Prosciutto Asparagus Bundles with Chive Mashed Potatoes
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $17.00
- Nutrition
- 490 cal · 22g protein
- comfort-food
🍳 2 pans · Picky-eater safe bet: plain potatoes
Prosciutto Asparagus Bundles with Chive Mashed Potatoes is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $17 in groceries. You'll need 2 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Kitchen shearsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 bunches asparagus
- 4 oz prosciutto
- 2 lb yellow potatoes
- 8 oz cream cheese
- 1 package fresh chives
- 1 bunch fresh parsley
- 2 tbsp olive oil
- 1½ tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Peel and cube the potatoes, put them in a pot with cold salted water, and boil 15 minutes until a fork slides in easily.
- Snap the tough ends off the asparagus. Divide into 8 bundles, wrap each bundle snugly in a slice of prosciutto, and set on a sheet pan. Drizzle with olive oil and a little pepper.
- Roast the bundles 12-14 minutes, until the prosciutto is crisp at the edges and the asparagus is tender.
- Snip the chives and chop the parsley. Stir half the cream cheese with half the herbs and a pinch of salt to make a soft herbed spread.
- Scoop out 1/2 cup of the hot cooking water, then drain the potatoes. Mash them with the remaining cream cheese, the rest of the herbs, and salt and pepper to taste. Add a splash of the saved cooking water if they feel stiff.
- Serve 2 bundles per person over the mashed potatoes with a spoonful of herbed cheese on top.
- Make ahead: wrap the bundles and make the herbed spread up to a day ahead, and keep both chilled. Roast and mash just before serving.
- Picky eaters can have a scoop of plain mashed potatoes (set aside before the herbs go in) and a prosciutto slice on the side.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 42 g
- Fiber
- 4 g
- Sugar
- 2 g
- Fat
- 26 g
- Saturated fat
- 12 g
- Sodium
- 1,180 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop