Prosciutto Wrapped Asparagus With Mint Dressing Food

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ASPARAGUS WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

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

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

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

PROSCIUTTO-WRAPPED ASPARAGUS



Prosciutto-wrapped Asparagus image

Make and share this Prosciutto-wrapped Asparagus recipe from Food.com.

Provided by Nimz_

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 4

16 asparagus spears, trimmed,bottom half of stems peeled
8 slices prosciutto, large,cut in half crosswise
3 tablespoons olive oil
salt & freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
  • Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
  • Brush the spears with oil, and season with salt and pepper.
  • Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.

Nutrition Facts : Calories 102.7, Fat 10.3, SaturatedFat 1.4, Sodium 8.6, Carbohydrate 2.5, Fiber 1.2, Sugar 0.8, Protein 1.4

CITRUS-TARRAGON ASPARAGUS SALAD



Citrus-Tarragon Asparagus Salad image

I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. -Cheryl Magnuson, Apple Valley, California

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 11

3 medium sweet red peppers
3 pounds fresh asparagus, trimmed
1/2 cup minced shallots
DRESSING:
1/3 cup white balsamic vinegar
2 tablespoons grated orange zest
2 tablespoons minced fresh tarragon
1 tablespoon honey
1 teaspoon sea salt
1/4 teaspoon pepper
2/3 cup walnut or olive oil

Steps:

  • Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, just until crisp-tender, 1-2 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; cut into halves., Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.

Nutrition Facts : Calories 148 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PAN-FRIED MINTY ASPARAGUS



Pan-Fried Minty Asparagus image

Pan-fried asparagus with a little lemon and mint. Yum! Serve as a side dish or toss with pasta with some extra lemon juice, olive oil, and mint for an easy vegetarian dinner.

Provided by Syd

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 pound fresh asparagus, trimmed and cut into 3-inch pieces
2 tablespoons olive oil
2 tablespoons chopped fresh mint
½ lemon
salt and freshly ground black pepper to taste

Steps:

  • Heat olive oil in a large, shallow pan over medium heat. When oil is hot, arrange asparagus evenly over the bottom of the pan. Cook for 2 to 3 minutes. Stir once. Continue cooking, stirring as needed, until bright green and tender, 6 to 8 minutes.
  • Stir in mint, cook for about 30 seconds, and remove from heat. Squeeze lemon juice over asparagus and season with salt and pepper.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 5.9 g, Fat 6.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 41.6 mg, Sugar 2.1 g

PHYLLO WRAPPED ASPARAGUS AND BOURSIN



Phyllo Wrapped Asparagus and Boursin image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20)
1 cup melted butter
1/4 cup Parmesan
1 small wheel brie cheese (8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

Steps:

  • Preheat oven to 350 degrees F.
  • Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

PROSCIUTTO WRAPPED MELON BALLS



Prosciutto Wrapped Melon Balls image

This is a great snack to make for any gathering. Balls of honeydew melon are wrapped in prosciutto and fresh mint to make a fancy appetizer with few ingredients.

Provided by RACHELSCHWARTZ

Categories     Appetizers and Snacks     Antipasto Recipes

Time 25m

Yield 12

Number Of Ingredients 4

¼ cup lime juice
1 honeydew melon, fruit removed with a melon baller
9 ounces thinly sliced prosciutto
36 sprigs fresh mint

Steps:

  • Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 10.6 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 431 mg, Sugar 8.7 g

PROSCIUTTO-WRAPPED ASPARAGUS WITH MINT DRESSING



Prosciutto-Wrapped Asparagus with Mint Dressing image

Categories     Appetizer     Side     Low Fat     Quick & Easy     Mint     Asparagus     Spring     Healthy     Prosciutto     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 lb thin asparagus, tough ends trimmed
2 thin slices prosciutto (1 oz total), halved crosswise
1/2 cup loosely packed fresh mint leaves
1 garlic clove, smashed and peeled
2 tablespoons fat-free chicken broth
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry with paper towels.
  • Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
  • Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth. Drizzle dressing over asparagus.

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