Nutritional Info

Nutrition Facts

Serving Size 1 (2g)

Calories 8
Calories from Fat 6 (75%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 18.8mg 1%
Potassium 3.2mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.3g 1%

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Recipe Description
This recipe is a fantastic appetizer and goes really well with salmon!
Prep time
10 min
Cook time
8 min
Ready In
18 min


Serves Tool

Serves To:USMetric
1   fresh nutmeg, grated
2 Ounce(oz)  parmesan, grated
1   lemon
12   slices prosciutto
24   asparagus spears
3 1/2 Ounce(oz)  butter, melted


Preheat the oven to moderate 350°F. Cut each slice of prosciutto in half, cut off the base of each asparagus stem so that the spear is about 9 cm (3 1/2 inches) long. Bring a pan of lightly salted water to the boil, add the asparagus and cook for 1 minute, or until just tender.

Drain the asparagus and pat dry. Brush with the melted butter, then roll the spears in the grated parmesan. Wrap each asparagus spear in half a slice of prosciutto.

Brush an ovenproof dish, large enough to hold the asparagus in a single layer, with melted butter. Place the asparagus bundles in the dish. Sprinkle with any remaining parmesan, grated nutmeg, and cracked black pepper to taste. Bake for 7 minutes. Squeeze a little fresh lemon juice over the top and serve.

Additional notes

Thinly sliced bacon can be substituted for the prosciutto.

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