Roasted Asparagus With Prosciutto
Per ServingRoasted Asparagus With Prosciutto |
||
|---|---|---|
| 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.
