INGREDIENTS

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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