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Reynolds
Wrap® Heavy Duty Aluminum Foil
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1
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pound
fresh asparagus, trimmed
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2
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thin
slices prosciutto, cut in 1-inch wide strips
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1
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tablespoon
olive oil
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1/4
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teaspoon
salt
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1/8
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teaspoon
freshly ground black pepper
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2
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tablespoons
chopped roasted red peppers
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1/4
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cup
crumbled goat OR feta cheese
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PREHEAT
oven to 450°F. Line a 10 1/2x15
1/2x1-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil; set
aside.
WRAP asparagus spears in bundles of 3 or 4 with a strip
of proscuitto around middle. Place bundles
in a single layer in foil-lined pan. Drizzle olive oil over asparagus bundles. Sprinkle with salt and pepper. Top with roasted red peppers.
Bake
6 to 8 minutes or until asparagus is crisp tender. Sprinkle with cheese. CONTINUE
BAKING 5 minutes or until cheese is softened and heated through.
REYNOLDS
KITCHENS TIP: To
line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan./span
Number of Servings: 4-6
Nutrition Information:
(Per Serving)
| calories | | 176 |
| grams fat | | 13 |
| % calories from fat | | 65 |
| milligrams cholesterol | | 27 |
| milligrams sodium | | 521 |
| grams carbohydrates | | 6 |
| grams fiber | | 2 |
| grams protein | | 10 |
