Ina Garten’s Prosciutto Wrapped Asparagus requires asparagus, olive oil, balsamic vinegar, salt, pepper, and prosciutto. It takes 25 minutes to make and serves 4.
More Ina Garten Recipe:
💚 Why You’ll Love This Prosciutto Wrapped Asparagus Recipe:
- Healthy Option: Combines nutrient-rich asparagus with protein-packed prosciutto.
- Elegant Presentation: Perfect for entertaining guests or special occasions.
- Flavorful: The savory prosciutto complements the tender, roasted asparagus perfectly.
❓ What Is Ina Garten Prosciutto Wrapped Asparagus Recipe?
Ina Garten’s Prosciutto Wrapped Asparagus recipe uses fresh asparagus, olive oil, balsamic vinegar, salt, pepper, and prosciutto slices to create a delicious appetizer.
🥒 Jamie Oliver Beetroot Cured Salmon Ingredients
- 2 lb Salmon *see notes* boneless, skin on, the whole filet
- 14 oz Beetroot raw. peeled, grated
- 1 cup Kosher salt NOT table salt.
- ½ cup White sugar
- ¼ cup Gin or vodka
- 1 teaspoon Lemon zest
- 4 teaspoon Black peppercorns
- 4 teaspoon Juniper berries optional
- 4 teaspoon Coriander seeds optional, recommended
🍡 How To Make Jamie Oliver Beetroot Cured Salmon
- Ensure the salmon is a rectangular piece weighing
- Peel and dice medium-sized beets to yield approximately after peeling.
- Combine chopped beets, kosher salt, sugar, coriander, black peppercorns, lemon zest, and cup gin/vodka in a food processor.
- Pulse until the mixture is soupy but still has some texture.
- Lay plastic wrap vertically and horizontally on a sheet pan.
- Spread the beet mixture evenly on the plastic wrap, then place the salmon flesh side down on top.
- Pour the curing mixture onto the exposed skin side of the salmon, ensuring thorough coverage.
- Wrap the salmon tightly like a burrito, using extra plastic wrap to prevent leakage.
- Refrigerate the wrapped salmon for at least 48 hours, then remove, rinse, pat dry, optionally air dry for 12-24 hours, and slice thinly before serving.
💭 Recipe Tips
- Choose Fresh Asparagus: Opt for firm, bright green stalks with tightly closed tips for the best flavor and texture.
- Trim Properly: Snap off the tough, woody ends of the asparagus for a more tender bite.
- Coat Evenly: Make sure the asparagus spears are well-coated with olive oil and balsamic vinegar to enhance the flavor.
🍝 What To Serve With Prosciutto Wrapped Asparagus?
Serve prosciutto wrapped asparagus with Chickpea Salad, Roasted Pear Salad, Salmon Tartare, or Mexican Rice Casserole, Baked Ziti, or Tuna Noodle Casserole.
🎚 How To Store Leftovers Prosciutto Wrapped Asparagus?
- In the fridge: Store leftover prosciutto wrapped asparagus in an airtight container for 3 days.
- In the freezer: Store leftover prosciutto wrapped asparagus in a freezer-safe bag for 1 month.
🥵 How To Reheat Leftovers Prosciutto Wrapped Asparagus?
- In the oven: Reheat leftover prosciutto wrapped asparagus for 2 minutes at 350°F.
- In the microwave: Heat leftover prosciutto wrapped asparagus on high for 1-2 minutes.
- On the stove: Warm leftover prosciutto wrapped asparagus over medium heat for 3 minutes.
- In the air-fryer: Reheat leftover prosciutto wrapped asparagus for 1 minute at 350°F.
FAQ’S:
Can I Use Frozen Asparagus For Prosciutto Wrapped Asparagus?
Fresh asparagus is recommended for the best taste and texture. While frozen asparagus can be used, it may affect the final result.
Can I Use Dried Herbs Instead Of Fresh Ones?
Yes, you can use dried herbs as a substitute for fresh ones. Just remember that dried herbs are more concentrated, so adjust the amount accordingly.
Is It Necessary To Peel The Asparagus Before Cooking?
No, it’s not necessary to peel the asparagus before cooking. Simply snap off the tough ends and proceed with the recipe.
How Can I Prevent The Prosciutto From Becoming Soggy?
To prevent the prosciutto from becoming soggy, make sure the roasted asparagus has cooled slightly before wrapping it with prosciutto. This helps maintain the crispiness of the prosciutto.
More Ina Garten Recipe:
- Ina Garten Parmesan Cheese Crisps
- Ina Garten Buttermilk Blue Cheese Dressing
- Ina Garten Mashed Butternut Squash
Ina Garten Prosciutto Wrapped Asparagus Nutrition Facts
- Calories: 56.2
- Total Fat: 3.7 g
- Saturated Fat: 1.2 g
- Polyunsaturated Fat: 0.1 g
- Monounsaturated Fat: 0.8 g
- Cholesterol: 10.0 mg
- Sodium: 367.6 mg
- Potassium: 131.6 mg
- Total Carbohydrate: 2.7 g
- Dietary Fiber: 1.0 g
- Sugars: 0.0 g
- Protein: 3.9 g
Ina Garten Prosciutto Wrapped Asparagus
Description
Ina Garten’s Prosciutto Wrapped Asparagus requires asparagus, olive oil, balsamic vinegar, salt, pepper, and prosciutto. It takes 25 minutes to make and serves 4.
Ingredients
Instructions
- Ensure the salmon is a rectangular piece weighing
- Peel and dice medium-sized beets to yield approximately after peeling.
- Combine chopped beets, kosher salt, sugar, coriander, black peppercorns, lemon zest, and cup gin/vodka in a food processor.
- Pulse until the mixture is soupy but still has some texture.
- Lay plastic wrap vertically and horizontally on a sheet pan.
- Spread the beet mixture evenly on the plastic wrap, then place the salmon flesh side down on top.
- Pour the curing mixture onto the exposed skin side of the salmon, ensuring thorough coverage.
- Wrap the salmon tightly like a burrito, using extra plastic wrap to prevent leakage.
- Refrigerate the wrapped salmon for at least 48 hours, then remove, rinse, pat dry, optionally air dry for 12-24 hours, and slice thinly before serving.
Notes
- Choose Fresh Asparagus: Opt for firm, bright green stalks with tightly closed tips for the best flavor and texture.
Trim Properly: Snap off the tough, woody ends of the asparagus for a more tender bite.
Coat Evenly: Make sure the asparagus spears are well-coated with olive oil and balsamic vinegar to enhance the flavor.