Best Beer Battered Proscuitto Wrapped Asparagus Appetizer Recipes

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.

BEER-BATTERED ASPARAGUS

Steps:

• In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.

PROSCIUTTO AND BOURSIN WRAPPED ASPARAGUS

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.

PROSCIUTTO-WRAPPED ASPARAGUS SPEARS

Steps:

• Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet, bring 1 1/2 inches of 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. Dry the asparagus well on paper towels.
• In a small 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.

PROSCIUTTO-WRAPPED ASPARAGUS WITH RASPBERRY SAUCE

Steps:

• Cut prosciutto slices in half. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks., Grill asparagus, covered, on an oiled rack over medium heat for 6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks., In a small microwave-safe bowl, microwave jam and vinegar on high for 15-20 seconds or until jam is melted. Serve with asparagus.

PROSCIUTTO WRAPPED ASPARAGUS BUNDLES

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.

BEER-BATTERED ASPARAGUS

Steps:

• 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry
• For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled.
• For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth.
• Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F.
• Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain.
• Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.

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.

PROSCIUTTO-WRAPPED ASPARAGUS SPEARS

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.