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ASPARAGUS BUNDLES
INGREDIENTS:
1 large bunch (about 1 lb.) fresh asparagus, trimmed to even lengths
1 teaspoon sea salt
Unsalted butter for baking dish
2 tablespoons extra virgin olive oil
8 thin slices Prosciutto (4 oz.)
Additional sea salt and freshly ground black peppercorns
TOPPING
INGREDIENTS:
1/4 cup Progresso Italian style panko crispy bread crumbs (I used plain and
seasoned them myself)
Pinch sea salt
Freshly ground black peppercorns
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon peel ( I used about 1/4 teaspoon)
1 tablespoon freshly grated Parmigiano Reggiano cheese
Heat oven to 400 degrees F. In small bowl, mix bread crumbs salt and pepper.
Add parsley, lemon peeol and cheese; toss well.
In 3-quart saucepan, heat 4 cups water and 1 teaspoon sea salt to boiling.
Add asparagus. Heat to boiling; reduce heat and simmer about 4 minutes
or until crisp-tender; drain.
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 Prosciutto.
Place in baking dish. Repeat with remaining Prosciutto and asparagus.
Flatten tops of bundles slightly; sprinkle with topping.
Bake about 10 minutes or until thoroughly heated and crisp. Serve
immediately.Makes 4 servings.
Recipe from Betty Crocker website.
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