| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Gma2 | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | T | Red wine vinegar |
| 1/2 | T | Dijon mustard |
| 1 | Clove garlic, crushed | |
| 1 | T | Minced fresh chives |
| Salt and pepper to taste | ||
| 3 | Thin slices prosciutto, cut | |
| in half | ||
| crosswise | ||
| 3 | T | Cream cheese or goat cheese |
| divided | ||
| 18 | Stalks asparagus | |
| Blanched Italian parsley for | ||
| garnish |
INSTRUCTIONS
Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well. Stir in the chives and salt and pepper. 3.Spread each piece of prosciutto with 1/2 tablespoon of cheese. 4. Roll 3 stalks of asparagus in each half of prosciutto. 5. Top with vinaigrette. Serve at room temperature. Yields: 2 to 3 servings. Converted by MC_Buster. NOTES : From Martha Hopkins and Randall Lockridge Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1131
Calories From Fat: 589
Total Fat: 66.5g
Cholesterol: 52.5mg
Sodium: 11456.4mg
Potassium: 6075mg
Carbohydrates: 83.1g
Fiber: 33.2g
Sugar: <1g
Protein: 80.7g