- 1 cup reduced-sodium chicken broth
- 1/2 cup dry white wine or additional reduced-sodium chicken broth
- 2 tablespoons capers, drained
- 1 tablespoon minced shallot
- 1 tablespoon rubbed sage
- 1 tablespoon minced fresh parsley
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 2 pounds fresh asparagus, trimmed
- 2 thin slices prosciutto or deli ham, cut into thin strips
- 2 tablespoons grated Parmesan cheese
- In a small saucepan, bring broth and wine to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until reduced to about 3/4 cup. Stir in the capers, shallot, sage, parsley, garlic, thyme and pepper flakes. Return to a boil. Reduce heat; simmer 4-5 minutes longer. Stir in butter until melted.
- Place asparagus in a 3-qt. baking dish coated with cooking spray. Pour sauce over asparagus; top with prosciutto. Bake, uncovered, at 400° for 12-15 minutes or until tender. Sprinkle with cheese before serving. Yield: 6 servings.
Originally published as Asparagus Parma in Healthy Cooking June/July 2009, p48
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Asparagus Parma(1)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Sep. 23, 2013
I do not like asparagus but I do like it prepared this way.
More Recipe Collections
- Asparagus Recipes >
- Baked Asparagus >
- Baked Ham >
- Cheese Recipes >
- Diabetic Recipes >
- Diabetic Side Dishes >
- Easter Recipes >
- Easter Side Dishes >
- Healthy Cooking Recipes >
- Healthy Cooking Side Dishes >
- Healthy Recipes >
- Italian Recipes >
- Italian Side Dishes >
- Low Carb Recipes >