Asparagus Parma

• 1 cup reduced-sodium chicken broth
• 1/2 cup dry white wine or additional reduced-sodium chicken broth
• 2 tablespoons capers, drained
• 1 tablespoon minced shallot
• 1 tablespoon rubbed sage
• 1 tablespoon minced fresh parsley
• 2 garlic cloves, minced
• 2 teaspoons minced fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon butter
• 2 pounds fresh asparagus, trimmed
• 2 thin slices prosciutto or deli ham, cut into thin strips
• 2 tablespoons grated Parmesan cheese

1. In a small saucepan, bring broth and wine to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until reduced to about 3/4 cup. Stir in the capers, shallot, sage, parsley, garlic, thyme and pepper flakes. Return to a boil. Reduce heat; simmer 4-5 minutes longer. Stir in butter until melted.
2. Place asparagus in a 3-qt. baking dish coated with cooking spray. Pour sauce over asparagus; top with prosciutto. Bake, uncovered, at 400u0b0 for 12-15 minutes or until tender. Sprinkle with cheese before serving.

chicken broth, white wine, capers, shallot, sage, parsley, garlic, thyme, red pepper, butter, fresh asparagus, thin slices prosciutto, parmesan cheese

Taken from www.tasteofhome.com/recipes/asparagus-parma/ (may not work)