Pre heat your oven to 180c.
Cut the prosciutto in half lengthways, and wrap one piece of prosciutto around an asparagus spear, leaving the tip exposed.
Cut the pastry into 4, lay the asparagus and prosciutto across the 1/4 pastry on the diagonol, then pull it up to form an open ended parcel.
Lightly brush with the beaten egg.
Repeat with the remaining 15.
Arrange on a baking tray and cook for 15 minutes or until puffed and golden.
Serve with a sweet chilli sauce on the side.
Preheat oven to 425\u00b0F. Heat a large oiled baking dish in oven.
Whisk together ingredients for rosemary marinade in a large bowl. Add spring onions, lemon wedges and rosemary. Add fish and turn to coat. Arrange fish, skin-side down, in hot baking dish. Top with prosciutto and bake for 20 mins.
Divide onion mixture between serving plates. Top with fish and roughly chopped prosciutto.
nd translucent. Add the asparagus and prosciutto and cook for 1-2
For the aioli, combine egg yolks, lemon juice, garlic and mustard in a food processor. Process until smooth. With the motor running, gradually stream in oil until thickened. Season.
Wrap prosciutto tightly around each asparagus spear. Preheat a cast iron skillet, coat asparagus with oil and cook for 3-4 mins, turning, until browned. Serve with aioli.
Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.
Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.
Steam asparagus 5 minutes.
Rinse in cold water or refrigerate.
Blend peeled, seeded cucumber with mayo, sour cream, garlic and Worcestershire sauce until it has a creamy consistency. Chill.
Wrap asparagus spears with Prosciutto ham.
Arrange on plate and pour cucumber sauce over top.
Sprinkle with pepper (or use sauce as dip).
Good with white wine.
In a heavy skillet, cook garlic and thyme in the oil and butter over moderate heat.
Add asparagus and Prosciutto; cook mixture, stirring for 2 minutes.
Cook linguine for 8 to 10 minutes.
Remove sauce from heat; add water, lemon juice, linguine and the Parmesan cheese.
Toss and serve.
Preheat oven to 450\u00b0F.
Dust a flat, parchment covered ,surface with corn meal. Place dough in center and form into a rectangle. Spread evenly with alfredo sauce and sprinkle evenly with garlic and green onion. Wrap each piece of asparagus with prosccuito and place on pizza .
Top with cheese and seasonings and place on a flat baking sheet.
Bake at 450\u00b0F about 18 minutes or until crust is golden brown. Serve hot.
Preheat grill. Brush grates with vegetable or corn oil.
rumbs and Parmesan.
Rinse asparagus and break off woody bottoms
llow to cool.
Bend asparagus gently until it breaks at
b>asparagus.
Place the asparagus on a rimmed cookie sheet and drizzle with
nd vinegar in a pan with 3-4 tablespoons water, bring
eggs into each. Sprinkle with tarragon, chives, and salt and
br>Brush the asparagus with oil and cook the asparagus and ham on
ream.
Meanwhile, prepare the prosciutto crumbles: Preheat oven 400\u00b0F
Cook asparagus in a large saucepan of
Preheat oven to 400 degrees.
Rub the cut sides of the garlic over a 13 x 9 inch baking dish, place garlic in dish.
Snap off tough ends of asparagus.
Add asparagus to dish, drizzle with oil.
Sprinkle asparagus with thyme and salt and fresh ground pepper to taste.
Toss gently and bake at 400 degrees for 20 minutes, stirring once.
Arrange figs on serving platter. Top with prosciutto.
Drizzle with vinegar and sprinkle with black pepper.