Best 11 Asparagus Stuffed Potatoes Recipes

LOADED TWICE-BAKED POTATOES

Steps:

• Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to the manufacturer's directions.)
• Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
• Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
• Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

ROASTED SWEET POTATOES AND ASPARAGUS

Steps:

• 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
• 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
• 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.

POTATO- AND ASPARAGUS-STUFFED CHEESE CRISPS

Steps:

• Cook potatoes in boiling salted water until barely tender, about 35 minutes. Drain. Cool completely. Peel potatoes; cut into 1/4-inch-thick rounds. Cook asparagus in boiling salted water until crisp-tender, about 2 minutes. Drain and cool.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add potatoes; cook until browned, about 3 minutes per side. Transfer to plate. Add 1 tablespoon oil to skillet. Add red onions; sauté until beginning to soften, about 2 minutes. Add green onions and asparagus; sauté 3 minutes. Transfer to plate with potatoes. Sprinkle with salt and pepper. Heat another nonstick skillet over medium heat. Sprinkle 1/3 cup grated cheese over bottom of skillet and spread to 5-inch round. Arrange d of potato-asparagus mixture evenly over cheese and press gently. Sprinkle 1/3 cup cheese evenly over potato-asparagus mixture. Cook until bottom layer of cheese is golden brown around edges and on bottom, about 5 minutes. Using metal spatula, carefully loosen edges and bottom of cheese crisp from skillet. Transfer to small plate. Top with another small plate and invert cheese crisp. Slide crisp back into skillet, browned side up, and cook until crisp and brown on bottom, about 3 minutes longer. Transfer to rimmed nonstick baking sheet. Repeat with remaining cheese and potato-asparagus mixture for 5 more crisps. DO AHEAD Can be made 2 hours ahead. Rewarm in 350°F oven until heated through, about 10 minutes.
• Place 1 cheese crisp on each of 6 plates and serve.

EASY POTATO ASPARAGUS SOUP

Steps:

• Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
• Add flour and stir to coat onions.
• Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
• Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
• Add cheese, tomato and sour cream and simmer until cheese is melted.

ASPARAGUS-STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.
• Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
• Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.

POTATO ASPARAGUS BAKE

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.

ASPARAGUS-AND-POTATO GRATIN

Steps:

• Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
• Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
• Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
• Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

ASPARAGUS-STUFFED PORK TENDERLOIN

Steps:

• In a small bowl, combine the seasonings; set aside. Cut a lengthwise slit down the center of pork tenderloin to within 1/2 in. of bottom. Open so meat lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle 1/2 teaspoon seasoning mix over meat. , In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. Place asparagus lengthwise over tenderloin. , Fold meat over asparagus, starting with a long side, and secure with kitchen string. Sprinkle with remaining seasoning. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.

ASPARAGUS-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil.
• Drain 8 mozzarella balls. Reserve any extra mozzarella balls for another use.
• Slice chicken breasts by cutting lengthwise 3/4 of the way through. Open them like a book, then layer one side of each breast with mozzarella balls, tomatoes, and asparagus. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Close and secure with toothpicks. Transfer to the prepared pan.
• Bake, uncovered, in the preheated oven until the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LAMB WITH ASPARAGUS AND POTATOES

Steps:

• In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
• Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
• Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
• Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.