Asparagus Parma Recipes

PARMESAN ASPARAGUS

Steps:

• Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain., Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.

ASPARAGUS WITH PARMESAN CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
• Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

ASPARAGUS PARMESAN

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

PARMESAN ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
• Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
• Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
• Sprinkle Parmesan cheese mixture over asparagus.

ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE

Steps:

• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
• In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
• Call your self a superstar!
• April - Why We Love: Asparagus

WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON

Steps:

• Preheat the oven to 500 degrees F.
• Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
• In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
• Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
• Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.

PASTA WITH ASPARAGUS

Steps:

• Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

ASPARAGUS WITH PECANS AND PARM

Steps:

• Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
• Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
• Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

PARMA WRAPPED ASPARAGUS WITH BLUE CHEESE SAUCE

Steps:

• Heat a pan to medium high heat.
• Wrap each asparagus with one piece of ham.
• Add a bit of oil to the pan and fry each asparagus until the ham is golden brown.
• You may have to do two batches, keep the first batch warm in the oven.
• Put the second batch in the oven and throw in the onions over medium high heat and cook them a couple minutes until golden.
• Deglaze the lot with about 1/4 - 1/2 cup good dry sherry scraping up all the goodness on the bottom then let it reduce.
• Add the cream, until very warm, then throw in the cheese until just melted.
• Salt and pepper it to taste and serve immediately drizzled over the asparagus and lettuce.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450 degrees. Trim tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
• Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

GARLIC PARMESAN ASPARAGUS

Steps:

• In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

ASPARAGUS WITH LEMON AND PARMESAN BUTTER

Steps:

• Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
• Put to one side.
• Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
• If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
• Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
• Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.

ASPARAGUS SPEARS BAKED IN PARMA HAM

Steps:

• Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
• Cut each slice of Parma ham in half.
• Wrap each asparagus spear with a half slice of ham.
• Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
• Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks

ASPARAGUS AND PARMESAN OMELET

Steps:

• Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
• Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.

GARLIC ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

BACON WRAPPED GARLIC PARMESAN ASPARAGUS

Steps:

• On a baking sheet covered in foil, put 6 slices of bacon. Put sheet in cold oven, then turn on preheat to 400. Allow bacon to slowly cook for about 10-12 minutes. It should still be rather rare but partially cooked. Take it out and put it aside. Important: KEEP THE FOIL, do not throw it away - see below.
• Meanwhile, put the other ingredients including asparagus into a gallon size ziplock bag and shake to coat thoroughly.
• Wrap 4-5 stalks of asparagus about halfway down with the bacon. Place seamside down on the same foil and sheet you cooked the bacon on (right on the bacon grease spots). Cook for 10-20 minutes at 400 degrees, depending on how tender you want your asparagus (I like super tender at 20 minutes).

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

ASPARAGUS WRAPS WITH LEMON MAYO

Steps:

• Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.

PARMA HAM & ASPARAGUS RISOTTO

Steps:

• Heat Olive Oil in a large saucepan and saute onion until soft.
• Add rice and continue to cook for 2 minutes.
• Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
• After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
• Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
• Serve sprinkled with parmesan cheese.

ASPARAGUS WITH PROSCIUTTO DI PARMA, PECORINO PEPATO, AND POACHED EGGS

Steps:

• Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
• Preheat grill to moderate heat.
• Transfer asparagus to large rimmed baking sheet and drizzle with 4 tablespoons olive oil. Toss to coat. Grill, in batches if necessary, until lightly charred, 8 to 10 minutes. Keep warm.
• Arrange oven rack in middle position and preheat oven to 400°F. Lightly oil muffin pan.
• Crack one egg into each muffin cup (there will be 4 empty cups). Place muffin pan in large roasting pan and add enough hot water to reach halfway up the sides of muffin pan. Bake until eggs are set but yolks are still runny, about 7 to 8 minutes.
• While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate.
• Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 4 tablespoons olive oil and sprinkle with Pecorino Pepata and parsley.

ASPARAGUS-PARMESAN TART

Steps:

• Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
• Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
• Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.