Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus

Neven Maguire's Ham, Cheese and Egg Crêpes with Griddled Asparagus
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus
This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

Ingredients

  • 24 asparagus spears
  • 8 eggs
  • 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
  • 8 slices of cooked ham
  • 1 tblsp olive oil
  • Crêpes:
  • 100 g plain flour
  • 1 egg
  • 300 ml milk
  • sunflower oil (for frying)
  • sea salt
  • black pepper (freshly ground)

Method

  1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
  2. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
  3. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
  4. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
  5. Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
  6. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
  7. Season to taste.

https://www.rte.ie/lifestyle/recipes

Asparagus and new potato salad with a poached egg

asparagus-potato-salad-poached-egg

First, place a saucepan of water on a high heat and add a good pinch of salt. Bring up to the boil then pop in the new potatoes, cover and boil for about 20-30 minutes until the potatoes are tender. While the potatoes are cooking, make the dressing by mixing the olive oil, the lemon juice, the chopped marjoram or tarragon, whichever you’re using, and some salt and pepper to season. When the potatoes are cooked, cut them into quarters while hot, place in a bowl and drizzle with some of the lemon and olive oil dressing and season with salt and pepper. Set aside but do not chill.

Place more water, with another pinch of salt, in the saucepan and bring to the boil on a high heat for cooking the asparagus. Prepare the asparagus by snapping off the woody ends at the base of the stalks, discard the snapped end. Next, using a peeler, peel away the slightly tough outer peel from about 2-3cm at the base of the stalks. When the water comes to the boil, drop in the asparagus and boil, uncovered, for about 4-6 minutes until tender. Remove the asparagus from the water but keep the water in the pot (for cooking the eggs) and place the asparagus stalks on a plate and immediately drizzle with some of the dressing.

Bring the water back to a boil again and crack in the eggs, turn the heat to medium to let the water simmer and poach the eggs for a few minutes until the whites are set and the yolks still soft. While the eggs are cooking, place the lettuce leaves in a bowl and drizzle with nearly all of the remaining dressing – enough to just make the leaves glisten. Divide the leaves between the plates and arrange the asparagus over or around or slightly peeping out from under the lettuce, then arrange the potatoes over or around and then place a perfectly poached egg sitting on top of each salad. To finish, peel a few shavings of the Coolea or Parmesan cheese, whichever you are using, for each plate and arrange over the top, drizzle with the last of the dressing, and serve.

 

Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus

Neven Maguire's Ham, Cheese and Egg Crêpes with Griddled Asparagus
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus
This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

Ingredients

  • 24 asparagus spears
  • 8 eggs
  • 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
  • 8 slices of cooked ham
  • 1 tblsp olive oil
  • Crêpes:
  • 100 g plain flour
  • 1 egg
  • 300 ml milk
  • sunflower oil (for frying)
  • sea salt
  • black pepper (freshly ground)

Method

  1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
  2. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
  3. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
  4. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
  5. Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
  6. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
  7. Season to taste.

https://www.rte.ie/lifestyle/recipes

Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus

Neven Maguire's Ham, Cheese and Egg Crêpes with Griddled Asparagus
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus
This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

Ingredients

  • 24 asparagus spears
  • 8 eggs
  • 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
  • 8 slices of cooked ham
  • 1 tblsp olive oil
  • Crêpes:
  • 100 g plain flour
  • 1 egg
  • 300 ml milk
  • sunflower oil (for frying)
  • sea salt
  • black pepper (freshly ground)

Method

  1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
  2. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
  3. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
  4. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
  5. Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
  6. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
  7. Season to taste.

https://www.rte.ie/lifestyle/recipes

Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.

Asparagus, Proscuitto & Ricotta Stuffed Shells

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

Prep
Cook
Skill Accomplished
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Ingredients

4 Servings

Ingredients for 4 people

  • 3/4 box of Barilla® Jumbo Shells
  • 1 jar of Barilla® Tomato & Basil Sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 9 ounces of frozen asparagus, chopped and cooked
  • 1 1/2 cup prosciutto chopped
  • 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground

Instructions

  • Cook pasta according to package directions.

 

  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

Asparagus, Proscuitto & Ricotta Stuffed Shells

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

Prep
Cook
Skill Accomplished
Powered by

Ingredients

4 Servings

Ingredients for 4 people

  • 3/4 box of Barilla® Jumbo Shells
  • 1 jar of Barilla® Tomato & Basil Sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 9 ounces of frozen asparagus, chopped and cooked
  • 1 1/2 cup prosciutto chopped
  • 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground

Instructions

  • Cook pasta according to package directions.

 

  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

Wild Mushroom Tagliatelle & Garden Asparagus Fricassé

Wild Mushroom Tagliatelle & Garden Asparagus Fricassé

 

Serves: 12

Ingredients

  • 500ml Millac Gold
  • 100g Lakeland Dairies Butter
  • 200g diced onion
  • 50g chopped garlic
  • 200g cooked asparagus tips
  • 600g wild mushrooms
  • 900g cooked pasta
  • sea salt
  • milled black pepper

Method

Melt the Lakeland Dairies Butter in a pan and sauté the onions and garlic

Add the mushrooms and season well

Pour in the Millac Gold and bring to the boil, reduce slightly

Sauté the asparagus quickly in a non-stick pan and season well

Reheat the pasta, drain well and place into a serving dish

Pour over the mushroom sauce and add the asparagus

http://www.pritchitts.com/recipes/wild-mushroom-tagliatelle-garden-asparagus-fricass%C3%A9

Baked Risotto with Roasted Asparagus@KerrygoldUSA

risotto with asparagus

Risotto. Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that? The infernal stirring, that’s what. It’s such a good, restorative, comforting dish, but really, who has the patience? Sure, it can be meditative, standing and stirring with Buddha-like calm as the wine cooks down, and ladle after ladle of broth plumps the rice. But, truly, can you give a handful of rice 30 minutes of unblinking attention while all manner of homework mayhem ignites in the other room? Here’s one way to eliminate the long stand, stir and stare: enlist your oven. Contrary to the stiff-necked (and armed) belief of cranky purists, you can bake a perfectly fine risotto. While it’s not completely stir-less, this method will cut your stove-top workout down to a couple dozen reps. And while the rice, onions and broth happily bake, you’ll have plenty of time and focus to roast asparagus with one hand, and put out homework fires with the other. And honestly, if you slipped a bit to one of those stiff-necked purists I’d bet you good money they’d never know.