Asparagus With Asiago Prosciutto Recipes

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ASPARAGUS WITH ASIAGO & PROSCIUTTO



Asparagus With Asiago & Prosciutto image

Shop Smart: Buy asparagus with tightly closed, slightly purple-tipped heads, and healthy, hydrated stem ends. The thicker the asparagus, the stronger the flavor.

Provided by Jaime Faye

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs medium asparagus
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
fresh ground black pepper
1 -2 ounce chunk asiago cheese or 1 -2 ounce parmesan cheese
1 ounce thinly sliced prosciutto

Steps:

  • Preheat the oven to 450 degrees F.
  • Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.
  • Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over and shave the Asiago into wide flakes on top. Tear the prosciutto into ragged pieces and scatter on top Serve warm or at room temperature.

Nutrition Facts : Calories 109.6, Fat 7.2, SaturatedFat 1.1, Sodium 249.9, Carbohydrate 9.3, Fiber 4.5, Sugar 3, Protein 5.5

ROASTED ASPARAGUS WITH ASIAGO & PROSCIUTTO



Roasted Asparagus With Asiago & Prosciutto image

My sister in law is not much of a cook, but when she came up with this recipe...it was a winner! It did call for 2 T olive oil, but I cut it down as I did not think all of it was needed This can be served warm or at room temperature

Provided by Abby Girl

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs asparagus
olive oil
1/2 teaspoon kosher salt
black pepper, freshly grounded
1 -2 ounce asiago cheese, grated (or Parmesan cheese)
1 ounce prosciutto, thinly sliced

Steps:

  • Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam. Sprinkle with salt.
  • Drizzle with olive oil; shake pan back and forth to coat asparagus.
  • Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  • Spread the roasted asparagus on a serving platter. Grind with a generous amount of pepper over and shave the Asiago into wide flakes on top.
  • Tear the prosciutto into ragged pieces and scatter on top.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 49.9, Fat 0.5, SaturatedFat 0.2, Sodium 249.8, Carbohydrate 9.3, Fiber 4.5, Sugar 3, Protein 5.5

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.

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.

ROASTED ASPARAGUS WITH CRISPY PROSCIUTTO



Roasted Asparagus With Crispy Prosciutto image

Make and share this Roasted Asparagus With Crispy Prosciutto recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 3

1 tablespoon olive oil, plus more for roasting
1 (3 ounce) package thinly sliced prosciutto
2 lbs slender asparagus spears, trimmed

Steps:

  • Preheat oven to 375 degrees.
  • Heat 1 tbsp oil in large skillet over medium high heat. Working in batches, cook prosciutto in skillet until crisp, about 2 minutes per side. Transfer to paper towels.
  • Arrange asparagus in single layer on rimmed baking sheet. Drizzle with olive oil, turning to coat. Sprinkle with pepper and lightly with salt. Roast until tender, about 25 minutes.
  • Prosciutto and asparagus can be made 2 hours ahead. Let stand at room temperature.
  • Arrange asparagus on platter. Crumble prosciutto over asparagus. Serve warm or at room temperature.

Nutrition Facts : Calories 39.9, Fat 1.9, SaturatedFat 0.3, Sodium 15.9, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7

ASPARAGUS ASIAGO



Asparagus Asiago image

Make and share this Asparagus Asiago recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs asparagus spears, woody stems removed
2 tablespoons olive oil
1/4 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces asiago cheese

Steps:

  • Heat oven to 400.
  • Put asparagus on a baking sheet, and drizzle with oil, Italian seasoning, salt, and pepper. Toss to coat.
  • Spread in one layer.
  • Roast 15 mins., or until tips are lightly browned, and just fork tender.
  • Shave cheese onto asparagus. Toss gently.

Nutrition Facts : Calories 109.9, Fat 7.2, SaturatedFat 1.1, Sodium 177.3, Carbohydrate 9.4, Fiber 4.6, Sugar 3, Protein 5.5

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.

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