Best Asparagus With Herbed Cheese On Toast Recipes

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ASPARAGUS WITH HERBED CHEESE ON TOAST



Asparagus with Herbed Cheese on Toast image

I got this off the internet somewhere and it looked very tempting. I haven't tried this yet, so it's here for safekeeping!

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb asparagus, spears
1 tablespoon extra virgin olive oil
2 tablespoons fresh chervil, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh thyme, chopped
1/4 teaspoon pepper
1/4 teaspoon salt
1 loaf sourdough French bread
vegetable oil cooking spray
1/2 lb vidalia onions or 1/2 lb other sweet onion, thickly sliced
parsley sprig
1 cup part-skim ricotta cheese

Steps:

  • Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
  • Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 minutes.
  • Drain and plunge into ice water; drain well.
  • Pat dry with a paper towel; set aside.
  • Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
  • Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
  • Toast bread slices under broiler until golden brown.
  • Spread cheese mixture evenly over bread and set aside.
  • Heat non-stick skillet with olive oil.
  • Add onion, salt, and pepper; saute for 5 minutes or until lightly browned.
  • Add asparagus and heat.
  • Top bread with onions and asparagus.
  • Place briefly under the broiler to heat.

Nutrition Facts : Calories 317.5, Fat 8, SaturatedFat 2.9, Cholesterol 12.7, Sodium 620.5, Carbohydrate 48.6, Fiber 4.5, Sugar 2.9, Protein 13.6

CREAMY ASPARAGUS ON TOAST



Creamy Asparagus on Toast image

If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
2 hard-boiled large eggs, sliced
1/4 cup plus 3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups whole milk
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs
4 slices bread, toasted and halved

Steps:

  • In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs. , In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.

Nutrition Facts : Calories 513 calories, Fat 36g fat (22g saturated fat), Cholesterol 207mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

CHEESY BAKED ASPARAGUS



Cheesy Baked Asparagus image

This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 7

3 pounds fresh asparagus, trimmed
1 cup heavy whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1-1/2 cups shredded mozzarella cheese
1 cup chopped cashews
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

CREAMY ASPARAGUS ON TOAST



Creamy Asparagus on Toast image

If you have hard-cooked eggs left over from Easter, here's a way to use some of them. Fresh asparagus with a delightful cheese sauce makes a delicious casserole that is served over toast for a luncheon or light supper. Another recipe from Taste of Home's Busy Family Cookbook.

Provided by Crafty Lady 13

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus, trimmed
2 hard-cooked eggs, sliced
1/4 cup butter, plus
3 tablespoons butter, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1 dash pepper
2 cups milk
1 cup shredded cheddar cheese
1/2 cup soft breadcrumbs
4 slices bread, toasted and halved

Steps:

  • In a large skille, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11 x 7 x 2-inch baking dish. Arrange egg slices over top.
  • In a large saucepan, melt 1/4 cup butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over eggs.
  • In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375 degrees F for 15 minutes or until lightly browned. Serve on top of toast.

Nutrition Facts : Calories 541.5, Fat 37.9, SaturatedFat 22.6, Cholesterol 206.1, Sodium 765.6, Carbohydrate 32.2, Fiber 3.3, Sugar 3.9, Protein 20

ELSA'S HAM AND ASPARAGUS TOASTS



Elsa's Ham and Asparagus Toasts image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 8 toasts

Number Of Ingredients 8

1 pound thin asparagus spears
Salt
1 loaf chewy, crusty farmhouse style white bread, cut into 3/4-inch slices
1/2 stick butter, softened
2 tablespoons Dijon or grain mustard
1 1/4 pounds boiled, baked or smoked ham, order thick slices at deli counter
Freshly ground black pepper
1 pound fontina, shredded or sliced

Steps:

  • Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
  • Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

ELSA'S HAM AND ASPARAGUS TOASTS



Elsa's Ham and Asparagus Toasts image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 8 toasts

Number Of Ingredients 8

1 pound thin asparagus spears
Salt
1 loaf chewy, crusty farmhouse style white bread, cut into 3/4-inch slices
1/2 stick butter, softened
2 tablespoons Dijon or grain mustard
1 1/4 pounds boiled, baked or smoked ham, order thick slices at deli counter
Freshly ground black pepper
1 pound fontina, shredded or sliced

Steps:

  • Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
  • Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

ASPARAGUS WITH HERB BUTTER



Asparagus with Herb Butter image

Make and share this Asparagus with Herb Butter recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons vegan margarine or 2 tablespoons margarine
1/2 teaspoon chopped fresh tarragon or 1/2 teaspoon basil
1/2 teaspoon grated lemon, rind of
1 (10 1/2 ounce) can asparagus spears, drained

Steps:

  • In small saucepan, melt butter.
  • Stir in tarragon and lemon peel.
  • Simmer 2 minutes over low heat.
  • Pour over warmed asparagus spears.

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