Best Keto Prosciutto Wrapped Asparagus With Goat Cheese Recipes

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ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE



Asparagus Bundles With Prosciutto & Goat Cheese image

Asparagus is one of my favorite vegetables any way you prepare it but wrapped in prosciutto, drizzled with olive oil and baked with cheese - oh my! This dish makes a beautiful presentation!

Provided by SusieQusie

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus spear, tough ends trimmed off
2 slices prosciutto, cut in 1-inch wide strips
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped roasted red peppers
1/4 cup crumbled goat cheese or 1/4 cup feta 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.

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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