PASTA WITH ASPARAGUS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
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 WITH PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 4
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.
PROSCITTO AND ASPARAGUS ROLLS WITH ARUGULA
Categories Appetizer
Number Of Ingredients 7
Steps:
- bring a pot of salted water to a boil and cook sparagus till tender about 3 minutes. drain asparagus and shock in ice water to stop from cooking further. pat dry and set aside. in a large bowl wisk EVOO, lemon juice, zest, salt and pepper. add arugula and asparagus and toss gently to coat. on a large cutting board arrange 3 slices of proscuitto 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 the proscuitto. tightly roll up proscuitto, cut the roll on the diagonal into bite-size pieces, repeat process, yield about 20 pieces.
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.
Provided by Teresa Haider
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g
ASPARAGUS-PROSCIUTTO ROLLS
Make and share this Asparagus-Prosciutto Rolls recipe from Food.com.
Provided by seahorse73
Categories Vegetable
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 438.5, Fat 35.8, SaturatedFat 8.2, Cholesterol 23.9, Sodium 189.4, Carbohydrate 23.9, Fiber 11, Sugar 7.8, Protein 14.6
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