Prosciutto-Wrapped Asparagus
4

Serves 4

Look for the best asparagus in the springtime. And brush the prosciutto with a bit of Dijon mustard for extra tanginess, if you like.

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    Ingredients: 
    • 24 stalks of asparagus, trimmed
    • 4 slices prosciutto
    • Freshly ground pepper
    • 2 tablespoons freshly grated Parmigiano-Reggiano
    • 1 lemon, quartered
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    Method: 

    Preheat oven to 425°.

    Cover asparagus with water in a large, deep skillet and bring to a boil. Cook just until tender, 2 to 3 minutes, then transfer asparagus to a bowl of ice water until chilled to stop the cooking; drain well.

    Divide asparagus into 4 piles, wrapping each with a slice of prosciutto around the center to form a bundle. Transfer to a baking sheet, season with pepper and sprinkle with Parmigiano-Reggiano. Roast until cheese is golden brown, 4 to 5 minutes. Transfer to plates and serve with lemon wedges on the side.

    Nutritional Info: 
    Per Serving:70 calories (20 from fat), 2g total fat, 1g saturated fat, 15mg cholesterol, 410mg sodium, 6g carbohydrate (2g dietary fiber, 2g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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