Best 11 Asparagus With Brie Recipes

BRIE AND ASPARAGUS PASTA CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook orecchietta pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a casserole dish.
• Heat butter in a skillet over medium heat; cook and stir asparagus in the melted butter until slightly tender, about 5 minutes. Spread asparagus over pasta layer.
• Pour cream over asparagus and pasta; season with salt and black pepper. Arrange Brie cheese chunks in the pasta mixture; sprinkle top with bread crumbs.
• Bake in the preheated oven until cheese is melted and bread crumbs are lightly browned, 20 to 30 minutes.

PHYLLO WRAPPED ASPARAGUS AND BOURSIN

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

BRIE AND ASPARAGUS IN PHYLLO

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

ASPARAGUS AND BRIE WRAPPED IN PROSCIUTTO

Steps:

• Cut woody ends off asparagus.
• Lay prosciutto slices on a baking tray.
• Top prosciutto with asparagus and slices of brie.
• Wrap asparagus and brie up with slices of prosciutto
• Place in 180 degree oven until cheese starts to melt, then serve.

ASPARAGUS BRIE QUICHE

Steps:

• Pre-heat oven to 200°C or 400°F.
• Use pastry to line a 9 inch round flan tin or dish.
• Melt butter and lightly fry the spring onions.
• Meanwhile, cut the rind from the cheese and chop into small cubes.
• Throw cheese, eggs, cream and milk into a food processor (or use a hand mixer in a bowl) and blend until smooth.
• Add nutmeg, salt and pepper.
• Scatter onions on base of pastry, pour in cheese mixture and place asparagus spears in a spoke pattern on top.
• Bake for 25-30 minutes until set and lightly browned.

ASPARAGUS SOUP WITH BRIE BRUSCHETTA

Steps:

• Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
• In 3-quart saucepan, heat oil and 1 tablespoon unsalted butter over medium-high heat until hot. Add garlic to oil and butter; cook until light brown. Add onion and celery; reduce heat to medium and cook 10 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, make the gremolata. In 8-inch skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently; transfer to small bowl. Stir in the parsley and orange peel; set aside.
• In saucepan, add asparagus, broth and thyme to vegetable mixture. Heat to boiling; cook about 3 minutes or until asparagus is tender. Stir in spinach and lemon peel (the spinach will wilt in the soup). Pour soup into blender in small batches; cover and puree each batch until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
• Return soup to saucepan and heat over low heat until hot. Stir in the whipping cream, salt and pepper. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
• Set oven control to broil. To make bruschetta, butter bread slices on both sides and top each with several slices of brie (2 to 3 oz per bread slice). Broil with tops about 5 inches from heat until cheese is bubbly and slightly browned.

ASPARAGUS BRIE SOUP

Steps:

• In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. , In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.

EGGS BENEDICT WITH ASPARAGUS AND BRIE

Steps:

• Preheat the oven to 350°F.
• Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
• Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
• Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
• Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

BRIE AND PROSCIUTTO ASPARAGUS BUNDLES

Steps:

• Place asparagus spears in a resealable plastic bag.
• Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9x13-inch baking dish.
• Bake in the preheated oven until asparagus is tender, 14 to 16 minutes.
• Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.

ASPARAGUS PROSCIUTTO CREPES WITH WHITE WINE BRIE SAUCE FOR TWO

Steps:

• Cook the asparagus to your liking and set aside.
• Remove the rind from the brie and tear or cut into pieces; set aside.
• In a medium skillet, melt the 1/4 tablespoon butter; add the mushrooms; saute for about 4 minutes.
• Add the onion and continue to saute until the onion is translucent (about 3 more minutes). Set aside.
• In a medium sauce pan, melt the 3 tablespoons butter; add the flour, stirring until smooth. I cooked this mixture on medium-medium high for about two minutes trying to get it to brown, but no luck.
• Slowly add the chicken stock, one 1/2 cup at a time, stirring continuously to avoid lumps.
• Once the stock is incorporated, slowly stir in the white wine as you stir to avoid lumps.
• Add the garlic powder and ground black pepper.
• Turn heat up to medium high and stir so the mixture is very hot, but not boiling.
• Add the sour cream and stir briskly. The lumps will dissipate as you continue to cook the sauce.
• Stir in the brie pieces; turn heat down to medium low.
• Add in the parsley and sauteed mushrooms and onions.
• Continue to heat the sauce, stirring occasionally until all lumps are removed.
• At this point, you can either create your crepes or use your prepared crepes. I made my crepes while my sauce softly simmered.
• Place one slice of prosciutto on the crepe.
• Place four spears of asparagus on the crepe. Roll up the crepe.
• Top with the sauce.
• Serve and enjoy!

ASPARAGUS WITH MELTING BRIE

Steps:

• Pre-heat your grill / broiler to a medium heat.
• Boil the asparagus for 2-4 minutes until just tender. Drain well.
• Place the asparagus in an oven-proof serving dish and roll in the butter and a pinch of salt.
• Lasy the slices of brie over the top and grill/broil until the brie has melted and is oozing over the asparagus.
• Serve immediately.