Serves 4
Note: Prosciutto has a special affinity for asparagus, especially when roasted on top of the spears to turn salty and crisp. This makes a fine first course or a nice side dish to grilled or roast chicken. From Beth Dooley.
• 1 lb. fat asparagus, stems trimmed
• 1 tbsp. extra-virgin olive oil
• Pinch of coarse salt
• Pinch of freshly ground pepper
• 4 pieces prosciutto, cut into 1-in. pieces
• 1/4 c. shredded Parmesan cheese
• 1/2 lemon
Directions
Preheat the oven to 400 degrees.
To prepare the stalks, bend at the base to where they naturally snap and discard the woody end. Peel the bottom ½ inch of each.
Lay them in a single layer in a baking dish and coat with the oil. Sprinkle with the salt and pepper. Scatter the prosciutto over the asparagus and roast until the stalks are tender and beginning to brown, about 15 to 20 minutes.
Sprinkle with the Parmesan and return to the oven until the cheese melts, about 2 to 3 more minutes. Remove and drizzle with the lemon juice and serve warm.
Nutrition information per serving:
Calories94Fat6 gSodium330 mg
Carbohydrates3 gSaturated fat2 gTotal sugars1 g
Protein7 gCholesterol10 mgDietary fiber1 g
Exchanges per serving: 1 medium-fat protein.
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