Peel asparagus spears from top to bottom
arge enough to hold the asparagus.
Bring a sauce pan
an that will hold the asparagus spears in a single layer. Swirl
In a medium pan place one inch of water on the bottom.
Pour in lemon juice.
Place a metal steam in pan; cut the asparagus into equal lengths and arrange in the pan.
Add pepper and butter on top.
Steam for 5 minutes.
Cut smoked ham into twenty strips, one oz. package should be sufficient.
Remove the asparagus from steamer.
Cool for two minutes.
Wrap the asparagus diagonally with the smoked ham.
Serve immediately or can be served cool. Servings 10.
Cook the asparagus in boiling, salted water for about 8 mins or until slightly tender, then drain on paper towels. Toast the pine nuts in a dry frying pan until golden. For the vinaigrette, whisk together the oil and balsamic vinegar, then add sugar and season to taste.
Heat the butter in a frying pan and fry the asparagus spears in batches until golden, turning regularly. Season to taste. Toss the vinaigrette with the pine nuts, arugula and tomatoes. Arrange the asparagus and ham on serving plates with the salad.
sheets thick, then cut in half (one half for each
Wrap each spear of asparagus with a slice of Prosciutto from stem to just below the tip.
Divide among four plates and set aside.
arinara sauce:
Heat oil in heavy large skillet over medium
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.
Marinate asparagus spears in oil, vinegar, salt, pepper and basil for two hours.
Drain thoroughly.
Cut ham in half crosswise and wrap around asparagus spear, securing with toothpick.
(These may be prepared ahead of time and kept refrigerated until serving time.)
op Now slice the sheet in 2 1/2 inch strips
Cut 1/2 inch to 1 inch off the end of the asparagus.
The asparagus should be at least 4 to 5 inches long.
Toss the asparagus with olive oil- just enough to lightly coat and add a touch of salt and pepper (optional).
Separate into bundles (approx. 4 to each bundle) and starting at bottom of asparagus bundle, wrap with 1 slice of uncooked bacon.
Repeat with the rest.
Place on broiling pan and bake at 500 degrees for 5 minutes, turn them over and bake another 5 minutes.
Reduce oven to 350 degrees and bake for 15- 20 minutes.
Heat grill to medium high.
Toss trimmed fresh asparagus with Olive oil and salt and pepper.
Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.
Remove from grill and wrap each spear with prosciutto, sprinkle with Parmesan cheese and serve. Also great served chilled as an appetizer.
Place asparagus and all of ingredients except for prosciutto, in a microwavable dish.
Cook for 2 minutes.
preheat grill to high.
When cool enough to handle, wrap each spear, including some of the seasoning with one slice of prosciutto. repeat with all spears.
Grill turning to brown and crisp each side. Enjoy!
NOTE:
No need for salt because the proscuitto is salty.
Cook ham in water 2 to 3 hours or until meat is tender.
Remove meat from bone and cut into bite-size pieces.
Add celery, onions and carrots to broth; simmer until vegetables are tender.
Add ham, beans and pepper.
Bring to a boil, reduce heat and simmer 30 minutes.
Notes: Use the large size can of beans in this recipe. You can also use ham flavered soup base 2 teaspoons should do. Enjoy.
b>asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in
t off to the side. In a small dry saute pan
aking sheet. Put the pies in the oven for 10 minutes
cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
refresh under cols water.pat dry.
heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
add asparagus, tarragon, salt and pepper and continue cooking until heated through.
add remaining butter and remove from heat.
stir in lemon juice and garnish with tarragon.
en to 325\u00b0F Place ham in a shallow roasting pan. Score