Asparagus Wrapped In Prosciutto With Spicy Tomato Sauce Recipes

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 400 degrees. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
• Remove the woody, tough ends from the asparagus. To do this, grab a handful of stems (5-6 at a time) and start to fold near the bottom of the stem. Each stem should break at the spot where it starts to toughen.
• Cut each piece of prosciutto into quarters (you should have about 16 pieces). Working with one asparagus stem at a time, wrap a piece of prosciutto around the middle of the stem. Place on prepared baking sheet and repeat with remaining prosciutto and asparagus.
• Brush the wrapped stems lightly with olive oil, concentrating most on the flowery tops which dry out easily. Sprinkle with pepper to taste (I like 1/2 teaspoon).
• Bake until the asparagus stems are tender and the prosciutto is crisp, about 20 minutes. Serve warm or at room temperature.

ASPARAGUS WRAPPED IN PROSCIUTTO WITH SPICY TOMATO SAUCE

Steps:

• Prepare the spicy marinara sauce:.
• Heat oil in heavy large skillet over medium heat.
• Add onion; sauté until tender, about 10 minutes.
• Add garlic; sauté 1 minute.
• Add mushrooms and crushed red pepper; sauté until mushrooms just begins to soften, about 5 minutes.
• Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes.
• Uncover and simmer until slightly thickened, about 5 minutes longer. Season with salt and pepper.
• Prepare asparagus:.
• Wash and trim tough bottoms off of asparagus. Dry well on paper towels or tea towel. Drizzle asparagus with olive oil to coat well. Sprinkle all over with salt and pepper. (use very little salt as the prosciutto has a lot of salt).
• Wrap each asparagus in one slice of prosciutto, so that both the top and bottom ends are sticking out. Secure with a toothpick.
• Prepare grill to medium low heat. Grill the wrapped asparagus till the ends are lightly browned (slight charring) and the proscuitto is crispy.
• Assemble:.
• Spoon a thin layer of the spicy marinara on the bottom of a each plate (or blanket the bottom of a serving platter) Remove toothpicks from the asparagus and arrange nicely on top of the sauce. Top with even portions of the grated fontina cheese. Place a few more small spoonfuls of the tomato sauce decoratively on and around the cheese topped asparagus. Garnish with additional chopped basil or some chopped parsley.

ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC

Steps:

• Preheat the oven to 400 degrees F.
• Remove the woody ends of the asparagus spears trimming the spears to the same length.
• Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
• Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
• Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
• Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
• Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
• Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
• Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
• Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
• Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
• Saffron: Add a pinch saffron threads to the reduction.

ASPARAGUS WRAPPED PROSCIUTTO

Steps:

• Mix all ingredients for dressing together and let it set overnight. Do not refrigerate.
• Marinate the asparagus in the dressing for 10 minutes.
• Wrap 2 to 3 asparagus with prosciutto.
• Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top.

ASPARAGUS WRAPPED WITH PROSCIUTTO

Steps:

• Pour the vinegar into a small pot and bring it to a boil over high heat. Turn the heat to medium low and reduce the vinegar by about 1/4, or until it is thick. Let cool.
• Put a pot of salted water over high heat. Trim the asparagus spears to that they are all the same length. Peel the bottom half of the spears with a vegetable peeler. Tie the asparagus together into a bundle using kitchen string. When the water is boiling, lower the asparagus into the pot and cook until just tender, about 3 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking. When it is completely cold, remove the spears and lay them out onto a rack to dry.
• Roll a slice of prosciutto around each asparagus spear. Arrange them on a platter and drizzle over some olive oil. Sprinkle with some pepper and salt. Finally, dribble on some of the reduced balsamic vinegar. Serve immediately.

PROSCIUTTO-WRAPPED ASPARAGUS

Steps:

• Snap woody ends off asparagus spears.
• In a large frying pan, bring 3/4 cup water to boil. Add salt and trimmed asparagus, cover, and cook until asparagus is tender, about 4 minutes. Drain, dry and let cool.
• In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste.
• Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.

PROSCIUTTO-WRAPPED ASPARAGUS WITH RASPBERRY SAUCE

Steps:

• Cut prosciutto slices in half. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks., Grill asparagus, covered, on an oiled rack over medium heat for 6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks., In a small microwave-safe bowl, microwave jam and vinegar on high for 15-20 seconds or until jam is melted. Serve with asparagus.

PROSCIUTTO-WRAPPED ASPARAGUS SPEARS

Steps:

• Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
• In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.

PROSCIUTTO-WRAPPED ASPARAGUS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
• Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
• Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
• Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.