Roasted Asparagus Bundles Wrapped In Prosciutto With Seasoned Bread Crumbs Recipes

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.

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.

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.

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Steps:

• Place asparagus spears in a resealable plastic bag.
• Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9x13-inch baking dish.
• Bake in the preheated oven until asparagus is tender, 14 to 16 minutes.
• Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.

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:

• Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
• Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
• Bake 15 minutes in the preheated oven, until asparagus is tender.

Steps:

• Heat oven to 400°F. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.
• In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add asparagus. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.
• Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. On work surface, arrange 2 slices of the prosciutto so they slightly overlap each other. Top with 1 asparagus bundle and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping.
• Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately.

Steps:

• Preheat oven to 375.
• Line a baking sheet will aluminum foil and coat with cooking spray.
• In a dish, coat asparagus with olive oil, lemon juice salt and pepper.
• Cut each slice of prociutto in half lengthwise.
• Gather bunches of 5 asparagus (if they are the small ones, other wise use 3 at a time) spears and wrap them in the prociutto and place on the baking sheet.
• Bake at 375 for 15 minutes.

Steps:

• Preheat oven to 400 degrees.
• Trim asparagus evenly. Cut each slice of prosciutto in half lengthwise.
• Place asparagus and boiling water in a large roasting pan and cover tightly with foil.
• Stream asparagus for about 10 to 15 minutes, until tender. Remove asparagus and dry on paper towels. Drain water from roasting pan and dry.
• On a sheet of waxed paper, lay 1 strip of prosciutto. Sprinkle with about 1 t. Parmesan cheese. Place one asparagus spear at 1 end and roll up, slightly overlapping proscuitto as your roll, and covering most of the spear. Repeat with remaining asparagus, prosciutto, and Parmesan cheese.
• Place wrapped asparagus in roasting pan and roast for about 10 minutes, until prosciutto just begins to brown.

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.

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender.
• Wrap individual portions of asparagus with scallion to tie into bundles.

Steps:

• Preheat the oven to 450 degrees F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely.
• Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.

Steps:

• In a small bowl, beat the cream cheese, parsley, olives, onions, garlic and pepper until blended., Cut each prosciutto slice in half widthwise; place about 2 teaspoons of filling on the center of each piece. Bring up corners of prosciutto and tie with a chive, forming a bundle. Refrigerate until serving.

Steps:

• To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Add the garlic and sauté 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.)
• Preheat the oven to 400°F. Butter a shallow baking dish that is long enough to hold the asparagus. Toss the cooled asparagus with the olive oil and season with salt and pepper.
• Divide the asparagus into 4 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 one-fourth of the seasoned bread crumbs.
• Roast in the oven until heated through and crisp, about 10 minutes. Serve at once.

Steps:

• Preheat oven to 450°F.
• Line a 15-inch X 10-inch baking pan with foil.
• Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
• Place bundles in a single layer on baking pan tucking under ends of prosciutto.
• Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
• Bake for 8-10 minutes or until asparagus is crisp tender.
• Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.

Steps:

• Asparagus -- Pre cook the asparagus just 1 1/2 minutes in the microwave just lay flat on a paper towel and cover with a damp paper towel. Just to get a head start.
• Rolls -- Spread out the crescent rolls and press the pre cut seems together to form one large sheet. Cut in half top to bottom and then cup each half in 3 strips. Spread with some of the boursin or herb cheese. (Thin layer, not heavy).
• Wrap -- 4-5 asparagus spears with prosciutto. I like to alternate the spears going in different directions to make sure they cook evenly. Then wrap in the strips of crescent rolls a spiral pattern around the asparagus and prosciutto. Make sure you leave the tips and the very ends open (a inch or more) but the rest should be wrapped with the crescent roll.
• Bake -- Place the wrapped asparagus bundles on a cookie sheet lined with foil or parchment paper. Melt the butter in the microwave and brush with butter. Sprinkle with parmesan and bake in a 400 degree oven for 14-16 minutes until golden brown.