Best Pastry Wrapped Roasted Asparagus With Dipping Sauce Recipes

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ASPARAGUS WRAPS



Asparagus Wraps image

Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it's perfect for weeknight noshing or something a little fancier for entertaining. -Linda Hall, Evington, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

3 tablespoons butter, softened
1 tablespoon Mrs. Dash Onion & Herb seasoning blend
1/4 teaspoon garlic salt
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup crumbled feta cheese
3 ounces thinly sliced prosciutto or deli ham
24 thick fresh asparagus spears, trimmed

Steps:

  • Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.

Nutrition Facts : Calories 139 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 248mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.

PARMESAN ROASTED ASPARAGUS



Parmesan Roasted Asparagus image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

ASPARAGUS BUNDLES



Asparagus Bundles image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 pounds fresh asparagus, ends trimmed
12 slices bacon
1/2 cup light brown sugar
1/2 cup (1 stick) butter
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

ASPARAGUS WITH GORGONZOLA CHEESE WRAPPED IN PUFF PASTRY



Asparagus With Gorgonzola Cheese Wrapped in Puff Pastry image

Here is another signature recipe of the Incredible Edibles Catering Co. A simple and wonderful tasting hot appetizer. If you love cheese and don't care about calories, this will really please your palate.

Provided by beach bum in the Ph

Categories     Cheese

Time 36m

Yield 1-50 serving(s)

Number Of Ingredients 4

1 small puff pastry sheet, 1 3x4-inch piece (buttered)
1 baby asparagus, freshly steamed al dente
1 teaspoon gorgonzola (blue cheese substituted if necessary)
salt and pepper

Steps:

  • Take 3 sheets and butter the first then lay the 2nd on top, then butter the 2nd sheet, and then lay the 3rd sheet on top Now slice the sheet in 2 1/2 inch strips, cut each strip 4 inches. Each strip should be 4 inches long by 2 1/2 inches wide.
  • Take the asparagus that has been trimmed and steamed, al dente, and place on the cut puff pastry, now brush with a little melted butter and then put a teaspoon full of cheese on it.
  • Now wrap the pastry over the asparagus as in a roll. It's ok if the tip and end sticks out; seal the pastry with melted butter and put in a plastic container till ready to use and freeze.
  • When ready to use, put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven. Bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends. Don't over bake or they will burn.
  • Note: The reason I have put the ingredients at one each is so you can make as little or as much as you want, just follow the amount for each item how many you want to make.

Nutrition Facts : Calories 324.7, Fat 22.4, SaturatedFat 6, Cholesterol 2.1, Sodium 180.5, Carbohydrate 26.1, Fiber 1.1, Sugar 0.7, Protein 5

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.)

SEARED PROSCIUTTO-WRAPPED ASPARAGUS WITH BALSAMIC DRIZZLE



Seared Prosciutto-Wrapped Asparagus With Balsamic Drizzle image

Easy, impressive looking, and delicious. Steam the asparagus and wrap the bundles in advance, sear or grill just before serving. The simple balsamic reduction drizzle at the end really completes the dish, so don't omit it! From Saveur's web site. "This recipe comes from Nick's Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. The recipe appeared in David Sarasohn's article "Nick Peirano Feeds the Oregon Wine Country" (March 2004)...according to Nick Peirano, you may also charcoal-grill these bundles. For the syrup, he uses ordinary balsamic vinegar-nothing expensive-and sometimes adds a pinch of sugar at the end to sweeten it."

Provided by zeldaz51

Categories     Vegetable

Time 15m

Yield 18 bundles, 6 serving(s)

Number Of Ingredients 5

1/2 cup balsamic vinegar
36 thick asparagus spears, trimmed
18 slices prosciutto
3 tablespoons butter
salt (optional, I don't feel it needs it)

Steps:

  • 1. Put vinegar into a small heavy-bottomed saucepan and simmer over medium heat until reduced by about two-thirds and slightly syrupy, 8-10 minutes. Remove pan from heat and set aside to let syrup cool.
  • 2. Meanwhile, steam asparagus in a steamer basket set over a pot of boiling water over high heat until just tender, about 4 minutes. Set asparagus aside to let cool.
  • 3. Lay 1 slice of prosciutto on a clean surface with one of the narrow ends closest to you. Put 2 asparagus spears on end closest to you, perpendicular to prosciutto, with tips facing in the same direction, then roll up prosciutto around asparagus and set aside. Repeat with remaining prosciutto and asparagus.
  • 4. Working in 3 batches, melt 1 tablespoons butter in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add 6 of the asparagus-prosciutto bundles, judiciously season with salt, and cook until browned on each side, about 45 seconds per side. Transfer to a large warm plate. Repeat process twice with remaining butter and asparagus-prosciutto bundles.
  • 5. Drizzle some of the vinegar syrup on each of the warm plates, then divide asparagus-prosciutto bundles evenly between plates.

Nutrition Facts : Calories 89.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 68.2, Carbohydrate 7.3, Fiber 1.8, Sugar 4.3, Protein 2.3

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