Prosciutto-Wrapped Asparagus
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
asparagus
stalks |
*
|
| 4 | each |
prosciutto
tin slices, fat removed |
*
|
| 4 | Pats |
butter, unsalted
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | each |
lemon
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
asparagus
stalks |
*
|
| 4 | each |
prosciutto
tin slices, fat removed |
*
|
| 4 | Pats |
butter, unsalted
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | each |
lemon
quartered |
|
Directions
Cut off tough ends of asparagus; cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm.
Drain well.
Divide asparagus into 4 bundles of 3 stalks each.
Wrap prosciutto slice around center of bundle.
Place the 4 bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with parmesan cheese.
Place in the oven to brown the cheese.
Serve with lemon wedge.
