ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
- Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.
PROSCIUTTO WRAPPED ASPARAGUS BUNDLES
This is a fantastic and simple way to prepare asparagus! I don't think I will ever go back to just plain steamed asparagus. Prociutto is expensive, but this recipe doesn't use very much. And its TOTALLY worth the expense. This could be a fantastic first course or a side dish
Provided by Aimchick
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Line a baking sheet will aluminum foil and coat with cooking spray.
- In a dish, coat asparagus with olive oil, lemon juice salt and pepper.
- Cut each slice of prociutto in half lengthwise.
- Gather bunches of 5 asparagus (if they are the small ones, other wise use 3 at a time) spears and wrap them in the prociutto and place on the baking sheet.
- Bake at 375 for 15 minutes.
Nutrition Facts : Calories 35.2, Fat 1.4, SaturatedFat 0.2, Sodium 15.9, Carbohydrate 4.8, Fiber 2.3, Sugar 1.5, Protein 2.7
ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE
Asparagus is one of my favorite vegetables any way you prepare it but wrapped in prosciutto, drizzled with olive oil and baked with cheese - oh my! This dish makes a beautiful presentation!
Provided by SusieQusie
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Line a 15-inch X 10-inch baking pan with foil.
- Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
- Place bundles in a single layer on baking pan tucking under ends of prosciutto.
- Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
- Bake for 8-10 minutes or until asparagus is crisp tender.
- Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.
ASPARAGUS AND PROSCIUTTO BUNDLES
Categories Pork Vegetable Appetizer No-Cook Cocktail Party Goat Cheese Asparagus Spring Prosciutto Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 24
Number Of Ingredients 7
Steps:
- Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
- Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)
ASPARAGUS, PROSCIUTTO, AND GOAT CHEESE GALETTES
Steps:
- To prepare the onions:
- In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.
- Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.
- Preheat oven to 400°F. Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature.
- To prepare the galette rounds:
- In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.
- On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill hour.
- Preheat oven to 450°F. Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4 galettes rounds.
ASPARAGUS & PROSCIUTTO BUNDLES WITH GOAT'S CHEESE & HAZELNUT DIP
Pack up these asparagus, ham and dried tomato parcels with a creamy dip for a posh picnic, or serve as a starter
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Starter
Time 25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Heat a griddle pan. Drizzle the asparagus with a little oil, season and cook for 3-4 mins, rolling around the pan until just tender. Leave to cool.
- Lay a slice of prosciutto on your chopping board. Put 3 asparagus spears on top, with the tips poking out the end, then top with a few rocket leaves and 2 semi-dried tomatoes. Roll up the prosciutto tightly to enclose the filling and put in a sealable container for transporting. Continue until all the ingredients are used up.
- Mash the cream cheese and goat's cheese together in a bowl with a fork. Season and add enough milk to make a smooth consistency, into which you can dip the bundles. Transfer to a pot for travelling and sprinkle over the hazelnuts.
Nutrition Facts : Calories 210 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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