- Bring 2 gallons of salted water to a boil in a large stock pot. Add the asparagus and cook until tender, approximately 3 minutes. Remove asparagus from water and place in ice water for 5 minutes to stop residual cooking. Remove asparagus from ice water, drain and dry.
- Cut sliced prosciutto in half. Wrap each stalk with one slice prosciutto and transfer to a baking sheet or serving platter.
- Store covered in refrigeration up to one day in advance. Bring to room temperature before serving.
Calories 42, Carbohydrates 3g, Cholesterol 11mg, Fat 2g, Fat Calories 14, Fiber 1g, Protein 5g, Saturated Fat 0.53g, Sodium 381mg. Daily Values: Calcium 13.61mg 1%, Phos 29.48mg 3%, Copper 0.11mg 6%, Zinc 0.31mg 2%, Panto 0.16mg 2%, Biotin 0.23mcg 77%, Magnesium 7.94mg 2%, Iron 1.4mg 8%, Vitamin B6 3%, Vitamin C 5%, Vit E-a-Toco 2%, Vitamin A 9%. Percent Daily Values are based on a 2,000 calorie diet.
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