Roasted Asparagus With Prosciutto
Per ServingRoasted Asparagus With Prosciutto |
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Makes: 8 servings | ||
Serving Size: about 5 spears | ||
Calories | 50 | |
Fat | 3.5 | g |
Saturated Fat | 0.7 | g |
Trans Fat | 0 | g |
Carbohydrate | 2 | g |
Fiber | 1 | g |
Sugars | 1 | g |
Cholesterol | 5 | mg |
Sodium | 205 | mg |
Potassium | 125 | mg |
Protein | 3 | g |
Phosphorus | 45 | mg |
Choices: Fat 1 |
- Makes: 8 servings
- Serving Size: about 5 spears
- Preparation Time: 5 minutes
- Cooking Time: 12 minutes
Ingredients
Parchment paper | ||
1 1/2 | lbs. | fresh asparagus spears |
1 | Tbsp. | plus 2 tsp. olive oil, divided |
1/4 | tsp. | salt |
1/4 | tsp. | freshly ground black pepper |
2 | oz. | prosciutto (about 4 thin slices) |
Lemon wedges |
Directions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Break off the tough ends of the asparagus and discard. Arrange the asparagus in one layer on the baking sheet. Drizzle with 1 Tbsp. of the olive oil and sprinkle with salt and pepper. Roast in the oven for 10 to 12 minutes, or until lightly browned but still crisp.
- Meanwhile, in a large skillet, heat the remaining olive oil over medium-high heat. Add the prosciutto slices to the skillet. Cook the slices for 2 minutes per side, until crispy. Remove the prosciutto from the skillet and coarsely chop.
- Add the asparagus to a flat platter. Top the asparagus with the prosciutto and garnish with lemon wedges.