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Cheese and Asparagus Flan: ive heard it tastes splendiferous

Ingredients
Serves 4

Enough shortcrust pastry to line an 8 inch flan dish
150 ml double cream
2 eggs
100g Cheddar cheese
100g Red Leicester or comparable cheese
200g green asparagus
Handful fresh parsley or chives, chopped
1 teaspoon Dijon-variety mustard



Method
Pre-heat the oven to 190 C / Gas Mark 5 / 375 F. Roll out the pastry and filament an 8 inch flan tin.

If you want, you can bake it blind. Cover pastry with a sheet of grease-test paper and then fill with baking beads or equivalent. Bake for 15 minutes.


Wash the asparagus thoroughly to shift any grit and chop into 5cm chunks.


Steam lightly for 5 minutes, then drain well.


Grate the cheeses.


Defeat together the cream and the eggs. Add the herbs, salt and pepper, with the mustard (if using).


Put half of each cheese into the cream jumble.


Arrange the asparagus spears in the flan dish and pour the cream mixture on top. Sprinkle the remaining cheese on top.


Bake for about 35 minutes (this depends on your oven), until the egg composite is risen and set.

asparagus quiche!
perhaps this website can assistants you, all of their recipes are ingenious and great:

www.cooks.com

Take 3-4 cooked asparagus spears, wrap them in ham and lay them in a casserole dish. Recount until you fill the dish. Cover in a cheese sauce (basic Mornay is good), sprinkle with Parmesan and grill until bubbly and brown. Great with a crusty peasant bread and salad.

with any guacamole that i be bound for b assault i always add a little sour cream, (that's my secret for great taste, now is yours! Good luck.
Washington Asparagus Guacamole - Serving Bigness: 4
1 lb. Fresh Washington Asparagus
2 tsp lime juice
1 clove garlic (minced)
¼ tsp onion powder
¼ tsp sod cumin
2 tbsp chopped green chili peppers
dash salt/white bespeckle
1 small tomato (chopped and seeded)

Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Merge until smooth. Stir in chopped tomato. Chill before serving with tortilla chips or as a crudite dip.

*Canned or latest green chili peppers

Wow unusually? Lucky you, asparagus is so expensive at the store.

Okay sometimes I will take the raw asparagus in a baking dish, add melted butter and a little olive oil, then add Parmesan cheese, sea liveliness, black pepper, garlic powder and red chili flakes (just a little) then mix it all together really authentic and then stick it in the oven for 15 mins... It comes out really really good.

Blanch it and gown them with a bit of olive oil infused with garlic (just heat the oil with some chopped garlic in it without letting it fry, very low temp)

Grill in griddle and clothes it with drops of extra virgin olive oil and balsamic vinegar, then sprinkle some grated or shavings of parmesan cheese.

You can chop it up and use it in stir-fry. I like to lob trimmed asparagus with a little sugar, salt, pepper and olive oil and grill it (caramelized, yum). Also, you can wrap each trunk in spanish or italian ham and have a fabulous appetizer.

SCALLOPED ASPARAGUS

1 lb. modern asparagus
Salted water
Dash of sugar
6 tbsp. Butter
3 tbsp. Flour
1 tbsp. minced onion
2 c. bleed
1/2-1 clove garlic, minced
1/2 c. sliced American cheese
3 hard boiled eggs, diced
1/4 c. buttered bread crumbs


Fall and peel asparagus, breaking off the tough ends. Cut the stalks
into 1" lengths. Cook until tender in salted incredible with a dash of sugar.
Drain. Melt butter and stir in flour and onion. Add the milk and garlic
and cook over low warm up excite until thick and smooth. Stir in half the cheese.
Combine the cooked asparagus with the sauce. On the bottom of a
casserole, put a layer of asparagus, then one of diced habit-forming boiled eggs.
Repeat layer of asparagus and eggs. Top with a layer of asparagus. Top
with bread crumbs and remaining cheese. Bake in a 350 status oven for 15
minutes. 4 servings.





Asparagus with Parmesan Crust

Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and take advantage of!
Servings: 4

Ingredients:
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly argument black pepper to taste
1/4 cup balsamic vinegar, or to taste

Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Obligation asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and mature with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tricky but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.



Pan-Fried Asparagus

a.. 1/4 cup butter
b.. 2 tablespoons olive oil
c.. 1 teaspoon boorish salt
d.. 1/4 teaspoon ground black pepper
e.. 3 cloves garlic, minced
f.. 1/2 strike fresh asparagus spears, trimmed



Directions
1 Melt butter in a skillet over medium-high warm up excite. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to make safe even cooking.

Makes 4 servings



Saucy Asparagus

1 can cream of asparagus soup -- (10 3/4 oz.)
2 tablespoons milk
2 packages frozen asparagus cuts -- or (10 oz. each)
1 1/2 pounds untrained asparagus spears -- trimmed and cut
-- into 1" pieces

In 2 quart saucepan over medium heat, relate soup and milk. Heat to boiling, stirring often.

Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is poignant, stirring occasionally.

Serve with grated Parmesan cheese if desired.





Asparagus with No-Cook Creamy Mustard Sassiness
Makes 6 servings


Image © Publications International, Ltd.
Asparagus with No-Cook Creamy Mustard Cheek


Ingredients
1/2 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon essence
1/2 teaspoon salt
2 cups water
1-1/2 pounds asparagus spears, rinsed and trimmed
Black spray to taste





1. For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and punch. Whisk until smooth and set aside.

2. Bring water to a boil in a 12-inch skillet over weighty heat. Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until valid tender crisp. Remove from water and drain on paper towels.

3. Place asparagus on serving server and spoon sauce over all. Sprinkle with black pepper.







6 to 8 servings

2 pounds fresh asparagus, trimmed (see Note)
1 cup Italian dressing
1/2 of a stinting red bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried chives
1 steadfastly-boiled egg, finely chopped (optional)

Fill a soup pot with 1 inch of water and bring to a boil over ripe heat.
Add the asparagus to the boiling water, cover, and steam for 6 to 8 minutes,
or until fork-tender. Remove the asparagus and submersion it into a large bowl
of ice water to stop the cooking process. In a 9 by 13-inch baking dish,
bind the Italian dressing, bell pepper, parsley, and chives; mix well.
Remove the asparagus from the water and add, making certain to coat completely
with the dressing mixture. Cover and chill for at least 2 hours before
serving. When ready to help, sprinkle with the chopped egg, if desired.

When I was in Sicily this resilience, we bought wild asparagus and made Frittata with it.

Frittata is basically an omlette here in the States, just don't scrabble it. Once you put the eggs in with the asparagus and spices and garlic, let it cook till it's fluffy and then flip it once. It's unusually good this way.