Asparagus and Prosciutto di Parma Scafata
Scafata is a traditional Italian dish with sautéed vegetables such as peas, artichokes, and asparagus that is perfect for seasonal vegetables. If you are looking for a way to incorporate some savory flavor to your healthy diet, this Prosciutto di Parma Scafata is the recipe for you. Asparagus and prosciutto go hand-in-hand, but who knew combining peas and prosciutto could be a winning combination of sweet and salty? With the fresh mint to top it off, this asparagus and prosciutto recipe will become a go-to prosciutto dish for a light, healthy dinner!
- 1/3 cup white wine
- 1/4 cup extra-virgin olive oil
- 1/4 cup minced vidalia onion
- 1 medium zucchini, sliced
- 1 1/2 cups snow peas
- 1 cup green peas
- 8 canned artichokes, drained and halved
- 4 ounces asparagus spears cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices Prosciutto di Parma
- fresh mint, chopped, optional
In large skillet, combine wine, oil and onion; cover and bring to boil over medium-high heat. Add zucchini, snow peas, peas, artichokes, asparagus, salt and pepper. Reduce heat, simmer partly covered about 5 minutes, stirring frequently until vegetables are crisp tender.
Divide vegetables among four plates; top vegetables with two slices Prosciutto di Parma. Garnish with chopped fresh mint, if desired.
Number of servings (yield): 4