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
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.
ASPARAGUS ALLA FONTINA
Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.
Provided by Amanda Hesser
Categories main course
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
- Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
- Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 674 milligrams, Sugar 4 grams, TransFat 0 grams
ASPARAGUS-FONTINA-PROSCIUTTO WRAPS
Provided by Food Network
Categories appetizer
Time 30m
Yield 2 ? 4 servings
Number Of Ingredients 11
Steps:
- Saute or grill the asparagus until slightly tender. Let cool. Wrap each stalk with a slice of fontina and the prosciutto. Serve with an Aioli dipping sauce.
- Place the egg yolk, lemon juice, garlic, and salt into a food processor. Process until well blended. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside.
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.
PANINO DI PROSCIUTTO E FONTINA
Provided by Giada De Laurentiis
Time 13m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
- Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.
FRIED FONTINA AND PROSCIUTTO-WRAPPED ASPARAGUS
Yield makes 18 pieces
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Set a large bowl of cold water by the sink. Bend each stalk of asparagus until it snaps and discard the tough ends. Remove the tough outer skin of the asparagus spears with a vegetable peeler. Slide the spears into the boiling water and cook until the asparagus is tender but still firm, about 4 minutes. Drain in a colander and plunge into the cold water. Let stand until cooled through. Drain thoroughly and pat the spears dry.
- On a clean and dry work surface, lay out a slice of Fontina cheese with one of the corners facing you. Lay an asparagus spear over the cheese so the corner of the cheese closest to you is about halfway down the stalk. Roll the cheese tightly around the asparagus, covering the entire stalk with Fontina. Lay out a slice of prosciutto as you did the Fontina. Place a sage leaf over one end of the prosciutto and roll the cheese-coated asparagus spears up to enclose them completely. Tuck any overhanging cheese and prosciutto underneath the asparagus to make a neat bundle. Repeat with the remaining asparagus.
- Whisk the eggs, salt, and pepper in a mixing bowl. Spread the flour and bread crumbs in an even layer on two separate plates.
- Dredge the asparagus bundles in flour to coat all sides. Tap off excess flour. Roll the asparagus in the beaten egg to coat. Remove the asparagus, allowing any excess egg to drip back into the bowl. Transfer the asparagus to the bread crumbs and roll, pressing lightly, to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining asparagus bundles.
- Heat the oven to 200° F or lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Heat the oil over medium heat until the oil registers 350° F on a deep-frying thermometer. (If you're frying without a thermometer, the oil is ready when one end of an asparagus bundle gives off a lively but steady sizzle when dipped in the oil.) Once the oil reaches the desired temperature, adjust the heat under the pot to maintain a steady temperature, and continue adjusting the heat as necessary during frying. Carefully slip as many asparagus spears into the oil as will fit without touching. Fry the asparagus, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper-towel-lined baking sheet. Keep them warm in the oven while frying remaining asparagus bundles. Serve hot.
ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA
Categories Cheese Appetizer Broil Asparagus Prosciutto Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Make fonduta:
- In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
- Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
- Preheat broiler.
- On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
- In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.
FONTINA ASPARAGUS TART
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
PROSCIUTTO WRAPPED ASPARAGUS
My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken.
Provided by Trish
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
- Bake 15 minutes in the preheated oven, until asparagus is tender.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 2.7 g, Cholesterol 71.2 mg, Fat 24.6 g, Fiber 1 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 1210.1 mg, Sugar 1.2 g
More about "asparagus fontina prosciutto wraps recipes"
PROSCIUTTO WRAPPED ASPARAGUS WITH FONTINA
From cookingwithnonna.com
ASPARAGUS TART RECIPE WITH PROSCIUTTO AND …
From fromachefskitchen.com
PROSCIUTTO-WRAPPED ASPARAGUS RECIPE
From simplyrecipes.com
BAREFOOT CONTESSA | ASPARAGUS & PROSCIUTTO …
From barefootcontessa.com
PROSCIUTTO ASPARAGUS BUNDLES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PROSCIUTTO WRAPPED ASPARAGUS (EASY SIDE DISH RECIPE)
From favfamilyrecipes.com
OUR 11 BEST PROSCIUTTO RECIPES - FOOD & WINE
From foodandwine.com
PROSCIUTTO-WRAPPED ASPARAGUS - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
EASY PROSCIUTTO-WRAPPED ASPARAGUS RECIPE - HOW TO …
From thepioneerwoman.com
PROSCIUTTO-WRAPPED ASPARAGUS - CUISINART.COM
From cuisinart.com
PROSCIUTTO-WRAPPED CHICKEN WITH ASPARAGUS – LEITE'S CULINARIA
From leitesculinaria.com
12 ASPARAGUS RECIPES YOU CAN MAKE IN 30 MINUTES OR LESS
From ca.sports.yahoo.com
EASY PROSCIUTTO-WRAPPED ASPARAGUS RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love