Asparagus Prosciutto And Arugula Breakfast Sandwiches Recipes

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 WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

ASPARAGUS WITH PROSCIUTTO

Steps:

• For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes.
• Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil.
• Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.

PROSCIUTTO ROLLS WITH ASPARAGUS AND ARUGULA

Steps:

• Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
• In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus.
• On a large cutting board or work surface, arrange 3 slices prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches.
• Lay an even combination of about a 1/4 of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls.

CHEDDAR BISCUITS FROM DIABETIC LIVING

Steps:

• Preheat oven to 425°F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs. Stir in cheese, Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
• Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8-1/2 x 4-1/2 inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits to make eight biscuits total. Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake about 14 minutes or until golden brown. Serve warm.
• To Store: Place any remaining biscuits in an airtight container. Cover and store up to 2 days or freeze up to 2 months.

SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA

Steps:

• Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
• Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
• Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
• In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN

Steps:

• Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
• In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
• Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
• With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

FLATBREAD WITH ARUGULA, ASPARAGUS, AND FRIED EGGS

Steps:

• Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour.
• Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes.
• Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12x7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2- inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.
• Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes.
• Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

ARUGULA AND SPINACH SALAD WITH PROSCIUTTO AND CREAMY MANGO DRESSING

Steps:

• Make dressing
• In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.
• Make salad
• Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
• In medium bowl, toss together spinach and arugula.
• In small bowl, toss mango and chives with olive oil.
• To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.

ASPARAGUS, PROSCIUTTO AND ARUGULA BREAKFAST SANDWICHES

Steps:

• In a covered large saucepan cook asparagus in a small amount of boiling water 5 to 8 minutes or just until tender. Drain.
• Meanwhile, coat a large nonstick skilled with nonstick cooking spray. Heat over medium heat. Add eggs; cook 3 to 4 minutes or until whites are set and yolks start to thicken. Turn eggs over; cook 1 minute more or until desired doneness.
• Split each Cheddar Biscuit. Arrange arugula on bottoms of biscuits. Top with prosciutto. Drizzle with maple syrup. Top each sandwich with one-fourth of the cooked asparagus and one egg. If desired, springkle with black pepper. Top with biscuit tops.