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Recipes
Shopping list
Ingredients
- 16 asparagus spears
- 8 slices prosciutto (about 4 oz)
- 1 cup baby arugula
- 1 tablespoon lemon vinaigrette
- ⅓ cup peach (or apricot) preserves
- 4 oz garlic-herb goat cheese
- 1 teaspoon cracked black pepper
Steps
- Remove and discard tough root ends from asparagus. Microwave asparagus following package instructions, then chill.
- Cut prosciutto slices in half widthwise. Place arugula in small bowl; drizzle with vinaigrette and toss to coat.
- Arrange prosciutto slices on work surface. Spread even amount preserves over each prosciutto slice, then crumble cheese evenly over preserves. Top evenly with arugula mixture, asparagus, and pepper. Starting from cut edge, roll prosciutto over filling and arrange seam-side down on serving platter. Serve.
Amount per 1⁄16 recipe serving: Calories 60, Total Fat 3.5g, Sat Fat 2g, Trans Fat 0g, Chol 15mg, Sodium 200mg, Total Carb 5g, Fiber 0g, Sugars 5g, Protein 3g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%