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Asparagus Parma

 Asparagus Parma
This full-flavored dish would be excellent alongside lean chicken or fish. Fresh herbs lend a special touch. Jay Goodvin - Austin, TX
6 ServingsPrep: 20 min. Bake: 15 min.

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

Directions

  • 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

2 of 2

Asparagus Parma (continued)

Directions (continued)

  • before serving. Yield: 6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.