Seared Prosciutto Wrapped Asparagus With Balsamic Drizzle Recipes

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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



Asparagus Wrapped in Crisp Prosciutto image

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

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

PROSCIUTTO-WRAPPED ASPARAGUS

Tender asparagus wrapped with salty prosciutto makes a super simple and tasty side dish or appetizer!

Provided by A Day In the Kitchen

Categories     Asparagus Recipes

Time 20m

Yield 3

Number Of Ingredients 6



Prosciutto-Wrapped Asparagus image

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
  • Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
  • Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
  • Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 3.4 g, Cholesterol 25.3 mg, Fat 13.7 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 559.3 mg, Sugar 1.9 g

1 tablespoon olive oil, or as needed
¼ teaspoon red pepper flakes
12 spears asparagus, trimmed
6 slices prosciutto
salt and ground black pepper to taste
1 tablespoon balsamic vinegar, or to taste

SEARED PROSCIUTTO-WRAPPED ASPARAGUS WITH BALSAMIC DRIZZLE

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



Seared Prosciutto-Wrapped Asparagus With Balsamic Drizzle image

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

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)

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 4



Roasted Asparagus Wrapped in Prosciutto image

Steps:

  • 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 salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
  • Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise

GRILLED PROSCIUTTO WRAPPED ASPARAGUS

Provided by Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 8



Grilled Prosciutto Wrapped Asparagus image

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.

24 spears fresh asparagus about 1½ lbs. (*See Cook's Note)
Drizzle olive oil
Drizzle balsamic vinegar
2 cloves garlic, minced
Freshly ground black pepper to taste
24 slices prosciutto
12 - 6 inch bamboo skewers soaked in cold water for 1 hour
Tony Roma's BBQ Baby Back Ribs

ASPARAGUS WRAPPED WITH PROSCIUTTO

Provided by George Duran

Categories     appetizer

Time 23m

Yield 4 appetizer servings

Number Of Ingredients 7



Asparagus Wrapped with Prosciutto image

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.

1 cup balsamic vinegar
Salt
12 asparagus spears
12 thin slices prosciutto
Extra-virgin olive oil, to serve
Freshly ground black pepper
Fleur de sel

PROSCIUTTO-WRAPPED ROASTED ASPARAGUS

Asparagus doesn't need any help in my opinion, but a little prosciutto and lemon juice are wonderful little touches.

Provided by JSHutchings

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 35m

Yield 10

Number Of Ingredients 6



Prosciutto-Wrapped Roasted Asparagus image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Bend asparagus spears and snap off tough ends. Wrap 3 to 4 spears with a slice of prosciutto and secure with a toothpick. Place bundles in the prepared baking dish. Drizzle some lemon juice and olive oil over the top.
  • Bake in the preheated oven until asparagus is crisp-tender, 18 to 20 minutes. Turn on the broiler and broil until prosciutto is crisp, 2 to 3 minutes. Drizzle with more lemon juice after broiling.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 1.8 g, Cholesterol 10 mg, Fat 6.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 220.4 mg, Sugar 0.8 g

olive oil cooking spray
1 pound fresh asparagus
¼ pound prosciutto
toothpicks
1 lemon, juiced
2 tablespoons extra-virgin olive oil, or to taste

SEARED PROSCIUTTO-WRAPPED ASPARAGUS

Categories     Vegetable

Yield 6 servings

Number Of Ingredients 5



SEARED PROSCIUTTO-WRAPPED ASPARAGUS image

Steps:

  • 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. 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. 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. Working in 3 batches, melt 1 tbsp. 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. Drizzle some of the vinegar syrup on each of the warm plates, then divide asparagus-prosciutto bundles evenly between plates.

1/2 cup balsamic vinegar
36 thick spears asparagus, trimmed
18 slices prosciutto
3 tbsp. butter
Salt

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