| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables, Appetizers | 4 | Servings | |
INGREDIENTS
| 20 | Stalks of asparagus | |
| 4 | Thin slices of prosciutto fat removed | |
| 4 | Pats unsalted butter | |
| Freshly ground pepper | ||
| 1/2 | c | Grated Reggiano Parmesan (freshly grated) |
| 1 | Lemon; quartered |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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