3 lb asparagus spears
1 melon, cantelope, honeydew, watermelon
¼ lb prociutto, cut thin
8 fresh basil leaves
1 wedge parmesan cheese
Cook asparagus spears al dente in the microwave for 5 minutes with 2 tablespoons of water or chicken stock.
Then toss and cook for 5 to 7 minutes more. Set aside.
Shred or cut prosciutto and cut melon into 1-inch chunks.
Cut asparagus spears into thirds or quarters.
Wrap a bundle of asparagus spears in proscuitto and repeat until all asparagus has been used.
Top with parmesan shavings and sprinkle basil that has been cut in a chiffonade.
Sprinkle with sea salt and fresh ground pepper.
When cooking the asparagus, the recipe will come out better if you make sure the asparagus is very dry after it is cooked.
Sugar: 2g
:
Calcium: 28mg
Calories: 62kcal
Carbohydrates: 5g
Cholesterol: 6mg
Fat: 4g
Fiber: 2g
Iron: 2mg
Potassium: 248mg
Protein: 4g
Saturated Fat: 1g
Sodium: 66mg
Vitamin A: 871IU
Vitamin C: 6mg
