Best 4 Asparagus Florentine Recipes

Indulge in the culinary delight of Asparagus Florentine, a classic dish that combines vibrant asparagus, creamy spinach, and rich Parmesan cheese. This delightful dish is not only visually appealing but also packed with nutrients, making it a perfect choice for a healthy and flavorful meal. Whether you prefer the traditional butter-based sauce or a lighter version with olive oil, this recipe offers variations to suit your taste preferences. With step-by-step instructions and helpful tips, we'll guide you through the process of creating this delectable dish that will impress your taste buds and leave you craving for more.

Let's cook with our recipes!

ASPARAGUS ALLA FONTINA

Asparagus Alla Fontina image

Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.

Provided by Amanda Hesser

Categories main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

Salt
2 1/2 pounds thin asparagus, trimmed and washed
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated nutmeg
1/3 cup grated Gruyère (see note)
3/4 cup finely minced or slivered prosciutto
2 tablespoons minced parsley
3 eggs, beaten
3 to 4 tablespoons grated Parmesan

Steps:

Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 674 milligrams, Sugar 4 grams, TransFat 0 grams

ASPARAGUS FLORENTINE

Asparagus Florentine image

Make and share this Asparagus Florentine recipe from Food.com.

Provided by Pegger1

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 bunches fresh asparagus
8 slices prosciutto
1/4 cup butter
1/4 cup parmesan cheese

Steps:

Snap off tough ends of asparagus.
Wash stalks well.
Cook asparagus in boiling salted water until almost tender;drain.
Wrap 1 slice of Prosciutto around a few stalks of asparagus and fasten with a toothpick.
Butter the bottom of a baking dish and lay the bundles of asparagus in the dish.
Sprinkle with Parmesan cheese.
Bake at 375 for about 10 minutes.

Nutrition Facts : Calories 147.9, Fat 13.4, SaturatedFat 8.4, Cholesterol 36, Sodium 179.2, Carbohydrate 4, Fiber 2, Sugar 1.9, Protein 4.6

ASPARAGUS SOUP

Asparagus Soup image

an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Categories Soup/Stew Vegetable Asparagus Spring Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

Steps:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

ASPARAGUS WITH CREAMY MUSTARD SAUCE

Asparagus with Creamy Mustard Sauce image

Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 6

Ingredients

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

Steps:

In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.

Tips:

Choose the freshest asparagus possible. Look for spears that are bright green, firm, and have tightly closed tips.
Trim the asparagus spears before cooking. Snap off the woody ends of the spears, about 1 inch from the bottom.
Cook the asparagus quickly. Overcooking will make the asparagus mushy. Blanching or sautéing are good methods for cooking asparagus Florentine.
Use a good quality butter. The butter will add richness and flavor to the dish.
Garnish with fresh herbs. Fresh herbs, such as parsley or chives, will add a pop of color and flavor to the dish.

Conclusion:

Asparagus Florentine is a classic dish that is both delicious and easy to make. It is a great way to enjoy fresh asparagus in season. With its vibrant green color and delicate flavor, asparagus Florentine is a surefire hit at any table. So next time you're looking for a quick and easy side dish, give asparagus Florentine a try!