Asparagus And Prosciutto Crostini With Fonduta Recipes

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ASPARAGUS-FONTINA-PROSCIUTTO WRAPS



Asparagus-Fontina-Prosciutto Wraps image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 ? 4 servings

Number Of Ingredients 11

1 bunch asparagus, trimmed
2 tablespoons olive oil
Salt and pepper
10 thin slices prosciutto
10 slices fontina
Aioli, recipe follows
1 egg yolk
2 lemons, juiced
2 garlic cloves
1/2 teaspoon sea salt
3/4 cup extra-virgin olive oil

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.

PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

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.

ITALIAN FONDUTA



Italian Fonduta image

This incredibly rich fondue of fontina cheese, eggs, milk and butter works as a dip for bread and crudité, or as a decadent sauce for simply cooked vegetables.

Provided by Melissa Clark

Categories     easy, dips and spreads, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter
3/4 cup whole milk
3 egg yolks, lightly beaten
1/2 pound fontina cheese, preferably Val d'Aosta, diced small
Shaved fresh truffle or truffle oil for garnish (optional)
Cubed bread or boiled potatoes or steamed asparagus, for serving (optional).

Steps:

  • In top of a double boiler set over simmering water, melt butter. In a bowl, whisk together the milk and the yolks; stir in the cheese.
  • Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes.
  • Transfer fonduta to a warmed bowl and garnish with shaved truffle or truffle oil, if desired. Serve with bread, potatoes or asparagus, for dipping. Alternatively, arrange asparagus on a platter, drizzle with fonduta, and garnish with shaved truffle or truffle oil.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 28 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 479 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ASPARAGUS AND PROSCIUTTO



Roasted Asparagus and Prosciutto image

Provided by Ina Garten

Time 35m

Yield 3 servings

Number Of Ingredients 13

1 pound fresh asparagus (not too thin)
Good olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto
1 1/2 tablespoons unsalted butter
3 extra-large eggs
Easy Hollandaise Sauce, recipe follows
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

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.

FRIED FONTINA AND PROSCIUTTO-WRAPPED ASPARAGUS



Fried Fontina and Prosciutto-Wrapped Asparagus image

Yield makes 18 pieces

Number Of Ingredients 11

18 thick asparagus spears
18 thin slices Fontina cheese (about 7 ounces)
18 slices imported Italian prosciutto (about 5 ounces)
18 fresh sage leaves
2 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 cups fine, dry bread crumbs
1 cup vegetable oil
1/2 cup olive oil

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 WITH PROSCIUTTO



Asparagus with Prosciutto image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 1/4 pounds thin asparagus spears, washed and dried
1 lemon, juiced
Extra-virgin olive oil, for drizzling
1/4 pound thinly sliced prosciutto di Parma

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.

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA



Tagliatelle with Asparagus and Parmesan Fonduta image

Provided by April Bloomfield

Categories     Pasta     Kid-Friendly     Dinner     Parmesan     Asparagus     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 as a main

Number Of Ingredients 7

2 large egg yolks
1 1/2 cups crème fraîche
5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
Kosher salt
1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
1/2 recipe Fresh Egg Pasta , cut into tagliatelle

Steps:

  • Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
  • Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
  • Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
  • Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

ASPARAGUS-PROSCIUTTO BRUSCHETTA



Asparagus-Prosciutto Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes. Spread softened butter on the toast rounds. Top with sliced prosciutto and the roasted asparagus.

ASPARAGUS, PROSCIUTTO AND FONTINA TART



Asparagus, Prosciutto and Fontina Tart image

Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted. Unashamedly nabbed from allrecipes.com.

Provided by Sandi From CA

Categories     Cheese

Time 1h

Yield 16 appetizers

Number Of Ingredients 6

0.5 (17 1/3 ounce) package pepperidge farm puff pastry sheets
2 tablespoons dijon-style mustard
1 lb fresh asparagus, tough ends discarded
3 ounces prosciutto, cut into thin strips
1 cup shredded Fontina cheese
1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme

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.

Nutrition Facts : Calories 116.7, Fat 8, SaturatedFat 2.8, Cholesterol 7.8, Sodium 92.8, Carbohydrate 8.2, Fiber 0.8, Sugar 0.8, Protein 3.5

ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA



Asparagus and Prosciutto Crostini with Fonduta image

Categories     Cheese     Appetizer     Broil     Asparagus     Prosciutto     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

For Fonduta
1 tablespoon unsalted butter
1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch dice (3/4 cup)
1/2 cup milk
2 large egg yolks
four 1/2-inch-thick slices from a large round crusty loaf of bread (about 8 to 9 inches across)
1 large garlic clove, halved crosswise
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pound thin asparagus, trimmed and lower 2 inches of stalks peeled

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.

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