Directions:
- Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry with paper towels.
- Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
- Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth. Drizzle dressing over asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.05 Kcal (344 kJ) | ||
| Calories from fat | 28.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 5% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 2% | |
| Sodium | 356.21mg | 15% | |
| Potassium | 439.1mg | 9% | |
| Total Carbs | 8.02g | 3% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 5.26g | 21% | |
| Protein | 4.38g | 9% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 179.7mg | 999% | |
| Calcium | 90.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 50.53 Kcal (212 kJ) | ||
| Calories from fat | 17.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 5% | |
|---|---|---|---|
| Cholesterol | 3.06mg | 2% | |
| Sodium | 219.38mg | 15% | |
| Potassium | 270.43mg | 9% | |
| Total Carbs | 4.94g | 3% | |
| Sugars | 1.43g | 9% | |
| Dietary Fiber | 3.24g | 21% | |
| Protein | 2.7g | 9% | |
| Vitamin C | 10.1mg | 27% | |
| Vitamin A | 0.9mg | 49% | |
| Iron | 110.7mg | 999% | |
| Calcium | 55.7mg | 9% | |
* 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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