14 thin slices of prosciutto
Freshly ground pepper
2 tablespoons freshly grated Parmigiano-Reggiano
|Sprinkled with the cheese, fresh grounded pepper|
|Ready to eat|
This was very delicious. Craig said it was even better the 2nd day. It was also suggested that you could use herbed goat cheese and spread it between the layers of prosciutto instead of the mustard or you could serve it without the mustard. Hope you enjoy it.
Aimee had asked in an earlier post about a food you hated as a child and grew up loving later. I hated asparagus and never ever wanted to eat it. Now I love it. I enjoyed this recipe, I eat it fresh, I eat it in salads, pasta and fresh zapped too. I hope you enjoy asparagus also.