The best thing I’ve ever baked, according to many, is this. It is moist, flavorful, and devoid of dairy, gluten, and nuts. It has the same flavor as regular pumpkin bread and won’t make you sick. Making pumpkin muffins using this is simple.
| Prep Time: | 25 mins |
| Cook Time: | 8 mins |
| Additional Time: | 7 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 16 medium fresh asparagus spears, each trimmed to 5 inches
- 8 thin slices Margherita® Deli Prosciutto
- ⅓ cup soft goat cheese
Instructions
- Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan.
- Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes).
- Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.
Nutrition Facts
| Calories | 85 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 341 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
So I did a different version but used this recipe post for ideas. Thank you!
Awesome idea! Definitely tasty. Execution was a little poor on our part, haha, but the actual recipe is awesome!
Let me tell you I subbed vegan peppered tofurky lunch meat as well as violife feta cheese for the prosciutto and the goat cheese-excellent! I’m sure the original is great too-I have a vegan daughter and decided to try this before our asparagus went bad. Try it #vegan way!
Did not get a picture they were gone so fast. used a whole fresh lemon of juice. served with a reverse sear ribeye and a nice glass of white wine. 10/10 will make again, might add a bit of lemon zest on them for visual pop.
I swapped the goat cheese with mozzarella because the goat cheese was too sour.
Delicious! The lemon really brings out a really great layered flavor! Only change I made was I wrapped the prosciutto around two stalks to make it go farther. My huge family does NOT eat vegetables and everyone loved these!!!
Delicious and super easy! Made them for a party and everyone loved them-