0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy Salads 4 Servings

INGREDIENTS

1 1/2 lb Fresh asparagus
Salt, to taste
Zest of 1 large lemon
Juice of 1 large lemon
1/4 c Extra virgin olive oil, up
to 1/3 cup
1/4 lb Sliced prosciutto, cut in
small strips
1/4 c Freshly grated
Parmigiano-Reggiano
cheese*

INSTRUCTIONS

It is worth the extra expense to use the true Parmigiano-Reggiano
cheese. The flavor is so intense that you don't 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  steam asparagus until tender but still a bit firm 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  refrigerate until ready to use. Just before serving, season
asparagus  lightly with salt, drizzle with lemon juice and olive oil.
Place the  prosciutto over the asparagus, leaving the tips exposed;
sprinkle  with the cheese and serve.  Recipe by: Biba Caggiano, owner,
Biba's Restaurant, Sacramento, CA  Posted to MC-Recipe Digest V1 #779
by Crane Walden  <cranew@foothill.net> on Sep 12, 1997

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 268
Calories From Fat: 132
Total Fat: 14.9g
Cholesterol: 57.3mg
Sodium: 1970.4mg
Potassium: 508mg
Carbohydrates: 7.3g
Fiber: 1.9g
Sugar: <1g
Protein: 27.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?