ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
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
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 ASPARAGUS WRAPPED IN PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
- Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
ROASTED ASPARAGUS AND PROSCIUTTO
Provided by Ina Garten
Time 35m
Yield 3 servings
Number Of Ingredients 13
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.
COLD ASPARAGUS WITH PROSCIUTTO AND LEMON
This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.
Provided by Lisa K
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 5
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
- Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.8 g, Cholesterol 15.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 335.2 mg, Sugar 1.8 g
ASPARAGUS WITH PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 4
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.
CHICKEN BREAST STUFFED WITH ASPARAGUS, PROVOLONE AND PROSCIUTTO
This simple recipe takes only about an hour. Delicious and light. I don't submit many recipes, but my wife insisted I submit this one. It is a "winner".
Provided by Classic Chef
Categories Chicken Breast
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease an 8x8 (or larger) baking dish.
- Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper.
- Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil.
- Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
- You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite.
- Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes.
- Delicious - I hope you enjoy.
Nutrition Facts : Calories 855.1, Fat 52, SaturatedFat 25.7, Cholesterol 223.9, Sodium 1780.5, Carbohydrate 14.5, Fiber 4.8, Sugar 3.8, Protein 82.4
ASPARAGUS WRAPPED WITH PROSCIUTTO
Provided by George Duran
Categories appetizer
Time 23m
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Pour the vinegar into a small pot and bring it to a boil over high heat. Turn the heat to medium low and reduce the vinegar by about 1/4, or until it is thick. Let cool.
- Put a pot of salted water over high heat. Trim the asparagus spears to that they are all the same length. Peel the bottom half of the spears with a vegetable peeler. Tie the asparagus together into a bundle using kitchen string. When the water is boiling, lower the asparagus into the pot and cook until just tender, about 3 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking. When it is completely cold, remove the spears and lay them out onto a rack to dry.
- Roll a slice of prosciutto around each asparagus spear. Arrange them on a platter and drizzle over some olive oil. Sprinkle with some pepper and salt. Finally, dribble on some of the reduced balsamic vinegar. Serve immediately.
ASPARAGUS AND PROSCIUTTO
Steps:
- Bring large pot of water to a boil and add salt. Add asparagus and cook uncovered until knife is easily inserted. Then drain asparagus. In a large skillet heat butter and oil. Add prosciutto and fry until it begins to crisp. Add asparagus and heat through. Transfer asparagus and prosciutto to serving platter and sprinkle with cheese.
GRILLED ASPARAGUS WITH PROSCIUTTO
The vibrant flavor of grilled asparagus is paired here with crispy prosciutto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat grill to high. In shallow dish, toss asparagus with oil; season with salt and pepper.
- Grill asparagus, turning occasionally, until tender when pierced with tip of a paring knife, 8 to 12 minutes. Meanwhile, place prosciutto slices on grill; cook, turning often, until crispy and slightly charred, 2 to 4 minutes.
- Place asparagus on serving platter; crumble grilled prosciutto over the top.
PROSCIUTTO-WRAPPED ROASTED ASPARAGUS
Asparagus doesn't need any help in my opinion, but a little prosciutto and lemon juice are wonderful little touches.
Provided by JSHutchings
Categories Side Dish Vegetables Asparagus Baked
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Bend asparagus spears and snap off tough ends. Wrap 3 to 4 spears with a slice of prosciutto and secure with a toothpick. Place bundles in the prepared baking dish. Drizzle some lemon juice and olive oil over the top.
- Bake in the preheated oven until asparagus is crisp-tender, 18 to 20 minutes. Turn on the broiler and broil until prosciutto is crisp, 2 to 3 minutes. Drizzle with more lemon juice after broiling.
Nutrition Facts : Calories 75.5 calories, Carbohydrate 1.8 g, Cholesterol 10 mg, Fat 6.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 220.4 mg, Sugar 0.8 g
PROSCIUTTO WRAPPED ASPARAGUS BUNDLES
This is a fantastic and simple way to prepare asparagus! I don't think I will ever go back to just plain steamed asparagus. Prociutto is expensive, but this recipe doesn't use very much. And its TOTALLY worth the expense. This could be a fantastic first course or a side dish
Provided by Aimchick
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 35.2, Fat 1.4, SaturatedFat 0.2, Sodium 15.9, Carbohydrate 4.8, Fiber 2.3, Sugar 1.5, Protein 2.7
PROSCIUTTO WRAPPED ASPARAGUS
My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken.
Provided by Trish
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
- Bake 15 minutes in the preheated oven, until asparagus is tender.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 2.7 g, Cholesterol 71.2 mg, Fat 24.6 g, Fiber 1 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 1210.1 mg, Sugar 1.2 g
RISOTTO WITH ASPARAGUS AND PROSCIUTTO
Make and share this Risotto With Asparagus and Prosciutto recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare and trim asparagus*. Cut stalks into 2 cm long pieces, reserve the tips.
- Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
- Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.
- Add prosciutto and sauté for 3 more minutes.
- Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
- Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
- Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
- Add reserved asparagus puree and stir until absorbed, about 3 minutes.
- Stir in the remaining butter, Parmesan and cream but do not return to the heat.
- * Slightly bend each stalk and allow it to „snap" naturally - it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts.
Nutrition Facts : Calories 682.2, Fat 24.4, SaturatedFat 11.7, Cholesterol 50.5, Sodium 295.3, Carbohydrate 90.3, Fiber 5.9, Sugar 3.9, Protein 15.2
PROSCIUTTO-WRAPPED ASPARAGUS WITH RASPBERRY SAUCE
What a delightful way to kick off a summer party! This upscale asparagus appetizer will make guests feel like you went all-out for them. But with only four ingredients, it's incredibly easy-and so yummy. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 4
Steps:
- Cut prosciutto slices in half. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks., Grill asparagus, covered, on an oiled rack over medium heat for 6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks., In a small microwave-safe bowl, microwave jam and vinegar on high for 15-20 seconds or until jam is melted. Serve with asparagus.
Nutrition Facts : Calories 50 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 184mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ROASTED PROSCIUTTO-WRAPPED ASPARAGUS
My husband clipped this recipe from a magazine about 7 years ago, which is something he had never done before. When he brought it home, I agreed to make it for him, and it was great. Since then, I have served it as a first course at many holiday meals. You can also serve it as an hors d'oeuvres.
Provided by JackieOhNo
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Trim asparagus evenly. Cut each slice of prosciutto in half lengthwise.
- Place asparagus and boiling water in a large roasting pan and cover tightly with foil.
- Stream asparagus for about 10 to 15 minutes, until tender. Remove asparagus and dry on paper towels. Drain water from roasting pan and dry.
- On a sheet of waxed paper, lay 1 strip of prosciutto. Sprinkle with about 1 t. Parmesan cheese. Place one asparagus spear at 1 end and roll up, slightly overlapping proscuitto as your roll, and covering most of the spear. Repeat with remaining asparagus, prosciutto, and Parmesan cheese.
- Place wrapped asparagus in roasting pan and roast for about 10 minutes, until prosciutto just begins to brown.
PROSCIUTTO-WRAPPED ASPARAGUS
Tender asparagus wrapped with salty prosciutto makes a super simple and tasty side dish or appetizer!
Provided by A Day In the Kitchen
Categories Asparagus Recipes
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
- Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
- Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
- Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 3.4 g, Cholesterol 25.3 mg, Fat 13.7 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 559.3 mg, Sugar 1.9 g
ASPARAGUS WITH PROSCIUTTO
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
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
BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS
In this satisfying, set-it-and-forget-it spring dinner, asparagus, mushrooms and prosciutto are steamed in a parchment packet under low heat. The technique was inspired by a recipe in Paula Wolfert's "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook." The parchment insulates the ingredients, while keeping the temperature steady and allowing the flavors to mingle. Here, the result is tender asparagus infused with earthy and sweet flavors from the mushrooms and prosciutto alike.
Provided by Melissa Clark
Categories dinner, easy, weekday, one pot, main course, side dish
Time 1h20m
Yield 2 main-course servings, or 4 side-dish servings
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
- Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
- In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.
- Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.
ASPARAGUS AND PROSCIUTTO GRATIN OF FETTUCCINE
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into inch-and-a-half pieces on the diagonal.
- Meanwhile, bring six quarts salted water to boil for the fettuccine. Preheat oven to 450 degrees. Steam the asparagus until barely tender. Set aside and keep warm.
- Melt the butter in a saute pan. Add the shallots and the prosciutto and saute until the shallots are soft. Add the cream and bring to a simmer. Add the tarragon and cook five minutes, or until the sauce has thickened slightly. Season to taste with salt and freshly ground pepper. Add the asparagus and keep warm until the fettuccine is cooked.
- Cook the fettuccine until al dente. Add it to the sauce and toss. Drain and transfer to a buttered baking dish and sprinkle with bread crumbs and cheese. Bake about 15 minutes or until the top is golden brown.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 8 grams, Carbohydrate 74 grams, Fat 22 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 694 milligrams, Sugar 7 grams, TransFat 0 grams
PROSCIUTTO-WRAPPED ASPARAGUS
The earthiness of the asparagus really comes through when paired with salty richness of the prosciutto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- Dividing evenly, wrap 1/4 pound thinlysliced prosciutto around chilled Steamed Asparagus (use 1 slice prosciuttoper spear).
ASPARAGUS WITH PROSCIUTTO AND PROVOLONE
Steps:
- In lg skillet boil salted H2O. Drop in asparagus for 2 min. Remove and put into ice bath. Drain and dry. Lay out 1 piece of prosciutto, top w/ 1/2 slice of provolone and 3 spears. Roll and place on baking sheet. Repeat process. Broil on each side of 3 minutes until crispy. Combine vinegar & vermouth and reduce on med-high (5 min), add sugar and cream and continue to heat until thick. Drizzle over asparagus bundles and serve. Bundles and sauce can be made hours ahead of time and broiled when needed.
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- Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
- Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the truffle butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ teaspoon fleur de sel, ½ teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.
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