Asparagus Wrapped Prosciutto Recipes

WRAPPED ASPARAGUS

Steps:

• Preheat the oven to 400F. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto). Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.
• In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds. If you can't find the Philadelphia Cooking Creme, feel free to omit (the Crispy Prosciutto Wrapped Asparagus is great as-is!) or substitute with 1/4 cup Philadelphia Cream Cheese mixed with 2 tablespoons mayonnaise + 2 tablespoons water and your favorite chopped fresh herbs.
• Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus. Serve immediately.

PROSCIUTTO-WRAPPED ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
• Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
• Brush the spears with oil, and season with salt and pepper.
• Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.

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.

PROSCIUTTO-WRAPPED ASPARAGUS

Steps:

• Heat the oven to 400°F: Line a large sheet pan with parchment paper and set aside.
• Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.)
• Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly. Lay the wrapped asparagus spears on the lined sheet pan.
• Drizzle the asparagus with 1 to 2 tablespoons of olive oil: Sprinkle a pinch of black pepper on top.
• Bake the asparagus for 8 to 10 minutes: When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.

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:

• 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.

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.

PROSCIUTTO WRAPPED ASPARAGUS WITH GARLIC AND HERB CHEESE

Steps:

• Begin by cutting about 1/2″ off the bottom of the asparagus or any unsightly trunks. Blanch the asparagus by boiling it in a large skillet over high heat in enough water to cover it by 1″. Boil rapidly for 1 minute. Remove the asparagus and immediately plunge in ice water. Dry with paper towels.
• Spread a thin layer of softened (room temperature) cheese over the slices of prosciutto (this can get messy so start with a little and add as you go).
• Bundle 3 asparagus spears together and wrap with the prosciutto like a candy cane or on an angle twisting up as you go.
• Place them on a baking sheet with parchment paper sprayed with cooking spray.
• Using a brush (or fingers) moisten the exposed asparagus with a little olive oil. This will help prevent them from drying out while cooking.
• Bake for 15 minutes at 400 F on the middle rack. They are done when a fork just pierces thru the thickest part of the asparagus. Be careful not to overcook.
• Place on a platter and lightly drizzle with balsamic glaze if desired.
• These can be served, hot, room temperature or cold.

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.

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.

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.