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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This full-flavored dish would be excellent alongside lean chicken or fish. Fresh herbs lend a special touch. Jay Goodvin - Austin, TX Ingredients:
1 cup reduced-sodium chicken broth |
1/2 cup dry white wine or additional reduced-sodium chicken broth |
2 tablespoons capers, drained |
1 tablespoon minced shallot |
1 tablespoon rubbed sage |
1 tablespoon minced fresh parsley |
2 garlic cloves, minced |
2 teaspoons minced fresh thyme |
1/4 teaspoon crushed red pepper flakes |
1 tablespoon butter |
2 pounds fresh asparagus, trimmed |
2 thin slices prosciutto or deli ham, cut into thin strips |
2 tablespoons grated parmesan cheese |
Directions:
1. In a small saucepan, bring broth and wine to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until reduced to about 3/4 cup. Stir in the capers, shallot, sage, parsley, garlic, thyme and pepper flakes. Return to a boil. Reduce heat; simmer 4-5 minutes longer. Stir in butter until melted.
2. Place asparagus in a 3-qt. baking dish coated with cooking spray. Pour sauce over asparagus; top with prosciutto. Bake, uncovered, at 400° for 12-15 minutes or until tender. Sprinkle with cheese before serving. Yield: 6 servings.
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