Best Antipasto Of Asparagus With Freshly Grated Parmigiano Cheese Recipes

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GRILLED PARMESAN ASPARAGUS



Grilled Parmesan Asparagus image

Fresh asparagus spears are cooked on the grill with a dash of garlic salt, then finished off with a sprinkling of grated Parmesan cheese. Easy, healthy and delicious!

Provided by Danelle

Categories     Side Dishes

Time 15m

Number Of Ingredients 5

1 pound asparagus, ends trimmed
1-2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat outdoor grill for medium heat.
  • Using a double thickness of aluminum foil, make a tray with raised sides to hold the asparagus. You can also use a small baking pan with sides, just make sure you don't mind putting it on the grill. Drizzle the aluminum tray or baking pan with a bit of olive oil.
  • Place the asparagus on the pan in a single layer. Drizzle with another tablespoon or so of olive oil, then sprinkle with garlic salt and pepper.
  • Grill for 7-10 minutes, or until asparagus is crisp-tender. Sprinkle with Parmesan cheese and serve immediately.

Nutrition Facts : Calories 91 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 240 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

OVEN ROASTED PARMESAN ASPARAGUS



Oven Roasted Parmesan Asparagus image

A healthy easy weeknight friendly vegetable side dish combining healthy asparagus, minced garlic and freshly grated Parmesan cheese. Ready in under 20 minutes.

Provided by Beth Pierce

Categories     Vegetables

Time 15m

Number Of Ingredients 5

1 lb asparagus spears trimmed
2 Tbsp olive oil
1/4 c fresh grated parmesan cheese
2 clove cloves garlic minced
salt and pepper to taste

Steps:

  • 1. Preheat oven to 400 degrees. Arrange asparagus in single layer on baking sheet. Brush with olive oil and sprinkle with garlic and 2 tablespoons Parmesan cheese. Bake until crisp tender; approximately 8-15 minutes or until just fork tender.
  • 2. Sprinkle with remaining Parmesan cheese and serve.
  • 3. NOTES Roasting time will vary depending on thickness of asparagus.

FETTUCCINE WITH ASPARAGUS



Fettuccine With Asparagus image

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste

Steps:

  • Bring a large pot of salted water to boil.
  • Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
  • Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  • Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  • Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams

SPRING ANTIPASTO PLATTER



Spring Antipasto Platter image

The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d') a few spoonsful of room temperature vegetable preparations-grilled eggplant, roasted peppers, marinated mushrooms-along with a little cheese and salumi. It's an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.

Provided by David Tanis

Categories     dinner, lunch, quick, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 bunches small spring onions or scallions
Salt
1 bunch asparagus, about 1 pound, tough ends removed
1/2 pound sugar snap peas
2 medium fennel bulbs, trimmed and sliced crosswise into 1/8-inch-thick rings
4 ounces thinly sliced prosciutto, salame, mortadella or lardo
Flaky sea salt or fleur de sel
Black pepper
Extra-virgin olive oil
Basil or mint leaves
1 pound fior di latte, bufala mozzarella, burrata or fresh ricotta, at cool room temperature

Steps:

  • Heat the broiler. Put a large pot of water on to boil.
  • Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It's fine if they become blackened in spots.) Remove pan and let cool to room temperature.
  • When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
  • Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately. (Alternatively, compose individual plates with all components.)

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 26 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 757 milligrams, Sugar 7 grams

RISOTTO WITH ASPARAGUS



Risotto With Asparagus image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh asparagus
2 shallots, minced
1 red pepper, seeded and chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1 to 1 1/2 quarts hot chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped chives

Steps:

  • Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
  • In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
  • Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
  • Stir in the cheese, correct seasoning, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Our pro tip for making roasted asparagus with parmesan? Give familiar vegetables an unexpected flavor by cooking them with a few basic seasonings.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 4

2 bunches (1 1/2 pounds) asparagus
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees. Trim tough ends from asparagus.
  • On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
  • Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 6 g

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What is Antipasto of Asparagus with Freshly Grated Parmigiano Cheese Recipes?

Antipasto of asparagus with freshly grated parmigiano cheese recipes is a scrumptious appetizer that is perfect for spring and summer gatherings. This dish is a perfect blend of fresh asparagus, flavorful parmesan cheese, and tangy balsamic vinegar that makes the taste buds swoon. This dish is also incredibly easy to make and can be prepared in no time.

The Ingredients

To make this delicious antipasto, you will need just a few ingredients that are readily available. Some of these include:
  • 1 pound of asparagus
  • 1/4 cup of olive oil
  • 1/4 cup of freshly grated parmesan cheese
  • 2 tablespoons of balsamic vinegar
  • Salt and pepper to taste

The Preparation

Preparation of antipasto of asparagus with freshly grated parmigiano cheese recipes is super easy and requires just a few steps. Here are the steps you need to follow:
1. Clean and Trim the Asparagus
Clean the asparagus and trim the tough ends of the stalks.
2. Preheat Your Grill
Preheat your grill to medium-high heat.
3. Grill the Asparagus
Place the asparagus on the grill and cook for 3 - 5 minutes or until it is tender and slightly charred.
4. Prepare the Parmesan Cheese Mixture
In a small bowl, combine the freshly grated parmesan cheese, olive oil, balsamic vinegar, salt, and pepper.
5. Serve and Enjoy
Arrange the grilled asparagus on a platter and drizzle with the parmesan cheese mixture. Serve and enjoy with family and friends.

Why You Should Try This Dish

There are many reasons why you should try this antipasto of asparagus with freshly grated parmigiano cheese recipe. Here are some of the more compelling reasons:
1. It is Delicious and Nutritious
This dish is not only tasty but also incredibly healthy. Asparagus is packed with vitamins and minerals that can help improve your overall health.
2. It is Easy to Make
With only a few ingredients and simple procedures, this dish can be prepared in no time. You do not need to be a professional chef to make this dish.
3. It is Perfect for Any Occasion
Whether you are hosting a summer barbecue, having a family dinner, or preparing a dish for a potluck, this antipasto is perfect for any occasion. In conclusion, antipasto of asparagus with freshly grated parmigiano cheese recipes is a delicious and easy-to-make dish that is perfect for any occasion. With its blend of fresh asparagus, flavorful parmesan cheese, and tangy balsamic vinegar, this appetizer is sure to impress your guests and leave them wanting more. So, why not give this dish a try and impress your family and friends with your culinary skills?
When it comes to Italian cuisine, antipasto is a classic appetizer that always delights guests. Antipasto literally means "before the meal" in Italian and is meant to whet the appetite. One delicious antipasto recipe that stands out is the antipasto of asparagus with freshly grated parmigiano cheese. This dish is not only delicious, but it is also a nutritious and healthy choice. If you're planning on making this antipasto, here are some valuable tips that will help you execute the recipe perfectly.

Tip 1: Choose the right asparagus

The key ingredient in this recipe is asparagus. To make sure that your antipasto is perfect, you need to choose the right asparagus. Fresh and young asparagus is the best choice for this recipe, as it is tender, sweet, and more flavorful. You should choose asparagus stalks that are firm, straight, and brightly colored with tightly closed tips. You should also choose thin asparagus, as it will cook faster and will be more tender.

Tip 2: Clean and trim the asparagus properly

Before cooking the asparagus, you need to clean and trim them properly. To clean the asparagus, rinse it thoroughly in cold water and then pat them dry with a paper towel. To trim the asparagus, you need to snap off the woody ends. Hold the asparagus spear at both ends and bend it gently until it snaps. The snapped end will be the woody part that should be discarded, while the top part is the tender asparagus. If the asparagus is too thick, you can also peel the outer layer with a vegetable peeler to make it more tender.

Tip 3: Blanch the asparagus

To make the asparagus tender and flavorful, you need to blanch it before adding it to the antipasto. Blanching is the process of cooking vegetables briefly in boiling water and then immediately plunging them into ice water to stop the cooking process. Blanching asparagus will give it a bright green color, a tender crisp texture, and will remove any bitter flavor. To blanch the asparagus, bring a pot of salted water to a boil and cook the asparagus for about 2-3 minutes. Drain the asparagus and immediately plunge them into a bowl of ice water to stop the cooking process.

Tip 4: Use freshly grated Parmigiano cheese

The key ingredient in this recipe is freshly grated Parmigiano cheese. You should never use pre-grated or packaged cheese, as it has a different texture and flavor. Freshly grated Parmigiano cheese is the best choice, as it will add a nutty, salty, and sharp flavor to the antipasto. You should grate the cheese just before serving to ensure its freshness.

Tip 5: Add other ingredients to the antipasto

While asparagus and Parmigiano cheese are the main ingredients of this antipasto, you can also add other ingredients to make it more flavorful and interesting. Some great additions include roasted red peppers, marinated artichokes, olives, sun-dried tomatoes, or prosciutto. You can also drizzle the antipasto with olive oil, balsamic vinegar or lemon juice to add another layer of flavor.

Tip 6: Serve it chilled or at room temperature

The antipasto of asparagus with freshly grated Parmigiano cheese can be served chilled or at room temperature. If you're serving it chilled, you should refrigerate it for at least 1 hour before serving. If you're serving it at room temperature, you can leave it out for about 30 minutes before serving. This antipasto is a great choice for a summer appetizer, as it is light and refreshing.
Conclusion
The antipasto of asparagus with freshly grated Parmigiano cheese is a delicious and healthy appetizer that is easy to make. By following these valuable tips, you will be able to make a perfect antipasto that will impress your guests. Remember to choose the right asparagus, clean and trim them properly, blanch them, use freshly grated Parmigiano cheese, add other ingredients, and serve it chilled or at room temperature. With these tips, your antipasto will be a crowd-pleaser that everyone will love.

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