Asparagus Bundles

 

1/4

cup Progresso® Italian style panko crispy bread crumbs

Pinch gray salt

Freshly ground black pepper

1

tablespoon finely chopped fresh parsley

1

teaspoon freshly grated lemon peel

1

tablespoon freshly grated Parmesan cheese

1

teaspoon salt

1

large bunch (about 1 lb) fresh asparagus, trimmed to even lengths

Unsalted butter for greasing baking dish

2

tablespoons extra-virgin olive oil

Additional gray salt and freshly ground black pepper

8

thin slices prosciutto (4 oz)

• 1 Heat oven to 400ºF. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.
• 2 In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add asparagus. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.
• 3 Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. On work surface, arrange 2 slices of the prosciutto so they slightly overlap each other. Top with 1 asparagus bundle and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping.
• 4 Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately.