PROSCIUTTO WRAPPED ASPARAGUS
There is nothing more addictive than tender asparagus spears wrapped in salty, crispy prosciutto. It only takes 4 ingredients and 30 minutes for this simple and delicious appetizer!
Provided by Meggan Hill
Categories Appetizer
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Remove the woody, tough ends from the asparagus. To do this, grab a handful of stems (5-6 at a time) and start to fold near the bottom of the stem. Each stem should break at the spot where it starts to toughen.
- Cut each piece of prosciutto into quarters (you should have about 16 pieces). Working with one asparagus stem at a time, wrap a piece of prosciutto around the middle of the stem. Place on prepared baking sheet and repeat with remaining prosciutto and asparagus.
- Brush the wrapped stems lightly with olive oil, concentrating most on the flowery tops which dry out easily. Sprinkle with pepper to taste (I like 1/2 teaspoon).
- Bake until the asparagus stems are tender and the prosciutto is crisp, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 203 kcal, ServingSize 4 pieces, Carbohydrate 5 g, Protein 6 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 190 mg, Fiber 2 g, Sugar 2 g
ASPARAGUS WRAPPED PROSCIUTTO
Provided by Food Network
Categories appetizer
Time P1DT18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients for dressing together and let it set overnight. Do not refrigerate.
- Marinate the asparagus in the dressing for 10 minutes.
- Wrap 2 to 3 asparagus with prosciutto.
- Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top.
BEER-BATTERED ASPARAGUS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry
- For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled.
- For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth.
- Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F.
- Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain.
- Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.
BEER-BATTERED PROSCUITTO-WRAPPED ASPARAGUS APPETIZER
This incredibly easy asparagus appetizer is a huge hit. Who doesn't love proscuitto and frying? Serve as-is, or create a hollandaise sauce or any sauce of your choosing.
Provided by pologirl1380
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add asparagus; parboil for about 30 seconds for thin spears and up to 3 minutes for thick spears. Drain and immediately transfer to a bowl of ice water to cool and stop the cooking. Drain again and pat dry.
- Heat about 2 inches oil in a deep-sided pot over medium-high heat to 350 degrees F (175 degrees C).
- Lay 2 to 3 slices of prosciutto next to each other, slightly overlapping. Place an asparagus spear on top and roll up in the prosciutto. Repeat until all spears are rolled.
- Mix beer, flour, egg, salt, and pepper together in a shallow bowl. Dip wrapped spears in the batter and place several at a time in the hot oil. Cook for 2 to 3 minutes, then flip and cook for 2 to 3 minutes on the other side. Remove to a paper towel-lined plate to catch the excess oil. Continue frying the remaining spears.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 12.7 g, Cholesterol 38.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 3.4 g, Sodium 448.6 mg, Sugar 0.9 g
ASPARAGUS WRAPPED IN PROSCIUTTO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 8 servings of 2 asparagus spears each
Number Of Ingredients 7
Steps:
- Clarify butter by melting it in a very small pot or metal container over low heat and scooping out the foam that rises. Then, spoon off the clear butterfat to a clean bowl or container, being careful not to disturb the water or milk solids at the bottom. The clear portion is clarified butter. Set this aside briefly in a warm place. Combine the egg yolks, lemon juice, white pepper, and salt in a blender and process at high speed for about 60 seconds. Leaving the blender running, pour the clarified butter through the feed opening of the blender in a slow steady stream and mix until thickened. Pour into a shallow plate. Dip each asparagus spear into the sauce so that three-fourths of the stick is covered to hold prosciutto in place, then wrap a slice of prosciutto over the sauce on each asparagus spear, leaving a dry end for guests to serve themselves.
BAKED ASPARAGUS WRAPPED IN PROSCIUTTO
I found this recipe on the internet. I love asparagus and this has become my favorite recipe when making it!
Provided by Miss V
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an oven to 400°F.
- Butter a baking dish large enough to hold the asparagus.
- 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.
- Dot with the butter and sprinkle with the cheese and pepper.
- Bake in the oven until the cheese melts, about 10 minutes.
- Serve hot directly from the dish.
Nutrition Facts : Calories 130.7, Fat 11.2, SaturatedFat 7, Cholesterol 30.2, Sodium 140.2, Carbohydrate 3.8, Fiber 1.7, Sugar 1.2, Protein 5.3
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-WRAPPED ASPARAGUS
Make and share this Prosciutto-wrapped Asparagus recipe from Food.com.
Provided by Nimz_
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
- Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
- Brush the spears with oil, and season with salt and pepper.
- Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
Nutrition Facts : Calories 102.7, Fat 10.3, SaturatedFat 1.4, Sodium 8.6, Carbohydrate 2.5, Fiber 1.2, Sugar 0.8, Protein 1.4
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
Tender asparagus wrapped with salty prosciutto makes a super simple and tasty side dish or appetizer!
Provided by A Day In the Kitchen
Categories Asparagus Recipes
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
- Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
- Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
- Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 3.4 g, Cholesterol 25.3 mg, Fat 13.7 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 559.3 mg, Sugar 1.9 g
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 APPETIZERS
A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.
Provided by DALEPFEFFER
Categories Appetizers and Snacks Vegetable
Time 1h45m
Yield 10
Number Of Ingredients 6
Steps:
- Trim crusts from bread, and flatten slightly with a rolling pin.
- In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
- Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
- To serve, preheat oven to 400 degrees F (205 degrees C).
- Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g
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