Eosinophilic Esophagitis Friendly Prosciutto-Wrapped Asparagus
Total time25 min
Prep time10 min
Cook time15 min
4.6(24)
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Learn more →Ingredients
4 servings
- 1 lb asparagus (about 16–20 medium spears), tough ends snapped off
- 2 tbsp extra virgin olive oil
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 3 oz prosciutto (about 8–10 thin slices)
- 1 tsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Place the trimmed asparagus on the prepared baking sheet. Drizzle with the olive oil, then sprinkle with the black pepper and garlic powder. Toss to coat evenly and spread the spears in a single layer.
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