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Asparagus and Proscuitto

A wonderfully tasty asparagus side dish. No more boring vegetable dishes!"


A "bunch" of thin Asparagus
A "bunch" Green onions (the part between the green and white)
1/4 lb or pkg Prosciutto/Serrano
3 cloves Garlic
2 Tablespoons Olive Oil
A sprinkling Salt
1/2 cup Parmesan Cheese (freshly grated-not powder)


Bend the asparagus to break off the tender parts. Discard the tougher ends. Chop the tender asparagus parts and the green beans into small pieces (each one just a bit bigger than a Tylenol).

Chop the green onions into small pieces (the part between the white and "green" green).

Chop the garlic into small pieces.

Saute the prosciutto in a minimal amount of olive oil until it is crispy. Then, remove from the pan. I put it on a plate with a paper towel to soak up any excess oil.

Saute the onion and garlic in olive oil for a few minutes. Then add the asparagus and cook for 10 minutes. (I cook a lot longer because I like Southern style veggies that are soft.) Add a sprinkle of salt while cooking. When done, add the prosciutto back into the pan until it is warmed up. Top with Parmesan cheese. Cover for a minute so the cheese melts a bit, and then serve immediately. OR;

Make a One-Pot Meal of It
Add large cooked shrimp and cooked pasta at the end. Serve immediately.

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Nutritional Information
Per Serving

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