Best Asparagus Brunch Stack Recipes

ASPARAGUS BRUNCH POCKETS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside., In a small bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in the pimientos, onion, salt and pepper. , Unroll crescent dough and separate into triangles; place on an ungreased baking sheet. , Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus. Top each with another teaspoonful of cream cheese mixture. Bring three corners of dough together and twist; pinch edges to seal. , Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown.

ASPARAGUS APPETIZERS

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

ASPARAGUS BRUNCH BREAD

Steps:

• Holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point. Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil. Arrange spears in 2 layers in water. Cover and cook for 2 minutes or until bright green and still crisp. Drain; chill under cold water. Drain; set aside on towels.
• Cut ham Into 1/4-inch (5 mm) wide strips; cut into about 1 -inch (2.5 cm) lengths to make strips. Thin end from green onion; halve stalk lengthwise and slice thinly crosswise. Set aside.
• In large bowl, stir together flour, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and butter; pour over flour mixture. Sprinkle with green onion and 3/4 cup (175 mL) of the cheese; stir with wooden spoon just until smooth.
• Spoon half of the batter into greased 9-inch (2.5 L) square cake pan, spreading over bottom. Arrange half of the asparagus in single layer over top. Sprinkle with ham.
• Spoon in remaining batter, spreading evenly. Arrange remaining asparagus over top. Sprinkle with remaining cheese. Bake in 375°F (190°C) oven for 50 to 60 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes.
• Invert wire rack over pan. Holding both tightly together, invert pan to turn bread out onto rack. Remove pan. Invert serving platter onto bread. Holding rack and platter together, quickly invert. Remove rack. Serve warm or at room temperature. (Bread can be cooled, covered with plastic wrap and set aside for up to 4 hours.).

ASPARAGUS BREAKFAST CASSEROLE

Steps:

• Spray 9x13 pan with non-stick cooking spray.
• In a medium skillet, melt butter over medium heat.
• Add steamed asparagus, red pepper and onion.
• Cook 3-5 minutes, stirring occasionally.
• In the prepared pan layer bread, ham, vegetables and 1 cup cheese.
• In a large bowl combine eggs, milk and seasonings.
• Pour evenly over bread mixture.
• Cover and refrigerate 12-24 hours.
• Bake uncovered at 350 degrees 45-55 minutes, until golden.
• Sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts.
• Let cool 10-15 minutes before cutting.