ogether ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic
ool.
2. Meanwhile, steam asparagus in a steamer basket set
b>asparagus evenly. Cut each slice of prosciutto in half lengthwise.
Place asparagus
(220 degrees C). Place asparagus in a baking dish and
Trim the asparagus and cut into short lengths
Snap bottoms off of asparagus, use a vegetable peeler to
Heat oven to 400\u00b0F Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and prosciutto. Roast for 10 mins until the prosciutto starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.
Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well.
Stir in the chives and salt and pepper.
Sread each piece of prosciutto with 1/2 tablespoon of cheese.
Roll 3 stalks of asparagus in each half of prosciutto.
Top with vinaigrette.
Serve at room temperature.
Cook the asparagus to your liking and set
b>asparagus on the pastry in a single layer. Sprinkle with the prosciutto
il in same pan. Saute asparagus for 1-2 mins, turning
rim the bases of the asparagus stalks.
Brush a sheet
an over medium heat. Cook asparagus, stirring, for 5 mins, or
br>Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that
Asparagus -- Pre cook the asparagus just 1 1/2 minutes
Cut woody ends off asparagus.
Lay prosciutto slices on a baking tray.
Top prosciutto with asparagus and slices of brie.
Wrap asparagus and brie up with slices of prosciutto
Place in 180 degree oven until cheese starts to melt, then serve.
alt and pepper.
Prepare asparagus:
Wash and trim tough
ater to a boil; cook asparagus until just tender, 3 to
eat. Working in batches, cook prosciutto in skillet until crisp, about
Trim the asparagus stalks so that the spears