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Asparagus Parma Recipe
Asparagus Parma Recipe photo by Taste of Home

Asparagus Parma Recipe

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This full-flavored dish would be excellent alongside lean chicken or fish. Fresh herbs lend a special touch. Jay Goodvin - Austin, TX
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 serving equals 76 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 320 mg sodium, 5 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. 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.
  2. 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

Nutritional Facts

1 serving equals 76 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 320 mg sodium, 5 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Asparagus Parma(1)

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Reviewed Sep. 23, 2013

I do not like asparagus but I do like it prepared this way.

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