1. Cook pasta, drain and set aside to cool. Cook asparagus, cool and then cut into 5cm lengths. Grill or fry prosciutto slices until crisp. Place on absorbent paper to cool. 2. In a large bowl place pasta, asparagus, artichoke hearts, anchovies, capers and shallots in a bowl and toss to combine. Pour over enough dressing to coat all ingredients and mix well. Refrigerate until ready to serve. 3. Crumble prosciutto over the salad and serve. Dressing: 1. Place all ingredients except the oil in a food processor and process until well mixed. With the machine running, add oil in a thin stream until it is all incorporated Per serving: 6081 Calories (kcal); 274g Total Fat; (40% calories from fat); 421g Protein; 481g Carbohydrate; 1285mg Cholesterol; 32147mg Sodium Food Exchanges: 25 Grain(Starch); 46 1/2 Lean Meat; 17 1/2 Vegetable; 1/2 Fruit; 33 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1106g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1175 (84%)|
|Amt Per Serving||% DV|
|Total Fat 130.6g||174 %|
|Saturated Fat 44.7g||224 %|
|Monounsaturated Fat 64.7g|
|Polyunsanturated Fat 16.1g|
|Cholesterol 3438mg||1058 %|
|Sodium 311mg||11 %|
|Potassium 432.3mg||11 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 15.1g|
|Protein 45.1g||64 %|
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Calories per serving: 1401
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