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Asparagus with Prosciutto Chips

Photo: James Baigrie
Yield Makes 4 to 8 servings

Ingredients

  • 3 ounces thinly sliced prosciutto
  • 2 small bunches (about 1 3/4 pounds) asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 59
  • caloriesfromfat 46 %
  • fat 3 g
  • satfat 1 g
  • cholesterol 6 mg
  • sodium 350 mg
  • carbohydrate 4 g
  • fiber 2 g
  • sugars 2 g
  • protein 5 g

How to Make It

  1. Heat oven to 350° F. Place the prosciutto in a single layer on a baking sheet. Bake until crisped, 8 to 10 minutes. Transfer to a plate and let cool.

    Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Drain and transfer to a bowl of ice water. Drain again and pat dry. Cut the asparagus into 2-inch pieces. Transfer to a bowl. Add the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle over the asparagus.