Asparagus with Brie

Asparagus with Brie

We tried this recipe just recently. If I do this one again I will not use brie cheese as it doesn't melt very easily. This photo is what it looked like before it went in the oven. And that's pretty much how it came out too except that the bread crumbs were browned. We even cooked it beyond the required time. Perhaps I can substitute the brie with goat cheese. Here's the recipe for this:

Asparagus with Brie

Ingredients

1 bunch fresh asparagus, trimmed
1/2 (2.2 pound) wheel Brie cheese, sliced
1/4 cup butter, melted1/2 cup dry bread crumbs
1/4 cup toasted sesame seeds

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
3.Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.

4.Bake in preheated oven for 8 minutes.

5.Increase oven to broil. Broil just until breadcrumbs are golden brown.

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Roasted Asparagus with Mustard-Herb Vinaigrette

Roasted Asparagus

A couple of week ago we tried another asparagus recipe and like it much better. I didn't use pepper, salt or hard-boil eggs. I also topped it with Parmesan cheese.

Serves 4

This classic French recipe can be made with either asparagus or leeks. A simple garnish of chopped eggs and fresh herbs results in a visually impressive side dish for a spring lunch or brunch.
Ingredients

1 tablespoon sherry or red wine vinegar
1 1/2 teaspoons Dijon mustard
4 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
Sea salt, to taste
Freshly ground pepper, to taste
1 pound (about 1 bunch) asparagus
2 hard-boiled eggs, finely chopped or grated
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Method

Whisk vinegar and mustard together in a small bowl. Gradually whisk in olive oil, followed by shallot. Taste and adjust seasoning with salt and pepper and set aside.
Snap tough ends off the asparagus. Bring a pot of salted water to a boil. Add asparagus and cook until just tender, about 5 minutes. Drain and plunge asparagus into a large bowl of ice water to stop the cooking. Drain asparagus thoroughly and transfer to a serving platter. Whisk the vinaigrette to recombine it and drizzle over the asparagus. Sprinkle with chopped eggs, chives and parsley. Serve at once.

Nutrition

Per serving: 60 calories (20 from fat), 2.5g total fat, 1g saturated fat, 5g protein, 6g total carbohydrate (2g dietary fiber, 2g sugar), 110mg cholesterol, 160mg sodium

http://www.wholefoodsmarket.com/recipes/1207