Prosciutto-Wrapped Asparagus

From The Kitchens of The Food Channel

Prep Time: 10 minutes
Cook Time: 3 minutes

Why try? The salty, slightly chewy prosciutto is a perfect complement to al dente asparagus. Though prosciutto may be considered a “luxury” ingredient, this recipe calls for a small quantity and allows it to shine.

Foodie Byte: This simple hors d’ouvre may be prepared a day in advance if wrapped tightly and stored in refrigeration.

Ingredients
24 (approximately 1 1/2 pounds) asparagus, medium thickness
12 slices (6 ounces) prosciutto, sliced thin

Preparation

1. Bring 2 gallons of salted water to a boil in a large stockpot. Add the asparagus and cook until tender, approximately 3 minutes. Remove asparagus from water and place in ice water for 5 minutes to stop residual cooking. Remove asparagus from ice water, drain, and dry.
2. Cut sliced prosciutto in half. Wrap each stalk with one slice prosciutto and transfer to a baking sheet or serving platter.
3. Store covered in refrigerator up to one day in advance. Bring to room temperature before serving.

TD&N Nutrient Analysis for 12 servings: Calories: 42; Total Fat: 2 g; Saturated Fat: 1 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 11 mg; Sodium: 381 mg; Carbohydrates: 3 g; Fiber: 1 g; Protein: 5 g

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