Ingredients
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)
Preparation
Heat oven to 400°F. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.
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.
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.
Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately.
