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Prosciutto with Asparagus and New Potatoes

Makes: 8 servings
Prep 15 mins Cook 15 mins
Prosciutto with Asparagus and New Potatoes
  • 1 1/2  pounds  fresh asparagus spears
  • 1 20  ounce package  refrigerated new potato wedges
  • 1/4  cup  bottled Italian salad dressing
  • 1  teaspoon  finely shredded lemon peel
  • 6  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)
  • Servings Per Recipe 8,
  • cal. (kcal) 130,
  • Fat, total (g) 5,
  • chol. (mg) 17,
  • sat. fat (g) 2,
  • carb. (g) 11,
  • fiber (g) 3,
  • pro. (g) 10,
  • vit. A (IU) 340,
  • vit. C (mg) 5,
  • sodium (mg) 830,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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