Baked Asparagus With Shiitake Prosciutto And Couscous Recipes

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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.

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.

FETTUCCINE WITH SHIITAKES AND ASPARAGUS



Fettuccine with Shiitakes and Asparagus image

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Provided by Chris Fischer

Categories     Mushroom     Dinner     Lunch     Asparagus     Spring     Summer     Noodle     Bon Appétit     Massachusetts     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, divided
1 bunch asparagus, trimmed, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
12 ounces dried or 1 pound fresh fettuccine
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 large egg yolks*

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
  • Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
  • Divide pasta among plates and top each with a yolk and more Parmesan.

ASPARAGUS AND PROSCIUTTO RUSTIC TART



Asparagus and Prosciutto Rustic Tart image

Easy but impressive, this cheesy rustic tart topped with prosciutto and asparagus spears will make you look like a pro, but only we'll know that anyone can make it.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h5m

Yield 8

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb fresh asparagus spears (about 21, medium thickness), trimmed to 7 inches
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese (8 oz)
4 oz cream cheese, softened
1/2 cup plus 3 tablespoons shredded Parmesan cheese
1/2 cup sour cream
1 clove garlic, finely chopped
1 egg
1 package (3 oz) thinly sliced prosciutto, cut crosswise into 1/2-inch strips
1 egg yolk
1 tablespoon water

Steps:

  • Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
  • In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
  • In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
  • In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.

Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1/2 g

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

BAKED ASPARAGUS AND COUSCOUS



Baked Asparagus and Couscous image

Enjoy this easy casserole dinner made with asparagus and couscous topped with crispy bread crumbs - ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 1/4 cups vegetable or chicken broth, heated
1 pound asparagus, cut into 2-inch pieces
1 cup uncooked couscous
1 can (10 3/4 ounces) condensed cream of asparagus soup
2 medium carrots, shredded (1 1/2 cups)
1 tablespoon lemon juice
1 teaspoon fresh or 1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons margarine or butter, melted

Steps:

  • Heat oven to 425°.
  • Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly.
  • Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 2 mg, Fiber 4 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 990 mg

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 ASPARAGUS WITH CRISPY PROSCIUTTO



Roasted Asparagus With Crispy Prosciutto image

Make and share this Roasted Asparagus With Crispy Prosciutto recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 3

1 tablespoon olive oil, plus more for roasting
1 (3 ounce) package thinly sliced prosciutto
2 lbs slender asparagus spears, trimmed

Steps:

  • Preheat oven to 375 degrees.
  • Heat 1 tbsp oil in large skillet over medium high heat. Working in batches, cook prosciutto in skillet until crisp, about 2 minutes per side. Transfer to paper towels.
  • Arrange asparagus in single layer on rimmed baking sheet. Drizzle with olive oil, turning to coat. Sprinkle with pepper and lightly with salt. Roast until tender, about 25 minutes.
  • Prosciutto and asparagus can be made 2 hours ahead. Let stand at room temperature.
  • Arrange asparagus on platter. Crumble prosciutto over asparagus. Serve warm or at room temperature.

Nutrition Facts : Calories 39.9, Fat 1.9, SaturatedFat 0.3, Sodium 15.9, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO



Roasted Asparagus Wrapped in Prosciutto image

Categories     Roast     Asparagus     Prosciutto

Yield 6 appetizer servings

Number Of Ingredients 5

12 asparagus stalks (about 1 pound), trimmed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 paper-thin slices of prosciutto, halved lengthwise

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.

BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS



Baked Asparagus With Shiitake, Prosciutto and Couscous image

Make and share this Baked Asparagus With Shiitake, Prosciutto and Couscous recipe from Food.com.

Provided by MarielC

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb asparagus (ends trimmed)
1/4 lb shiitake mushroom (stems removed, sliced 1/4-inch thick)
2 ounces prosciutto (thinly sliced, cut into 1/4-inch strips)
2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
ground black pepper, to taste
freshly grated nutmeg, to taste
3 sprigs tarragon
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 pan). Lay asparagus in a pile in 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 one 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.

Nutrition Facts : Calories 114.2, Fat 9.4, SaturatedFat 1.3, Sodium 309.3, Carbohydrate 6.6, Fiber 3, Sugar 2.1, Protein 3.4

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2012-04-12 Preheat oven to 400 degrees. In a 9 by 13 baking dish add the oil and lay the asparagus stems. Use your hands to toss the oil over all the asparagus. Separate the asparagus into 8 equal bundles and wrap one slice of prsociutto around each bundle. Sprinkle garlic salt and pepper over the asparagus. Roast for 15-20 minutes until tender and you ...
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ROASTED PARMESAN ASPARAGUS | KITCHN
2021-04-08 Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper. Trim the ends from 1 pound asparagus and place on the baking sheet. Finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup). Mince 2 garlic cloves and sprinkle over the asparagus. Squeeze the juice of 1/2 medium lemon ...
From thekitchn.com


ROASTED ASPARAGUS SOUP WITH CRISPY PROSCIUTTO RECIPE
Add the roasted asparagus, chicken stock, arborio rice and nutmeg and bring to a simmer. Cover and cook the soup until the rice is very soft, about …
From foodandwine.com


BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS RECIPE
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


CHEESY BAKED ASPARAGUS WITH PROSCIUTTO RECIPE - THE WANDERLUST …
2021-05-10 Instructions. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil and lightly grease with nonstick cooking oil. 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.
From thewanderlustkitchen.com


PROSCIUTTO WRAPPED ASPARAGUS - DINNER AT THE ZOO
2020-06-24 Instructions. Preheat the broiler. Line a sheet pan with foil. Place the asparagus in a single layer on the sheet pan and drizzle with olive oil; toss to coat evenly. Cut each slice of prosciutto in half cross wise. Wrap the pieces of prosciutto around each stalk of asparagus. Season the asparagus to taste with black pepper.
From dinneratthezoo.com


MUSHROOMS (21) - SHOPRITE.COM
Wholesome Pantry Organic Sliced Portabella Mushrooms, 6 Ounce, $3.99. Product of USA. Per 3 oz Serving: 20 calories; 0 g sat fat (0% DV); 10 mg sodium (0% DV), 1 g fiber (4% DV); 2 g sugars; 2 g protein.
From shoprite.com


RECIPE: ASPARAGUS & PROSCIUTTO CROSTINI - KITCHN
2019-05-03 Heat 2 teaspoons of olive oil over medium heat in a skillet. Add the chopped leeks and garlic, season with salt and pepper, and cook until soft but not brown, about 6 to 8 minutes. Set aside to cool. Roughly chop the cooled asparagus. Combine the chopped asparagus, the leek mixture, and the ricotta cheese in the bowl of a food processor.
From thekitchn.com


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Top Asked Questions

How do you cook asparagus with prosciutto?
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.
How do you cook couscous with asparagus?
Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes. Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.
How to cook asparagus in the oven?
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.
How to cook asparagus in a crock pot?
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.

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