**Prosciutto-Wrapped Asparagus: A Culinary Symphony of Flavors**
Welcome to a culinary journey where taste buds awaken and satisfaction reigns supreme. Embark on a delightful escapade with our exclusive Prosciutto-Wrapped Asparagus recipes, a symphony of flavors that will tantalize your senses. Discover the perfect balance of salty prosciutto, crisp asparagus, and a symphony of herbs and spices that elevate this classic dish to new heights.
Our curated collection features three distinct variations, each offering a unique twist on this timeless appetizer. Delight in the simplicity of our Classic Prosciutto-Wrapped Asparagus, where the natural flavors of prosciutto and asparagus shine through. Elevate your taste buds with our Parmesan-Crusted Prosciutto-Wrapped Asparagus, where a golden-brown parmesan crust adds a nutty richness. And for a touch of spice, our Spicy Prosciutto-Wrapped Asparagus brings the heat with a zesty blend of chili flakes and paprika.
These recipes are not just culinary creations; they are experiences waiting to be savored. Each bite is a harmonious blend of textures and flavors, leaving you craving more. Whether you're hosting a sophisticated dinner party or seeking a quick and elegant appetizer, our Prosciutto-Wrapped Asparagus recipes will leave a lasting impression. So, prepare to tantalize your taste buds and embark on a flavor adventure that will redefine your culinary horizons.
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
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
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 WRAPPED IN PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 4
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
My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken.
Provided by Trish
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 2.7 g, Cholesterol 71.2 mg, Fat 24.6 g, Fiber 1 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 1210.1 mg, Sugar 1.2 g
GRILLED PROSCIUTTO WRAPPED ASPARAGUS
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
- Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
- This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
- Preheat grill to medium high 450-550° F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
- Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs.
PROSCIUTTO-WRAPPED ASPARAGUS SPEARS
Categories Cheese Mustard Vegetable Appetizer Cocktail Party Easter Wedding Condiment Ham Asparagus Spring Shower Prosciutto Party Boil Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 30 hors d'oeuvresand count on at least 3 per person!
Number Of Ingredients 4
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.
ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 6
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.)
PROSCIUTTO-WRAPPED PORK TENDERLOIN, PEACH CHUTNEY AND ASPARAGUS
Steps:
- For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Coat a large saute pan with oil and heat over high heat. Sear the pork on all sides, then transfer to a quarter sheet tray and roast for 8 to 10 minutes, turning the pork halfway through cooking. Reserve the saute pan with the drippings for a later use.
- For the chutney: Heat a large, straight-sided saute pan over medium heat. Add the pancetta and cook to render the fat. Add in the shallots and season with salt, and cook until soft and aromatic, 6 minutes. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Bring to a boil and then reduce to a simmer. Simmer, stirring the peaches frequently until the liquid evaporates and the peaches are a chutney-like consistency, 10 minutes. Check to make sure the peaches are cooked through. Remove and discard the thyme bundle and cinnamon stick. Blend with an immersion blender if needed to achieve the correct consistency.
- For the asparagus: Return the reserved saute pan to the stove, add some oil if needed. Add the asparagus to the pan and saute until tender.
- Slice the tenderloin on the bias and serve with the peach chutney and asparagus.
PROSCIUTTO WRAPPED ASPARAGUS BUNDLES
This is a fantastic and simple way to prepare asparagus! I don't think I will ever go back to just plain steamed asparagus. Prociutto is expensive, but this recipe doesn't use very much. And its TOTALLY worth the expense. This could be a fantastic first course or a side dish
Provided by Aimchick
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Line a baking sheet will aluminum foil and coat with cooking spray.
- In a dish, coat asparagus with olive oil, lemon juice salt and pepper.
- Cut each slice of prociutto in half lengthwise.
- Gather bunches of 5 asparagus (if they are the small ones, other wise use 3 at a time) spears and wrap them in the prociutto and place on the baking sheet.
- Bake at 375 for 15 minutes.
Nutrition Facts : Calories 35.2, Fat 1.4, SaturatedFat 0.2, Sodium 15.9, Carbohydrate 4.8, Fiber 2.3, Sugar 1.5, Protein 2.7
GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH SHAVED PECORINO ROMANO CHEESE
Steps:
- Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, braised with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.
LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD
Steps:
- Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.
PROSCIUTTO-WRAPPED ASPARAGUS WITH MINT DRESSING
Steps:
- Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry with paper towels.
- Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
- Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth. Drizzle dressing over asparagus.
GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO
If you have never tried grilled asparagus, you are really missing out on an easy and Delish way to eat asparagus! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill to medium high.
- Toss trimmed fresh asparagus with Olive oil and salt and pepper.
- Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.
- Remove from grill and wrap each spear with prosciutto, sprinkle with Parmesan cheese and serve. Also great served chilled as an appetizer.
ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC
Provided by Kelsey Nixon
Time 30m
Yield Yield: 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Remove the woody ends of the asparagus spears trimming the spears to the same length.
- Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
- Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
- Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
- Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
- Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
- Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
- Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
- Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
- Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
- Saffron: Add a pinch saffron threads to the reduction.
ROASTED PROSCIUTTO-WRAPPED ASPARAGUS
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
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.
ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO
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.
PROSCIUTTO-WRAPPED ASPARAGUS AND MOZZARELLA PARCELS
Delectable hors d'oeuvre.
Provided by Laka kuharica - Easy Cook
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Fill a large bowl with cold water. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until blanched, about 2 minutes. Drain in a colander and immediately refresh in cold water for several minutes to stop the cooking process. Drain.
- Place 2 asparagus spears side by side and top with 2 half-slices of mozzarella cheese. Top cheese with 2 more asparagus spears. Wrap bundle in a slice of prosciutto so mozzarella cheese is tightly encased. Repeat with remaining asparagus, mozzarella cheese, and prosciutto to create 4 parcels.
- Heat oil in a skillet over medium heat. Carefully fry parcels in the hot oil until prosciutto has crisped and mozzarella cheese oozes, about 5 minutes per side. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 3.9 g, Cholesterol 24.2 mg, Fat 16.9 g, Fiber 1.6 g, Protein 9.9 g, SaturatedFat 5.1 g, Sodium 351.1 mg, Sugar 1.8 g
GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO
Make and share this Grilled Asparagus Wrapped in Prosciutto recipe from Food.com.
Provided by Rita1652
Categories Lemon
Time 16m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place asparagus and all of ingredients except for prosciutto, in a microwavable dish.
- Cook for 2 minutes.
- preheat grill to high.
- When cool enough to handle, wrap each spear, including some of the seasoning with one slice of prosciutto. repeat with all spears.
- Grill turning to brown and crisp each side. Enjoy!
- NOTE:
- No need for salt because the proscuitto is salty.
PROSCIUTTO AND BOURSIN WRAPPED ASPARAGUS
A simple and delicious appetizers your guests will devour. Skinny, chilled asparagus and a good quality prosciutto will guarantee success. Feel free to try different soft cheeses. Roasted tomatoes added to this recipe is wonderful. A bit harder to work with but worth it.
Provided by shadowgirl...
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Trim Asparagus ends and blanch in boiling salted water for 30-45 seconds and immediately place in an ice water bath.
- Take half package of boursin cheese and 2 tablespoons of heavy cream (optional) and blend to a crumbly texture.
- Start to roll:.
- Place a piece of prosciutto on wax paper.
- Add asparagus and top with cheese.
- Roll.Chill. Eat.
BBQ GRILLED PROSCIUTTO-WRAPPED ASPARAGUS BUNDLES
Low heat on a charcoal fire is perfect for grilling these bundles. Over low heat, fat renders out of the prosciutto, causing it to shrink and tightly grip the asparagus bundles. I often lay 1/2 of the charcoal on one side of the grill for a hot fire and the other 1/2 for a low fire, for cooking vegetables like these.This recipe is one I found in "Cuisine at Home" magazine. It is a wonderful side dish to "dress up" your outdoor grilled dinner menu.
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat grill and insure that the coals are not too hot.
- Wrap two bundles of 5 - 6 spears of asparagus, each with one slice of prosciutto.
- Secure prosciutto with a toothpick where needed.
- Season with pepper.
- Grill over low heat, turning once.
- Grill until prosciutto is crisp and asparagus is tender, about 10 minutes.
PROSCIUTTO-WRAPPED ASPARAGUS WITH TRUFFLE BUTTER
Categories Pork Vegetable Steam Cocktail Party Quick & Easy Asparagus Prosciutto Gourmet
Yield Makes 18 to 20 hors d'oeuvres
Number Of Ingredients 4
Steps:
- Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.
- Stir oil into butter until incorporated.
- Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.
Tips:
- To ensure even cooking, select asparagus spears of similar thickness.
- If you prefer crispy prosciutto, cook the asparagus bundles for an additional 2-3 minutes, or until the prosciutto is browned to your liking.
- For a more flavorful dish, use high-quality prosciutto that has a rich, salty taste.
- To save time, you can use pre-cooked prosciutto. Just be sure to pat it dry before wrapping it around the asparagus.
- For a vegetarian or vegan alternative, try wrapping the asparagus in sun-dried tomatoes, roasted red peppers, or grilled zucchini.
Conclusion:
Prosciutto-wrapped asparagus is an easy and delicious appetizer or side dish that is perfect for any occasion. It is a great way to use up leftover prosciutto and asparagus, and it is always a crowd-pleaser. With just a few simple ingredients and a little bit of time, you can create a dish that is both elegant and delicious. So next time you are looking for a quick and easy appetizer or side dish, give prosciutto-wrapped asparagus a try. You won't be disappointed!
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