MAKES: 8 SERVINGS
PREP: 15 MINS
COOK: 15 MINS
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
- Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
- 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.
- 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)
Per serving: 130 kcal , 5 g fat (2 g sat. fat , 17 mg chol. , 830 mg sodium , 11 g carb. , 3 g fiber , 10 g pro.