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Recipe by
Asparagus with ham is a delicious spring side dish. This simple recipe combines the bitterness of asparagus with the salty flavor of prosciutto crudo. Everything is enriched with butter and grated Parmesan cheese.
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Step 1 of 5: Trim the asparagus and boil them in an asparagus pot with slightly salted water, leaving them rather al dente; drain them, cut off the tough part with a knife, and divide them into bundles of 3 or 4 asparagus each.
Step 2 of 5: Wrap each bundle with a slice of prosciutto crudo and place the bundles in a buttered baking dish.
Step 3 of 5: Pour over the rest of the butter, melted in a small pan.
Step 4 of 5: Sprinkle the bundles with the grated Parmesan, distributing it evenly.
Step 5 of 5: Put the baking dish in a preheated oven at 200 degrees and leave it until the surface of the preparation is gratinated.
| Average values | Per serving303 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,304 kJ312 kcal | 431 kJ103 kcal |
| Fat | 20.78 g | 6.87 g |
| of which saturated fatty acids | 11.31 g | 3.74 g |
| Carbohydrates | 8.5 g | 2.81 g |
| of which sugars | 8.5 g | 2.81 g |
| Fibre | 5.26 g | 1.74 g |
| Protein | 20.3 g | 6.71 g |
| Salt | 1.48 g | 0.49 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
