Prosciutto with Asparagus and New Potatoes
FROM: AnnMarie
PREP TIME: 15
COOK TIME: 15
SERVINGS: 4
DESCRIPTION:
A quick and easy meal all in 1 dish
INGREDIENTS:
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
DIRECTIONS:
1. Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
2. 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.
3. Meanwhile, in a small bowl combine salad dressing and lemon peel. Drizzle salad dressing mixture over potatoes and asparagus. Arrange prosciutto rolls beside vegetables. If desired, top with Parmesan cheese ribbons. Serve warm.
4. Makes 8 servings
SHOPPING LIST :
Check each Item!
1-1/2 pounds fresh asparagus
1 20-ounce package refrigerated new potato wedges
1/4 cup bottled Italian salad dressing
lemon
6 ounces thinly sliced prosciutto slices
Parmesan cheese ribbons
