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Post by flanz on Sept 23, 2017 19:43:19 GMT
Company coming in three hours...
I've taken slices of prosciutto and cut them lengthwise, smeared with thin layer of cream cheese, and have wrapped around tiny bundles of very thin asparagus. I have never seen such young asparagus! I have bought pencil asparagus before, but most of these are even tinier than that.
Anyway, they won't be grilled, I need to bake or broil these.
Wondering if this would work - brush with thin layer of balsamic vinegar and bake for 15 minutes at 350, then broil for a minute or so?
Any better ideas!
TIA!
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Deleted
Posts: 0
May 18, 2024 19:37:11 GMT
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Post by Deleted on Sept 23, 2017 19:47:57 GMT
lightly steam the asparagus before assembling. Don't cook. Prosciutto doesn't require cooking.
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Dalai Mama
Drama Llama
La Pea Boheme
Posts: 6,985
Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Sept 23, 2017 20:38:09 GMT
Don't cook prosciutto (ever). Cook the asparagus until just tender, cool, smear, wrap.
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Post by scraphollie27 on Sept 23, 2017 20:38:49 GMT
I would skip the vinegar, lightly brush with olive oil and pepper and roast in oven at 400. Should only take 5-7 minutes if the asparagus is that small.
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Post by elaine on Sept 23, 2017 20:47:04 GMT
Blanch or lightly Broil only the asparagus- do not cook the prosciutto! Then assemble with no further cooking.
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Post by kitkath on Sept 23, 2017 20:51:38 GMT
Sprinkle a little olive oil and garlic Parmesan seasoning on the asparagus. Wrap bundles of it with the prosciutto. Roast at 375 for about 10 minutes. I do this all the time. Delicious!
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Post by christine58 on Sept 23, 2017 22:40:59 GMT
Don't cook prosciutto (ever). Cook the asparagus until just tender, cool, smear, wrap THIS...do not cook it...EVER... |
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Post by bunnyhug on Sept 23, 2017 23:14:46 GMT
Sorry, but I don't like uncooked prosciutto😱 I like it best when wrapped around asparagus bundles, drizzled with olive oil, sprinkled with Parmesan and roasted until the asparagus is tender and the prosciutto is a tiny bit crispy and the parm is golden ...
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Post by bunnyhug on Sept 23, 2017 23:15:58 GMT
And I detest cream cheese and balsamic, so those would be nowhere near my appies 😉
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Post by walkerdill on Sept 23, 2017 23:37:34 GMT
I always cook my prosciutto wrapped asparagus. I love it. Didn't know you weren't suppose to cook it.
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Post by lucyg on Sept 24, 2017 0:37:26 GMT
I don't care whether you cook the prosciutto or not, but please don't cook the cream cheese. You'll be sorry.  |
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Post by elaine on Sept 24, 2017 0:45:38 GMT
I don't care whether you cook the prosciutto or not, but please don't cook the cream cheese. You'll be sorry. ? I stuff jalapeños and mushrooms with cream cheese and cook them all the time, not to mention my cream cheese-based buffalo chicken dip. Are you just worried that they’ll be messier? |
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Post by lucyg on Sept 24, 2017 0:54:27 GMT
I don't care whether you cook the prosciutto or not, but please don't cook the cream cheese. You'll be sorry. ? I stuff jalapeños and mushrooms with cream cheese and cook them all the time, not to mention my cream cheese-based buffalo chicken dip. Are you just worried that they’ll be messier? That cream cheese mix is contained inside something. Hers is just spread on the prosciutto. Don't you think it will just melt and run all over? |
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Post by elaine on Sept 24, 2017 0:59:39 GMT
lucyg, I think that if it is a light schmear, it will coat the ham and not be too runny. It would definitely have to be light. Then again, I’m one of those who is voting for only cooking the asparagus and then constructing.
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Refupea #1142
