Asparagus with Prosciutto
Serving Size / Yield
- 1 lb. med. asparagus
- 4 thin slices prosciutto, about 1 oz.
- 3 Tbs. butter, melted
- 1/4 C. grated parmesan cheese
Preheat the oven to 375 degrees. Cut 2 inches from stem ends of asparagus. Use a vegetable peeler to scrap the bottom half of the asparagus stalks. Cook asparagus in a large saucepan of boiling, salted water until it is crisp-tender. This should take 3-4 minutes, depending on the thickness of the asparagus. Drain in a colander and rinse under cold water. Drain well.
Divide the cool asparagus into four bunches. Wrap each portion with a piece of prosciutto to make four bundles. Place in a 17x11-inch baking dish. Drizzle butter over the top and sprinkle with cheese. Bake 6-8 minutes or until cheese starts to turn golden brown.
Serve with: Stuffed Pork Chops