GERD Friendly Ginger-Scallion Prosciutto-Wrapped Asparagus
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Learn more →Ingredients
4 servings
- 1 lb asparagus (about 18–20 medium spears), woody ends trimmed
- 3 oz prosciutto, sliced thin (about 6–8 slices)
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the glaze
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 2 scallions (green tops only), thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 tsp apple cider vinegar
- ½ tsp turmeric
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the coconut aminos, grated ginger, sliced scallion greens, apple cider vinegar, and turmeric until combined. Set the glaze aside.
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