Best 4 Asparagus Prosciutto And Parmesan With Pappardelle Recipes

Indulge in a culinary symphony of flavors with our delectable Asparagus, Prosciutto, and Parmesan with Pappardelle recipe. This exquisite dish tantalizes the taste buds with its vibrant combination of tender asparagus, savory prosciutto, nutty parmesan, and rich pappardelle pasta.

Unveil the secrets of crafting this culinary masterpiece with our comprehensive guide, which includes step-by-step instructions, cooking tips, and serving suggestions. Discover additional culinary delights with our curated collection of recipes, featuring delectable variations on this classic dish.

Embark on a culinary adventure as we explore Asparagus, Prosciutto, and Parmesan with Pappardelle in all its glory.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ASPARAGUS WITH PARMESAN

Roasted Asparagus with Parmesan image

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Provided by Diane

Categories Side Dish Vegetables Asparagus Baked

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g

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

Ingredients

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

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.

PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto image

Provided by Molly Stevens

Categories Pasta High Fiber Mother's Day Dinner Asparagus Pea Spring Prosciutto Lettuce Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
2 tablespoons minced shallot
Coarse kosher salt
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods)
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmesan cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Steps:

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

Tips:

Select the best asparagus: Look for asparagus spears that are bright green and have tightly closed tips. Avoid spears that are thick or have woody ends.
Prepare the asparagus properly: Trim the woody ends of the asparagus spears and peel the bottom third of each spear. Cut the spears into 2-inch pieces.
Cook the asparagus al dente: Blanch the asparagus spears in boiling water for 2-3 minutes, or until they are tender but still slightly crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process.
Use high-quality ingredients: Use the best ingredients you can find for the best flavor. This includes using good quality prosciutto, Parmesan cheese, and olive oil.
Don't overcrowd the pan: When cooking the asparagus and prosciutto, don't overcrowd the pan. This will prevent the ingredients from cooking evenly.
Add the pasta water: When adding the pasta water to the sauce, start with a small amount and gradually add more until you reach the desired consistency.

Conclusion:

This asparagus, prosciutto, and Parmesan with pappardelle is a delicious and easy-to-make dish that is perfect for a weeknight meal. The asparagus is cooked al dente and then tossed with prosciutto, Parmesan cheese, and a creamy sauce. The pappardelle pasta is the perfect accompaniment to the asparagus and prosciutto. This dish is sure to please everyone at the table.