Time 18m Yield 4 servings Number Of Ingredients 5 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.
Time 20m Yield 4 Number Of Ingredients 12 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.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Cook the asparagus in boiling water for 2 minutes; drain and set aside. Melt butter or margarine. Mix Worcestershire sauce, brown sugar, butter and garlic in a bowl. Wrap the asparagus in bundles of 4-5 stalks with a piece of bacon. Place bundles in the bottom of a baking dish. Pour sauce over the bundles and bake at 325°F until bacon is crispy. Remove and serve warm.
Time 55m Yield 25 Number Of Ingredients 7 Steps:
Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water. Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus. Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.
Time 20m Yield 12 bundles. Number Of Ingredients 9 Steps:
Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.
Time 55m Yield 4 servings. Number Of Ingredients 12 Steps:
Wrap each fillet around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender., Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from bundles; serve with sauce.
Time 25m Yield 4 serving(s) Number Of Ingredients 5 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.
Yield Makes 4 servings Number Of Ingredients 14 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.
Yield Makes 24 Number Of Ingredients 7 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.)
Time 1h30m Yield 4 Number Of Ingredients 7 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.
