Best Seared Prosciutto Wrapped Asparagus With Balsamic Drizzle Recipes

SEARED PROSCIUTTO-WRAPPED ASPARAGUS WITH BALSAMIC DRIZZLE

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.

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• 1. Preheat the oven to 400 degrees F. Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with a little salt and coarse pepper, and toss. (*Go easy on the salt or omit it altogether if your prosciutto is exceptionally salty.) Roast until the asparagus is crisp-tender, about 10-12 minutes. Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips placing back onto cookie sheet. Bake 3-5 minutes longer. Place on serving platter and sprinkle lightly with more pepper.

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.

GRILLED PROSCIUTTO WRAPPED ASPARAGUS

Steps:

• Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
• Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
• This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
• Preheat grill to medium high 450-550° F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
• Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs.

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.