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Ingredientes
- 20 stalk of asparagus
- 4 x Thin slices of prosciutto fat removed
- 4 x Pats unsalted butter
- Â Â Freshly grnd pepper
- 1/2 c. Grated Reggiano Parmesan (freshly grated)
- 1 x Lemon, quartered
Direcciones
- Cut off tough ends of asparagus; cover asparagus with water in a skillet; bring to a boil and cook till tender but still hard (3-4 min). 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 (4-5 min). Serve with lemon wedge.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 47 | |
| Calories from Fat 36 | 77% |
| Total Fat 4.13g | 5% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 2mg | 0% |
| Potassium 97mg | 3% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.99g | 1% |
| Protein 1.06g | 2% |
