ASPARAGUS AU BEURRE
Steps:
- Steam the asparagus for about 5 minutes, until tender. Toss with butter and salt.
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.
ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste.
- Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil.
- Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham.
- 1 1/2 teaspoons extra-virgin olive oil
- 2 cloves minced garlic
- 1/4 cup fine dried bread crumbs
- Pinch gray salt
- Freshly ground pepper
- 1 tablespoon finely chopped fresh parsley leaves
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon freshly grated Parmesan
- To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Tilt the pan and then add the minced garlic and saute briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)
GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH SHAVED PECORINO ROMANO CHEESE
Provided by Bobby Flay
Time 25m
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, brushed with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.
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.
MORELS AND ASPARAGUS IN BEURRE BLANC
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the morels in a dish, cover with boiling water and allow to soak for an hour. Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.
- Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons. Set aside.
- Snap ends off asparagus and slant-cut in inch-and-a-half lengths.
- Heat two tablespoons of the butter in a large skillet. Add the asparagus, sprinkle with salt and stir-fry about four minutes. Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender. Set aside.
- Add the vinegar and wine to the mushroom liquid and cook for one minute. Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results. Season with pepper.
- Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 26 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 522 milligrams, Sugar 2 grams, TransFat 1 gram
ASPARAGUS AND BRIE WRAPPED IN PROSCIUTTO
Make and share this Asparagus and Brie Wrapped in Prosciutto recipe from Food.com.
Provided by djmastermum
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut woody ends off asparagus.
- Lay prosciutto slices on a baking tray.
- Top prosciutto with asparagus and slices of brie.
- Wrap asparagus and brie up with slices of prosciutto
- Place in 180 degree oven until cheese starts to melt, then serve.
Nutrition Facts : Calories 6.6, Fat 0.1, Sodium 4.2, Carbohydrate 1.2, Fiber 0.6, Sugar 0.4, Protein 0.7
GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO
If you have never tried grilled asparagus, you are really missing out on an easy and Delish way to eat asparagus! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill to medium high.
- Toss trimmed fresh asparagus with Olive oil and salt and pepper.
- Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.
- Remove from grill and wrap each spear with prosciutto, sprinkle with Parmesan cheese and serve. Also great served chilled as an appetizer.
SEARED PROSCIUTTO-WRAPPED ASPARAGUS WITH BALSAMIC DRIZZLE
Easy, impressive looking, and delicious. Steam the asparagus and wrap the bundles in advance, sear or grill just before serving. The simple balsamic reduction drizzle at the end really completes the dish, so don't omit it! From Saveur's web site. "This recipe comes from Nick's Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. The recipe appeared in David Sarasohn's article "Nick Peirano Feeds the Oregon Wine Country" (March 2004)...according to Nick Peirano, you may also charcoal-grill these bundles. For the syrup, he uses ordinary balsamic vinegar-nothing expensive-and sometimes adds a pinch of sugar at the end to sweeten it."
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 18 bundles, 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Put vinegar into a small heavy-bottomed saucepan and simmer over medium heat until reduced by about two-thirds and slightly syrupy, 8-10 minutes. Remove pan from heat and set aside to let syrup cool.
- 2. Meanwhile, steam asparagus in a steamer basket set over a pot of boiling water over high heat until just tender, about 4 minutes. Set asparagus aside to let cool.
- 3. Lay 1 slice of prosciutto on a clean surface with one of the narrow ends closest to you. Put 2 asparagus spears on end closest to you, perpendicular to prosciutto, with tips facing in the same direction, then roll up prosciutto around asparagus and set aside. Repeat with remaining prosciutto and asparagus.
- 4. Working in 3 batches, melt 1 tablespoons butter in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add 6 of the asparagus-prosciutto bundles, judiciously season with salt, and cook until browned on each side, about 45 seconds per side. Transfer to a large warm plate. Repeat process twice with remaining butter and asparagus-prosciutto bundles.
- 5. Drizzle some of the vinegar syrup on each of the warm plates, then divide asparagus-prosciutto bundles evenly between plates.
Nutrition Facts : Calories 89.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 68.2, Carbohydrate 7.3, Fiber 1.8, Sugar 4.3, Protein 2.3
PROSCIUTTO AND BOURSIN WRAPPED ASPARAGUS
A simple and delicious appetizers your guests will devour. Skinny, chilled asparagus and a good quality prosciutto will guarantee success. Feel free to try different soft cheeses. Roasted tomatoes added to this recipe is wonderful. A bit harder to work with but worth it.
Provided by shadowgirl...
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Trim Asparagus ends and blanch in boiling salted water for 30-45 seconds and immediately place in an ice water bath.
- Take half package of boursin cheese and 2 tablespoons of heavy cream (optional) and blend to a crumbly texture.
- Start to roll:.
- Place a piece of prosciutto on wax paper.
- Add asparagus and top with cheese.
- Roll.Chill. Eat.
SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC
Steps:
- Prepare fish:
- Put oven rack in middle position and preheat oven to 450°F.
- Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
- Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
- Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
- Make beurre blanc while fish bakes:
- Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
- Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
- Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.
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
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