Some diners prefer the fat asparagus, and that's fine — thin or thick, they all have the same amount of fiber per ounce.
INGREDIENTS | SERVES 4; Serving Size 2 bundles
- 1 bunch fresh asparagus
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 8 thin slices prosciutto ham
Bend one asparagus stalk near the cut end until it snaps. This will find the natural breaking point of the asparagus. You can discard the fibrous ends or use them for soup.
Using the snapped asparagus as a guide, measure and cut the other stalks at the same place and discard the woody ends.
Toss asparagus with oil, salt, and pepper. Grill for about 5 minutes, until tender and tips are crispy. Set aside to cool.
Wrap a slice of prosciutto around three asparagus into a bundle. Repeat with remaining asparagus and prosciutto and serve warm.
Protein: 9.59 grams
Carbohydrates: 4.8 grams
Fiber: 2.4 grams
Fat: 14 grams
Prosciutto Ham and Vegetables
It's amazing how such a paper-thin slice of Italian ham can change an ordinary vegetable dish into something extraordinary. It adds only flavor and a bit of protein and has no fiber, but it enhances the taste of certain fibrous vegetables.