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Ingredientes
- 1 lrg asparagus bunch woody ends trimmed
- 6 ounce thinly-sliced prosciutto
- 2 Tbsp. unsalted butter
- 1 tsp chopped garlic
- 8 ounce fresh morel or possibly chanterelle mushrooms stems trimmed,
- Â Â rinsed, and patted dry
- 1 Tbsp. fresh chopped tarragon
Direcciones
- Bring a saucepan of salted water to a boil. Place the asparagus in the water and blanch till just fork tender, yet still hard, 4 to 6 min. Remove the asparagus from the water and dry on paper towels.
- In a skillet, heat the butter over medium-high heat. Add in the mushrooms, and saute/fry till soft and they start to give off their liquid, about 4 min. Add in the garlic and cook for 1 minute. Remove from the heat and stir in the tarragon.
- Wrap 3 asparagus stalks with a prosciutto slice to make a bundle. Repeat with remaining asparagus and prosciutto. Place on a serving platter and spoon the hot mushrooms over the top. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 53 | 65% |
| Total Fat 6.0g | 8% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 4mg | 0% |
| Potassium 208mg | 6% |
| Total Carbs 4.89g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.23g | 0% |
| Protein 2.22g | 4% |
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