Prosciutto with Asparagus and New Potatoes

Ribbons of Parmesan cheese make this an eye-pleasing picnic salad. It's a quick fix that is ready in 30 minutes.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 15 mins
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Prosciutto with Asparagus and New Potatoes
Ingredients
1 1/2
pounds fresh asparagus spears
1
20 ounce package refrigerated new potato wedges
1/4
cup bottled Italian salad dressing
6
ounces thinly sliced prosciutto slices
 
Parmesan cheese ribbons
Directions
  1. Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
  2. In a large saucepan, cook the potatoes, covered, in a small amount of lightly salted boiling water for 11 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving platter.
  3. Meanwhile, in a small bowl combine salad dressing and lemon peel. Drizzle salad dressing mixture over potatoes and asparagus. Arrange prosciutto beside vegetables. If desired, top with Parmesan cheese ribbons. Serve warm. Makes 8 servings.
Nutrition Facts (Prosciutto with Asparagus and New Potatoes)
    Per serving:
  • 130 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 17 mg chol.,
  • 830 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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