Amazingasparagusbundles Recipes

ASPARAGUS BUNDLES

Steps:

• Heat oven to 400°F. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.
• In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add asparagus. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.
• Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. On work surface, arrange 2 slices of the prosciutto so they slightly overlap each other. Top with 1 asparagus bundle and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping.
• Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately.

SPRING ASPARAGUS BUNDLES

Steps:

• Fill a pot large enough to hold the asparagus with just enough water to cover them by an inch. Add a couple teaspoons of salt and bring water to a boil (without asparagus).
• Put asparagus into boiling water and cook for just 3-4 minutes or until the tip of a knife pierces them with a little resistance. Time will vary depending on the size of your asparagus.
• Immediately remove asparagus to a bowl of ice water to stop cooking.
• Asparagus can be stored in an airtight container/ziplock in the fridge for a couple days at this point.
• Heat a 10" or 12" nonstick sauté pan over medium-high heat.
• Whisk milk, eggs, and a pinch of salt together until thoroughly combined.
• Ladle about a quarter cup of egg mix into pan and swirl pan to distribute eggs into a large pancake shape. Immediately sprinkle with herbs.
• Cook until just starting to turn golden 1-2 minutes. Flip and cook just to finish other side 30 seconds to 1 minute. Remove and stack on a plate, they won't stick to each other. Repeat until all the egg mixture is cooked.
• Cut each egg crepe in half. Wrap each asparagus spear with egg and then prosciutto.
• They can be eaten immediately or kept in the fridge for a day and then served.

ASPARAGUS BUNDLES

Steps:

• Preheat oven to 400 degrees F.
• Trim the asparagus by bending the bottom half of one asparagus spear until it pops apart at the natural break. Then line up the other spears and use a knife to cut them all at the same length.
• Spray an oblong, glass baking pan with non-stick spray, or if using metal pan instead, line it with a couple of layers of aluminum foil for easier clean up.
• Divide the asparagus into 12 equal bundles.
• Starting about a half inch from the bottom of each bundle, wrap the bundles with the bacon, securing with toothpicks, if needed, and place the bundles into the baking pan.
• In a heavy skillet, melt the butter over medium heat. Add the soy sauce, brown sugar, Cajun seasoning, chili powder, garlic salt, and pepper; bring to a boil, stirring constantly.
• Pour sauce all over the asparagus bundles.
• Roast at 400 degrees F, about 25 minutes, or just until asparagus begins to wilt, basting with the brown sugar sauce several times.

ROASTED ASPARAGUS BUNDLES

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender.
• Wrap individual portions of asparagus with scallion to tie into bundles.

PROSCIUTTO WRAPPED ASPARAGUS BUNDLES

Steps:

• Preheat oven to 375.
• Line a baking sheet will aluminum foil and coat with cooking spray.
• In a dish, coat asparagus with olive oil, lemon juice salt and pepper.
• Cut each slice of prociutto in half lengthwise.
• Gather bunches of 5 asparagus (if they are the small ones, other wise use 3 at a time) spears and wrap them in the prociutto and place on the baking sheet.
• Bake at 375 for 15 minutes.

VEAL ASPARAGUS BUNDLES

Steps:

• Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
• Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
• Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
• Let sit for 5 minutes. Slice each roll into 6 pieces.

ASPARAGUS BUNDLES

Steps:

• 1) Wash asparagus and break off the ends. Peel the potatoes. Slice potatoes thinly using a mandoline or good knife skills.
• 2) Dunk potato slices in cold water for a minute to help them relax.
• 3) Take a few asparagus spears and wrap a potato slice around the center. A few slices might break, so be sure to slice extra potatoes.
• 4) Then wrap half a piece of bacon around the bundle.
• 5) Drizzle them with olive oil and season with salt and pepper.
• 6) Bake at 400 degrees for 20-25 minutes until the veggies are soft and the bacon slightly crispy.

ASPARAGUS BUNDLES

Steps:

• Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE

Steps:

• Preheat oven to 450°F.
• Line a 15-inch X 10-inch baking pan with foil.
• Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
• Place bundles in a single layer on baking pan tucking under ends of prosciutto.
• Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
• Bake for 8-10 minutes or until asparagus is crisp tender.
• Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.

ASPARAGUS BUNDLES

Steps:

• Flatten each roll into a 6-inch square. Cover with plastic wrap and let rest. Boil asparagus in 1/2-inch water for 2 minutes. Drain and set aside. Blend cream cheese, milk and mayonnaise until smooth. Stir in onions, capers, salt and pepper. Gently fold in asparagus. Remove wrap from dough squares. Divide asparagus mixture evenly between the squares. Moisten edges of each dough square with water. Bring edges together and twist to resemble bundles. Brush lightly with melted butter and sprinkle with bread crumbs. Bake at 375°F 15-20 minutes or until golden brown.