Asparagus and Prosciutto
Prosciuttto, if lean, is low in both total and saturated fat. Use large, extra-thick asparagus spears to make this wonderfu entree. Serve it with fragrant basmati rice and Baked Stuffed Plum Tomatoes. The Parmesan can be slivered on the large shredder size of a grater. In an asparagus steamer over high heat, heat 2 inches water to boiling. Add asparagus and steam for 4 minutes; drain. Alternatively, in a large nonstick skillet over medium-high heat, heat 1/4 inch water. Add asparagus and steam for 5 or 7 minutes; drain.
In a large nonstick skillet over medium-heat, whisk together the milk, flour, salt, if using, and cayenne and cook, stirring until thickened. Sprinkle the prosciutto on top.
Arrange the asparagus on a warm serving platter, spray lightly with oil to moisten so they are glossy, and top with the sauce. Garnish with Parmesan cheese and parsley and serve immediately.
1 1/2 pounds asparagus, tough ends discarded
1 cup evaporated skimmed milk
2 tablespoons all-purpose flour
3 ounces lean prosciutto, trimmed of all fat and julienned
Olive oil spray
2 tablespoons slivered Parmesan cheese
2 tablespoons chopped parsley
Asparagus with Roasted Shallot and Walnut Sauce
Pureed oven-roasted shallots and garlic are the low-fat base to this creamy sauce. I keep a variety of roasted vegetables in the refrigerator to use as quick bases for many different sauces.
Preheat the oven to 350 degree F. Line a baking sheet with foil. Place the shallots and garlic on the sheet and lightyly spray with oil. Cover with additional foil, crimp the edges, and poke a hole in the top and roast 45 to 50 minutes or until very soft. Set aside until cool enough to handle, then peel. Theonions and shallots may be prepared ahead and refrigerated, covered for up to 4 days.
In a food processor or blender, puree the shallots, garlic, lemon juice, 2 tablespoons of the walnuts, and the oil...