Best Asparagus Prosciutto Rolls Recipes

ASPARAGUS - PROSCIUTTO STUFFED CHICKEN ROLLS

Steps:

• 1. In a large skillet bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes, dran and immediately place the asparagus in ice water. Drain and place on a paper towel to dry.
• 2. Flatten your chicken breast to about 1/4 inch thickness. Spread mustard over the chicken breast and then place 1 sage leaf, 2 slices of cheese, 2 slices of prosciutto, and 4 asparagus spears down the center. Roll up and secure with toothpicks.
• 3. Place your flour and eggs in a separate bowl. In another bowl mix your bread crumbs and parmesan cheese. Dip the chicken in the flour, then the egg, then finally the bread crumb mixture.
• 4. Place on a meat plate and chill for at least one hour. (Note: you can do these the night before and bake them the next day if you want to). Take out of frig and place in a baking dish coated with cooking spray. Drizzle the olive oil or melted butter over the chicken. You can also just use your cooking spray.
• 5. Bake at 350° for 20 to 25 minutes or until the chicken is nice and brown. Remove toothpicks and serve.

PROSCIUTTO ROLLS WITH ASPARAGUS AND ARUGULA

Steps:

• Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
• In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus.
• On a large cutting board or work surface, arrange 3 slices prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches.
• Lay an even combination of about a 1/4 of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls.

PHYLLO-WRAPPED ASPARAGUS & PROSCIUTTO ROLLS

Steps:

• Preheat the oven to 200°C.
• Crush and finely chop the garlic and put it with the butter in a small pan over a low heat. Heat it until the butter has melted - be careful! Butter burns very easily, as does garlic.
• Remove from the heat and allow to stand for 10 minutes. Sieve the butter/garlic mixture into a bowl.
• Peel and trim the bases of the asparagus stalks.
• Brush a sheet of phyllo with the flavoured butter, double it over and sprinkle it with parmesan and freshly ground black pepper. Lay a slice of Parma Ham on top, then place an asparagus spear across and roll the phyllo pastry around it. Brush the roll with more butter, cut off the ratty ends to tidy it up, then cut the phyllo-wrapped asparagus diagonally into 5cm lengths and place on a sheet of greaseproof paper on a baking tray. Repeat with the rest of the asparagus, phyllo and Parma ham.
• Bake for 10 minutes or until golden brown.
• Remove to a serving dish and watch them disappear.

ASPARAGUS-PROSCIUTTO ROLLS

Steps:

• Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well.
• Stir in the chives and salt and pepper.
• Sread each piece of prosciutto with 1/2 tablespoon of cheese.
• Roll 3 stalks of asparagus in each half of prosciutto.
• Top with vinaigrette.
• Serve at room temperature.

ASPARAGUS-PROSCIUTTO ROLLS

Steps:

• 1. Preheat oven to 375ºF. Have bowl of ice water on hand. 2. In pot of boiling, salted water, cook asparagus for one minute. Transfer to ice water with slotted spoon. Once cool, transfer to paper towels to drain; pat dry. 3. Lay first phyllo sheet on cutting board; brush entire surface with melted butter. Top with next phyllo sheet and brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles. 4. Place one piece of prosciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo up around asparagus and brush with additional butter. 5. Place rolls on baking sheet and bake for 10 to 12 minutes, or until golden. Serve warm. Recipe courtesy of Chef Jeffrey Weiss Nutrition Analysis Calories 227 , Total Fat 16g , Saturated Fat 9g , Sodium 989mg , Carbohydrates 5g , Dietary Fiber

PROSCIUTTO ROLLS WITH ASPARAGUS AND ARUGULA

Steps:

• 1. Bring a pot of salted water to a boil. Cook asparagus until tender, about three minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside. 2. In a large bowl, whisk together the olive oil, lemon juice and lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus. 3. On a large cutting board or work surface, arrange three slices of prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches. 4. Lay an even combination of about a quarter of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut four more rolls.

ASPARAGUS PROSCIUTTO ROLLS

Steps:

• Trim asparagus then steam until crisp/tender, about 5 minutes.
• Spread prosciutto with cream cheese, then roll 3-4 stalks asparagus in each slice.

PROSCIUTTO AND ASPARAGUS ROLLS

Steps:

• Cook and blanch asparagus. Spread cream cheese on 1/2 slice of prosciutto roll 2-3 asparagus pieces in prosciutto top with sauce before serving