Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 Stalks of asparagus
4 Thin slices of prosciutto
-- fat removed
4 Pats unsalted butter
Freshly ground pepper
1/2 c Grated Reggiano Parmesan
--(freshly grated)
1 Lemon; quartered

Cut off tough ends of asparagus; cover asparagus with water in a
skillet; bring to a boil and cook until tender but still firm (3-4
minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks each;
wrap prosciutto slice around center of bundle. Place the 4 bundles into
oven-proof dish; dot with butter; season with pepper, and sprinkle with
parmesan cheese. Place in the oven to brown the cheese (4-5 minutes).
Serve with lemon wedge. Serves 4

Nutritional information per serving: Protein: 8 grams; Carbohydrates: 4
grams; Fat: 8 grams (saturated=5 grams) ; Calories: 113; Sodium: 385 mg;
Cholesterol: 22 mg. Exchanges: 1 Vegetable, 1 High Fat Meat

Copyright Whole Foods Market, 1995, wfm#wholefoods.com

Reprinted with permission from Whole Foods Market
Meal-Master compatible format courtesy of Karen Mintzias

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