Best 9 Asparagus Bread Recipes

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Looking for a delightful culinary experience that blends the freshness of asparagus with the comforting warmth of bread? Our asparagus bread collection offers a variety of exciting recipes that cater to diverse tastes and skill levels. From the classic Asparagus Bread Loaf, a savory delight perfect for everyday meals, to the indulgent Asparagus and Cheese Bread Rolls, a showstopper for special occasions, our recipes promise a burst of flavors in every bite. For those seeking a gluten-free option, the Asparagus and Feta Focaccia is a delightful choice, while the Asparagus and Bacon Breadsticks provide a crispy, bacon-infused twist. And for a unique fusion experience, the Asparagus and Kimchi Bread combines the tangy spiciness of kimchi with the delicate flavors of asparagus. Whichever recipe you choose, our asparagus bread collection guarantees a delicious journey that will leave you craving more.

Let's cook with our recipes!

ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS



Roasted Asparagus Bundles wrapped in Prosciutto with Seasoned Bread Crumbs image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 6

Unsalted butter, for baking dish
1 large bunch asparagus, about 1 1/2 pounds, trimmed to even lengths and blanched for 4 minutes in boiling, salted water
Gray salt and freshly ground pepper
Seasoned bread crumbs, recipe follows
8 thin slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste.
  • Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil.
  • Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham.
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 cloves minced garlic
  • 1/4 cup fine dried bread crumbs
  • Pinch gray salt
  • Freshly ground pepper
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly grated Parmesan
  • To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Tilt the pan and then add the minced garlic and saute briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)

SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES



Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes image

Categories     Cheese     Egg     Herb     Vegetable     Side     Bake     Lunch     Casserole/Gratin     Asparagus     Winter     Chive     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 first-course servings

Number Of Ingredients 12

1 1-pound loaf French bread, cut into 1 1/2-inch pieces
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
6 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/3 cup chopped fresh marjoram

Steps:

  • Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
  • Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
  • Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
  • Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

ASPARAGUS AND BREAD SOUP WITH PANCETTA



Asparagus and Bread Soup with Pancetta image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 35m

Yield About 4 cups

Number Of Ingredients 14

1/4 cup diced pancetta
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced onions
1/4 cup thinly sliced shallots
3 cloves garlic, whole
Salt and freshly ground black pepper
4 cups chicken stock, plus more if needed
1 cup small pieces country bread
2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus
2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Creme fraiche or sour cream, for garnish

Steps:

  • In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
  • Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
  • Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

CAMEMBERT-ASPARAGUS BREAD PUDDING



Camembert-Asparagus Bread Pudding image

Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

1 1/2 tablespoons unsalted butter, plus more for dish
1 1/2 pounds medium asparagus
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces small white button or wild mushrooms, such as Hon Shimeji
1 small Vidalia or Spanish onion, peeled and cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
2 teaspoons chopped fresh rosemary
4 ounces ripe Camembert cheese, cut into 1/2-inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
5 large eggs, room temperature

Steps:

  • Heat oven to 350 degrees. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
  • Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
  • Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
  • Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
  • Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
  • To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
  • Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
  • Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

GARLIC-BREAD-AND-ASPARAGUS SALAD



Garlic-Bread-and-Asparagus Salad image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pound asparagus, trimmed
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 teaspoon minced garlic
8 ounces fresh morels, or 1 ounce dried morels submerged in boiling water for 20 minutes and drained
1 cup white wine
1 cup chicken stock
2 tablespoons chopped tarragon, plus more for garnish
2 tablespoons chopped parsley, plus more for garnish
3 tablespoons tamari sauce
2 tablespoons balsamic vinegar
2 teaspoons (1/3 fluid ounce) liquid ginseng (optional)
Salt and freshly ground black pepper to taste
4 1-inch-thick slices country-style French bread
2 cloves garlic, peeled and halved
4 ounces goat cheese, cut into 4 slices

Steps:

  • Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
  • In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
  • Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
  • Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 1051 milligrams, Sugar 8 grams, TransFat 0 grams

ASPARAGUS PUFF PASTRY FLAT BREAD PIZZA



Asparagus Puff Pastry Flat Bread Pizza image

Great flat bread type pizza. Go ahead and add your own favorite toppings. If the puff pastry puffs up too much just let some air out with a poke.

Provided by barbara lentz

Categories     Pizza

Time 30m

Number Of Ingredients 9

1 Tbsp olive oil
3 clove garlic minced
1 medium shallot chopped
1 lb asparagus trimmed
1 puff pastry sheet
1/2 c ricotta cheese
1/2 c parmigiano reggiano grated
basil leaves
1 medium egg

Steps:

  • 1. beat the egg with a little water. Set aside. Preheat oven 450 degrees.
  • 2. Heat the olive oil in a saute pan. Add the shallot, garlic and asparagus and saute until crisp tender. Remove from heat.
  • 3. Roll out the puff pastry into about a 20 x 15 rectangle. Place on baking sheet lined with parchment paper. Spread the ricotta cheese over the puff pastry leaving a 1 inch border around the edge
  • 4. Top with the asparagus mixture. Add the parmigiano reggiano cheese. Roll up the sides of the puff pastry and brush the egg mixture on the borders
  • 5. Bake for about 20 to 25 minutes. Add the basil leaves the last 5 minutes. Remove from oven and let cool a bit and cut into squares.

ASPARAGUS BREAD RECIPE - (2.6/5)



Asparagus Bread Recipe - (2.6/5) image

Provided by Nanadi-2

Number Of Ingredients 11

3 eggs
1 2/3 c. sugar
2 tsp. vanilla
3 c. flour
1 tsp. salt
3 tsp. cinnamon
1 c. oil
1 c. brown sugar
1/4 tsp. baking powder
1 tsp. baking soda
2 c. grated asparagus

Steps:

  • Beat eggs until light and foamy. Add oil, sugars, vanilla and asparagus; mix lightly. In separate bowl, mix dry ingredients. Add egg mixture and blend quickly just until incorporated. Bake at 325 degrees in greased loaf pans for 1 hour or until done. NOTE: Use 2 (5x9") loaf pans or bake in mini loaf pans.

GOAT CHEESE & ASPARAGUS BREAD PUDDING



GOAT CHEESE & ASPARAGUS BREAD PUDDING image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 12

1 1/2 T butter, plus more for dish
1 1/2 lbs. medium asparagus
Salt and pepper
1 1/2 T olive oil
8 oz mushrooms
1 small Vidalia onion, cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 1 inch pieces
2 tsp chopped fresh rosemary
4 oz Goat cheese, cut into 1/2-inch cubes
1 1/2 c milk
1 1/2 c heavy cream
5 large eggs, room temp

Steps:

  • Oven 350 degrees. Generously butter a 2 1/2-quart casserole dish Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears. Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside. Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside. Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese. To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined. Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes. Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

CHEESY ASPARAGUS BREAD CASSEROLE



Cheesy Asparagus Bread Casserole image

A great brunch or breakfast dish.

Provided by Daily Inspiration S

Categories     Breakfast Casseroles

Time 35m

Number Of Ingredients 11

nonstick cooking spray
1 lb asparagus
1 Tbsp butter
1/2 c onion, minced
1 tsp curry powder
4 slice wheat bread (or white)
1 c sharp cheddar cheese, shredded
1 1/2 c milk
3 eggs, slightly beaten
1/2 tsp salt
1/8 tsp black pepper

Steps:

  • 1. Grease a 2 qt. rectangular baking dish with cooking spray.
  • 2. Bend asparagus and snap off asparagus. Discard woody ends and cut the rest of the asparagus into 1-2 inch pieces - approx. 2 cups.
  • 3. Melt butter in a skillet over medium heat. Saute onion for approx. 3 minutes, stirring occasionally. Add the asparagus, curry powder and continue cooking for 2-3 minutes or until the onion and asparagus are tender.
  • 4. Place bread slices in the bottom of dish making sure the entire bottom is covered. Layer the asparagus mixture over the bread slices. Then sprinkle with the cheddar cheese over the top.
  • 5. In a bowl, combine milk, eggs, salt and pepper mixing well. Pour egg mixture over the cheese. Bake at 450 degrees F for 15-20 minutes or until a skewer inserted in the center comes out clean. Let the casserole rest 5-10 minutes before serving.

Tips:

  • Choose the right asparagus. Look for asparagus spears that are bright green, firm, and have tight tips. Avoid spears that are limp, wilted, or have brown or yellow spots.
  • Prepare the asparagus properly. Wash the asparagus spears thoroughly and trim off the tough ends. You can also peel the asparagus spears if desired, but this is not necessary.
  • Cook the asparagus until it is tender-crisp. Asparagus should be cooked until it is bright green and tender, but still has a slight crunch. Overcooked asparagus will be mushy and lose its flavor.
  • Use fresh, high-quality ingredients. The better the ingredients you use, the better your asparagus bread will taste. Use fresh asparagus, good quality butter, and freshly grated Parmesan cheese.
  • Don't overmix the dough. Overmixing the dough will make the bread tough. Mix the dough just until it comes together.
  • Let the bread rise in a warm place. This will help the bread to rise properly and develop a good flavor.
  • Bake the bread until it is golden brown. The bread is done baking when it is golden brown and sounds hollow when tapped.

Conclusion:

Asparagus bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up fresh asparagus, and it is also a great bread to serve with soup or salad. With its unique flavor and texture, asparagus bread is sure to be a hit with your family and friends.

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