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Photo: James Baigrie Photo by: Photo: James Baigrie

Asparagus with Prosciutto Chips

Real Simple JUNE 2006

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 46%
  • Fat: 3g
  • Saturated fat: 1g
  • Cholesterol: 6mg
  • Sodium: 350mg
  • Carbohydrate: 4g
  • Fiber: 2g
  • Sugars: 2g
  • Protein: 5g
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