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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Cut off tough ends of asparagus; cover asparagus with water in a
skillet; bring to a boil and cook until tender but still firm (3-4
minutes). 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 minutes).
Serve with lemon wedge. Serves 4
Nutritional information per serving: Protein: 8 grams; Carbohydrates: 4
grams; Fat: 8 grams (saturated=5 grams) ; Calories: 113; Sodium: 385 mg;
Cholesterol: 22 mg. Exchanges: 1 Vegetable, 1 High Fat Meat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Meal-Master compatible format courtesy of Karen Mintzias
| Ingredients:
20 Stalks of asparagus
4 Thin slices of prosciutto
4 Pats unsalted butter
1/2 Cup(s) Grated Reggiano Parmesan
1 Lemon; quartered |
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