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Ingredients35 m servings 274 cals
Original recipe yields 4 servings
- Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
- Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add 1 tablespoon butter and sugar. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain well.
- Melt remaining 3 tablespoons butter in a small pot over low heat.
- Wrap each asparagus spear with a slice of ham. Arrange on a serving plate; drizzle melted butter on top.
Per Serving: 274 calories; 20.9 g fat; 10.2 g carbohydrates; 14.8 g protein; 58 mg cholesterol; 755 mg sodium. Full nutrition
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