| 1 |
Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut spears into 2-inch pieces; set aside. |
| 2 |
In a large saucepan, cook the potatoes, covered, in a small amount of lightly salted boiling water for 11 minutes. Add asparagus. Cover and cook about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving platter. |
| 3 |
Meanwhile, in a small bowl, combine salad dressing and lemon peel. Drizzle salad dressing mixture over potatoes and asparagus. Arrange rolled-up prosciutto slices next to the vegetables. If desired, top with Parmesan cheese ribbons. Serve warm. |
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