ASPARAGUS BUNDLES
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 WRAPS
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
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.
SHISO WRAPPED ASPARAGUS
Make and share this Shiso Wrapped Asparagus recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix miso, mirin and sake until it becomes a smooth paste.
- Cut the asparagus into similar length as the width of shiso leaves, and boil for 3 minutes.
- While the asparagus is being cooked, gently wash the shiso leaves and pat them dry with a paper towel. Lay them flat, and pour about 1/3 teaspoon of miso-mirin-sake paste on top.
- Scoop the boiled asparagus pieces from the pot, and pat them dry with a paper towel.
- Place a piece of asparagus on top of the shiso leaves and carefuly take one end of the shiso leaf and wrap the asparagus. Don't worry if some of the miso paste comes out from the sides.
- After all the aparagus pieces are wrapped by shiso leaves, pour some oil in a heated pan and carefully stirfry them for a minute or two, rotating them around so they are evenly cooked.
- Remember, the asparagus is already cooked, so you don't need to stirfry for too long!
Nutrition Facts : Calories 54.5, Fat 3.9, SaturatedFat 0.6, Sodium 323.5, Carbohydrate 3.6, Fiber 1.1, Sugar 1.1, Protein 1.7
ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 6
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.)
CHICKEN AND ASPARAGUS BUNDLES
My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. -Donna Lohnes of Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.
Nutrition Facts : Calories 207 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 316mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
WRAPPED ASPARAGUS - MEAT
Make and share this Wrapped Asparagus - Meat recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 10-20 serving(s)
Number Of Ingredients 3
Steps:
- Break tough ends off asparagus, wash and steam for approximately 3 or 4 minutes; not too long, keep them tender crisp.
- Lay a slice of corned beef, or your favourite cold cut, flat; spread with about 1 teaspoon of cream cheese. Lay two asparagus spears along one side of the meat with the top of the spear sticking out a little. Roll up tightly like a cigar. The cream cheese will act like a glue and hold them together. They can be cut in half, if so lay the asparagus so that each end has an asparagus top. Refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 94.6, Fat 7.1, SaturatedFat 2.9, Cholesterol 33.1, Sodium 339.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.4, Protein 6.2
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PROSCIUTTO WRAPPED ASPARAGUS - CULINARY HILL
From culinaryhill.com
Ratings 2Category AppetizerCuisine AmericanTotal Time 25 mins
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Remove the woody, tough ends from the asparagus. To do this, grab a handful of stems (5-6 at a time) and start to fold near the bottom of the stem. Each stem should break at the spot where it starts to toughen.
- Cut each piece of prosciutto into quarters (you should have about 16 pieces). Working with one asparagus stem at a time, wrap a piece of prosciutto around the middle of the stem. Place on prepared baking sheet and repeat with remaining prosciutto and asparagus.
- Brush the wrapped stems lightly with olive oil, concentrating most on the flowery tops which dry out easily. Sprinkle with pepper to taste (I like 1/2 teaspoon).
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