Start to Finish: 20 minutes
24 asparagus spears (1 to 1-1/4 pounds), trimmed to 6-inch lengths
24 thin slices provolone cheese (12 to 14 ounces)
12 very thin slices prosciutto (8 to 10 ounces), halved lengthwise
Cracked black pepper
1 to 2 tablespoons olive oil
1 to 2 tablespoons balsamic vinegar
1. Place a steamer basket in a large skillet. Add enough water to come just below bottom of basket. Bring to boiling. Place asparagus in basket. Reduce heat to medium-low. Steam, covered, for 4 minutes. Remove asparagus from basket; immerse in ice water to cool quickly. Drain asparagus; pat dry with paper towels.
2. Wrap a slice of cheese and a half-slice of prosciutto around each asparagus spear. Arrange wrapped asparagus on a serving plate. If desired, cover and chill for up to 24 hours.
3. Before serving, sprinkle with cracked pepper. Drizzle with oil and balsamic vinegar. Makes 8 servings.
Number of Servings: 8
Nutrition Facts (per serving) : 268 cal., 20 g total fat (8 g sat. fat), 29 mg chol., 876 mg sodium, 4 g carb., 1 g fiber, 2 g sugar, 19 g pro.
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