What you need:
- 1 pound (455 g) fresh or frozen asparagus
- 1 pound (455 g) hard salami, the smaller round ones
- 4 ounces (115 g) cream cheese
- If you're using fresh asparagus, snap the end off each spear where it breaks naturally, then plunge into boiling water for just 20 to 30 seconds; drain. If using frozen asparagus, just thaw it.
- Preheat oven to 375°F (190°C) degrees.
- Layout a slice of salami, spread with cream cheese, and place an asparagus spear
- on one end, rolling it up. Seal with a dab of cream cheese and lay on a cookie
- sheet. Once all processed, bake for 20 minutes. Serve.
Nutrient breakdown per serving:
- 397 calories
- 33 g fat
- 19 g protein
- 6 g carbohydrate
- 1 g dietary fiber
- 5 g usable carbs.