Prosciutto wrapped asparagus or bacon wrapped asparagus?!
Is it better to bake or steam the asparagus?
Answers: Which one is better?
Is it better to bake or steam the asparagus?
Prosciutto wrapped is better, because it is less fatty. I first steam the asparagus, but only lightly. Then wrap the prosciutto around it and secure it with part of a tooth pick.
Then saute the asparagus in a pan in butter, or small amount of olive oil.
Out of this world!
Use the prosciutto for the asparagus and bacon for the shrimp.
Asparagus Wrapped in Prosciutto
Recipe courtesy Robert Irvine
6 tablespoons butter
2 egg yolks from pasteurized eggs (these are identified in stores as "pasteurized" and although not cooked, they have been sufficiently heated for food safety)
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon ground white pepper
Dash salt
16 asparagus spears, tough ends snapped off, and boiled until just tender but still bright green
16 slices prosciutto, thinly sliced
Clarify butter by melting it in a very small pot or metal container over low heat and scooping out the foam that rises. Then, spoon off the clear butterfat to a clean bowl or container, being careful not to disturb the water or milk solids at the bottom. The clear portion is clarified butter. Set this aside briefly in a warm place. Combine the egg yolks, lemon juice, white pepper, and salt in a blender and process at high speed for about 60 seconds. Leaving the blender running, pour the clarified butter through the feed opening of the blender in a slow steady stream and mix until thickened. Pour into a shallow plate. Dip each asparagus spear into the sauce so that three-fourths of the stick is covered to hold prosciutto in place, then wrap a slice of prosciutto over the sauce on each asparagus spear, leaving a dry end for guests to serve themselves.
Jumbo Shrimp Wrapped with Arugula and Prosciutto
Recipe courtesy Rachael Ray
18 cooked, frozen jumbo shrimp, defrosted
1 lemon, zested and juiced
1 clove garlic, finely chopped
Coarse salt and black pepper
2 tablespoons extra virgin olive oil, eyeball it
2 cups trimmed arugula leaves
9 slices imported prosciutto, 1/3 pound
18 grape tomatoes
18 party picks, 3 or 4 inches long
Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
I prefer bacon. If you are making it in the oven you don't need to pre-cook the asparagus.
for wrapping it, I would go with Prosciutto...and Steam the asparagus...
not sure how you bake yours, but we usually cover it with olive oil then sprinkle with salt and pepper then bake....
so if you bake them then wrap, it might get kinda messy and not a pretty if they were just steamed
Prosciutto, I would say. It's more malliable, therefore easier to wrap around the stalk. Besides, asparagus is a rather elegant vegetable and I think the flavor of the prosciutto really sets it off. The best wal I've found to cook asparagus is to bring about 4 inches of water to a boil in a large pot, add 2 tablespoons of balsamic vinegar, 1 teaspoon garlic salt and 1 teaspoon fresh ground black pepper, then add the asparagus and allow to cook till the stalks seem to be getting just a tad limp, about 6 minutes. Blanch them (run them under ice cold water immediately after removing from heat) Wrap them in prosciutto, plate and garnish with a splash of balsamic vinegar and a dash of garlic salt... and a sprig of fresh oregano if you like.
Prosciutto for asparagus, and u should really try bacon wrapped scallops, or Jalapenos, stuffes w/ creamcheez, and wrapped in bacon, and then grilled! YUMMY!
Prosciutto for the asparagus would be my preference. Mmm.
If you know what prosciutto is, if you have a store where it is sold, and, most importantly, if you can spell and pronounce it...use the prosciutto and not bacon. Prosciutto has subtle flavor that doesn't overwhelm that with which it is paired. It is beautiful to look at and isn't greasy.
I'm suggesting you skip the shrimp and make something cantaloupe-prosciutto instead. Don't use bacon on anything.
http://allrecipes.com/Recipe/Prosciutto-...
PROSCIUTTO-WRAPPED ASPARAGUS
INGREDIENTS
* 1/2 pound prosciutto, sliced
* 1/2 (8 ounce) package Neufchatel cheese, softened
* 12 spears fresh asparagus, trimmed
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. Bake 15 minutes in the preheated oven, until asparagus is tender.
-----------------
http://www.simplyseafood.com/newsletters...
Cantaloupe with Prosciutto
Ingredients:
* 1 small cantaloupe
* 2 ounces very thinly sliced prosciutto (Italian ham) or another dry ham
Cooking Instructions:
Halve the cantaloupe and remove and discard seeds. Cut the melon into 12 wedges and remove the skin. Around the center of each wedge, wrap a thin layer of prosciutto. Arrange the wedges on 4 small plates and serve with bread sticks as a first course.
Both these recipes are very simple and no-fail.