Asparagus With Prosciutto And Lemon Sabayon Recipes

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.

Steps:

• Prepare an ice-water bath. Cook the asparagus in a large pot of boiling salted water until bright green and just tender, 3 to 4 minutes. Transfer asparagus to ice-water bath. When cool, transfer to paper towels to drain. (Asparagus can be refrigerated for up to 4 hours.)
• Whisk cream until soft peaks form.
• Place yolks, lemon juice, and a pinch of salt in a medium heatproof bowl set over a pan of simmering water or a double boiler. Whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Remove the bowl from the heat, and gently fold in the whipped cream until completely incorporated.
• Arrange asparagus on serving plates, and drape prosciutto over the bottom portion of the spears. Spoon lemon sabayon over the tops of the spears. Garnish with lemon zest, and season with pepper. Serve immediately.

Steps:

• Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium rare doneness. Let rest 10 minutes then cut into dice.
• Squeeze the lemons into a measuring cup to measure 1/4 cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste.
• Place the romaine in a large bowl and toss with 1/4 cup of the lemon vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the prosciutto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives.

Steps:

• For the Lemon Mushroom Sauce:.
• In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.
• Add butter and lemon juice and lemon zest, if using; stir well.
• Add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.
• For the Chicken:.
• Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
• Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.

Steps:

• Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
• Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

Steps:

• Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet just enough water to cover the asparagus. Only a few minutes to cook tender.
• RESERVE 1/2 cup of the water
• When cool enough to handle, cut the asparagus into 1/4" lengths.
• Pour 4 quarts of water into a large pot and place over a high heat (for pasta).
• In a skillet over medium heat, melt the butter and add the onion, cooking until it softens and turns a rich golden color.
• Stir in the sliced prosciutto and saute' until it has lost its raw color.
• Add the asparagus, raise the heat to medium-high and cook until it is lightly browned.
• Pour the reserved water in and cook until it has evaporated.
• Stir in the cream and cook, stirring frequently, until it has reduced by half. At this time taste for any salt requirements. Remove skillet from heat and set aside.
• When water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.
• When the pasta is cooked "al dente", drain it and toss it with the sauce, adding the grated cheese.
• Serve immediately.
• NOTE: Also good with: penne, fusilli corti, garganelli.

Steps:

• Cook asparagus and pasta in boiling water 3 minutes or until pasta is done.
• Drain in a colander over a bowl, reserving 1/2 cup of the cooking liquid.
• Wipe pan dry and heat oil over medium heat. Add onion and garlic; cook 2 minutes. Add proscuitto and cook 2 more minutes; stirring frequently.
• Stir in asparagus and pasta, reserved liquid, vinegar, salt and peppers. Toss well.
• Sprinkle with parmesan cheese and serve.

Steps:

• Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes.
• Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.
• Melt 1 tablespoons butter in a large skillet.
• Add the proscuitto to the butter and cook over low heat until crisp, about 4 minutes.
• Transfer proscuitto to a plate.
• Melt 2 tablespoons butter in the skillet and add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
• Transfer the scallops to a plate.
• Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute.
• Add the lemon juice and simmer for 10 seconds.
• Add the broth and simmer, scraping the bottom of the pan until reduced to a rich glaze, about 3 minutes.
• Swirl in the remaining 1/2 tablespoons butter and return the scallops to the pan, along with any juices and cook on low heat until heated through.
• Return the asparagus to the simmering water to heat through.
• Season the sauce with salt and pepper.
• Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it.
• Top with proscuitto and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
• Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

Steps:

• Preheat grill. Brush grates with vegetable or corn oil.
• In a small bowl, whisk together the 2T lemon juice and extra virgin olive oil. Place arugula leaves into a large bowl, and dress it with the lemon vinaigrette. Toss to mix well. Set aside. [I know it may seem like a lot of arugula at this point, but it will wilt down during the cooking process.].
• Roll out pizza dough according to your recipe or store bought instructions. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 or 3seconds), carefully place the pizza dough onto the grill. Grill for about two minutes on one side. The pizza dough will also immediately puff up. Flip the pizza dough onto the other side and grill for another two minutes. Remove from grill onto a cookie sheet with tongs. Close the lid of the grill to retain its heat. [If you are using a ready-made pizza crust, cook it for two minutes on each side to get the grill marks and flavor.].
• Place slices of smoked mozzarella around top of the pizza crust. And then in this order, spread all of the arugula leaves around, layer with prosciutto slices, and top with crumbled goat cheese.
• Place the cookie sheet onto the grill and close the lid. [This allows for the toppings to cook without burning the pizza crust.] Cook for about five minutes, or until the cheese has melted, the arugula has wilted, and the prosciutto has crisped up a little. Carefully remove the cookie sheet from the grill. Using tongs, slide pizza onto a cutting board. Using a sharp knife or pizza slicer, slice the pizza and enjoy!