Best 4 Asparagus Brunch Pockets Recipes
Kick-start your day with a delightful brunch experience featuring the delicious Asparagus Brunch Pockets. These flaky, golden-brown pockets are filled with a vibrant medley of fresh asparagus, creamy goat cheese, and savory sun-dried tomatoes, offering a perfect balance of flavors and textures. Prepared with a simple and easy-to-follow recipe, these brunch pockets are perfect for a leisurely weekend breakfast or brunch gathering.
If you're looking for more culinary inspiration, this article also includes two additional recipes to tantalize your taste buds. The Asparagus, Goat Cheese, and Sun-Dried Tomato Tart offers a sophisticated twist on the classic quiche, while the Asparagus and Goat Cheese Stuffed Mushrooms provide a delightful bite-sized appetizer. Each recipe is carefully crafted to showcase the delicate flavors of asparagus and goat cheese, ensuring a memorable dining experience.
ASPARAGUS BRUNCH POCKETS
Steps:
- in a lrg saucepan, bring 1/2 in of water to a boil. Add asparagus, cover an boil 3 min. drain set aside. in a small bowl, beat cream cheese, milk and mayonaise until smooth. stir in onions salt.
- Unroll the crescant dough and seperate into ntriangles; place on a ungreased baking sheet
- Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus. Top each with another teaspoonful of cream cheese mixture. Bring three corners of dough togather and twist; pinch edges to seal. Brush with the butter, sprinkle with bread crumbs. bake at 375f for 15 to 18 min or until golden brown. serve ummmmmm
ASPARAGUS-POTATO BRUNCH BAKE
Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
- In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
- Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 245 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
ROSEMARY SALMON AND VEGGIES
My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
ASPARAGUS BRUNCH STACK
Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
Provided by Tom Kerridge
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 4
Steps:
- Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.
- Tip the asparagus spears into the water and cook for 3 mins. Meanwhile, grill or pan-fry the black pudding until crispy on the outside. Make stacks of black pudding, a handful of watercress and the asparagus, and top each with an egg.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
Tips:
- For the best results, use fresh asparagus that is crisp and tender.
- If you don't have puff pastry, you can use phyllo dough or crescent roll dough instead.
- To make the pockets ahead of time, assemble them and then freeze them. When you're ready to serve, thaw them in the refrigerator overnight and then bake them according to the recipe instructions.
- Serve the pockets warm with your favorite dipping sauce, such as ranch dressing, honey mustard, or marinara sauce.
Conclusion:
Asparagus brunch pockets are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a special occasion or a casual get-together. With their flaky crust, creamy filling, and fresh asparagus flavor, these pockets are sure to be a hit with everyone who tries them. So next time you're looking for a new breakfast or brunch recipe, give asparagus brunch pockets a try. You won't be disappointed!
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