Asparagus Bundles Recipes

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BACON WRAPPED ASPARAGUS BUNDLES



Bacon Wrapped Asparagus Bundles image

These bundles can be easily prepared on an outdoor grill or in a hot oven.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
Extra-virgin olive oil, for drizzling
A few grinds black pepper
4 slices center cut bacon or pancetta
Chopped chives or scallions, optional garnish

Steps:

  • Preheat oven, if using, to 400 degrees F.
  • Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
  • To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
  • For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

ASPARAGUS BUNDLES



Asparagus Bundles image

Crispy asparagus rolled in bacon and topped with Progresso® bread crumbs makes a distinctive side dish ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 12

1/4 cup Progresso™ Italian style panko crispy bread crumbs
Pinch gray salt
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon peel
1 tablespoon freshly grated Parmesan cheese
1 teaspoon salt
1 large bunch (about 1 lb) fresh asparagus, trimmed to even lengths
Unsalted butter for greasing baking dish
2 tablespoons extra-virgin olive oil
Additional gray salt and freshly ground black pepper
8 thin slices prosciutto (4 oz)

Steps:

  • Heat oven to 400°F. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.
  • In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add asparagus. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.
  • Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. On work surface, arrange 2 slices of the prosciutto so they slightly overlap each other. Top with 1 asparagus bundle and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping.
  • Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately.

Nutrition Facts : Calories 160, Carbohydrate 7 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 1 g, TransFat 0 g

ASPARAGUS BUNDLES



Asparagus Bundles image

My mom gave me this recipe using green beans, but I like it much better with Asparagus. The asparagus is tender, with a slightly sweet, but tangy sauce.

Provided by Nelzgal

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 bunch fresh asparagus
8 slices bacon
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1/4 cup butter or 1/4 cup margarine
1 tablespoon fresh garlic, minced (optional)

Steps:

  • Cook the asparagus in boiling water for 2 minutes; drain and set aside.
  • Melt butter or margarine.
  • Mix Worcestershire sauce, brown sugar, butter and garlic in a bowl.
  • Wrap the asparagus in bundles of 4-5 stalks with a piece of bacon. Place bundles in the bottom of a baking dish.
  • Pour sauce over the bundles and bake at 325°F until bacon is crispy.
  • Remove and serve warm.

ASPARAGUS BEEF BUNDLES



Asparagus Beef Bundles image

Great alternative to normal appetizer party fare. Easy to prepare. Can be made the day before and refrigerated until ready to serve.

Provided by BurntMuffin

Categories     Appetizers and Snacks     Wraps and Rolls

Time 55m

Yield 25

Number Of Ingredients 7

25 thin asparagus spears, cut into 3-inch pieces
¾ cup cream cheese
1 ½ tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 pound thinly sliced deli roast beef
25 whole chives

Steps:

  • Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
  • Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
  • Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

Nutrition Facts : Calories 48.9 calories, Carbohydrate 1.2 g, Cholesterol 16.4 mg, Fat 3 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 207.6 mg, Sugar 0.5 g

SPRING VEGETABLE BUNDLES



Spring Vegetable Bundles image

You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 bundles.

Number Of Ingredients 9

4 to 6 green onions
1 cup water
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 medium carrots, julienned
12 thyme springs
1-1/3 cups white wine
3 tablespoons butter

Steps:

  • Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.

Nutrition Facts :

ASPARAGUS FISH BUNDLES



Asparagus Fish Bundles image

Low-fat food can look just as appealing as heavy entrees. Wrapped around asparagus bundles, these mouthwatering fish fillets are an ideal example. The basil-thyme sauce is an exceptional touch to the lovely dinner.-Jane Shapton, Irvine, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12

4 orange roughy fillets (6 ounces each)
20 fresh asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
2 green onions, chopped
SAUCE:
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Wrap each fillet around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender., Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from bundles; serve with sauce.

Nutrition Facts : Calories 190 calories, Fat 1g fat (0 saturated fat), Cholesterol 102mg cholesterol, Sodium 429mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

PROSCIUTTO WRAPPED ASPARAGUS BUNDLES



Prosciutto Wrapped Asparagus Bundles image

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

1 lb asparagus spear, washed and dried
5 slices prosciutto, di parma sliced paper thin
1 teaspoon olive oil
1 teaspoon lemon juice
salt and pepper

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

ROASTED ASPARAGUS BUNDLES



Roasted Asparagus Bundles image

Provided by Michael Chiarello

Categories     Garlic     Vegetable     Appetizer     Brunch     Side     Roast     Asparagus     Spring     Prosciutto     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

For the seasoned bread crumbs:
1-1/2 teaspoons extra-virgin olive oil or garlic oil
1 teaspoon minced garlic
1/4 cup fine dried bread crumbs
Pinch gray salt
Freshly ground pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon zest
1 tablespoon freshly grated Parmesan cheese
Unsalted butter for baking dish
1 large bunch asparagus, about 1 pound, trimmed to even lengths and cooked for 4 minutes in boiling, salted water
2 tablespoons extra-virgin olive oil
Gray salt and freshly ground pepper
8 thin slices prosciutto

Steps:

  • To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Add the garlic and sauté briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)
  • Preheat the oven to 400°F. Butter a shallow baking dish that is long enough to hold the asparagus. Toss the cooled asparagus with the olive oil and season with salt and pepper.
  • Divide the asparagus into 4 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with one-fourth of the seasoned bread crumbs.
  • Roast in the oven until heated through and crisp, about 10 minutes. Serve at once.

ASPARAGUS AND PROSCIUTTO BUNDLES



Asparagus and Prosciutto Bundles image

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

48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese (such as Montrachet), room temperature
2 tablespoons chopped fresh basil
1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty-four 4x1-inch strips

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.)

BRIE AND PROSCIUTTO ASPARAGUS BUNDLES



Brie and Prosciutto Asparagus Bundles image

Try this easy recipe for an elegant appetizer or gourmet side dish of asparagus bundles wrapped in prosciutto and topped with melted Brie.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h30m

Yield 4

Number Of Ingredients 7

1 pound thin asparagus spears, trimmed
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
6 ounces sliced prosciutto
4 ounces Brie cheese, cut into 1/4-inch slices
3 tablespoons crushed walnuts

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.

Nutrition Facts : Calories 343 calories, Carbohydrate 5.8 g, Cholesterol 65.8 mg, Fat 28.4 g, Fiber 2.7 g, Protein 17.5 g, SaturatedFat 11 g, Sodium 1035.1 mg, Sugar 2.4 g

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