Best Asparagus Tomato Bake Recipes
ASPARAGUS TOMATO BAKE
Country roads and railroads tracks near my home are favorite places to hunt for wild asparagus- one of the true treats of spring. Both of my sons can eye wild asparagus from afar!
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pour butter into an 8-in. square baking dish. Lay asparagus over butter. Sprinkle with onion, garlic, celery, cheese and bread crumbs. Top with tomatoes. Sprinkle with oregano, salt, pepper and thyme. , Cover and bake at 375° for 35-40 minutes or until the asparagus is tender.
Nutrition Facts : Calories 116 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 455mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
ASPARAGUS, MUSHROOM AND TOMATO BAKE WITH SEASONED CHEESE SAUCE
Low carb and oh so good! Inspired by Gary Rhodes cheese sauce which I made in one of his recipes. The seasoning in the cheese sauce gives this dish a very unique flavor. This is a wonderful spring dish. If you are an asparagus lover as myself I hope you give it a try.
Provided by Summerwine
Categories Cheese
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup).
- Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them.
- Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point.
- Bake the mushrooms and asparagus in the oven for about 15-20 minutes.
- Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes.
- Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness.
- For the sauce:
- Pour the milk into a medium sized saucepan.
- Make an 'ornament' with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your 'ornament' to the milk in the saucepan.
- Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step.
- In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly.
- Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added.
- For a stronger flavor in your sauce you can add the onion from the milk mixture at this point.
- Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn't burn on the bottom.
- Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat.
- Stir in the cream (if using) to give a silky texture to the sauce. You don't have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further.
- Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing.
- Drizzle the Cheese Sauce over top of the baked vegetables and serve.
Nutrition Facts : Calories 568.8, Fat 34.5, SaturatedFat 21.4, Cholesterol 108.8, Sodium 558.5, Carbohydrate 39.4, Fiber 8.6, Sugar 11.1, Protein 32
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