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
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 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.
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
ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC
Provided by Kelsey Nixon
Time 30m
Yield Yield: 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Remove the woody ends of the asparagus spears trimming the spears to the same length.
- Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
- Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
- Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
- Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
- Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
- Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
- Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
- Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
- Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
- Saffron: Add a pinch saffron threads to the reduction.
ASPARAGUS WRAPPED IN PROSCIUTTO WITH SPICY TOMATO SAUCE
Sing along with me now, "these are a few of my favorite things" I like the way the fontina melts a little into the spicy marinara sauce, and the flavor of the grilled asparagus with the crisped up prosciutto... wow, my mouth is watering just talking about this! (p.s. you will have lots of sauce left over. It's great on pasta or anything really. (bread dipping is my favorite)
Provided by CHRISSYG
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the spicy marinara sauce:.
- Heat oil in heavy large skillet over medium heat.
- Add onion; sauté until tender, about 10 minutes.
- Add garlic; sauté 1 minute.
- Add mushrooms and crushed red pepper; sauté until mushrooms just begins to soften, about 5 minutes.
- Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes.
- Uncover and simmer until slightly thickened, about 5 minutes longer. Season with salt and pepper.
- Prepare asparagus:.
- Wash and trim tough bottoms off of asparagus. Dry well on paper towels or tea towel. Drizzle asparagus with olive oil to coat well. Sprinkle all over with salt and pepper. (use very little salt as the prosciutto has a lot of salt).
- Wrap each asparagus in one slice of prosciutto, so that both the top and bottom ends are sticking out. Secure with a toothpick.
- Prepare grill to medium low heat. Grill the wrapped asparagus till the ends are lightly browned (slight charring) and the proscuitto is crispy.
- Assemble:.
- Spoon a thin layer of the spicy marinara on the bottom of a each plate (or blanket the bottom of a serving platter) Remove toothpicks from the asparagus and arrange nicely on top of the sauce. Top with even portions of the grated fontina cheese. Place a few more small spoonfuls of the tomato sauce decoratively on and around the cheese topped asparagus. Garnish with additional chopped basil or some chopped parsley.
Nutrition Facts : Calories 404.2, Fat 28.5, SaturatedFat 5.7, Cholesterol 9, Sodium 732.1, Carbohydrate 32, Fiber 8.3, Sugar 15.9, Protein 12.9
PROSCIUTTO-WRAPPED ASPARAGUS
This can be elegant or you can eat it with your fingers. It includes a sauce that is reminiscent of deviled eggs.
Provided by cookiedog
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Snap woody ends off asparagus spears.
- In a large frying pan, bring 3/4 cup water to boil. Add salt and trimmed asparagus, cover, and cook until asparagus is tender, about 4 minutes. Drain, dry and let cool.
- In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste.
- Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.
Nutrition Facts : Calories 63.9, Fat 4.4, SaturatedFat 2.3, Cholesterol 59.2, Sodium 186.4, Carbohydrate 3.6, Fiber 1.3, Sugar 1, Protein 3.5
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).
PROSCIUTTO-WRAPPED ASPARAGUS SPEARS
Categories Cheese Mustard Vegetable Appetizer Cocktail Party Easter Wedding Condiment Ham Asparagus Spring Shower Prosciutto Party Boil Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 30 hors d'oeuvresand count on at least 3 per person!
Number Of Ingredients 4
Steps:
- Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
- In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.
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.
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