Teresa G.


Asparagus, mushrooms, prosciutto, parm... I love them all, so I decided to put them all together. This is a great veggie side to go with lasagna, seafood and steaks.

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2 (recipe may be multiplied)
15 Min
10 Min


1/2 Tbsp
olive oil
1/2 Tbsp
2 slice
prosciutto, paper thin
6 medium
cremini or white button mushrooms, cleaned & sliced
6 stalk(s)
fresh asparagus, tough ends removed & cut bite-sized
1 pinch
fine sea salt
1 pinch
black pepper, freshly ground
1/2 Tbsp
parmesan cheese, freshly grated/shredded


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1Gather all ingredients & prep vegetables.

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2Pour oil into medium nonstick skillet, add butter.

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3Place over medium heat; when butter is melted, add prosciutto; cook 1 to 2 minutes, until prosciutto is fairly crisp; remove from heat immediately; remove prosciutto from skillet to small plate or bowl, leaving oil in skillet.

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4Break or cut meat into small pieces (I use kitchen shears) & set aside.

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5Return skillet to medium heat; add asparagus and mushrooms; sauté 8 (or so) minutes, adding salt and pepper toward end of cooking time (go easy on the salt because the prosciutto and cheese are both salty!) Stir in crispy prosciutto bits.

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6Remove to warm serving dish; sprinkle with cheese. Serve immediately.

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7Recipe may be multiplied. Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy