Grilled Bacara Ranch Romaine Leaves With Prosciutto Pine Nuts And Basil Recipes

GRILLED BACARA RANCH SPRING ONION

Grilled Bacara Ranch Spring Onion image

Provided by Food Network

Time 16m

Yield 8 servings

Number Of Ingredients 4

Ingredients

8 cleaned spring onions
Kosher salt
Cracked black pepper
1/2 cup extra-virgin olive oil

Steps:

Put spring onion bulbs in a large bowl. Season with kosher salt and cracked black pepper and drizzle with some oil. Place on hot grill and grill until tender, constantly rotating, and serve.

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN

Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan image

Provided by Marcela Valladolid

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

24 medium-thick asparagus spears (about 2 pounds), trimmed and peeled
5 slices prosciutto, cut into 1/4-inch strips
1/2 cup shaved Parmesan
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
Bake until the prosciutto and cheese are crisp, about 12 minutes.

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