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Asparagus Prosciutto and Fontina Tortino
FROM A CHEF’S KITCHEN12Ingredients
65Minutes
250Calories
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Ingredients
US|METRIC
7 SERVINGS
- nonstick cooking spray
- 1 prepared pie crust (for 9-inch pan)
- 3 oz. prosciutto (approximately 6 slices, chopped)
- 1 Tbsp. olive oil
- 1 shallot (medium, minced)
- 8 oz. asparagus (thin, tough ends trimmed, cut in half crosswise)
- salt
- freshly ground black pepper
- 1/4 cup grated Parmesan cheese (freshly)
- 1 cup shredded fontina cheese (approximately 4-5 ounces)
- 2 large eggs
- 1 cup half and half (or whole milk)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium550mg23% |
| Potassium250mg7% |
| Protein10g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber1g4% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C6% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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