Try this tasty, nutritious combination from Gene Briggs, executive chef of Blue and Table restaurants in Charlotte, North Carolina. Folate in the asparagus helps prevent anemia; grapes contribute good-for-your-heart flavonoids.

Ingredients

　　3 tablespoon extra-virgin olive oil

　　2 tablespoon sherry vinegar

　　1 shallot, minced

　　1/4 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　12 stalks each white and green asparagus, ends trimmed (24 total)

　　6 thin slices serrano ham (or prosciutto), each cut into 4 strips

　　1 cup frisée

　　1 cup mixed greens

　　1/2 pound each seedless green and red grapes, halved

　　1/4 cup sliced roasted almonds

　　Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.

Nutrition Per Serving

　　8.1 g fat (1.1 g saturated)

　　16.4 g carbs

　　3.2 g fiber

　　5.6 g protein

　　#### Nutritional analysis provided by Self