Put mint, parsley, garlic and walnuts in a medium bowl. Use an immersion blender to finely chop. While chopping, slowly add the olive oil. Process until smooth. Add 2 T of the cheese, salt and pepper. Pulse the immersion blender a few times.
Wash the asparagus and spray with olive oil spray. Season with salt and black pepper. Divide the asparagus into 8 bundles; wrap each with a slice of prosciutto.
Grill the asparagus wraps. This does not take long to cook. Place on the grill and flip one after a couple minutes. Flip again and cook for a couple more minutes.
Garnish with the pesto, cheese, and lemon zest.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 wrap (95g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 33 (60%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0.5mg||0 %|
|Sodium 14.7mg||1 %|
|Potassium 213mg||6 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 2g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
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