over 3 years ago
Look for the best asparagus in the springtime. And brush the prosciutto with a bit of Dijon mustard for extra tanginess, if you like.
- 24 stalks of asparagus, trimmed
- 4 thin slices of prosciutto
- Freshly ground pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1 lemon, quartered
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.
- 76 calories
- 4g total fat
- 2g saturated fat
- 19mg cholesterol
- 653mg sodium
- 3g carbohydrate (1g dietary fiber, 1g sugar)
- 9g protein