Asparagus Prosciutto And Fontina Tart Recipes

ASPARAGUS ALLA FONTINA

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.

ASPARAGUS AND PROSCIUTTO RUSTIC TART

Steps:

• Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
• In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
• In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
• In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.

FONTINA ASPARAGUS TART

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.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

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.

ASPARAGUS-FONTINA-PROSCIUTTO WRAPS

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 AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

ROASTED ASPARAGUS AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees.
• If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes.
• Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don't turn them over!
• Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.

ASPARAGUS, PROSCIUTTO AND FONTINA TART

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
• Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
• Bake for 20 minutes or until the pastry is golden and the asparagus is tender.

ASPARAGUS TART

Steps:

• Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to a 10-by-15-inch rectangle. Press dough into bottom and up sides of a fluted 8-by-11-inch rectangular tart pan with a removable bottom. Trim excess dough flush with edges of pan using a sharp paring knife. Prick bottom all over with a fork. Refrigerate for 15 minutes.
• Meanwhile, prepare an ice-water bath. Bring a large saucepan of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Remove with tongs or drain in a colander, and immediately transfer to ice-water bath. Let stand for 1 minute to stop the cooking process. Drain. Slice each spear in half lengthwise.
• Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 25 minutes. Remove pie weights, and bake until tart shell is golden brown and cooked through, about 15 minutes.
• Spread ricotta over tart shell while still warm. Season with salt and pepper. Top with asparagus, and drape prosciutto over top. Drizzle with oil. Serve immediately.

ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA

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.

ASPARAGUS TART WITH PROSCIUTTO

Steps:

• Thaw frozen puff pastry at room temperature for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Lightly flour a surface and roll pastry into a 10x16-inch rectangle. Place on the prepared baking sheet. Top with Swiss cheese, prosciutto, and asparagus tips, leaving a 1/2-inch border around the outside edge of the pastry sheet. Drizzle with oil.
• Bake in the preheated oven until pastry is puffed and golden brown and asparagus is tender, 20 to 25 minutes. Cut into squares and serve.

ASPARAGUS, PROSCIUTTO AND FONTINA TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unfold thawed pastry sheet on a lightly floured surface and roll into a 10x14-inch rectangle.
• Transfer to the prepared baking sheet and brush with Dijon mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
• Arrange asparagus on the pastry in a single layer. Sprinkle with prosciutto, fontina cheese, and thyme.
• Bake in the preheated oven until pastry is golden and asparagus is tender, about 20 minutes.
• Drizzle with balsamic glaze and cut into 16 pieces.