Asparagusandcornbake Food

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ASPARAGUS & CORN QUICHE



Asparagus & Corn Quiche image

My mom loves quiche, so for Mother's Day one year I created my own quiche recipe for her. I've been making it ever since. All it takes is a trip to the farmers market. If you have the ingredients, make the crust from scratch. -Yanique Douglas, Waynesboro, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

2 teaspoons olive oil
2 cups cut fresh asparagus (1/2-inch pieces)
1 small onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs
1/2 cup heavy whipping cream
1 tablespoon cornstarch
3 medium ears sweet corn
1 cup shredded sharp white or yellow cheddar cheese
1 refrigerated pie pastry

Steps:

  • Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat., In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese., Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top., Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 417 calories, Fat 28g fat (13g saturated fat), Cholesterol 146mg cholesterol, Sodium 405mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.

CORN AND ASPARAGUS CASSEROLE



Corn and Asparagus Casserole image

Make and share this Corn and Asparagus Casserole recipe from Food.com.

Provided by Want2bchef

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons flour
2 tablespoons butter
1/2 cup milk
1 medium onion
1 (400 g) can creamed corn
1 (400 g) can asparagus
3 hard-boiled eggs
salt and pepper

Steps:

  • Cook diced onion in fry pan till softened.
  • Remove onion from pan and add butter and flour stirring till well combined.
  • Salt and Pepper to taste at this stage.
  • Add half a cup of milk and half a cup of juice from the asparagus can.
  • Cook until smooth and thickened.
  • Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters.
  • Heat through and then serve with creamy mashed potatoes.

ASPARAGUS AND CORN BAKE



Asparagus and Corn Bake image

Make and share this Asparagus and Corn Bake recipe from Food.com.

Provided by Sonya01

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 bunch fresh asparagus, drained or 340 g asparagus, cuts and tips drained
8 slices bread
1 cup grated tasty cheese
3 green shallots, sliced
5 eggs
300 g creamed corn
1 1/2 cups milk
1 teaspoon mild prepared mustard
15 g butter, melted
extra chopped shallot, to serve

Steps:

  • Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
  • Trim crusts from bread, cut bread into 3-4cm squares.
  • Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
  • Sprinkle bread with half the cheese.
  • Top with asparagus and shallots.
  • Beat eggs in bowl; beat in corn, milk and mustard.
  • Pour mixture over shallots; sprinkle with remaining cheese.
  • Brush exposed bread edges with melted butter.
  • Bake at 180c for about 50mins, or until just set in centre.
  • Stand 5-10mins before cutting into squares.
  • Serve warm, sprinkled with extra shallots.

Nutrition Facts : Calories 518.4, Fat 25.6, SaturatedFat 13.3, Cholesterol 319.9, Sodium 929.8, Carbohydrate 48.5, Fiber 3.1, Sugar 6.2, Protein 25.7

ASPARAGUS AND CORN FRITTERS



Asparagus and Corn Fritters image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

SPRING CORN SOUP WITH ASPARAGUS



Spring Corn Soup With Asparagus image

This recipe was found in the Chattanooga Times. It makes a fantastic quick to make soup which is packed with vegetables. The addition of Parmesan Cheese is my idea.

Provided by PaulaG

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/4 cup chopped shallot
3 garlic cloves, minced
1 large sweet onion, chopped
2 medium carrots, scrubbed and diced
3 stalks celery, diced
6 cups chicken broth
1 bunch asparagus, tough ends removed, cut into 1-inch pieces
2 cups frozen corn
3 tablespoons chopped fresh thyme
parmesan cheese, freshly grated
salt and pepper

Steps:

  • Heat the olive oil in a stockpot over medium high heat. Add in shallots, garlic, onion, carrots and celery. Cover and allow to cook until crist tender, 6 to 7 minutes.
  • Add in the chicken stock and bring to a simmer. Add in the asparagus, thyme and corn. Cook until the asparagus is tender, 4 to 5 minutes. Season with salt and freshly ground black pepper to taste.
  • Ladle into bowls and garnish with freshly grated parmesan cheese as desired.

SUMMER CORN SALAD WITH ASPARAGUS



Summer Corn Salad with Asparagus image

A simple, sweet and enjoyable taste of summer. This salad is great served as a side dish, or serve with nacho chips.

Provided by Jocelyn

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

6 ears corn, husk and silk removed
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
2 cloves garlic, minced
6 basil leaves, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-low heat and lightly oil grate.
  • Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  • Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
  • Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 34.5 g, Fat 4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 154.8 mg, Sugar 7.6 g

CHICKPEA, ASPARAGUS AND CORN SAUTE'



Chickpea, Asparagus and Corn Saute' image

This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.

Provided by dojemi

Categories     Vegetable

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 1/2 cups fresh corn kernels (or thawed frozen)
1 lb fresh asparagus, trimmed and cut into 1 1/2 inch pieces
1 (11 1/2 ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/2 small red onion, finely chopped
1/2 cup fresh basil, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Heat the oil in a large nonstick skillet over nedium-high heat.
  • Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
  • Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
  • Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
  • Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
  • Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
  • Serve right away or at room temperature.
  • NOTE:.
  • 1) I add the onions right after the garlic and saute' for about 5 minutes.
  • 2) I parboil the asparagus for 3 minutes prior to adding.
  • 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.

Nutrition Facts : Calories 214.8, Fat 5.2, SaturatedFat 0.7, Sodium 548.2, Carbohydrate 37.2, Fiber 8.4, Sugar 5.4, Protein 9.1

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