Prosciutto with Asparagus and New Potatoes
- Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
- 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.
- 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