Parmesan Asparagus Prosciutto Roll Ups Wsmoked Gouda Cheese Recipes

Steps:

• Preheat oven to 400 degrees.
• In microwave-safe dish or pie plate, microwave butter until melted. In another shallow dish, combine bread crumbs, parmesan cheese and 1/3 cup of the parsley. In shallow dish, place flour. Coat breasts first with flour, then with butter, then with the parmesan breadcrumb mixture, turning to coat both sides. Place one slice prosciutto atop each chicken breast, lay 3 asparagus spears crosswise on short end of each breast; roll up tightly.
• Place seam side down in a single layer in a 13 x 9-inch glass or metal baking pan, leaving space between rolls. Press remaining crumb mixture onto rolls; drizzle any butter leftover from coating chicken over the rolls (see cooking tip). Bake for 30 min or until chicken is no longer pink inside and the coating is golden brown. Let stand 10 minute.
• Smoked Gouda Cheese Sauce: Meanwhile, whisk flour into milk. Gradually stir milk mixture into small saucepan. Over medium heat simmer, whisking often, for about 5 min or until slightly thickened. Remove from heat; add smoked gouda cheese and pepper. Stir until cheese melts and sauce is smooth.
• Cut each chicken breast into 3 slices, fan pieces on dinner plate; drizzle with 2 tbsp gouda cheese sauce. Sprinkle with remaining finely chopped parsley. Serve with additional sauce.
• Chicken Tip: To flatten chicken breasts: Place each chicken breast between 2 sheets of plastic wrap; pound with rolling pin or mallet to about 1/4 to 1/8-inch (5 to 3 mm) thick.
• Asparagus Tip: To blanch asparagus, plunge spears into boiling water for 1 min; drain and quickly plunge into ice water or cold running water. Pat dry.

Steps:

• Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
• Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

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.)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place asparagus on a large baking sheet in one layer and season with salt. Drizzle with olive oil and toss to coat.
• Bake in the preheated oven until soft, about 10 minutes.
• Meanwhile, for the cheese sauce melt butter in a saucepan over medium heat. Add flour and whisk until smooth and golden, about 2 minutes. Add half and half, mustard powder, and paprika; whisk for an additional 2 minutes. Add smoked Gouda cheese and whisk until cheese is melted and sauce is thickened, about 5 minutes.
• Transfer asparagus to a serving tray and spoon cheese sauce on top.

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

Steps:

• Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
• Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)

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.

Steps:

• Unfold pastry sheets and halve each parallel to fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
• Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.
• Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
• Preheat oven to 400°F.
• Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.
• Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite). Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Steps:

• Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
• Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
• Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.