Best Asparagus With Gorgonzola And Roasted Walnuts Recipes

ROASTED ASPARAGUS AND GORGONZOLA

Steps:

• Preheat the oven to 180°C/350F/gas mark 4 and bring a pot of water to the boil.
• Bend each asparagus stalk near the bottom and let it snap naturally, alternatively cut off the woody end of each asparagus. Boil the asparagus for 1-2 minutes then plunge into cold water to stop them cooking. You want the asparagus to retain their bright green colour.
• Dry the asparagus then add to an oven proof dish. Sprinkle with a pinch of salt and pepper then dot with cubes of butter and Gorgonzola.
• Roast in the oven for 15-20 minutes until the cheese has melted and asparagus is cooked through. Serve with grilled chicken and potatoes or steak.

ROASTED ASPARAGUS W/ BLUE CHEESE & TOASTED WALNUTS

Steps:

• Preheat oven to 425.
• Trim and wash asparagus then arrange in a shallow roasting pan.
• Drizzle olive oil over asparagus and sprinkle with salt and pepper.
• Toss asparagus to evenly coat.
• Roast in oven for 10-12 minutes.
• Remove from oven and immediately sprinkle with blue cheese, then top with walnuts.

THE BEST ROASTED ASPARAGUS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

ASPARAGUS WITH WALNUTS

Steps:

• 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
• 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
• 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
• 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
• 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

BAKED ASPARAGUS WITH TOASTED WALNUTS

Steps:

• To cook asparagus: Preheat oven to 300°F.
• Break off woody stems of asparagus.
• If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
• (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
• Sprinkle lightly with salt and pepper.
• Dot with margarine.
• Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
• (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
• (Topping may be refrigerated overnight. Bring to room temperature before using.)
• Before serving: Spoon topping over asparagus and sprinkle with walnuts.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

ASPARAGUS WITH GORGONZOLA SAUCE

Steps:

• Thoroughly clean the asparagus, cutting the tougher edge off.
• Bind them in small bunches and blanch.
• Let cool.
• Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
• Finely slice the leek.
• Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
• Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
• Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
• Serve immediately.

ASPARAGUS WITH GORGONZOLA

Steps:

• Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola. Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.
• Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
• Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes). Drain the asparagus and dry.
• Put the asparaus onto warmed plates. Pour over the sauce and serve with the fresh parmesan.

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER

Steps:

• Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
• Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve.

WALNUT RISOTTO WITH ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
• Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
• Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.