Asparagus With Prosciutto And Egg Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED ASPARAGUS AND PROSCIUTTO



Roasted Asparagus and Prosciutto image

Provided by Ina Garten

Time 35m

Yield 3 servings

Number Of Ingredients 13

1 pound fresh asparagus (not too thin)
Good olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto
1 1/2 tablespoons unsalted butter
3 extra-large eggs
Easy Hollandaise Sauce, recipe follows
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Steps:

  • Preheat the oven to 400 degrees.
  • If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes.
  • Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don't turn them over!
  • Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.
  • Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.

ASPARAGUS WITH POACHED EGG AND PROSCIUTTO



Asparagus with Poached Egg and Prosciutto image

Asparagus with poached egg, prosciutto and parmesan is the perfect healthy recipe for breakfast or brunch.

Provided by Lisa Bryan

Categories     Breakfast

Time 20m

Number Of Ingredients 8

32 spears asparagus ((or 1 bunch))
1 tablespoon olive oil
3 cloves of garlic (minced)
1 lemon (juiced and zested)
4 eggs
4 slices of prosciutto
parmigiano reggiano (for garnish (optional))
salt and pepper

Steps:

  • Bring a large pot of water to a boil.
  • Separately, heat the oil in a large sauté pan on medium heat. Add the minced garlic, lemon juice and zest and asparagus spears. Sauté and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
  • Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel.
  • To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated parmigiano reggiano.

Nutrition Facts : Calories 140 kcal, Carbohydrate 3 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 168 mg, Sodium 116 mg, Sugar 1 g, ServingSize 1 serving

ASPARAGUS WITH PROSCIUTTO AND EGG



Asparagus With Prosciutto and Egg image

Provided by Florence Fabricant

Categories     quick, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

3 large eggs
1 1/2 ounces prosciutto, preferably San Daniele, in about two thin slices
1/4 cup dry bread crumbs
4 tablespoons extra-virgin olive oil
1 1/2 pounds medium-thick asparagus, ends snapped off, peeled
Salt and ground black pepper

Steps:

  • Place eggs in a pot of water, bring to a boil, remove from heat, cover and let sit 6 minutes. Yolks will be set but not fully hard cooked. Remove from the pot and set aside. Roll up the prosciutto and cut it in chunks. Place in a food processor with the bread crumbs and pulse until fairly fine.
  • Heat 2 tablespoons oil in a skillet, add prosciutto mixture and sauté on medium, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them. Mix them in a bowl with the remaining olive oil and season with salt and pepper.
  • Arrange asparagus on a serving platter. Scatter prosciutto crumbs over them and spoon on the eggs.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams

FRIED EGGS WITH PROSCIUTTO AND ASPARAGUS



Fried Eggs with Prosciutto and Asparagus image

For a weekend brunch or a light dinner, serve fried eggs over spears of blanched asparagus and prosciutto; Parmesan is sprinkled on top.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1 pound (16 spears) asparagus
Salt and freshly ground black pepper
1 tablespoon unsalted butter, melted
4 large eggs
1/4 pound thinly sliced prosciutto
2 tablespoons freshly grated Parmesan cheese
1 tablespoon coarsely chopped flat-leaf parsley

Steps:

  • Snap off and discard tough ends of asparagus. Bring a large saute pan of salted water to a boil. Cook asparagus until just tender but still dark green, 4 to 5 minutes. Transfer to a clean kitchen towel; fold over. Set aside.
  • Heat half of the butter in a large nonstick skillet over medium-low heat. Break eggs into skillet. Season with salt and pepper, and cook, covered, until set, about 4 minutes.
  • Place several slices of prosciutto on each of four plates; arrange 4 spears asparagus on each. Brush with the remaining melted butter. Carefully place fried eggs on top, sprinkle with Parmesan and parsley, and serve.

ASPARAGUS WITH EGGS AND PROSCIUTTO



Asparagus with Eggs and Prosciutto image

A new way to enjoy spring asparagus.

Provided by Marianne Williams

Time 15m

Number Of Ingredients 9

1 pound asparagus, trimmed
1 ½ tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon maple syrup
3 tablespoons olive oil
2 tablespoons minced shallot
2 ounces torn prosciutto
4 soft-cooked eggs, peeled and halved
Garnish: flaky sea salt, black pepper, fresh basil leaves

Steps:

  • Cook trimmed asparagus in salted boiling water until tender-crisp, 2 to 3 minutes for thinner spears or 4 to 5 minutes for thicker spears. Transfer to a bowl of ice water; let stand 1 minute. Drain.
  • Whisk together apple cider vinegar, Dijon mustard, and maple syrup. Gradually whisk in olive oil until smooth. Whisk in minced shallot.
  • Arrange asparagus on a platter. Top with torn prosciutto and soft-cooked eggs (peeled and halved). Drizzle with dressing; sprinkle with flaky sea salt, black pepper, and fresh basil leaves.

ASPARAGUS WRAPPED IN PROSCIUTTO



Asparagus Wrapped in Prosciutto image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 8 servings of 2 asparagus spears each

Number Of Ingredients 7

6 tablespoons butter
2 egg yolks from pasteurized eggs (these are identified in stores as "pasteurized" and although not cooked, they have been sufficiently heated for food safety)
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon ground white pepper
Dash salt
16 asparagus spears, tough ends snapped off, and boiled until just tender but still bright green
16 slices prosciutto, thinly sliced

Steps:

  • Clarify butter by melting it in a very small pot or metal container over low heat and scooping out the foam that rises. Then, spoon off the clear butterfat to a clean bowl or container, being careful not to disturb the water or milk solids at the bottom. The clear portion is clarified butter. Set this aside briefly in a warm place. Combine the egg yolks, lemon juice, white pepper, and salt in a blender and process at high speed for about 60 seconds. Leaving the blender running, pour the clarified butter through the feed opening of the blender in a slow steady stream and mix until thickened. Pour into a shallow plate. Dip each asparagus spear into the sauce so that three-fourths of the stick is covered to hold prosciutto in place, then wrap a slice of prosciutto over the sauce on each asparagus spear, leaving a dry end for guests to serve themselves.

EGG, PROSCIUTTO, AND ASPARAGUS PIZZA



Egg, Prosciutto, and Asparagus Pizza image

Eggs baked atop individual pizzas withthinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

9 ounces (about 1/2 bunch) asparagus, trimmed and cut into 2-inch lengths
2 pounds frozen pizza dough, thawed
All-purpose flour, for work surface
8 ounces ricotta cheese
8 ounces mozzarella cheese, sliced
2 large tomatoes, sliced
4 ounces oil-cured black olives, pitted and halved
Coarse salt and freshly ground pepper
4 large eggs
4 ounces prosciutto, thinly sliced
Fresh basil, thinly sliced, for garnish

Steps:

  • Preheat a pizza stone in a 400 degree oven for 20 minutes. Prepare an ice bath. Bring a pot of water to a boil. Add asparagus; cook until bright green and just tender, about 2 minutes. Transfer to ice bath to stop the cooking. Drain; set aside.
  • Divide dough into four pieces. On a lightly floured surface, roll each piece into a 7-inch round. Top rounds with ricotta, mozzarella, asparagus, tomatoes, and olives. Season with salt and pepper.
  • Bake until crust is golden and cheese has melted, 10 to 12 minutes. Break an egg into a bowl, and slide onto a pizza; repeat. Continue baking until eggs are set, about 4 minutes. Arrange prosciutto and basil over the top, and serve hot.

ROASTED ASPARAGUS PROSCIUTTO AND EGG



Roasted Asparagus Prosciutto and Egg image

Yes, cooking prosciutto does make dishes salty, but the taste of this dish is actually quite mild and pleasant to my palate.

Provided by Chef John

Categories     Breakfast Eggs

Time 40m

Yield 4

Number Of Ingredients 10

1 bunch fresh asparagus, trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon olive oil
2 ounces minced prosciutto
ground black pepper
1 teaspoon distilled white vinegar
1 pinch salt
4 eggs
½ lemon, zested and juiced
ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
  • Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 5.1 g, Cholesterol 175.3 mg, Fat 15.7 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 4.1 g, Sodium 446.3 mg, Sugar 2.4 g

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Provided by Teresa Haider

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 16

Number Of Ingredients 3

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices 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.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g

ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO



Roasted Parmesan Asparagus with Poached Eggs and Prosciutto image

Categories     Egg     Breakfast     Brunch     Bake     Poach     Parmesan     Asparagus     Healthy     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

4 teaspoons olive oil, divided
4 thin prosciutto slices, thinly sliced crosswise
Nonstick vegetable oil spray
20 asparagus spears, trimmed
1 2-ounce piece Parmesan cheese, shaved into strips
1 teaspoon salt
4 large eggs
1 tablespoon chopped fresh thyme

Steps:

  • Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
  • Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
  • Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

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



Asparagus with Prosciutto di Parma, Pecorino Pepato, and Poached Eggs image

Provided by Michael Kornick

Categories     Cheese     Citrus     Dairy     Egg     Herb     Pork     Vegetable     Appetizer     Poach     Spring     Grill/Barbecue     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

32 large asparagus spears (about 3 pounds), trimmed and peeled
8 tablespoons extra-virgin olive oil, preferably unfiltered*
8 large eggs
4 teaspoons sea salt
2 teaspoons freshly ground black pepper
8 teaspoons freshly squeezed lemon juice (from 1 medium lemon)
8 thin slices proscuitto di Parma (about 4 ounces total)
3 ounces Pecorino Pepato,** finely grated
2 tablespoons fresh flat-leaf parsley, finely chopped
*Unfiltered olive oil, which has a pronounced olive flavor, can contain small particles of olive skin and may appear cloudy. It can be purchased at specialty shops or williams-sonoma.com.
**Pecorina Pepato is an aged sheep milk's cheese flavored with whole black peppercorns. It is available through murrayscheese.com.
Special Equipment
nonstick muffin pan with 12 (1/3-cup) cups

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, POACHED EGG, PROSCIUTTO AND FONTINA CHEESE



Asparagus, Poached Egg, Prosciutto and Fontina Cheese image

This recipe is one of many Fantastic sanwiches in "Nancy Silverton's Sandwich Book". Great for brunch or dinner. Paula G has a fast and easy way to poach eggs, please check out her Recipe #118761.

Provided by Brenda.

Categories     One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 14

16 -20 large asparagus, stalks tough ends broken off
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
20 sprigs fresh thyme
4 slices sourdough bread
2 -4 tablespoons butter
1 garlic clove, peeled
2 tablespoons white wine vinegar
1 pinch kosher salt
4 extra-large eggs
3 ounces fontina or 3 ounces gruyere cheese, cut into four 1/8 inch thick slices
2 ounces good-quality prosciutto
extra virgin olive oil, for drizzling over the sandwiches
freshly cracked black pepper, to taste

Steps:

  • To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
  • Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
  • Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
  • To grill the bread: Butter each side of each slice.
  • In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
  • Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
  • Arrange the asparagus evenly over the bread.
  • To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
  • Turn the heat down to just below a simmer and add the vinegar and salt.
  • Crack an egg into a small bowl to check that the yolk isn't broken.
  • Slowly stir the water in one direction to create a whirlpool effect.
  • Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
  • Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
  • Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
  • To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
  • Heat the sandwiches under the broiler just until the cheese melts.
  • Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
  • Garnish with the remaining thyme; serve immediately.

Nutrition Facts : Calories 478.6, Fat 24, SaturatedFat 10.6, Cholesterol 285.5, Sodium 971.4, Carbohydrate 44.1, Fiber 6.7, Sugar 4.1, Protein 24.3

ASPARAGUS WITH PROSCIUTTO



Asparagus with Prosciutto image

I just found this in a pile of magazines, and thought it would be good for the board meetings we cater for at work-or weddings, parties, anything!

Provided by JustJanS

Categories     Lunch/Snacks

Time 30m

Yield 16 portions

Number Of Ingredients 4

8 long thin slices prosciutto
1 bunch asparagus, trimmed (you'll need 16 spears)
2 sheets frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Pre heat your oven to 180c.
  • Cut the prosciutto in half lengthways, and wrap one piece of prosciutto around an asparagus spear, leaving the tip exposed.
  • Cut the pastry into 4, lay the asparagus and prosciutto across the 1/4 pastry on the diagonol, then pull it up to form an open ended parcel.
  • Lightly brush with the beaten egg.
  • Repeat with the remaining 15.
  • Arrange on a baking tray and cook for 15 minutes or until puffed and golden.
  • Serve with a sweet chilli sauce on the side.

Nutrition Facts : Calories 180.3, Fat 12.1, SaturatedFat 3.1, Cholesterol 11.6, Sodium 85.1, Carbohydrate 15.1, Fiber 1.1, Sugar 0.6, Protein 3.4

More about "asparagus with prosciutto and egg recipes"

ELEGANT ASPARAGUS SALAD WITH PROSCIUTTO AND POACHED EGG RECIPE
2012-05-02 It feels like spring has officially arrived when asparagus starts showing up. Read all about this seasonal vegetable, plus the recipe for asparagus salad with prosciutto and a …
From sheknows.com


SALAD OF ASPARAGUS, PROSCIUTTO AND EGG WITH VINAIGRETTE RECIPE
2017-11-06 Blanch the asparagus for 2-5 minutes, depending on the thickness of the spears. Drain and immerse in iced water. As soon the asparagus is cool, drain and pat dry on a paper towel. 2. Bring another saucepan of water to the boil and salt it well. Place the eggs in and cook for exactly 6 minutes, then drain and run under cold water, or place in ...
From goodfood.com.au


PROSCIUTTO & ASPARAGUS STRATA RECIPE | EATINGWELL
1 bunch thin asparagus (about 1 pound), trimmed and cut into 1-inch pieces. 1/4 cup chopped scallions or fresh chives. 3 very thin slices prosciutto (about 1 1/2 ounces), torn into strips. ½ cup freshly grated Parmigiano-Reggiano cheese, divided. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped fresh mint.
From eatingwell.com


BEST BRIE, ASPARAGUS & PROSCIUTTO BUNDLES - HOW TO MAKE BRIE, …
2022-04-07 Preheat oven to 400° and line two large baking sheets with parchment paper. In a small bowl, combine melted butter, honey, and salt. In a medium bowl, toss asparagus in oil. On a lightly floured ...
From delish.com


ROASTED ASPARAGUS AND PROSCIUTTO CROQUE MADAME. - HOW SWEET …
2019-04-15 Instructions. Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper. Place the asparagus on the sheet and drizzle with the olive oil. Sprinkle with salt and pepper. Roast for 20 minutes, until the spears are tender. While the asparagus is roasting, make the cheese sauce.
From howsweeteats.com


ASPARAGUS WITH PROSCIUTTO, EGG AND PARMESAN | FOOD TO LOVE
2020-01-20 Drop asparagus into the boiling water and cook for about 1 minute, until bright green and just tender. Drain and plunge into iced water to cool (this keeps it looking bright and fresh). Drain. 3. Arrange asparagus on a platter. Top with prosciutto and egg halves, and scatter over parmesan. Whisk together mustard, juice and oil, season with salt ...
From foodtolove.co.nz


AWESOME ASPARAGUS, PROSCIUTTO AND EGGS | WHAT'S FOR SUPPER?
2014-06-15 Then take the egg out and put it into a bowl of cold water. This will stop the egg cooking and give you time to cook the next egg. Next put the wrapped asparagus into a really hot pan and cook for about seven minutes turning it every few minutes so that it cooks evenly. When the asparagus is nearly ready, put the eggs back in the water to warm ...
From helenbain.wordpress.com


ROASTED ASPARAGUS WITH CRISPY PROSCIUTTO AND POACHED EGG
2011-04-17 Transfer to paper towels. Preheat oven to 400°F. Line rimmed baking sheet with foil. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates.
From framedcooks.com


BAKED EGGS WITH SPINACH, ASPARAGUS, AND PROSCIUTTO RECIPE
Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and …
From foodandwine.com


EGG IN A HOLE WITH PROSCIUTTO, ASPARAGUS AND PARMESAN RECIPE
Crack an egg into each hole and cook over moderately high heat for 2 minutes. Using a thin spatula, carefully flip each slice of bread and cook for 2 …
From foodandwine.com


RECIPE: ASPARAGUS, PROSCIUTTO & GOAT CHEESE FRITTATA - KITCHN
2020-01-29 Print Recipe. An easy spring-inspired egg frittata that's filled with asparagus, leeks, prosciutto, and goat cheese. Yield Serves 6. Prep time 5 minutes to 10 minutes. Cook time 32 minutes to 37 minutes. Show Nutrition. shellfish-free. low-carb. fish-free.
From thekitchn.com


ROASTED ASPARAGUS WITH CRISPY PROSCIUTTO CHIPS RECIPE | PC.CA
Step 2 Arrange prosciutto on paper towel-lined large microwave-safe plate, overlapping slightly if necessary. Cover with separate sheet of paper towel. Microwave until crispy, about 2 minutes. Let cool. Set aside. Step 3 Toss together frozen asparagus, oil, salt and pepper on baking sheet. Arrange in single layer.
From presidentschoice.ca


PROSCIUTTO WRAPPED ASPARAGUS WITH POACHED EGG AND HOLLANDAISE …
2012-06-02 1 tablespoon olive oil. pepper to taste. 2 eggs. 1/4 cup hollandaise sauce. directions. Wrap the asparagus with the prosciutto with three per bundle. Place the bundles on a baking sheet, drizzle with oil and season with pepper to taste. Roast in a preheated 400F/200C oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly ...
From closetcooking.com


ASPARAGUS, EGG, AND PROSCIUTTO TART WITH EVERYTHING SPICE.
2018-03-12 Brush olive oil all over the dough, sprinkle with everything spice, 1/4 cup basil, and then top with cheese. Arrange the asparagus in an even layer over the cheese and drizzle lightly with olive oil. Season with salt and pepper. Add the prosciutto on top. Bake for 25-30 minutes or until the pastry is golden and the prosciutto is crisp.
From halfbakedharvest.com


PROSCIUTTO, EGG AND ASPARAGUS CIABATTAS FROM STEFANO FAITA | IGA …
Coarsely chop one egg. In a bowl, combine chopped egg with remaining ingredients except bread, prosciutto, and asparagus. Slice ciabattas in half. Spread about 5 mL (1 tsp.) egg mixture on each bottom half. Place two slices of prosciutto and the asparagus on top. Thinly slice the two remaining eggs and arrange on each sandwich. Close sandwiches ...
From iga.net


ASPARAGUS, PROSCIUTTO AND EGG - THE NEW YORK TIMES
2010-05-05 When the asparagus is almost ready, add 1 tablespoon butter to the pan and use it to baste the asparagus. Squeeze lemon juice over the asparagus, and lay the stalks on a paper towel to drain. 2 ...
From nytimes.com


PARMESAN TOASTS WITH ASPARAGUS, PROSCIUTTO, & EGGS RECIPE
Step 1. 1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb. Step 2. 2.
From sunset.com


PROSCIUTTO WRAPPED ASPARAGUS - FAVORITE FAMILY RECIPES
2020-04-04 Instructions. Preheat oven to 450 degrees. Prepare a baking sheet by lining it with tin foil and spraying generously with cooking spray. Blanch the asparagus by dropping it into boiling water for 2 minutes. Then, remove from the boiling water and place it in an ice bath. Drain well and pat dry with a paper towel.
From favfamilyrecipes.com


RECIPE: ASPARAGUS, PROSCIUTTO AND EGGS – THE ISLAND PLATE – A JERSEY …
2018-06-10 Bring a large pan of salted water to the boil and add the asparagus. Cook for 3 minutes. Remove the asparagus and place on a tray. Drizzle with oil, salt and pepper ensuring that the spears are relatively evenly coated. Place your asparagus on the griddle (or the bbq) and allow to char, turning now and then, for 4-5 minutes.
From theislandplate.wordpress.com


CHEESY BAKED ASPARAGUS WITH PROSCIUTTO RECIPE - THE WANDERLUST …
2021-05-10 Then, wrap a slice of prosciutto around each asparagus spear. In a small bowl mix together the olive oil, garlic, and pepper. Drizzle the mixture over the wrapped asparagus and toss to coat evenly. Bake for 10-12 minutes until the asparagus starts to get tender. Take the baking sheet out of the oven, move the asparagus spears close together so ...
From thewanderlustkitchen.com


DON’T MISS OUT ON SPRING ASPARAGUS, RAMPED UP WITH CRISPY …
2022-04-15 Heat a large nonstick skillet over medium-high heat. When the pan is hot, add as many prosciutto slices as will fit in a single layer and fry, …
From sfchronicle.com


AN ASPARAGUS SALAD WITH A FRIED EGG AND PROSCIUTTO RECIPE
2019-12-11 Heat 1 tablespoon of the oil in a large nonstick sauté pan. Crack the eggs into the pan and cook for about 5 minutes, just until the whites are set but the yolks are still loose. Divide the asparagus among 4 plates. Top each serving with a fried egg and scatter with bread crumbs and prosciutto strips. Drizzle with the remaining olive oil and ...
From eatthis.com


ASPARAGUS SALAD WITH PROSCIUTTO, SOFT POACHED EGGS AND DIJON …
Asparagus Salad with Prosciutto, Soft Poached Eggs and Dijon Vinaigrette recipe: Asparagus Salad with Eggs and Prosciutto: with soft-boiled eggs, al dente asparagus, pea shoots, Asiago cheese, prosciutto and a lemon-Dijon Vinaigrette.
From bigoven.com


ASPARAGUS SALAD WITH SOFT POACHED EGGS, PROSCIUTTO RECIPE
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray.
From myrecipes.com


ASPARAGUS, PROSCIUTTO AND EGG SALAD - FOOD REPUBLIC
2016-08-30 Toss the asparagus with a tablespoon of the olive oil. Season well and place on a baking tray. Sprinkle with thyme leaves and place in the oven for 5-8 minutes, or until the asparagus is just cooked. Remove and leave to cool. Place the prosciutto slices on baking parchment and pop them into the oven for 5 minutes. They should shrink and become ...
From foodrepublic.com


ASPARAGUS FRITTATA WITH PROSCIUTTO AND CARAMELIZED ONIONS
Add the leeks and cook, stirring occasionally, until browned in spots, about 5 minutes. Let cool briefly, then transfer the leeks to the bowl with the eggs. Add the onions, prosciutto, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper, and stir to combine. Heat the remaining 1 Tbs. butter and 1 Tbs. oil in the same skillet over medium heat.
From finecooking.com


ASPARAGUS WITH PROSCIUTTO, EGG AND PARMESAN RECIPE | GOOD FOOD
Method. Bring a wide frying pan of salted water to the boil. Lay the asparagus in it and cook for 4 to 5 minutes. Drain while still bright, and toss in your choice of extra virgin olive oil or melted butter with sea salt and pepper. Pile onto warm dinner plates. Heat a little butter and olive oil in a second pan, and swirl to coat the base.
From goodfood.com.au


ASPARAGUS, PROSCIUTTO & ARUGULA BREAKFAST SANDWICHES RECIPE
Turn eggs over; cook about 1 minute more or until desired doneness. Step 3. 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, sprinkle with pepper. Top with biscuit tops.
From eatingwell.com


PARMESAN TOASTS WITH ASPARAGUS, PROSCIUTTO, & EGGS RECIPE
Step 1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.
From myrecipes.com


ASPARAGUS, POACHED EGG, PROSCIUTTO, AND FONTINA CHEESE
Crack another egg into the small bowl and add to the water in the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water. Place the eggs centered over the asparagus.
From cookstr.com


10 BEST PROSCIUTTO WRAPPED ASPARAGUS WITH CHEESE RECIPES
2022-05-04 asparagus, low-fat cream cheese, prosciutto, table salt, balsamic vinegar and 1 more Prosciutto Wrapped Asparagus Good Chef Bad Chef salt, macadamia nuts, Parmesan, garlic, extra-virgin olive oil and 6 more
From yummly.com


GRILLED ASPARAGUS, PROSCIUTTO, FRIED BREAD RECIPE | LEITE'S CULINARIA
2010-04-21 To poach the eggs, bring 6 to 8 inches of water to a boil in a large, deep saucepan. Prepare an ice bath. Add the vinegar to the boiling water and reduce the heat to a simmer.
From leitesculinaria.com


ASPARAGUS AND PROSCIUTTO BAKE RECIPE - TESCO REAL FOOD
Method. Preheat the oven to gas 7, 220°C, fan 200°C. Put the tomatoes on a baking tray and toss with half the oil and vinegar. Roast for 5-10 minutes. Meanwhile, mix the cream and egg in a bowl. Wrap a slice of prosciutto around each asparagus spear and arrange in a baking dish. Brush with the remaining oil, then pour in the egg mixture.
From realfood.tesco.com


Related Search