Time 40m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan. Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes). Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.
Time 50m Yield 6 servings Number Of Ingredients 4 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.
Time 25m Yield 16-20 spears Number Of Ingredients 2 Steps:
Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature. **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
Time 20m Yield Serves 4 Number Of Ingredients 5 Steps:
Preheat the oven to 400F. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto). Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy. In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds. If you can’t find the Philadelphia Cooking Creme, feel free to omit (the Crispy Prosciutto Wrapped Asparagus is great as-is!) or substitute with 1/4 cup Philadelphia Cream Cheese mixed with 2 tablespoons mayonnaise + 2 tablespoons water and your favorite chopped fresh herbs. Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus. Serve immediately.
Time 30m Yield 2 servings. Number Of Ingredients 4 Steps:
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. , Grill, uncovered, over medium heat until bacon is crisp, 4-6 minutes on each side. Discard toothpicks.
Number Of Ingredients 11 Steps:
Heat grill or grill pan until hot. Bring 3/4 cup water to a boil in a medium saucepan. Add couscous and pinch of salt; stir. Cover, remove from heat, and let stand 5 minutes. Fluff couscous with a fork. Combine lemon juice and zest, couscous, thyme, and mayonnaise in a bowl. Season with salt and pepper. Set aside. Snap off and discard tough ends of asparagus. In a large bowl, combine asparagus, onion, and oil; season with salt and pepper. Grill asparagus and onions until spears are slightly charred and rounds are soft and browned, about 10 minutes. Spread one-fourth of couscous over each piece of flatbread. Place 4 asparagus spears, tips extending, over couscous. Place one-fourth of onions on asparagus; top with one-fourth of the lettuce. Roll each sandwich tightly; seal with a wooden skewer. Serve.
Time 55m Yield 8 Number Of Ingredients 5 Steps:
Heat oven to 425°F. Line 18x13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray. In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture. Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.
Time 35m Yield 2 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.
Time 20m Number Of Ingredients 4 Steps:
Spread a tortilla with a layer of cream cheese and then a layer of salsa. Place an asparagus spear at the edge of the tortilla and roll tightly. Chill, seam side down, covered with a slightly damp paper towel and plastic wrap.. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.
Time 12m Yield Serves 5 as a nibble, or 10 with other nibbles Number Of Ingredients 4 Steps:
Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.
More about “asparagus wrap recipes”
Time 27m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Whisk together soy sauce, Dijon mustard and honey in a small bowl until well blended; set aside. Heat oven to 200 degrees; place tortillas in foil-covered oven-proof dish in oven to warm. Heat oil in large skillet over medium heat; add green onions, ginger and garlic. Stir-fry until fragrant, about 2 minutes. Add chicken, asparagus, salt and pepper to taste; stir-fry until asparagus has softened and chicken is cooked through, about 5 minutes. Stir in cilantro; remove from heat. Remove warm tortillas from oven. Divide rice among tortillas; add chicken-asparagus mixture. Drizzle with dressing; roll up tortillas. Serve with salsa.
