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
SALMON SEARED ON BACON WITH BALSAMIC VINEGAR, HONEY & ROSEMARY
For this dish, you want the skin on the salmon to crisp up like the bacon on the other side. The fish should be scaled-if it's not, ask your seafood seller to do it for you.
Provided by Leslie Pendleton
Categories Main Course
Yield 4
Number Of Ingredients 6
Steps:
- In a liquid measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water.
- Cut the bacon slices in half crosswise. Lay a slice on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a 12-inch heavy-duty nonstick skillet. Sprinkle the salmon skin with salt and pepper.
- Set the skillet over medium-high heat and cook until the bacon is golden and crisp, 4 to 5 minutes from when it begins to sizzle. Turn the salmon and continue to cook until the skin is crisp and the salmon is just cooked through, 4 to 5 minutes more.
- Take the skillet off the heat and transfer the salmon to a platter. Pour off the fat and return the skillet to medium-high heat. Stir the vinegar mixture well and add it to the skillet. Simmer until slightly thickened, 1 to 2 minutes. Pour over the salmon and serve.
Nutrition Facts : ServingSize 4, Calories 320 kcal, Fat 120 kcal, SaturatedFat 2.5 g, TransFat 14 g, Carbohydrate 7 g, Protein 40 g, Cholesterol 110 mg, Sodium 440 mg, UnsaturatedFat 9.5 g
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
BALSAMIC-ROASTED BRUSSELS SPROUTS
Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
- Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.
Nutrition Facts : Calories 173 calorie, Fat 17 grams, SaturatedFat 8 grams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams
PROSCIUTTO WRAPPED ASPARAGUS WITH GARLIC AND HERB CHEESE
This low carb appetizer uses fresh asparagus that is paired with a garlic and herb cream cheese and wrapped in salty prosciutto and baked until tender. Perfect as a side dish or finger food at your next cocktail party.
Provided by Debi
Number Of Ingredients 5
Steps:
- Begin by cutting about 1/2″ off the bottom of the asparagus or any unsightly trunks. Blanch the asparagus by boiling it in a large skillet over high heat in enough water to cover it by 1″. Boil rapidly for 1 minute. Remove the asparagus and immediately plunge in ice water. Dry with paper towels.
- Spread a thin layer of softened (room temperature) cheese over the slices of prosciutto (this can get messy so start with a little and add as you go).
- Bundle 3 asparagus spears together and wrap with the prosciutto like a candy cane or on an angle twisting up as you go.
- Place them on a baking sheet with parchment paper sprayed with cooking spray.
- Using a brush (or fingers) moisten the exposed asparagus with a little olive oil. This will help prevent them from drying out while cooking.
- Bake for 15 minutes at 400 F on the middle rack. They are done when a fork just pierces thru the thickest part of the asparagus. Be careful not to overcook.
- Place on a platter and lightly drizzle with balsamic glaze if desired.
- These can be served, hot, room temperature or cold.
PROSCIUTTO WRAPPED ASPARAGUS
I came up with this dish last night while looking for a prosciutto wrapped asparagus recipe. I prefer to roast my asparagus and I don't care for raw prosciutto, so here's my creation! I wouldn't salt the asparagus because the prosciutto is salty enough. Feel free to season the asparagus with whatever you like: thyme, rosemary, etc. This doesn't just have to be a side dish, it could be finger-food too!
Provided by KPD123
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Toss asparagus in evoo, and pepper.
- Wrap prosciutto half around 2 or 3 asparagus at a time, depending on how many prosciutto slices and asparagus spears you have.
- Lay bundles seam side down on foil-lined baking sheet.
- Roast at 425 degrees for 10-15 minutes or until asparagus is done to your liking. We like it crunchy, so I roast for only 10 minutes.
- Variation: Drizzle with balsamic vinegar before serving and/or top with crumbled feta cheese before serving.
Nutrition Facts : Calories 55.5, Fat 3.6, SaturatedFat 0.6, Sodium 16.1, Carbohydrate 4.8, Fiber 2.3, Sugar 1.5, Protein 2.8
BALSAMIC-GLAZED ASPARAGUS
Provided by Pilar Viladas
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place the asparagus in a roasting pan and drizzle with 1 tablespoon oil. Sprinkle with sea salt and pepper and toss to coat.
- Lightly grease a large nonstick skillet with oil and place over high heat. When the oil is hot, add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat with the vinegar, until they are crisp-tender and bright green, 10 to 15 minutes. Adjust the seasonings as desired.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 2 grams
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
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
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