Asparagus with prosciutto is a delicious spring side dish. This simple recipe combines the bitterness of asparagus with the salty flavor of prosciutto crudo. The dish is enriched with butter and grated Parmigiano cheese.
Clean the asparagus and boil them in an asparagus pot with slightly salted water, leaving them rather al dente; drain them, using a knife to cut off the tough part, and divide them into bunches of 3 or 4 asparagus each.
Wrap each bunch with a slice of prosciutto crudo and place the bunches in a buttered baking dish.
Pour the remaining melted butter over the top.
Sprinkle the bunches with grated Parmigiano cheese, spreading it evenly.
Put the baking dish in a preheated oven at 200 degrees and leave it until the surface of the preparation is gratinated.
Padella
Grill
Italy, Lombardia
| Energy (kcal) | 103 |
| Carbohydrates (g) | 2.8 |
| of which Sugars (g) | 2.8 |
| Fat (g) | 6.87 |
| of which Saturates (g) | 3.74 |
| Protein (g) | 6.71 |
| Fiber (g) | 1.74 |
| Sale (g) | 0.48 |
