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With a Stouffer’s Lasagna cooking in the oven, there is still plenty of time to craft some simple, well-balanced sides like this warm asparagus tomato salad with sweet and savory prosciutto cantaloupe bundles.
For more recipes that help Balance Your Plate, visit stouffers.com/simple-tips/.
Asparagus Tomato Salad // Prosciutto Cantaloupe Bundles paired with Lasagna.
ASPARAGUS SALAD:
2 tablespoons olive oil
1 large bunch thin asparagus (about 1 1/4 pounds), cut on the bias into 1 ½ inch pieces
1 clove garlic, minced
1 cup grape tomatoes, halved
2 tablespoons lemon juice
Salt and pepper, to taste
STEPS
Heat oil in a large skillet over medium high heat.
Once hot, add the asparagus and sauté until tender, about 3-4 minutes.
Add the cherry tomatoes and lemon juice and stir until the tomatoes look soft and juicy, another 1-2 minutes.
Season with a pinch of salt and pepper.
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PROSCIUTTO BUNDLES:
16 slices thin prosciutto
1 cup baby arugula
16 wedges fresh cantaloupe
STEPS:
Lay the prosciutto on your work surface.
Lay a small handful of the baby arugula in the center of each slice then top with a wedge of cantaloupe.
Wrap up the melon with the prosciutto. Repeat with remaining melon.
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