Prosciutto-Wrapped Asparagus

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.

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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