Monday, April 14, 2014

Five awesome asparagus recipes for your Easter dinner

Asparagus is typically the first spring veggie to peek through the warming soil, so it is no surprise that it is often served alongside ham at Easter dinner. Whether you are serving breakfast, lunch, brunch or dinner this holiday, the folks at Campbell's Kitchen have you covered with five amazing asparagus recipes.

HAM ASPARAGUS GRATIN 
Ham, cheese and asparagus are baked together with seasonings and corkscrew pasta in a cheesy sauce to make this savory baked casserole. 
What You'll Need 
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup 
  • 1/2 cup milk 
  • 1/4 teaspoon onion powder 
  • 1/4 teaspoon ground black pepper 
  • 1 1/2 cups cooked cut asparagus 
  • 1 1/2 cups cubed cooked ham 
  • 2 1/4 cups rotini pasta, cooked and drained (about 4 cups) 
  • 1 cup shredded Cheddar cheese or Swiss cheese (about 4 ounces) 
How to Make It 
1 Heat the oven to 400°F.
2 Stir the soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in an 11 x 7 x 2-inch baking dish.
3 Bake for 25 minutes or until the ham mixture is hot and bubbling. Stir the ham mixture. Sprinkle with the remaining cheese.
4 Bake for 5 minutes or until the cheese is melted.

CRAB AND ASPARAGUS RISOTTO 
Creamy risotto gets transformed into a scrumptious main dish by adding crabmeat and asparagus. It requires a little stirring, but one bite will prove that it is worth the effort!
What You'll Need 
  • 2 tablespoons olive oil 
  • 1 medium orange pepper, diced (about 1 cup) 
  • 1/2 cup chopped onion or shallots 
  • 2 cups uncooked Arborio rice or regular long-grain white rice 
  • 1/2 cup dry white wine 
  • 6 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 
  • 1/2 pound asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups) 
  • 1/2 pound refrigerated pasteurized crabmeat (about 1 1/2 cups) 
  • 1/4 cup grated Parmesan cheese 
How to Make It 
1 Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender.
2 Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it’s absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.
3 Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.

ASPARAGUS PROSCIUTTO AND FONTINA TART 
Puff pastry sheets make the perfect crust for this savory tart that features asparagus, prosciutto and lots of melted fontina cheese. Serve it as an appetizer, or for brunch or lunch.
What You'll Need 
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 
  • 1/4 cup Dijon-style mustard 
  • 1 pound fresh asparagus, trimmed 
  • 2 ounces prosciutto, cut into thin strips 
  • 1 cup shredded fontina cheese (about 4 ounces) 
  • 1 tablespoon chopped fresh thyme leaves 
How to Make It 
1 Heat the oven to 400°F.
2 Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle. Place the pastry sheet onto a baking sheet. Brush the pastry sheet with the mustard. Fold over the edges 1/4 inch on all sides, crimping with a fork to form a rim.
3 Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, cheese and thyme.
4 Bake for 20 minutes or until the pastry is golden brown and the asparagus is tender.

ASPARAGUS WITH CITRUS DRESSING 
Tender-crisp asparagus doesn't need a lot of extras to make it taste good...but you should try this brightly flavored dressing that highlights the asparagus without overpowering it.
What You'll Need 
  • 24 spears asparagus (about 1 pound), trimmed 
  • 3 tablespoons orange juice 
  • 2 tablespoons lemon juice 
  • 1 teaspoon Dijon-style mustard 
  • 2 teaspoons granulated sugar 
  • 1/4 teaspoon ground black pepper 
  • 1/3 cup Crisco® vegetable oil 
  • 2 hard-cooked egg yolks, finely chopped 
How to Make It 
1 Heat 2 inches of water in a large skillet over medium-high heat to a boil. Add the asparagus and cook for 5 minutes or until tender-crisp. Drain the asparagus well in a colander. Place the asparagus onto a serving tray.
2 Beat the orange juice, lemon juice, mustard, sugar, black pepper and oil in a small bowl with a fork or whisk. Drizzle the dressing over the asparagus. Sprinkle with the egg yolk, if desired.

PROSCIUTTO ASPARAGUS SPIRALS 
Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with prosciutto, garlic & herb cheese and flaky puff pastry.
What You'll Need 
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 
  • 6 tablespoons garlic & herb spreadable cheese, softened 
  • 8 slices prosciutto or thinly sliced deli ham 
  • 30 medium asparagus spears, trimmed 
How to Make It 
1 Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
2 Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
3 Bake for 15 minutes or until the pastries are golden brown.

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