4 Serves
30 Mins
3 g
4 g
4 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Asparagus
Prosciutto
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Vitamin K
48 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
59 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
4 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Wash the asparagus and trim the woody ends off the stalks using a chef's knife.
Wrap each asparagus spear with a thin slice of prosciutto, ensuring it is tightly secured.
Arrange the wrapped asparagus on the prepared baking sheet, drizzle lightly with extra virgin olive oil, and season with salt and pepper.
Roast in the oven for 10 to 12 minutes until the asparagus is tender and the prosciutto is crispy.
Extra Virgin Olive Oil
Salt And Pepper
Vitamin A
43 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
48 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
59 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12
g42
g16
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g