Best Asparagus With Cream Cheese And Prosciutto Recipes

PROSCIUTTO WRAPPED ASPARAGUS

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.

FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, AND CREAM

Steps:

• Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet just enough water to cover the asparagus. Only a few minutes to cook tender.
• RESERVE 1/2 cup of the water
• When cool enough to handle, cut the asparagus into 1/4" lengths.
• Pour 4 quarts of water into a large pot and place over a high heat (for pasta).
• In a skillet over medium heat, melt the butter and add the onion, cooking until it softens and turns a rich golden color.
• Stir in the sliced prosciutto and saute' until it has lost its raw color.
• Add the asparagus, raise the heat to medium-high and cook until it is lightly browned.
• Pour the reserved water in and cook until it has evaporated.
• Stir in the cream and cook, stirring frequently, until it has reduced by half. At this time taste for any salt requirements. Remove skillet from heat and set aside.
• When water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.
• When the pasta is cooked "al dente", drain it and toss it with the sauce, adding the grated cheese.
• Serve immediately.
• NOTE: Also good with: penne, fusilli corti, garganelli.

PASTA WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

ASPARAGUS WRAPPED PROSCIUTTO

Steps:

• Mix all ingredients for dressing together and let it set overnight. Do not refrigerate.
• Marinate the asparagus in the dressing for 10 minutes.
• Wrap 2 to 3 asparagus with prosciutto.
• Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top.

EASY ASPARAGUS-PROSCIUTTO ROLL UP APPETIZERS

Steps:

• Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
• Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
• Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.

EASY BREEZY ASPARAGUS APPETIZER

Steps:

• Spread softened cream cheese on a piece of the ham or salami
• Place three sprigs of the pickled asparagus on top of the cream cheese
• Roll up

ASPARAGUS WITH PROSCIUTTO

Steps:

• For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes.
• Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil.
• Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.

ASPARAGUS WRAPPED WITH PROSCIUTTO

Steps:

• Pour the vinegar into a small pot and bring it to a boil over high heat. Turn the heat to medium low and reduce the vinegar by about 1/4, or until it is thick. Let cool.
• Put a pot of salted water over high heat. Trim the asparagus spears to that they are all the same length. Peel the bottom half of the spears with a vegetable peeler. Tie the asparagus together into a bundle using kitchen string. When the water is boiling, lower the asparagus into the pot and cook until just tender, about 3 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking. When it is completely cold, remove the spears and lay them out onto a rack to dry.
• Roll a slice of prosciutto around each asparagus spear. Arrange them on a platter and drizzle over some olive oil. Sprinkle with some pepper and salt. Finally, dribble on some of the reduced balsamic vinegar. Serve immediately.

BAKED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Preheat an oven to 400°F.
• Butter a baking dish large enough to hold the asparagus.
• Bring a sauce pan 3/4 full of water to a boil.
• Add the asparagus and salt and cook until the spears are just beginning to bend when lifted by the stem, 5-7 minutes.
• Drain and rinse under cold water to stop the cooking.
• Wrap each asparagus spear in one slice of prosciutto and place in the baking dish.
• Dot with the butter and sprinkle with the cheese and pepper.
• Bake in the oven until the cheese melts, about 10 minutes.
• Serve hot directly from the dish.