Prosciutto with Asparagus and New Potatoes

Ingredients

• 1-1/2 pounds fresh asparagus spears
• 1 20-ounce package refrigerated new potato wedges
• 1/4 cup bottled Italian salad dressing
• 1 teaspoon finely shredded lemon peel
• 6 ounces thinly sliced prosciutto slices
• Parmesan cheese ribbons

Directions

1. Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.

2. In a large saucepan, cook the potatoes, covered, in a small amount of lightly salted boiling water for 11 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving platter.

3. Meanwhile, in a small bowl combine salad dressing and lemon peel. Drizzle salad dressing mixture over potatoes and asparagus. Arrange prosciutto rolls beside vegetables. If desired, top with Parmesan cheese ribbons. Serve warm.