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.
SHAVED ASPARAGUS AND PROSCIUTTO SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Shave 1 bunch trimmed thick asparagus into ribbons using a vegetable peeler. Toss with the juice of 1 lemon and 3 tablespoons olive oil; season with salt and pepper. Top with torn prosciutto and shaved parmesan.
WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON
Steps:
- Preheat the oven to 500 degrees F.
- Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
- In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
- Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
- Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
ASPARAGUS WITH PROSCIUTTO AND PINE NUTS
Warm asparagus in a brightly flavored sauce with prosciutto and pine nuts. Quick, easy, and flavorful!
Provided by CAKEPRO
Categories Asparagus Side Dishes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
- Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 9 g, Cholesterol 32.8 mg, Fat 18.1 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 332.6 mg, Sugar 3.5 g
ASPARAGUS WITH PROSCIUTTO AND PINE NUTS
Warm asparagus in a brightly flavored sauce with prosciutto and pine nuts. Quick, easy, and flavorful!
Provided by CAKEPRO
Categories Asparagus Side Dishes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
- Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 9 g, Cholesterol 32.8 mg, Fat 18.1 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 332.6 mg, Sugar 3.5 g
ASPARAGUS WITH PROSCIUTTO AND PINE NUTS
Warm asparagus in a brightly flavored sauce with prosciutto and pine nuts. Quick, easy, and flavorful!
Provided by CAKEPRO
Categories Asparagus Side Dishes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
- Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 9 g, Cholesterol 32.8 mg, Fat 18.1 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 332.6 mg, Sugar 3.5 g
SHAVED ASPARAGUS SALAD
Finely shaving the asparagus means the stalks can be eaten practically raw, which is bound to be a first for your guests
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Starter
Time 25m
Number Of Ingredients 5
Steps:
- Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
- To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.
Nutrition Facts : Calories 429 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.64 milligram of sodium
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