Best Asparagus Cheese Bundles Recipes

ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT 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.

CHEESE, PROSCIUTTO AND ASPARAGUS CRUSTED BUNDLES

Steps:

• Asparagus -- Pre cook the asparagus just 1 1/2 minutes in the microwave just lay flat on a paper towel and cover with a damp paper towel. Just to get a head start.
• Rolls -- Spread out the crescent rolls and press the pre cut seems together to form one large sheet. Cut in half top to bottom and then cup each half in 3 strips. Spread with some of the boursin or herb cheese. (Thin layer, not heavy).
• Wrap -- 4-5 asparagus spears with prosciutto. I like to alternate the spears going in different directions to make sure they cook evenly. Then wrap in the strips of crescent rolls a spiral pattern around the asparagus and prosciutto. Make sure you leave the tips and the very ends open (a inch or more) but the rest should be wrapped with the crescent roll.
• Bake -- Place the wrapped asparagus bundles on a cookie sheet lined with foil or parchment paper. Melt the butter in the microwave and brush with butter. Sprinkle with parmesan and bake in a 400 degree oven for 14-16 minutes until golden brown.

HAM-AND-CHEESE ASPARAGUS BUNDLES

Steps:

• Heat oven to 400ºF.
• Trim asparagus into 5-inch spears. Add to pan of boiling water; cook 2 to 3 min. or just until crisp-tender. Meanwhile, discard trimmed asparagus pieces or reserve for another use. (See tip.)
• Drain cooked asparagus spears. Immediately add to bowl of ice water; let stand until completely cooled.
• Meanwhile, cover baking sheet with parchment; spray with cooking spray. Unfold pastry sheet onto lightly floured cutting board; roll into 9-inch square. Spread with mustard; cut into 9 (3-inch) squares.
• Drain asparagus; pat dry. Wrap 2 ham slices around 3 asparagus spears. Repeat with remaining ham slices and asparagus spears to make 8 additional bundles.
• Place 1 cheese slice diagonally on top of each pastry square; top with wrapped asparagus bundle.
• Whisk egg and water until blended; brush onto uncovered pastry points. Bring opposite points of pastry squares over tops of asparagus bundles; press pastry together to seal. Place on prepared baking sheet. Brush pastry with remaining egg wash; sprinkle with pepper.
• Bake 20 to 22 min. or until golden brown.

GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES

Steps:

• Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm.
• Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks.
• Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
• Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
• Preheat a gas grill according to manufacturer's instructions.
• Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done.
• Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.

ASPARAGUS CHEESE BUNDLES

Steps:

• In a large saucepan, bring water to a boil. Add asparagus and carrots. Cook, uncovered, for 5 minutes; drain. , In a small bowl, beat the cream cheese, egg and bail; stir in feta cheese., Place a mound of vegetables in the center of each tortilla. Top with 2 rounded tablespoonfuls of cheese mixture. Fold ends and sides over filling and roll up. , Place seam side down on an ungreased baking sheet. Brush with milk; sprinkle with sesame seeds. Bake at 425° for 10-14 minutes until heated through and golden brown.

ASPARAGUS & PROSCIUTTO BUNDLES WITH GOAT'S CHEESE & HAZELNUT DIP

Steps:

• Heat a griddle pan. Drizzle the asparagus with a little oil, season and cook for 3-4 mins, rolling around the pan until just tender. Leave to cool.
• Lay a slice of prosciutto on your chopping board. Put 3 asparagus spears on top, with the tips poking out the end, then top with a few rocket leaves and 2 semi-dried tomatoes. Roll up the prosciutto tightly to enclose the filling and put in a sealable container for transporting. Continue until all the ingredients are used up.
• Mash the cream cheese and goat's cheese together in a bowl with a fork. Season and add enough milk to make a smooth consistency, into which you can dip the bundles. Transfer to a pot for travelling and sprinkle over the hazelnuts.