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
1 1/2
pounds fresh asparagus spears
20 ounce package refrigerated new potato wedges
cup bottled Italian salad dressing
ounces thinly sliced prosciutto slices
Parmesan cheese ribbons
  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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