Asparagus Wrapped In Prosciutto Recipes

PROSCIUTTO WRAPPED ASPARAGUS

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.

PROSCIUTTO-WRAPPED ASPARAGUS

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.

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.

PROSCIUTTO-WRAPPED ASPARAGUS

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.

GRILLED PROSCIUTTO ASPARAGUS

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.

WRAPPED ASPARAGUS

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

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
• Remove the woody, tough ends from the asparagus. To do this, grab a handful of stems (5-6 at a time) and start to fold near the bottom of the stem. Each stem should break at the spot where it starts to toughen.
• Cut each piece of prosciutto into quarters (you should have about 16 pieces). Working with one asparagus stem at a time, wrap a piece of prosciutto around the middle of the stem. Place on prepared baking sheet and repeat with remaining prosciutto and asparagus.
• Brush the wrapped stems lightly with olive oil, concentrating most on the flowery tops which dry out easily. Sprinkle with pepper to taste (I like 1/2 teaspoon).
• Bake until the asparagus stems are tender and the prosciutto is crisp, about 20 minutes. Serve warm or at room temperature.

ASPARAGUS WRAPPED PROSCIUTTO

Steps:

• Mix all ingredients for dressing together and let it set overnight. Do not refrigerate.
• Marinate the asparagus in the dressing for 10 minutes.
• Wrap 2 to 3 asparagus with prosciutto.
• Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top.

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

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.

ASPARAGUS WRAPPED WITH PROSCIUTTO

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.

PROSCIUTTO WRAPPED ASPARAGUS

Steps:

• Toss asparagus in evoo, and pepper.
• Wrap prosciutto half around 2 or 3 asparagus at a time, depending on how many prosciutto slices and asparagus spears you have.
• Lay bundles seam side down on foil-lined baking sheet.
• Roast at 425 degrees for 10-15 minutes or until asparagus is done to your liking. We like it crunchy, so I roast for only 10 minutes.
• Variation: Drizzle with balsamic vinegar before serving and/or top with crumbled feta cheese before serving.

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely.
• Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.

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.

PROSCIUTTO-WRAPPED ASPARAGUS WITH RASPBERRY SAUCE

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.

PROSCIUTTO-WRAPPED ASPARAGUS WITH MINT DRESSING

Steps:

• Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry with paper towels.
• Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
• Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth. Drizzle dressing over asparagus.

PROSCIUTTO-WRAPPED ASPARAGUS

Steps:

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