• 10minutes
  • 28calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 24 spear(s)

  2. thick asparagus , trimmed and peeled

  3. 12 slice(s) (5 ounces)

  4. thin prosciutto

  5. 1/2 cup(s) freshly grated parmesan cheese

  6. 1/4 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Add asparagus; cook 3 minutesto blanch. Drain; rinse with cold running water. Pat dry with paper towels.

  2. Preheat oven to 450 degree F. Working in batches, spread out prosciutto on cutting board; cut each slice lengthwise in half and separate slightly. Evenly sprinkle 1 teaspoon Parmesan on each prosciutto strip. Place 1 asparagus spear at end of 1 strip; wrap prosciutto in spiral along length of asparagus (don’t cover asparagus tip). Transfer to jelly-roll pan. Repeat with remaining prosciutto, Parmesan, and asparagus. Sprinkle with pepper. If not serving right away, cover and refrigerate up to 6 hours.

  3. Bake prosciutto-wrapped asparagus 10 minutes. Transfer to paper towels to drain. Arrange on platterand serve warm. Makes 24 appetizers.

  4. Nutritional information is based on each appetizer.


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