Best Brie And Asparagus Pasta Casserole Recipes

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BAKED BRIE PASTA



Baked Brie Pasta image

Using brie instead of a wheel of Parm lets you bring the restaurant table-side spectacle home. Tossing each portion individually ensures that every strand of pasta is covered in a creamy, melting coat of cheese

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
One 17 1/2-ounce wheel firm Brie (6-inch diameter)
Two 3-ounce jars sun-dried tomatoes packed in oil, drained and chopped (2/3 cup)
1/4 cup dry white wine
1/4 teaspoon crushed red pepper flakes
1 small clove garlic, finely grated
10 ounces linguine
1/4 cup chopped fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Using a paring knife, score a 1/4-inch border around the edges of the top of the Brie about 1/4-inch deep. Carefully slice off the top rind in one piece using a chef's knife and staying within the border to make a lid; set the top aside.
  • Place the Brie in an 8-inch cast-iron skillet and top the center with the sun-dried tomatoes, wine, red pepper, garlic and 1/2 teaspoon salt. Cover with the reserved top rind. Bake just until the cheese is melted and bubbling, 18 to 20 minutes.
  • Meanwhile, during the last 10 minutes of baking, cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water. Drain.
  • Remove the top rind from the Brie. Sprinkle the basil over the melted cheese and gently stir to combine. Using tongs, gently toss a quarter of the pasta in the center of the melted cheese until coated and transfer to a plate. Repeat with the remaining 3 portions of pasta. If the cheese sauce thickens, stir in some pasta water, a tablespoon at a time.

ASPARAGUS AND BRIE OPEN PASTRY



Asparagus and Brie Open Pastry image

Make and share this Asparagus and Brie Open Pastry recipe from Food.com.

Provided by love4culinary

Categories     Cheese

Time 57m

Yield 1 sheet

Number Of Ingredients 6

1 sheet frozen puff pastry
1/3 lb brie cheese, rind removed and thinly sliced
1 1/2 lbs asparagus, washed and trimmed
1/2 teaspoon fresh ground black pepper
1 tablespoon infused olive oil (I used Mediterranean garlic olive oil)
salt, to taste

Steps:

  • First preheat your oven to 400°F.
  • Take out your large cutting board and dust with flour lightly.
  • Gently roll the sheet of puff pastry into a rectangle 16x10 inches.
  • Trim the edges if they are crooked.
  • With a knife, score (gently) 1 inch in from the edges to mark a rectangle.
  • Use a fork and pierce the dough inside the markings at 1/2-inch intervals.
  • Randomly scatter some baking beans so the dough doesn't poof up badly (you know, the kind you use when blind baking pie dough!).
  • Bake 12 minutes.
  • Leave your oven on, but remove pastry from the oven.
  • Layer the slices of brie over the top (leave a small edge).
  • Cut your asparagus to the width of the pastry and arrange in a single layer over your brie slices (you could make it pretty or whatever by putting top to bottom top to bottom alternating ends that are on each side).
  • Brush top with the seasoned olive oil, sprinkle with salt and pepper and bake 25 minutes.
  • Serve!

CHEESY ASPARAGUS PASTA



Cheesy Asparagus Pasta image

What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature, plus more for dishes
Kosher salt and freshly ground black pepper
1 pound short pasta, such as penne
1 bunch asparagus (about 1 pound), tips trimmed, stalks sliced into 1/2-inch pieces
2 cups whole milk
8 ounces cream cheese, cubed
8 ounces sharp cheddar, grated
4 ounces Gruyere, grated

Steps:

  • Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
  • Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
  • Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

BRIE AND ASPARAGUS IN PHYLLO



Brie and Asparagus in Phyllo image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 8 (2-piece) servings

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4)
1 cup melted butter
1/4 cup grated Parmesan
1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

Steps:

  • Preheat oven to 350 degrees F.
  • Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

PASTA WITH BRIE



Pasta with Brie image

Make and share this Pasta with Brie recipe from Food.com.

Provided by Lennie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb linguine
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 cup packed fresh basil leaf, washed,dried and torn into small pieces
1/2 cup slivered sun-dried tomato (reconstituted if not oil-packed)
1/2 lb brie cheese, rind removed and cut into 1/2-inch pieces

Steps:

  • Put water on to boil for pasta, then begin preparing other ingredients.
  • Cook pasta according to package directions; drain and return to pan.
  • Toss pasta with remaining ingredients and serve immediately.
  • Season to taste at the table with salt and pepper, if desired.

Nutrition Facts : Calories 481.9, Fat 23.6, SaturatedFat 11, Cholesterol 56.7, Sodium 501.6, Carbohydrate 47.3, Fiber 3.1, Sugar 3.8, Protein 20.5

EGGS BENEDICT WITH ASPARAGUS AND BRIE



Eggs Benedict with Asparagus and Brie image

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

Provided by Dennis Prescott

Categories     HarperCollins     Brunch     Breakfast     Egg     Asparagus     Spring     Brie     Cheese

Yield 4 servings

Number Of Ingredients 9

24 medium- thick asparagus spears
2 teaspoons fresh lemon juice
Salt
8 large farm-fresh eggs
Splash of white wine vinegar
4 English muffins, split and toasted
4 1/2 ounces Brie cheese, cut into thin strips
Hollandaise Sauce
Freshly cracked black pepper

Steps:

  • Preheat the oven to 350°F.
  • Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
  • Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
  • Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
  • Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

BRIE AND SAUSAGE BRUNCH BAKE



Brie and Sausage Brunch Bake image

I've made this brunch bake for holidays, as well as for a weekend at a friend's cabin, and I always get requests for the recipe. It's make-ahead convenient, reheats well and even tastes great the next day. -Becky Hicks, Forest Lake, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
1 small onion, chopped
8 cups cubed day-old sourdough bread
1/2 cup chopped roasted sweet red peppers
1/2 pound Brie cheese, rind removed, cubed
2/3 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
8 large eggs
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1 teaspoon pepper
1/2 teaspoon salt
3/4 cup shredded part-skim mozzarella cheese
3 green onions, sliced

Steps:

  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain., Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean., Sprinkle with mozzarella cheese. Bake 4-6 minutes or until cheese is melted. Let stand 10 minutes before cutting. Sprinkle with green onions.

Nutrition Facts :

ASPARAGUS PROSCIUTTO CREPES WITH WHITE WINE BRIE SAUCE FOR TWO



Asparagus Prosciutto Crepes With White Wine Brie Sauce for Two image

I wanted to make a relatively easy appetizer; turned out it's filling enough to be a main course. I used Bergy's All Purpose Dinner crepes, but cut the recipe in half since there are only two of us. I added one more egg because I like eggy, runny crepes. It actually didn't take me very long. 67 minutes from start to finish (that includes eating time). I'm not great with sauces, but this one worked for me.

Provided by Austenparker

Categories     < 4 Hours

Time 1h5m

Yield 6 Filled Crepes, 2 serving(s)

Number Of Ingredients 14

24 asparagus spears, cooked (I steamed mine)
1 (8 ounce) package brie cheese
6 slices prosciutto, thinly sliced
1/4 tablespoon butter (for sauteing)
4 medium baby bella mushrooms (washed and sliced)
1/4 cup onion, diced
3 tablespoons butter
3 tablespoons flour
2 cups chicken stock (or chicken bouillon)
1/2 cup white wine (I used Pino Grigio)
1 teaspoon garlic powder
pepper
1/2 cup sour cream (I was out of milk,so I used up what I had)
1 teaspoon dried parsley

Steps:

  • Cook the asparagus to your liking and set aside.
  • Remove the rind from the brie and tear or cut into pieces; set aside.
  • In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
  • Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
  • In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
  • Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
  • Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
  • Add the garlic powder and ground black pepper.
  • Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
  • Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
  • Stir in the brie pieces; turn heat down to medium low.
  • Add in the parsley and sauteed mushrooms and onions.
  • Continue to heat the sauce, stirring occasionally until all lumps are removed.
  • At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
  • Place one slice of prosciutto on the crepe.
  • Place four spears of asparagus on the crepe. Roll up the crepe.
  • Top with the sauce.
  • Serve and enjoy!

Nutrition Facts : Calories 894.5, Fat 65.1, SaturatedFat 39.1, Cholesterol 200.3, Sodium 1301.5, Carbohydrate 32.8, Fiber 4.8, Sugar 10.9, Protein 38.2

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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