Best Herb Roasted Asparagus And Bean Gratin Recipes

GARLIC ASPARAGUS AND GREEN BEANS

Steps:

• Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

SIMPLEST ASPARAGUS GRATIN

Steps:

• Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
• Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
• Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
• Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.

KENMARE'S ASPARAGUS GRATIN

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
• Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
• Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
• In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.

ROASTED GARLIC GREEN BEANS OR ASPARAGUS & SAUCE

Steps:

• 1. If using green beans, remove stems and halve. If using asparagus, trim off woody pieces and save for another use. Boil vegetables in salted water, 3 to five minutes. Drain and immediately drop into ice water. Let sit for another three minutes.
• 2. Meanwhile, mixrowave coarsely chopped garlic and olive oil in 30 second intervals until fragrant. Be careful not to burn the garlic or have the oil too shallow. I do it in a small tea cup. Reserve 1 tablespoon of garlic infused oil and toss the remaining oil with the vegetables and a liberal amount of salt. Sprinkle garlic pieces over vegetables.
• 3. Roast vegetables in 400 degree oven for thirty minutes. For dressing, try one of the following: 1.) Mix Dijon mustard, rosemary, and desired amount of pepper into remaining oil. Or 2.) mix garlic oil and a tablespoon of red wine vinegar in a dressing bottle. When vegetables are well roasted, drizzle one of the dressings over the vegetables and serve.

ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING

Steps:

• Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
• Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
• Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
• Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.

ASPARAGUS GRATIN

Steps:

• Toss 2 pounds asparagus with 1 tablespoon olive oil and a pinch each of salt and pepper in a 3-quart baking dish. Roast at 425˚ F until crisp-tender, 10 to 12 minutes. Mix 1/4 cup whole-wheat breadcrumbs, 2 tablespoons grated pecorino, 1 tablespoon chopped thyme and 1 tablespoon melted butter. Sprinkle over the asparagus. Broil until the breadcrumbs are golden, 2 to 4 minutes.

SEASONED GREEN BEANS AND ASPARAGUS

Steps:

• 1. In a big frying pan heat olive oil, add your asparagus and beans, season well with salt and pepper, saute for about 3 min stirring often, add basil and lemon juice stir well to coat and saute for another 3 min. They should be hot but still crispy. Enjoy

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

ROASTED ASPARAGUS WITH GARLIC AND FRESH THYME

Steps:

• Place ingredients in order as ingredients stated in a casserole dish ending with salt to taste.
• Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for 20 more minutes.

ASPARAGUS WITH GREEN GARLIC

Steps:

• Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
• Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.

LEMON-HERB ASPARAGUS CROSTINI

Steps:

• Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.