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
PROSCIUTTO-WRAPPED ASPARAGUS
Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, graduation parties, or any spring meal!
Provided by Lisa Lin
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oven to 400°F: Line a large sheet pan with parchment paper and set aside.
- Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.)
- Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly. Lay the wrapped asparagus spears on the lined sheet pan.
- Drizzle the asparagus with 1 to 2 tablespoons of olive oil: Sprinkle a pinch of black pepper on top.
- Bake the asparagus for 8 to 10 minutes: When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.
Nutrition Facts : Calories 90 kcal, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 456 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ROASTED ASPARAGUS AND PROSCIUTTO
Provided by Ina Garten
Time 35m
Yield 3 servings
Number Of Ingredients 13
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.
PASTA WITH ASPARAGUS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
- Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
PAPPARDELLE WITH ASPARAGUS AND LEMON
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.
ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
- Bake until the prosciutto and cheese are crisp, about 12 minutes.
PAPPARDELLE WITH ARUGULA AND PROSCIUTTO
Add the prosciutto at the last minute to preserve the pretty pink color.
Provided by Bon Appétit Test Kitchen
Categories Sauté Kid-Friendly Quick & Easy Dinner Parmesan Arugula Prosciutto Boil Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
- Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
- Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.
- Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.
ASPARAGUS, PROSCIUTTO AND PARMESAN WITH PAPPARDELLE
Number Of Ingredients 8
Steps:
- (Note, we thought there was too much asperagus in the dish we had in class) In a saucepan saute the garlic with the butter until soft and fragrant. Add the cream and broth, bring the mixture to a boil, and simmer it stirring occasionally, until it is reduced to 1/2 cup. Whisk in the Parmesan, whisking until the mixture is smooth. Season with salt and pepper. Keep the sauce warm. In a pot of boiling salted water cook the asparagus for 2 minutes. Cook the vegetables for 30 seconds, or until they are all just tender, transfer them with a slotted spoon to the sauce, and toss them gently to coat them with the sauce. Cook the pasta until it is al dente, and drain it well. Combine the pasta with the sauce, asperagus, and the prosciutto and season with salt and pepper to taste.
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4.3/5 (3)Category Breakfast,BrunchAuthor Mark Strausman
- 1. Crack the eggs into a large mixing bowl and whip them until they are very well mixed, almost creamy. Add the milk and a sprinkling of salt and mix again.
- 2. Warm the clarified butter in an 8-inch nonstick pan over medium heat. Pour the egg mixture into the pan and turn off the heat to make sure the pan does not get too hot.
- 3. Shake the pan slightly to distribute the eggs, and turn the heat back to medium. Let the eggs cook slightly, and then use the spatula to gently slide the cooked eggs and allow the uncooked eggs to flow into their place, shaking the pan gently to keep distributing them. When the eggs are about half cooked, place the asparagus, 1/4 cup Parmesan, and prosciutto in a strip down the middle of the egg mixture.
- 4. Whenever the pan gets too hot, and it seems like the eggs will brown, simply raise it off the burner for a few seconds. Keep gently moving any liquid eggs so that they flow to the bottom of the pan. When the eggs are cooked to your liking (I like my omelets a little runny, but you may prefer them well done), use the spatula to gently fold just one third of the omelet to the center. (You'll make the final fold as you transfer the omelet to the plate.) Remove the pan from the heat and tilt it a little so that the folded third is at the higher point. Use the spatula to help roll the eggs out of the pan onto the plate; as they slide out they will roll over the unfolded third, so that they end up resembling a burrito (although one with open ends).
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- Preheat the oven to 400° F. Prepare an ice-water bath in a large bowl. Bring a pot of salted water to a boil. Add the asparagus and cook until slightly tender but still very green, about 30 seconds. Gently lift the asparagus out and put in the ice-water bath to cool. Drain and pat dry.
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- Place a sheet of phyllo on a work surface. Brush with melted butter and sprinkle with Parmesan, nutmeg, salt and pepper. Place an asparagus wrapped in prosciutto along the shorter edge of the dough. Tightly wrap the asparagus in the phyllo and trim off any leftover dough. Repeat with the remaining asparagus. Brush each roll with butter and sprinkle with or roll them in Parmesan. Place the rolls on a greased baking sheet and bake for 5 to 7 minutes, until golden brown. Cut each roll at an angle into 8 pieces and serve immediately.
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