small bowl, mix together the hoisin
sauce and brown sugar and set aside.
Heat wok or large skillet over medium
high heat. When hot, add 2 tablespoons of oil. Stir fry asparagus
for approximately 2 minutes. Remove from the wok and keep warm.
Heat wok to high heat. Add remaining 2
tablespoons of oil and the chicken pieces and stir fry until
the chicken is no longer pink. Add the reserved asparagus and
hoisin/sugar sauce and stir fry all together until pieces are
well-coated with sauce.
Serve over the hot rice.
Sprinkle salt and pepper
In fry pan place oil and
heat to medium temperature. Add chicken and cook, turning, about
5 minutes or until chicken is brown.
Partially cook asparagus,
about 4 minutes, following package directions. Drain.
In bowl mix together soup,
mayonnaise, lemon juice and curry powder.
In large shallow baking
pan place asparagus in single layer. Place chicken over asparagus.
Spoon soup mixture over all. Sprinkle cheese on top. Cover with
Bake in 375*F oven about
30 minutes or until fork can be inserted in chicken with ease
and sauce is bubbly.
Preheat oven to 375*F.|
Trim ends off asparagus.
Blanch in boiling, salted water until just tender, about 2 minutes.
Drain and arrange in bottom of an 8-inch baking dish.
In medium saucepan over
medium heat, melt butter. Add flour, pepper, nutmeg and cayenne
and whisk until well blended. Gradually whisk in milk and broth;
cook, stirring continuously, until simmering and thickened. Whisk
in wine, lemon zest and salt.
Pour half the sauce evenly
over asparagus. Arrange poached chicken on sauce; sprinkle Fontina
cheese over chicken. Pour remaining sauce over cheese; then top
with Parmesan cheese.
Bake for 20 minutes, until
bubbling. Serve hot.