Best Asparagus Prosciutto Bundles With Goats Cheese Hazelnut Dip Recipes

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ASPARAGUS, PROSCIUTTO AND GOAT CHEESE STRUDEL



Asparagus, Prosciutto and Goat Cheese Strudel image

A pretty and tasty dish perfect for brunch or a light summer meal with a salad. This makes 2 Strudels and once cooked they freeze well. It lends itself to many variations - if you don't have prosciutto you can use sliced ham. Maybe use baby spinach instead of the asparagus and use feta adding some oregano. Play with it and make...

Provided by Lesley Snow

Categories     Savory Pies

Time 25m

Number Of Ingredients 12

8 sheet(s) phyllo pastry
8 slice prosciutto
1/2 red bell pepper cut into thin strips
3/4 - 1 lb thin, trimmed asparagus
1/3 c whole milk ricotta
4 oz goat cheese - softened
1/3 c alfredo sauce (your own or purchased)
1 large egg yolk
2 Tbsp freshly grated parmesan cheese
4 Tbsp butter - melted
salt & pepper to taste
3 Tbsp minced fresh chives

Steps:

  • 1. Blanch the asparagus uncovered in a pot of boiling salted water for 2 - 3 minutes. Drain and pat dry with paper towels and set aside.
  • 2. In a medium bowl mix together the ricotta, goat cheese, Alfredo sauce, egg yolk, chives, and salt and pepper to taste. (It's also awesome with Asiago cheese sauce instead of the Alfredo)
  • 3. Put 1 sheet of the phyllo on a work surface and keep the rest covered with a damp towel so that they don't dry out. Brush with some of the melted butter and then place the second sheet on top of the first again brushing with melted butter. Top that with a third sheet, brush with butter and sprinkle with 1 tbsp of grated parmesan cheese. Lay the 4th sheet over that and brush once again with the butter.
  • 4. Arrange 4 slices of the prosciutto along one short end overlapping as needed but leave a border of 1 1/2" on the bottom and both long sides. Spread half of the goat cheese mixture on top of the prosciutto.
  • 5. Take half of the asparagus and place them on top of the cheese parallel to the short end of the pastry. Arrange half of the red pepper strips in between the asparagus.
  • 6. Fold in the sides and bottom edge of the phyllo over the filling and roll it up to form a roll. Arrange seam side down on an ungreased baking sheet, brush the top and sides of the strudel with melted butter and cut several vents in the top of each.
  • 7. Repeat with the remaining ingredients to make the second strudel.
  • 8. Bake in a preheated 400F oven for 25 - 30 minutes until they are golden brown. Cool on a wire rack for 5 - 10 minutes before slicing with a serrated knife. Enjoy!

PROSCIUTTO ASPARAGUS SPIRALS



Prosciutto Asparagus Spirals image

Yield Serves 30

Number Of Ingredients 4

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
6 tbsp. garlic & herb spreadable cheese, softened
8 slices prosciutto or thinly sliced deli ham
30 medium asparagus spears, trimmed

Steps:

  • 1. Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
  • 2. 2.Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
  • 3. Bake for 15 minutes or until the pastries are golden brown.

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.

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.)

PROSCIUTTO WRAPPED ASPARAGUS BUNDLES



Prosciutto Wrapped Asparagus Bundles image

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

1 lb asparagus spear, washed and dried
5 slices prosciutto, di parma sliced paper thin
1 teaspoon olive oil
1 teaspoon lemon juice
salt and pepper

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

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS



Asparagus with Goat Cheese and Hazelnuts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon whole-grain mustard
2 teaspoons apple cider vinegar
Kosher salt
1 pound asparagus, trimmed
1 cup mizuna lettuce or watercress
1/2 cup toasted peeled hazelnuts, chopped
2 ounces goat cheese crumbles

Steps:

  • In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
  • Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
  • Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.

CHEESE, PROSCIUTTO AND ASPARAGUS CRUSTED BUNDLES



Cheese, Prosciutto and Asparagus Crusted Bundles image

Want something that is great for every night but is amazing for dinner parties, holidays or a special event but very very easy. A few slices of prosciutto from your grocer's deli, some store bought crescent rolls and asparagus. Now if you want to get really special, buy a mix of white, green and sometimes you can find the red asparagus. I did this for a Christmas party and it was a hit. But if you can't get other colors, get green, that is just fine.

Provided by SarasotaCook

Categories     Vegetable

Time 30m

Yield 5 bundles, 6 serving(s)

Number Of Ingredients 6

1 lb asparagus, ends trimmed (not the pencil thin)
crescent roll (1 can rolled out flat and press the cuts together, Pillsbury or any brand name, Pillsbury even makes)
6 slices prosciutto, thin sliced
3 ounces herb cheese spread (Boursin or any herb soft cheese)
2 tablespoons butter, melted
1/3 cup grated parmesan cheese

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.

Nutrition Facts : Calories 115.9, Fat 8.6, SaturatedFat 5.3, Cholesterol 22.9, Sodium 354.9, Carbohydrate 4.6, Fiber 1.5, Sugar 1, Protein 6.3

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.

ASPARAGUS AND PROSCIUTTO BUNDLES



Asparagus and Prosciutto Bundles image

Categories     Pork     Vegetable     Appetizer     No-Cook     Cocktail Party     Goat Cheese     Asparagus     Spring     Prosciutto     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 24

Number Of Ingredients 7

48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese (such as Montrachet), room temperature
2 tablespoons chopped fresh basil
1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty-four 4x1-inch strips

Steps:

  • Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
  • Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)

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