Asparagus Bundles With Prosciutto &Amp; Goat Cheese

1. Preheat oven to 450°F.

2. Line a 15-inch X 10-inch baking pan with foil.

3. Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.

4. Place bundles in a single layer on baking pan tucking under ends of prosciutto.

5. Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.

6. Bake for 8-10 minutes or until asparagus is crisp tender.

7. Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.

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Nutrient	Quantity
Total fats	23.8479 g
Protein	95.4993 g
Carbohydrates	3.5534 g
Energy	630.7508 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2822 g
Water	393.1504 g
Aspartic acid	0.3538 g
Calcium, Ca	725.1167 mg
Lutein + zeaxanthin	135.548 g
Fiber, total dietary	0.4267 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	103.0325 g
Niacin	5.5981 mg
Vitamin A, RAE	192.0305 g
Arginine	0.196 g
Riboflavin	1.0136 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.9655 g
Sodium, Na	654.2149 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3822 g
Total lipid (fat)	23.8479 g
Manganese, Mn	0.1189 mg
Fructose	0.0013 g
Proline	0.5411 g
Fatty acids, total saturated 16:0	3.873 g
Fatty acids, total saturated 8:0	0.2054 g
Sucrose	0.0001 g
Choline, total	302.5916 mg
Sugars, total	2.5313 g
Serine	0.4558 g
Fatty acids, total saturated 10:0	0.7416 g
Fatty acids, total saturated 18:0	0.9836 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.7996 mg
Selenium, Se	81.9072 g
Ash	7.5789 g
Vitamin D	6 IU
Fatty acids, total saturated 18:1 undifferentiated	11.451 g
Pantothenic acid	0.4083 mg
Phenylalanine	0.2673 g
Copper, Cu	1.1771 mg
Betaine	0.0647 mg
Thiamin	0.6159 mg
Retinol	182.8753 g
Methionine	0.1431 g
Iron, Fe	6.915 mg
Carbohydrate, by difference	3.5534 g
Phosphorus, P	951.3479 mg
Folate, total	84.4104 g
Tocopherol, gamma	0.1497 mg
Fatty acids, total saturated 4:0	0.2906 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.115 g
Alanine	0.2585 g
Cholesterol	260.0422 mg
Valine	0.4183 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.6365 g
Glycine	0.0528 g
Carotene, alpha	6.819 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	1.0451 g
Zinc, Zn	5.6689 mg
Isoleucine	0.3154 g
Fatty acids, total saturated 12:0	0.4351 g
Fatty acids, total polyunsaturated	2.4634 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.5486 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	793.2296 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	84.4104 g
Tryptophan	0.0802 g
Vitamin C, total ascorbic acid	26.9438 mg
Phytosterols	30.364 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.215 g
Tyrosine	0.2612 g
Vitamin B-12	5.1671 g
Vitamin K (phylloquinone)	12.8216 g
Fatty acids, total saturated	8.0605 g
Histidine	0.1575 g
Fatty acids, total monounsaturated	11.9909 g
Threonine	0.2542 g
Folate, food	84.4104 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	0.15 g
Cryptoxanthin, beta	7.6438 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	4.4068 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	103.0876 mg
Lysine	0.4752 g
Potassium, K	1134.0707 mg
Cystine	0.039 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Feta cheese	0.25 cup	99	1.5338	7.98
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
red pepper	2 tablespoons	7.5	1.6519	0.0825
asparagus spear	1 lb	403.4676	0	2.2667
prosciutto	2 slices	403.4676	0	2.2667