COLD ASPARAGUS WITH PROSCIUTTO AND LEMON
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
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
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.
ASPARAGUS WITH PROSCIUTTO AND LEMON SABAYON
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath. Cook the asparagus in a large pot of boiling salted water until bright green and just tender, 3 to 4 minutes. Transfer asparagus to ice-water bath. When cool, transfer to paper towels to drain. (Asparagus can be refrigerated for up to 4 hours.)
- Whisk cream until soft peaks form.
- Place yolks, lemon juice, and a pinch of salt in a medium heatproof bowl set over a pan of simmering water or a double boiler. Whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Remove the bowl from the heat, and gently fold in the whipped cream until completely incorporated.
- Arrange asparagus on serving plates, and drape prosciutto over the bottom portion of the spears. Spoon lemon sabayon over the tops of the spears. Garnish with lemon zest, and season with pepper. Serve immediately.
ASPARAGUS WITH BACON SABAYON
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Cook 4 chopped bacon strips until crisp. Drain on paper towels, reserving the drippings. Combine 4 egg yolks, 3 tablespoons water, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and a pinch of cayenne in a heatproof bowl set over simmering water; whisk until thick, 4 minutes. Remove from the heat and whisk in 1 tablespoon bacon drippings, and salt to taste. Serve over steamed asparagus and top with chives and the bacon.
RISOTTO WITH ASPARAGUS AND PROSCIUTTO
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
- Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
- Add the wine, stir, and then add the saffron.
- Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
- Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
- Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 14 grams, Carbohydrate 103 grams, Fat 27 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1449 milligrams, Sugar 10 grams, TransFat 0 grams
ASPARAGUS WITH PROSCIUTTO
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
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
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 WRAPS WITH LEMON MAYO
A quick and classic spring canapé of tender green stems wrapped in Parma ham with a light citrus dip
Provided by Sarah Cook
Categories Buffet, Starter
Time 12m
Yield Serves 5 as a nibble, or 10 with other nibbles
Number Of Ingredients 4
Steps:
- Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.
Nutrition Facts : Calories 165 calories, Fat 13.5 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 4.3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1.1 grams fiber, Protein 6.4 grams protein, Sodium 1.7 milligram of sodium
PROSCIUTTO WRAPPED ASPARAGUS WITH LEMON AIOLI
Barbecue the asparagus and make the dip the day before, then assemble in the morning and chill. Because prosciutto is so fragil, order a couple extra slices just to make sure that there is enough to cover each spear
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 1/4 cup dip, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 or preheat barbecue to medium high.
- Cut asparagus into 5" pieces, discarding tough ends. Place on a baking sheet, toss with olive oil, then sprinkle with salt. Roast until just tender, 3 - 4 minutes.
- Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
- Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
- Makes 18 spears.
Nutrition Facts : Calories 28.7, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.8, Sodium 31.7, Carbohydrate 3.4, Fiber 1.2, Sugar 1, Protein 1.5
WARM ASPARAGUS AND PROSCIUTTO SALAD
Categories Condiment/Spread Salad Vegetable Appetizer Cocktail Party Low Carb Ham Asparagus Spring Prosciutto Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.
- Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes.
- Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.
- Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper. Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
FILLET OF COD WITH ASPARAGUS AND PROSCIUTTO
Categories Bake Quick & Easy Lemon Cod Asparagus Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.
- Mash garlic and 1 teaspoon salt to paste in small bowl. Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat. Add garlic paste; stir until pale golden, about 1 minute. Stir in lemon juice, peel, and 1/2 teaspoon black pepper. Remove from heat.
- Preheat oven to 500°F. Cut out six 12-inch squares of parchment paper. Place 1 parchment square on work surface. Drizzle 1 teaspoon oil over parchment. Place 1 cod fillet in center of parchment. Spoon 1/6 of garlic-lemon mixture over fish. Cover with 1/6 of asparagus spears. Arrange 1/6 of prosciutto slices over. Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely. Fasten parchment edges together with paper clips to seal packet. Place on large rimmed baking sheet. Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto. (Can be prepared 6 hours ahead. Refrigerate.)
- Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes. Transfer 1 parchment packet to each of 6 plates. Open parchment packets and serve.
ASPARAGUS WITH PROSCIUTTO AND EGG
Provided by Florence Fabricant
Categories quick, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
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
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