Yesterday I made these amazing prosciutto cups with veggies
and a baked egg that I found on Deliciously Organic, one of the blogs that I
regularly look at. I had some prosciutto left over so I decided to make
prosciutto wrapped asparagus to go alongside the eggs benedict that I made
tonight! If you are in a rush, this is a great side to prepare because it takes
literally five seconds to prepare and then you can just stick it in the oven to
cook! I had some of the honey Dijon mustard dressing left over from the eggs
benedict and it ended up pairing really well with the asparagus.
Makes 2 servings
Calories per Serving: 109
Total Fat: 4.1 g
Carbs: 9.2 g
Protein: 8.5 g
- 4 slices prosciutto (I buy the packaged kind)
- 1/2 bunch asparagus
Honey Dijon Mustard Dressing
- 1 tsp honey
- 1 tsp Dijon Mustard
Directions
- Wash the asparagus thoroughly and cut off the bottom half inch from each stalk. I prefer thin asparagus, but if you are using the thicker stalks you may want to use a vegetable peeler to remove some of the tougher skin towards the bottom of each.
- Wrap about 4 or 5 stalks with a slice of prosciutto.
- Place each bunch on a foil lined pan and bake for about 20-30 minutes, until the asparagus is tender.
- Top with Honey Dijon Mustard Dressing.
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