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Ingredientes
- 1 1/4 lb thin asparagus spears washed, dry
- 1 x lemon juiced Extra-virgin extra virgin olive oil for drizzling
- 1/4 lb thinly-sliced prosciutto di Parma
Direcciones
- For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or possibly 4 min, till spears are just tender but remain bright green in color, about 3 to 4 min.
- Drain and cool shock the spears in a colander under cold water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin extra virgin olive oil.
- Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 18 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 166mg | 5% |
| Total Carbs 3.93g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.69g | 1% |
| Protein 1.7g | 3% |
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