Asparagus with tomato dressing and crisp prosciutto

Asparagus with tomato dressing and crisp prosciutto

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Asparagus with tomato dressing and crisp prosciutto

The ingredient of Asparagus with tomato dressing and crisp prosciutto

  1. 6 slices prosciutto
  2. 1 x 250g punnet cherry tomatoes, finely chopped
  3. 2 anchovy fillets, drained on paper towel, finely chopped
  4. 2 tablespoons olive oil
  5. 1 tablespoon white wine vinegar
  6. Pinch of caster sugar
  7. three bunches asparagus, woody ends trimmed
  8. Olive oil, to grease
  9. 55g (1/3 cup) toasted pine nuts

The instruction how to make Asparagus with tomato dressing and crisp prosciutto

  1. Preheat oven to 200u00b0C. Line a baking tray with non-stick baking paper. Place the prosciutto at the lined tray. Bake in oven for five minutes or till crisp. Set aside for 5 minutes to chill barely. Break into big portions.
  2. Whisk collectively the tomato, anchovy, oil, vinegar and sugar in a small bowl. Taste and season with salt and pepper.
  3. Preheat a barbecue grill or chargrill on high. Brush the asparagus with olive oil. Season with salt and pepper. Cook on grill, turning sometimes, for 2-three minutes or till shiny inexperienced and gentle crisp.
  4. Divide the asparagus among serving plates. Spoon over the dressing and pinnacle with the prosciutto and pine nuts to serve.

Nutritions of Asparagus with tomato dressing and crisp prosciutto

fatContent: 195.502 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent: 13 milligrams cholesterol

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