Asparagus Bundles

Crispy asparagus rolled in bacon and topped with Progresso® bread crumbs makes a distinctive side dish ready in 20 minutes. MORE+ LESS-

By Betty Crocker Kitchens

September 5, 2012

Topping

1/4

cup Progresso™ Italian style panko crispy bread crumbs

Pinch gray salt

Freshly ground black pepper

tablespoon finely chopped fresh parsley

teaspoon freshly grated lemon peel

tablespoon freshly grated Parmesan cheese

teaspoon salt

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

Unsalted butter for greasing baking dish

tablespoons extra-virgin olive oil

Additional gray salt and freshly ground black pepper

thin slices prosciutto (4 oz)

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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.

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