Asparagus With Prosciutto Recipes

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PROSCIUTTO WRAPPED ASPARAGUS



Prosciutto Wrapped Asparagus image

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

½ pound prosciutto, sliced
½ (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed

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

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

PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO



Roasted Asparagus Wrapped in Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 4

1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise

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



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.

PROSCIUTTO-WRAPPED ASPARAGUS



Prosciutto-Wrapped Asparagus image

Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, graduation parties, or any spring meal!

Provided by Lisa Lin

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 6

1 pound asparagus, preferably thick spears
3 to 3 1/2 ounces sliced prosciutto
1 to 2 tablespoons olive oil
Ground black pepper
Lemon zest, optional
Freshly grated Parmesan cheese, optional

Steps:

  • Heat the oven to 400°F: Line a large sheet pan with parchment paper and set aside.
  • Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.)
  • Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly. Lay the wrapped asparagus spears on the lined sheet pan.
  • Drizzle the asparagus with 1 to 2 tablespoons of olive oil: Sprinkle a pinch of black pepper on top.
  • Bake the asparagus for 8 to 10 minutes: When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.

Nutrition Facts : Calories 90 kcal, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 456 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

GRILLED PROSCIUTTO ASPARAGUS



Grilled Prosciutto Asparagus image

After tasting an asparagus appetizer at a lovely restaurant, I created my version of it to enjoy at home. -Michele Merlino, Wakefield, Rhode Island

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen

Number Of Ingredients 3

12 thin slices prosciutto (about 6 ounces)
1 log (4 ounces) fresh goat cheese, softened
24 fresh asparagus spears (1-1/2 to 2 pounds), trimmed

Steps:

  • Cut each prosciutto slice crosswise in half. Spread each piece with about 1 teaspoon cheese; wrap around an asparagus spear., Place on an oiled grill rack over medium heat, seam side down. Grill, covered, until prosciutto is lightly browned, 6-8 minutes, turning once.

Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 158mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON



Cold Asparagus with Prosciutto and Lemon image

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

1 pound fresh asparagus, trimmed
1 (3 ounce) package prosciutto
1 tablespoon lemon juice
1 teaspoon lemon zest

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

WRAPPED ASPARAGUS



Wrapped Asparagus image

This food is simple, yet elegant, using high quality ingredients that you dont mind spending a little extra money for.

Provided by dumspirospero

Time 20m

Yield Serves 4

Number Of Ingredients 5

1 pound asparagus, tough ends trimmed and discarded
8 ounces prosciutto, very thinly sliced
1 tablespoon olive oil
1/2 cup Philadelphia Cooking Creme (any flavor, I used Italian Cheese and Herb)
1 tablespoon water

Steps:

  • Preheat the oven to 400F. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto). Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.
  • In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds. If you can't find the Philadelphia Cooking Creme, feel free to omit (the Crispy Prosciutto Wrapped Asparagus is great as-is!) or substitute with 1/4 cup Philadelphia Cream Cheese mixed with 2 tablespoons mayonnaise + 2 tablespoons water and your favorite chopped fresh herbs.
  • Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus. Serve immediately.

PROSCIUTTO-WRAPPED ASPARAGUS



Prosciutto-wrapped Asparagus image

Make and share this Prosciutto-wrapped Asparagus recipe from Food.com.

Provided by Nimz_

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 4

16 asparagus spears, trimmed,bottom half of stems peeled
8 slices prosciutto, large,cut in half crosswise
3 tablespoons olive oil
salt & freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
  • Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
  • Brush the spears with oil, and season with salt and pepper.
  • Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.

Nutrition Facts : Calories 102.7, Fat 10.3, SaturatedFat 1.4, Sodium 8.6, Carbohydrate 2.5, Fiber 1.2, Sugar 0.8, Protein 1.4

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

BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS



Baked Asparagus With Shiitake, Prosciutto and Couscous image

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

1 pound asparagus, ends trimmed
1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon kosher salt
Black pepper
Grated nutmeg
3 tarragon sprigs
3/4 cup whole-wheat couscous

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 WITH PROSCIUTTO



Asparagus with Prosciutto image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 1/4 pounds thin asparagus spears, washed and dried
1 lemon, juiced
Extra-virgin olive oil, for drizzling
1/4 pound thinly sliced prosciutto di Parma

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.

ASPARAGUS WRAPPED WITH PROSCIUTTO



Asparagus Wrapped with Prosciutto image

Provided by George Duran

Categories     appetizer

Time 23m

Yield 4 appetizer servings

Number Of Ingredients 7

1 cup balsamic vinegar
Salt
12 asparagus spears
12 thin slices prosciutto
Extra-virgin olive oil, to serve
Freshly ground black pepper
Fleur de sel

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.

GRILLED ASPARAGUS WITH PROSCIUTTO



Grilled Asparagus with Prosciutto image

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

1 1/2 pounds asparagus, trimmed
2 tablespoons olive oil
Coarse salt and ground pepper
5 to 6 thin slices prosciutto or ham

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.

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

PROSCIUTTO-WRAPPED ROASTED ASPARAGUS



Prosciutto-Wrapped Roasted Asparagus image

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

olive oil cooking spray
1 pound fresh asparagus
¼ pound prosciutto
toothpicks
1 lemon, juiced
2 tablespoons extra-virgin olive oil, or to taste

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



Prosciutto-Wrapped Asparagus image

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

1/4 pound thinly sliced prosciutto
Simply Steamed Asparagus

Steps:

  • Dividing evenly, wrap 1/4 pound thinlysliced prosciutto around chilled Steamed Asparagus (use 1 slice prosciuttoper spear).

ASPARAGUS TART WITH PROSCIUTTO



Asparagus Tart with Prosciutto image

Puff pastry tart filled with creamy Swiss cheese, asparagus, and prosciutto makes a fabulous appetizer!

Provided by Kate SR

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 10

Number Of Ingredients 5

1 sheet frozen puff pastry
2 cups finely shredded Swiss cheese
2 ounces prosciutto, cut into thin strips
1 pound asparagus spears, woody bases removed
2 tablespoons olive oil

Steps:

  • Thaw frozen puff pastry at room temperature for 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Lightly flour a surface and roll pastry into a 10x16-inch rectangle. Place on the prepared baking sheet. Top with Swiss cheese, prosciutto, and asparagus tips, leaving a 1/2-inch border around the outside edge of the pastry sheet. Drizzle with oil.
  • Bake in the preheated oven until pastry is puffed and golden brown and asparagus is tender, 20 to 25 minutes. Cut into squares and serve.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 13.8 g, Cholesterol 24.9 mg, Fat 19.7 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 7.3 g, Sodium 212.1 mg, Sugar 1.3 g

SEARED PROSCIUTTO-WRAPPED ASPARAGUS WITH BALSAMIC DRIZZLE



Seared Prosciutto-Wrapped Asparagus With Balsamic Drizzle image

Easy, impressive looking, and delicious. Steam the asparagus and wrap the bundles in advance, sear or grill just before serving. The simple balsamic reduction drizzle at the end really completes the dish, so don't omit it! From Saveur's web site. "This recipe comes from Nick's Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. The recipe appeared in David Sarasohn's article "Nick Peirano Feeds the Oregon Wine Country" (March 2004)...according to Nick Peirano, you may also charcoal-grill these bundles. For the syrup, he uses ordinary balsamic vinegar-nothing expensive-and sometimes adds a pinch of sugar at the end to sweeten it."

Provided by zeldaz51

Categories     Vegetable

Time 15m

Yield 18 bundles, 6 serving(s)

Number Of Ingredients 5

1/2 cup balsamic vinegar
36 thick asparagus spears, trimmed
18 slices prosciutto
3 tablespoons butter
salt (optional, I don't feel it needs it)

Steps:

  • 1. Put vinegar into a small heavy-bottomed saucepan and simmer over medium heat until reduced by about two-thirds and slightly syrupy, 8-10 minutes. Remove pan from heat and set aside to let syrup cool.
  • 2. Meanwhile, steam asparagus in a steamer basket set over a pot of boiling water over high heat until just tender, about 4 minutes. Set asparagus aside to let cool.
  • 3. Lay 1 slice of prosciutto on a clean surface with one of the narrow ends closest to you. Put 2 asparagus spears on end closest to you, perpendicular to prosciutto, with tips facing in the same direction, then roll up prosciutto around asparagus and set aside. Repeat with remaining prosciutto and asparagus.
  • 4. Working in 3 batches, melt 1 tablespoons butter in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add 6 of the asparagus-prosciutto bundles, judiciously season with salt, and cook until browned on each side, about 45 seconds per side. Transfer to a large warm plate. Repeat process twice with remaining butter and asparagus-prosciutto bundles.
  • 5. Drizzle some of the vinegar syrup on each of the warm plates, then divide asparagus-prosciutto bundles evenly between plates.

Nutrition Facts : Calories 89.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 68.2, Carbohydrate 7.3, Fiber 1.8, Sugar 4.3, Protein 2.3

ROASTED PROSCIUTTO-WRAPPED ASPARAGUS



Roasted Prosciutto-Wrapped Asparagus image

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

24 medium asparagus spears (about 1-1/2 lbs.)
1/4 cup boiling water
1/2 lb imported prosciutto (12 slices)
1/2 cup grated parmesan cheese

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.

BAKED ASPARAGUS WRAPPED IN PROSCIUTTO



Baked Asparagus Wrapped in Prosciutto image

I found this recipe on the internet. I love asparagus and this has become my favorite recipe when making it!

Provided by Miss V

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

16 large asparagus spears, tough ends removed
salt
16 slices prosciutto, sliced thin
3 tablespoons unsalted butter, cut into small bits
1/3 cup grated parmesan cheese
ground pepper

Steps:

  • Preheat an oven to 400°F.
  • Butter a baking dish large enough to hold the asparagus.
  • Bring a sauce pan 3/4 full of water to a boil.
  • Add the asparagus and salt and cook until the spears are just beginning to bend when lifted by the stem, 5-7 minutes.
  • Drain and rinse under cold water to stop the cooking.
  • Wrap each asparagus spear in one slice of prosciutto and place in the baking dish.
  • Dot with the butter and sprinkle with the cheese and pepper.
  • Bake in the oven until the cheese melts, about 10 minutes.
  • Serve hot directly from the dish.

Nutrition Facts : Calories 130.7, Fat 11.2, SaturatedFat 7, Cholesterol 30.2, Sodium 140.2, Carbohydrate 3.8, Fiber 1.7, Sugar 1.2, Protein 5.3

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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 …
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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.
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