ASPARAGUS WRAPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it’s perfect for weeknight noshing or something a little fancier for entertaining. —Linda Hall, Evington, Virginia
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
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.
Nutrition Facts : Calories 139 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 12g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 4g protein.
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS RECIPE - NYT COOKING
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking.
Provided by Melissa Clark
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http//schema.org, Calories 553, UnsaturatedFatContent 6 grams, CarbohydrateContent 76 grams, FatContent 18 grams, FiberContent 7 grams, ProteinContent 23 grams, SaturatedFatContent 10 grams, SodiumContent 576 milligrams, SugarContent 8 grams, TransFatContent 0 grams
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ASPARAGUS WRAPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4
Total Time 35 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 139 calories per serving
- 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.
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