Directions:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.
- Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes.
- Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.
- Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper. Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.6 Kcal (476 kJ) | ||
| Calories from fat | 73.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 13% | |
|---|---|---|---|
| Cholesterol | 9.92mg | 3% | |
| Sodium | 384.3mg | 16% | |
| Potassium | 282.98mg | 6% | |
| Total Carbs | 5.21g | 2% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 5.95g | 12% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 1.9mg | 11% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 87 Kcal (364 kJ) | ||
| Calories from fat | 56.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 13% | |
|---|---|---|---|
| Cholesterol | 7.6mg | 3% | |
| Sodium | 294.31mg | 16% | |
| Potassium | 216.72mg | 6% | |
| Total Carbs | 3.99g | 2% | |
| Sugars | 1.77g | 9% | |
| Dietary Fiber | 1.47g | 8% | |
| Protein | 4.56g | 12% | |
| Vitamin C | 8.7mg | 19% | |
| Iron | 1.5mg | 11% | |
| Calcium | 21.1mg | 3% | |
* 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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