Directions:
- Blanch the asparagus in boiling water for 1 min, drain and cool.Slice diagonally and put to one side.
- Blend the cornstarch with 1/4 cup of the chicken broth in a small bowl.
- Put the remaining broth in a saucepan and bring to the boil.Whisk in the cornstarch mix and cook until thickened, stirring constantly and set aside.
- In a large saucepan saute the garlic in olive oil. Add the proscuitto, tomatoes, basil, parsley, dill, pepper and the asparagus. Saute for 30 seconds and then stir in the thickened chicken broth. Simmer for 1 minute.
- Serve over cooked Angel Hair pasta.
- Sprinkle with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 693.84 Kcal (2905 kJ) | ||
| Calories from fat | 220.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.53g | 38% | |
|---|---|---|---|
| Cholesterol | 19.85mg | 7% | |
| Sodium | 906.24mg | 38% | |
| Potassium | 1208.22mg | 26% | |
| Total Carbs | 96.87g | 32% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 8.83g | 35% | |
| Protein | 25.45g | 51% | |
| Vitamin C | 52mg | 87% | |
| Iron | 401mg | 2228% | |
| Calcium | 51.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 237.03 Kcal (992 kJ) | ||
| Calories from fat | 75.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 38% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 7% | |
| Sodium | 309.6mg | 38% | |
| Potassium | 412.76mg | 26% | |
| Total Carbs | 33.09g | 32% | |
| Sugars | 2.1g | 25% | |
| Dietary Fiber | 3.02g | 35% | |
| Protein | 8.7g | 51% | |
| Vitamin C | 17.8mg | 87% | |
| Iron | 137mg | 2228% | |
| Calcium | 17.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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