Ingredients
2
tbsp extra virgin olive oil
salt, pepper & garlic powder to taste
1/4
lb piece Parmesan cheese
4
thin slices of prosciutto
4
portobello mushrooms, sliced
1
bag of fresh baby spinach
pinch of salt, black pepper & garlic powder
Directions
1.
drizzle olive oil on asparagus, and mushrooms and add salt, pepper and garlic powder
2.
grill lightly for 1 - 2 minutes on each side
3.
place baby spinach on flat plate
4.
and top with mushrooms
5.
take 4 asparagus and wrap with prosciutto
6.
then place side by side on top of salad
7.
drizzle oil and vinegar
8.
shave Parmesan to garnish
New-York Restaurants
