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Ingredients
US|METRIC
20 SERVINGS
- 10 prosciutto (paper-thin slices, cut in half)
- 20 asparagus spears (medium width, ends trimmed)
- 1 russet potato (medium)
- 2 Tbsp. olive oil
- 3 Tbsp. grated Parmesan cheese
- 1/4 tsp. pepper
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Directions
- Preheat oven to 425°F.
- Line 2 large baking sheets with parchment paper or spray with non-stick cooking spray. Wrap 1 half-slice prosciutto around each asparagus spear starting at corner. Set aside.
- Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of potato. Center potato on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade, and position at end of potato. Position medium size bowl under blades to catch spiralized potatoes. Turn stand mixer to speed 4 and process until blade reaches end of potato.
- Wrap each asparagus spear with a 1/2-inch spaced potato spiral, trimming potato as needed. Arrange on prepared baking sheets. Brush lightly with olive oil and sprinkle with Parmesan cheese and pepper. Roast for 10 minutes, rotate pans, and roast for another 7 to 10 minutes (total of 17 to 20 minutes) or until the potato is cooked and beginning to brown. Serve immediately.
NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories40Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol<5mg2% |
Sodium115mg5% |
Potassium105mg3% |
Protein2g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A4% |
Vitamin C4% |
Calcium2% |
Iron4% |
* 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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