Asparagus Caesar Bundles with Crispy Prosciutto
A hand held Caesar Salad filled with asparagus spears and crispy prosciutto, drizzled with dressing and topped with fresh shaved Parmesan cheese.
Ingredients
- 6 large romaine leaves, rinsed and dried
- 18-24 stalks thin asparagus ends trimmed
- 2 slices prosciutto
- fresh shaved Parmesan cheese
- 2-3 Tbsp Caesar salad dressing creamy works best
- 1-2 Tbsp milk
- fresh cracked black pepper if desired
Instructions
- Remove any damaged out leaves from romaine. Choose 6 large good quality outer leaves. Rinse then dry well. Arrange on a platter face up.
- Snap or slice off any woody ends from asparagus. Add to boiling water all at once, time for 60-90 seconds (60 max if using very thin stalks), then remove immediately, plunge in ice cold water bath to cool. Drain when cool, then dry on paper towel.
- Tear prosciutto into 2 or 3 large pieces and add to wide skillet. Fry on medium for 3-4 minutes, then turn. Once pieces are sizzling and browning, remove to paper towel to drain.
- Lay 3-4 asparagus spears in each romaine leaf. Break prosciutto into smaller pieces and sprinkle evenly over bundles.
- Add milk in small amounts to Caesar dressing and stir until thin enough to drizzle off the end of a spoon. Drizzle evenly over salad bundles.
- Shave fresh Parmesan cheese into large pieces and arrange evenly in bundles. Add fresh cracked black pepper if desired.
Notes
Nutritional value is based on single leaf bundles and creamy caesar dressing.
Nutrition
Serving: 1bundleCalories: 66kcalCarbohydrates: 3.3gProtein: 4.5gFat: 4.2gSaturated Fat: 1.3gTrans Fat: 0.3gCholesterol: 9.7mgSodium: 168.4mgPotassium: 195.4mgFiber: 1.7gSugar: 0.7g
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