Prosciutto Wrapped Asparagus
PROSCIUTTO WRAPPED ASPARAGUS
FOOD AS MEDICINE
Asparagus is very high in the amino acid, Asparagine. Asparagine is synthesized from aspartate and glutamine and can be readily converted into aspartate for cellular functions including energy production. It is also a component of the urea cycle, helping to remove excess ammonia to prevent toxic overload. Asparagine can help prevent fatigue, hypothyroidism, and weight gain. Did you ever notice a certain smell to your urine after the consumption of asparagus? This is due to the fact that during digestion of Asparagus, the vegetable’s sulfurous amino acids break down into smelly chemical components in all people. And because those components are “volatile,” meaning airborne, the odor wafts upward as the urine leaves the body and can be detected as soon as 15 minutes after you eat this spring delicacy.
1 large bundle asparagus (about 24 spears), ends trimmed
8 slices pasture raised prosciutto
4 oz cultured cream cheese
1/4 cup shredded parmesan
olive oil for drizzling
zest and juice of 1/2 lemon
Preheat oven 350 degrees. Spread prosciutto slices with about 1 Tbsp cream cheese and sprinkle with parmesan. Wrap slices around 3 asparagus spears to form a bundle. Arrange wrapped spears in a single layer on a medium baking sheet and drizzle with a small amount of olive oil. Bake 15 minutes in the preheated oven, until asparagus is tender. Sprinkle lemon juice and zest over the asparagus.
Makes 8 servings (1 bundle each)
Nutrition per serving: 122 Calories, 9g Fat, 5g Carbs, 7g Protein
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