Warm Asparagus And Prosciutto Salad Recipes

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WARM ASPARAGUS SALAD



Warm Asparagus Salad image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 8

Kosher salt
2 bunches asparagus, trimmed, peeled, cut into 1 1/2- to 2-inch long diagonal pieces
1/3 cup extra-virgin olive oil
1 cup walnuts, coarsely chopped
1 tablespoon minced garlic
Cracked black pepper
1 cup shaved Parmesan
Juice of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil and fill a large bowl with ice water.
  • Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
  • Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
  • To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Provided by Teresa Haider

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 16

Number Of Ingredients 3

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices 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.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g

WARM ASPARAGUS SPINACH SALAD



Warm Asparagus Spinach Salad image

Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14-16 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons reduced-sodium soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON



Cold Asparagus with Prosciutto and Lemon image

This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.

Provided by Lisa K

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 5

Number Of Ingredients 4

1 pound fresh asparagus, trimmed
1 (3 ounce) package prosciutto
1 tablespoon lemon juice
1 teaspoon lemon zest

Steps:

  • Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
  • Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.8 g, Cholesterol 15.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 335.2 mg, Sugar 1.8 g

ASPARAGUS PIZZA WITH PROSCIUTTO



Asparagus Pizza With Prosciutto image

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

Provided by evelinagrossberg

Categories     Lunch/Snacks

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 pre-made pizza dough
3/4 cup pre-made alfredo sauce
1 garlic clove, minced
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1/4 cup parmesan cheese
12 pieces asparagus, cleaned, trimmed to 6 inches and blanched
12 pieces prosciutto
1/4 cup sliced green onion
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon tarragon

Steps:

  • Preheat oven to 450°F.
  • Dust a flat, parchment covered ,surface with corn meal. Place dough in center and form into a rectangle. Spread evenly with alfredo sauce and sprinkle evenly with garlic and green onion. Wrap each piece of asparagus with prosccuito and place on pizza .
  • Top with cheese and seasonings and place on a flat baking sheet.
  • Bake at 450°F about 18 minutes or until crust is golden brown. Serve hot.

Nutrition Facts : Calories 134, Fat 8.9, SaturatedFat 5.4, Cholesterol 28.6, Sodium 309.1, Carbohydrate 4.7, Fiber 1.9, Sugar 1.5, Protein 10.1

BOW TIES WITH ASPARAGUS AND PROSCIUTTO



Bow Ties with Asparagus and Prosciutto image

For a main course, Jodi Trigg of Toledo, Illinois likes to serve a meal that lets the flavors of prosciutto and asparagus shine. With only five ingredients and a couple of tablespoons of water, Bow Ties with Asparagus and Prosciutto is as easy as it is elegant. "Add a dash of nutmeg for a change of pace," suggests Jodi.More Pasta Dinners »

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 package (16 ounces) bow tie pasta
1-1/2 cups heavy whipping cream
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons water
1/2 cup shredded Parmesan cheese
6 ounces thinly sliced prosciutto or deli ham, cut into strips

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

Nutrition Facts : Calories 573 calories, Fat 29g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 689mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

WARM ASPARAGUS AND PROSCIUTTO SALAD



Warm Asparagus and Prosciutto Salad image

Categories     Condiment/Spread     Salad     Vegetable     Appetizer     Cocktail Party     Low Carb     Ham     Asparagus     Spring     Prosciutto     Party     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

3 ounces thinly sliced prosciutto
1 1/4 pounds asparagus, trimmed
3 tablespoons plus 1/2 cup olive oil
2 anchovy fillets, chopped
3 garlic cloves, thinly sliced
1/3 cup fresh lemon juice
1 5-ounce package mixed baby greens (about 10 cups)
Farinata Wedges

Steps:

  • Preheat oven to 350°F. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.
  • Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes.
  • Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.
  • Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper. Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.

WARM SCALLOP SALAD WITH PROSCIUTTO CHIPS



Warm Scallop Salad with Prosciutto Chips image

Provided by George Kelso

Categories     Salad     Leafy Green     Appetizer     Fry     Quick & Easy     Lemon     Basil     Scallop     Prosciutto     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 8

4 paper-thin slices prosciutto
6 tablespoons olive oil, divided
1 5-ounce package mixed babygreens
1/2 cup (packed) fresh basil leaves, thinly sliced
12 sea scallops
All purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.
  • Place greens and basil in large bowl. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 4 plates and top with scallops. Garnish with prosciutto chips and serve.

GREEN BEAN AND ASPARAGUS SALAD WITH CRISPY PROSCIUTTO AND WARM LEMON DRESSING



Green Bean and Asparagus Salad with Crispy Prosciutto and Warm Lemon Dressing image

Provided by Roger Mooking

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 pieces prosciutto, thinly sliced and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/2 shallot, diced
1/4 cup sliced skinless almonds
1/4 cup sultana (golden) raisins
1/4 cup raisins
1/4 cup pitted kalamata olives
Juice of 1 lemon
1 teaspoons honey
Salt and freshly ground black pepper
8 ounces green beans, trimmed and blanched in salted water
1 bunch asparagus, bottoms trimmed and blanched in salted water

Steps:

  • For the crispy prosciutto:
  • Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
  • For the warm lemon dressing:
  • Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
  • For the green bean and asparagus salad:
  • Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.

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