Print
Email
Add a photoServings: 4
Ingredients
- 1Â 1/2 lb Fresh asparagus
- Â Â Salt, to taste
- Â Â Zest of 1 large lemon
- Â Â Juice of 1 large lemon
- 1/4 c. Extra virgin extra virgin olive oil, (up to 1/3 c.)
- 1/4 lb Sliced prosciutto, cut in small strips
- 1/4 c. Freshly grated Parmigiano-Reggiano cheese*
Directions
- *It is worth the extra expense to use the true Parmigiano-Reggiano cheese.
- The flavor is so intense which you do not need a lot to enhance any dish. You can find this cheese in many specialty and gourmet markets.
- Thoroughly wash and remove the tough ends from the asparagus. Boil or possibly steam asparagus till tender but still a bit hard to the touch. Drain asparagus and place on paper towels to drain completely. Arrange asparagus on a large serving platter, cover with plastic wrap and chill till ready to use. Just before serving, season asparagus lightly with salt, drizzle with lemon juice and extra virgin olive oil. Place the prosciutto over the asparagus, leaving the tips exposed; sprinkle with the cheese and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 129 | 80% |
| Total Fat 14.61g | 18% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 12mg | 1% |
| Potassium 250mg | 7% |
| Total Carbs 3.5g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.69g | 1% |
| Protein 5.76g | 9% |
