Roasted Asparagus With Crispy Prosciutto Recipes

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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.

PROSCIUTTO-WRAPPED ASPARAGUS



Prosciutto-Wrapped Asparagus image

Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, graduation parties, or any spring meal!

Provided by Lisa Lin

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 6

1 pound asparagus, preferably thick spears
3 to 3 1/2 ounces sliced prosciutto
1 to 2 tablespoons olive oil
Ground black pepper
Lemon zest, optional
Freshly grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 90 kcal, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 456 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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.

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

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO



Roasted Asparagus Wrapped in Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 4

1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise

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.

ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS



Roasted Asparagus Bundles wrapped in Prosciutto with Seasoned Bread Crumbs image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 6

Unsalted butter, for baking dish
1 large bunch asparagus, about 1 1/2 pounds, trimmed to even lengths and blanched for 4 minutes in boiling, salted water
Gray salt and freshly ground pepper
Seasoned bread crumbs, recipe follows
8 thin slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste.
  • Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil.
  • Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham.
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 cloves minced garlic
  • 1/4 cup fine dried bread crumbs
  • Pinch gray salt
  • Freshly ground pepper
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly grated Parmesan
  • To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Tilt the pan and then add the minced garlic and saute briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)

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

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.

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 BUNDLES WITH PROSCIUTTO & GOAT CHEESE



Asparagus Bundles With Prosciutto & Goat Cheese image

Asparagus is one of my favorite vegetables any way you prepare it but wrapped in prosciutto, drizzled with olive oil and baked with cheese - oh my! This dish makes a beautiful presentation!

Provided by SusieQusie

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus spear, tough ends trimmed off
2 slices prosciutto, cut in 1-inch wide strips
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped roasted red peppers
1/4 cup crumbled goat cheese or 1/4 cup feta cheese

Steps:

  • Preheat oven to 450°F.
  • Line a 15-inch X 10-inch baking pan with foil.
  • Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
  • Place bundles in a single layer on baking pan tucking under ends of prosciutto.
  • Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
  • Bake for 8-10 minutes or until asparagus is crisp tender.
  • Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.

ROASTED ASPARAGUS RISOTTO



Roasted Asparagus Risotto image

This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

12 thin slices prosciutto
2 pounds fresh asparagus, cut into 1-inch pieces
5-1/2 to 6 cups reduced-sodium chicken broth
1 shallot, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 cups uncooked arborio rice
1/2 cup white wine
1/2 teaspoon pepper
1 cup grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

SEARED PROSCIUTTO-WRAPPED ASPARAGUS WITH BALSAMIC DRIZZLE



Seared Prosciutto-Wrapped Asparagus With Balsamic Drizzle image

Easy, impressive looking, and delicious. Steam the asparagus and wrap the bundles in advance, sear or grill just before serving. The simple balsamic reduction drizzle at the end really completes the dish, so don't omit it! From Saveur's web site. "This recipe comes from Nick's Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. The recipe appeared in David Sarasohn's article "Nick Peirano Feeds the Oregon Wine Country" (March 2004)...according to Nick Peirano, you may also charcoal-grill these bundles. For the syrup, he uses ordinary balsamic vinegar-nothing expensive-and sometimes adds a pinch of sugar at the end to sweeten it."

Provided by zeldaz51

Categories     Vegetable

Time 15m

Yield 18 bundles, 6 serving(s)

Number Of Ingredients 5

1/2 cup balsamic vinegar
36 thick asparagus spears, trimmed
18 slices prosciutto
3 tablespoons butter
salt (optional, I don't feel it needs it)

Steps:

  • 1. Put vinegar into a small heavy-bottomed saucepan and simmer over medium heat until reduced by about two-thirds and slightly syrupy, 8-10 minutes. Remove pan from heat and set aside to let syrup cool.
  • 2. Meanwhile, steam asparagus in a steamer basket set over a pot of boiling water over high heat until just tender, about 4 minutes. Set asparagus aside to let cool.
  • 3. Lay 1 slice of prosciutto on a clean surface with one of the narrow ends closest to you. Put 2 asparagus spears on end closest to you, perpendicular to prosciutto, with tips facing in the same direction, then roll up prosciutto around asparagus and set aside. Repeat with remaining prosciutto and asparagus.
  • 4. Working in 3 batches, melt 1 tablespoons butter in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add 6 of the asparagus-prosciutto bundles, judiciously season with salt, and cook until browned on each side, about 45 seconds per side. Transfer to a large warm plate. Repeat process twice with remaining butter and asparagus-prosciutto bundles.
  • 5. Drizzle some of the vinegar syrup on each of the warm plates, then divide asparagus-prosciutto bundles evenly between plates.

Nutrition Facts : Calories 89.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 68.2, Carbohydrate 7.3, Fiber 1.8, Sugar 4.3, Protein 2.3

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO



Roasted Asparagus Wrapped in Prosciutto image

Categories     Roast     Asparagus     Prosciutto

Yield 6 appetizer servings

Number Of Ingredients 5

12 asparagus stalks (about 1 pound), trimmed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 paper-thin slices of prosciutto, halved lengthwise

Steps:

  • Preheat the oven to 450 degrees F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely.
  • Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.

ROASTED PROSCIUTTO-WRAPPED ASPARAGUS



Roasted Prosciutto-Wrapped Asparagus image

My husband clipped this recipe from a magazine about 7 years ago, which is something he had never done before. When he brought it home, I agreed to make it for him, and it was great. Since then, I have served it as a first course at many holiday meals. You can also serve it as an hors d'oeuvres.

Provided by JackieOhNo

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 4

24 medium asparagus spears (about 1-1/2 lbs.)
1/4 cup boiling water
1/2 lb imported prosciutto (12 slices)
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Trim asparagus evenly. Cut each slice of prosciutto in half lengthwise.
  • Place asparagus and boiling water in a large roasting pan and cover tightly with foil.
  • Stream asparagus for about 10 to 15 minutes, until tender. Remove asparagus and dry on paper towels. Drain water from roasting pan and dry.
  • On a sheet of waxed paper, lay 1 strip of prosciutto. Sprinkle with about 1 t. Parmesan cheese. Place one asparagus spear at 1 end and roll up, slightly overlapping proscuitto as your roll, and covering most of the spear. Repeat with remaining asparagus, prosciutto, and Parmesan cheese.
  • Place wrapped asparagus in roasting pan and roast for about 10 minutes, until prosciutto just begins to brown.

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