Best 9 Asparagus Bread Recipes

ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste.
• Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil.
• Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham.
• 1 1/2 teaspoons extra-virgin olive oil
• 2 cloves minced garlic
• 1/4 cup fine dried bread crumbs
• Pinch gray salt
• Freshly ground pepper
• 1 tablespoon finely chopped fresh parsley leaves
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly grated Parmesan
• To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Tilt the pan and then add the minced garlic and saute briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)

SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES

Steps:

• Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
• Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
• Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
• Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

GARLIC-BREAD-AND-ASPARAGUS SALAD

Steps:

• Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
• In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
• Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
• Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.

ASPARAGUS AND BREAD SOUP WITH PANCETTA

Steps:

• In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
• Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
• Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

CAMEMBERT-ASPARAGUS BREAD PUDDING

Steps:

• Heat oven to 350 degrees. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
• Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
• Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
• Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
• Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
• To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
• Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
• Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

ASPARAGUS BREAD RECIPE - (2.6/5)

Steps:

• Beat eggs until light and foamy. Add oil, sugars, vanilla and asparagus; mix lightly. In separate bowl, mix dry ingredients. Add egg mixture and blend quickly just until incorporated. Bake at 325 degrees in greased loaf pans for 1 hour or until done. NOTE: Use 2 (5x9") loaf pans or bake in mini loaf pans.

ASPARAGUS PUFF PASTRY FLAT BREAD PIZZA

Steps:

• 1. beat the egg with a little water. Set aside. Preheat oven 450 degrees.
• 2. Heat the olive oil in a saute pan. Add the shallot, garlic and asparagus and saute until crisp tender. Remove from heat.
• 3. Roll out the puff pastry into about a 20 x 15 rectangle. Place on baking sheet lined with parchment paper. Spread the ricotta cheese over the puff pastry leaving a 1 inch border around the edge
• 4. Top with the asparagus mixture. Add the parmigiano reggiano cheese. Roll up the sides of the puff pastry and brush the egg mixture on the borders
• 5. Bake for about 20 to 25 minutes. Add the basil leaves the last 5 minutes. Remove from oven and let cool a bit and cut into squares.

GOAT CHEESE & ASPARAGUS BREAD PUDDING

Steps:

• Oven 350 degrees. Generously butter a 2 1/2-quart casserole dish Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears. Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside. Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside. Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese. To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined. Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes. Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

CHEESY ASPARAGUS BREAD CASSEROLE

Steps:

• 1. Grease a 2 qt. rectangular baking dish with cooking spray.
• 2. Bend asparagus and snap off asparagus. Discard woody ends and cut the rest of the asparagus into 1-2 inch pieces - approx. 2 cups.
• 3. Melt butter in a skillet over medium heat. Saute onion for approx. 3 minutes, stirring occasionally. Add the asparagus, curry powder and continue cooking for 2-3 minutes or until the onion and asparagus are tender.
• 4. Place bread slices in the bottom of dish making sure the entire bottom is covered. Layer the asparagus mixture over the bread slices. Then sprinkle with the cheddar cheese over the top.
• 5. In a bowl, combine milk, eggs, salt and pepper mixing well. Pour egg mixture over the cheese. Bake at 450 degrees F for 15-20 minutes or until a skewer inserted in the center comes out clean. Let the casserole rest 5-10 minutes before serving.