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Ingredientes
- 1 lb fresh asparagus
- 1 6 oz package prosciutto
- Tarragon Vinaigrette
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp tarragon
Direcciones
- Whisk together the olive oil through tarragon. Wash the asparagus and snap the ends off where they easily bend. Thereâs some controversy surrounding âto snap or not to snapâ. I, personally, like to snap them because I just feel like the ends are obviously bad at the snap line. You may not agree with me. If you donât want to snap, just trim the ends with a knife.
- But snapping is fun, so you would be missing out.
- Line the asparagus on a plate and drizzle with half of the the vinaigrette, then refrigerate for at least 30 minutes. Heat the grill to low-medium â you will be using direct heat.
- Wrap each asparagus with one piece of prosciutto, winding vertically to cover most of the spear.
- Grill for about 4-6 minutes on each side. The asparagus will be tender and the prosciutto a little crispy.
- Drizzle with more vinaigrette if you want.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 134 | 78% |
| Total Fat 15.13g | 19% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 177mg | 7% |
| Potassium 237mg | 7% |
| Total Carbs 2.63g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.17g | 1% |
| Protein 7.09g | 11% |
