Anybody for asparagus? Well most of the time, very few people really. But these two recipes will make you jump to get very single one from the plate.
Recipe 1 - coated asparagus
-2 packs asparagus spears
-1 tbsp olive oil
-1 puff pastry sheet
-1 egg, small to medium
-½ cup cheese, grated
1.Rinse the asparagus under running water. 2.Cut the hard pale ends off.
3.Place the trimmed asparagus spears in a bowl wide enough so they fit in.
4.Drizzle with olive oil and season with salt and pepper. Toss them around or mix with your hands to make sure they are evenly coated.
5.Unfold/unroll the puff pastry sheet. Cut it into about 1.5 cm wide strips. The length will depend on the length of the spears. 6.Take a strip and wrap it around the asparagus spear, leaving some free space in between. Leave the tip free.
7.Place this onto a baking sheet lined with baking paper. Repeat until you are done.
8.Crack the egg into a bowl and beat it to make an egg wash. 9.Brush each asparagus twist with the egg wash (the pastry parts) and sprinkle with cheese.
10.Bake in a preheated oven at 200°C for 10 minutes or until the pastry is puffed and golden brown.
Serve them warm on their own or with a dip of your choice.
Recipe 2 - prosciutto wrapped asparagus
-One large bunch of thick asparagus (try to avoid bunches with very slender stalks)
-½ cup extra virgin olive oil
-Zest of one lemon
-3 large garlic cloves
-¼ cup fresh oregano
-1 cup freshly grated Parmesan cheese
-24 slices good quality prosciutto, sliced thin but not see-through thin
1.Snap off a few inches of the bottom, woody ends of the stalks and place the asparagus in a gallon zipper seal bag.
2.In a small food processor (like this one here), blend oil, lemon zest, garlic and oregano until an oily paste forms.
3.Pour this mixture in the bag with the asparagus and seal. 4.Marinate for one to six hours at room temperature.
5.Turn bag a few times so all of the asparagus get coated.
6.Heat grill to medium
In a pie plate or dinner plate, pour out Parmesan cheese. 7.Pick one asparagus at a time out of the marinade and roll in the cheese, pressing the cheese to stick. 8.Then roll in a slice of prosciutto.
9.Roll on a slight angle so the single slice wraps from one end to the other with the end and tip poking out. Repeat for all of the asparagus.
10.Place on grill seam side down and grill 5-10 minutes turning slightly every few minutes until golden brown and cooked (but still a bit crisp so try not to overcook).
Serve immediately. Enjoy!
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