Cheese Prosciutto And Asparagus Crusted Bundles Recipes

BRIE AND PROSCIUTTO ASPARAGUS BUNDLES

Steps:

• Place asparagus spears in a resealable plastic bag.
• Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9x13-inch baking dish.
• Bake in the preheated oven until asparagus is tender, 14 to 16 minutes.
• Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.

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.

PROSCIUTTO WRAPPED ASPARAGUS

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.

ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE

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.

PLANKED ASPARAGUS BUNDLES WITH CHEESE & PROSCIUTTO

Steps:

• Trim the asparagus and "blanch" it by dropping it into salted, boiling water for 20 seconds. Remove the asparagus from the water and immediately place it in a bowl of ice water to stop the cooking process.
• Spread out a slice of proscuitto and place 3 spears of asparagus on it.
• Add cheese to the asparagus (reserving ½ cup of cheese for topping) and wrap the prosciutto around it. Continue process until you have 6 bundles.
• Preheat the grill to medium high 375°F/190°C.
• Place the plank on the grill, close the lid and heat the plank for 4-5 minutes (or until the plank starts smoking).
• Reduce heat to medium low 325°F/160°C.
• Place the bundles on the plank and top with cheese, working quickly.
• Close the lid and cook until the cheese is melted and the prosciutto is starting to crisp around the edges.
• Remove from grill and drizzle with balsamic vinegar.

CHEESE, PROSCIUTTO AND ASPARAGUS CRUSTED BUNDLES

Steps:

• Asparagus -- Pre cook the asparagus just 1 1/2 minutes in the microwave just lay flat on a paper towel and cover with a damp paper towel. Just to get a head start.
• Rolls -- Spread out the crescent rolls and press the pre cut seems together to form one large sheet. Cut in half top to bottom and then cup each half in 3 strips. Spread with some of the boursin or herb cheese. (Thin layer, not heavy).
• Wrap -- 4-5 asparagus spears with prosciutto. I like to alternate the spears going in different directions to make sure they cook evenly. Then wrap in the strips of crescent rolls a spiral pattern around the asparagus and prosciutto. Make sure you leave the tips and the very ends open (a inch or more) but the rest should be wrapped with the crescent roll.
• Bake -- Place the wrapped asparagus bundles on a cookie sheet lined with foil or parchment paper. Melt the butter in the microwave and brush with butter. Sprinkle with parmesan and bake in a 400 degree oven for 14-16 minutes until golden brown.

PROSCIUTTO BUNDLES

Steps:

• Cut each slice of prosciutto into 2 to 3 strips. Slice each fig in half, and spread a teaspoon of goat cheese onto the cut half of each of the figs.
• Place the piece of fig cheese side down onto the center of a strip of prosciutto ham. Then roll the fig up in the prosciutto to make it into a parcel.
• Place the fig parcels onto a clean plate and serve.

PROSCIUTTO WRAPPED ASPARAGUS BUNDLES

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.

CHEESE AND PROSCIUTTO ASPARAGUS BUNDLES

Steps:

• Heat the oil in a large frying pan, add the onions, sugar and a couple of pinches of salt and fry slowly for 40-45 minutes
• Stir every now and then to prevent the onions from burning. The onions should be very soft and a deep golden brown.
• Gently heat the cream in a saucepan and stir in the camembert. Add the nutmeg and heat until the cheese has dissolved. Season with a touch of salt and ground black pepper.
• Divide the asparagus into four and tie each bundle with a slice of ham. Place in a steamer and steam for 8-10 minutes
• Remove bundles to a serving plate and top each one with a spoonful of the caramelised onions. Pour over the melted camembert sauce.

ASPARAGUS AND PROSCIUTTO BUNDLES

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.)