---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Appetizers
       Yield: 4 servings
      20    Stalks of asparagus
       4    Thin slices of prosciutto
            -- fat removed
       4    Pats unsalted butter
            Freshly ground pepper
     1/2 c  Grated Reggiano Parmesan
            --(freshly grated)
       1    Lemon; quartered
   Cut off tough ends of asparagus; cover asparagus with water in a
   skillet; bring to a boil and cook until tender but still firm (3-4
   minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks each;
   wrap prosciutto slice around center of bundle. Place the 4 bundles into
   oven-proof dish; dot with butter; season with pepper, and sprinkle with
   parmesan cheese. Place in the oven to brown the cheese (4-5 minutes).
   Serve with lemon wedge. Serves 4
   Nutritional information per serving: Protein: 8 grams; Carbohydrates: 4
   grams; Fat: 8 grams (saturated=5 grams) ; Calories: 113; Sodium: 385 mg;
   Cholesterol: 22 mg. Exchanges: 1 Vegetable, 1 High Fat Meat
   Copyright Whole Foods Market, 1995, wfm@wholefoods.com
   Reprinted with permission from Whole Foods Market
   Meal-Master compatible format courtesy of Karen Mintzias