Asparagus Mozzarella And Prosciutto Parcels Recipes

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Steps:

• Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
• Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

ASPARAGUS, MOZZARELLA AND PROSCIUTTO PARCELS

Steps:

• Blanch the asparagus for 2 minutes then refresh under cold water. Cut each mozzarella slice in half and sit both pieces on top of 2 spears of asparagus. Top with 2 more spears then wrap the asparagus in prosciutto so the mozzarella is enclosed (you will need 2 or 3 strips). Heat a little olive oil in a pan, then carefully fry the parcels until the prosciutto has crisped and the mozzarella oozes.
• Whisk together 3 tbsp olive oil and the vinegar and add the basil. Serve each parcel with salad leaves and a little dressing drizzled over.

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.

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
• Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Steps:

• Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes.
• With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
• Return the water in the pot to a boil, adding additional water, if necessary.
• Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until fragrant, about 20 seconds.
• Add asparagus to the skillet. Season with salt and pepper, to taste.
• Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat.
• Add the prosciutto, mozzarella, and basil, and toss to combine. Sprinkle with chopped chives and tomato.
• Turn off the heat. Season with salt and pepper, to taste, and serve.

ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Steps:

• Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
• Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
• Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

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.

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes.
• Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process.
• When cool, strain the asparagus and cut into 1 inch pieces then set aside.
• Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine).
• Reserve 1 cup of the pasta water and set aside.
• Drain the pasta.
• Heat the oil in a large saute pan over medium heat.
• Add the garlic and saute until fragrant, then add the proscuitto strips.
• Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste.
• Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat.
• Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary.
• Turn off the heat and continue to toss.
• The pasta will become creamy as the mozzarella starts to melt.