Asparagus with Cheese Sauce
Roasted Asparagus with Creamy Cheese Sauce, ohhhhh yaaaaaa!
I like asparagus, but I like it even more when it’s covered in a creamy cheese sauce. I'll take a page out of George Costanza's playbook and say that I would drape myself in cheese sauce if it were socially acceptable. This is a great side dish that I hope you enjoy.
ROASTED ASPARAGUS WITH CHEESE SAUCE
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
¼ cup pine nuts, toasted
1 bunch of fresh asparagus, ends trimmed
3 tbsp extra virgin olive oil
salt
freshly cracked pepper
2-3 garlic cloves, thinly sliced
¼ cup butter
1/3 cup mascarpone
1/3 cup heavy cream
1 ½ cups Parmigiano-Reggiano, grated, plus more for grating
Method
1. Preheat oven to 425 degrees.
2. In a large dry frying pan over medium heat, add pine nuts and toast for 3-4 min or until golden brown. Place in a bowl or plate and set aside.
3. Place asparagus onto a casserole oven safe serving dish or a baking sheet lined with parchment paper. Drizzle a little extra virgin olive oil onto asparagus, 2 tbsp and season with salt, freshly cracked pepper and chili flakes, optional. Mix to incorporate all ingredients. Line asparagus in a single layer. Place in oven and roast for 10-15 minutes, until tender. You may rotate halfway through.
4. In a large frying pan over medium heat, heat extra virgin olive oil, 1 tbsp. Add garlic and sauté until tender. Add butter, mascarpone and cream. Whisk ingredients until everything is incorporated. Add a generous amount of Parmigiano-Reggiano (about 1 ½ cups, if you want a starting point) and season with salt and freshly cracked pepper. Continue to whisk ingredients to create a thick and creamy sauce, adding more Parmigiano-Reggiano to thicken, if needed, I suggest you do ☺.
5. Remove asparagus from the oven and pour mixture over the asparagus and grate a generous amount of Parmigiano-Reggiano on top. Place back into oven and broil for 5 minutes or until cheese has browned. Garnish with toasted pine nuts.
Until next time, ciao!
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Chapters
0:00 Intro
0:44 Cooking process
2:50 Tasting and goodbye
#roastedasparagus #asparagus #cheese
Asparagus Pasta Recipe- (Vegetarian) BenjiManTV
Asparagus Pasta Recipe- (Vegetarian)
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Asparagus Pasta Recipe- makes two large servings or 3-4 small servings
Ingredients
Asparagus- 8-12 Asparagus (seperate tips & slice thin the stem, remove butt end)
Sun dried tomatoes- 2-3 tbsp chopped
Parmesan
Garlic- lots (2 cloves minced/ 2 cloves chopped)
Shallot- 1 Diced
Vegetable stock- ⅔ Cup
Olive oil
Spaghetti - ⅓ package
All Clad Pan i used for this dish
Great lower priced option for a pan
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Jamie Oliver's fantastic cheesy pasta with Alex James from Blur
Alex James from Blur popped in to bring us some cheese and chat to Jamie about Feastival. x
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
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Maxwell & Williams Salt Pig -
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Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Creamy One Pot Pasta with Asparagus, Bacon & Mushrooms
This pasta is wrapped in a dreamy creamy sauce and loaded with asparagus, crispy bacon and mushrooms. Better still, it's all made in one pot! Chris x
FULL RECIPE POST:
Creamy One Pot Pasta | Serves 4
????INGREDIENTS????
12.3oz / 350g Penne, uncooked
3 cups / 750ml Chicken Stock, not piping hot! (plus 1/3cup/80ml reserved)
1 cup / 250ml Heavy/Double Cream, at room temp
1/2 cup / 40g freshly grated Parmesan
5.3oz / 150g Asparagus, diced (woody ends removed)
5.3oz / 150g Mushrooms of choice, sliced (here I use Chestnut Mushrooms)
5.3oz / 150g Bacon, diced
2 tbsp Unsalted Butter
2 cloves of Garlic, finely diced/minced
2 tbsp finely diced Fresh Parsley
1 medium Onion, finely diced
Salt & Pepper, to taste
????METHOD????
In a large pot over medium heat add diced bacon and fry until the fat fully renders and the bacon is nice and crispy. Don't be tempted to crank up the heat, you want it fairly low and slow to render down the fat. Remove bacon from pot and place in a bowl to one side, leaving the bacon fat behind.
Melt in 2 tbsp butter, then add asparagus, mushrooms and onion. Fry until they begin to brown then add garlic and fry for a couple of minutes longer.
Pour in 3cups/750ml chicken stock and 1cup/250ml cream (important the cream is at room temp and the stock isn't too hot or the cream may curdle). Give it a stir, then add the uncooked pasta.
Turn heat to low medium and keep it on a gentle simmer until the penne is al dente, stirring frequently as you go. If the sauce soaks up before the pasta is cooked add another 1/3cup/80ml stock or enough to cook pasta. You're looking for it to be al dente though (still a teeny bit hard).
Once the sauce has thickened and the pasta is cooked, add back in your bacon with 2 tbsp finely diced parsley and 1/2cup/40 freshly grated parmesan. Give it a final stir then serve up!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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How To Make Cheesy Asparagus Pasta | Delish
Cheesy Pasta. Need we say more?
DIRECTIONS
1. In a large pot over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat.
2. To pot add rigatoni and chicken broth. Bring to a simmer, then cover and cook until al dente. (You want a little broth left in the pot.)
3. Add asparagus to pot and stir to combine with noodles. Cover and cook until tender, 2 minutes.
4. Stir in heavy cream, gruyere, and Parmesan and season with salt and pepper. Stir until creamy.
5. Add bacon back to pot and stir. Garnish with Parmesan and serve.
INGREDIENTS
4 slices bacon, chopped (preferably thick-cut)
16 oz. rigatoni
2 1/2 c. low-sodium chicken broth
2 c. chopped asparagus
1/2 c. heavy cream
1 1/2 c. grated Gruyere
1/4 c. grated Parmesan, plus more for garnish
kosher salt
Freshly ground black pepper
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