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Asparagus Bundles Recipe
Ingredients
Topping
- 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
Asparagus
- 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)
| PREP TIME 10m |
COOK TIME 10m |
TOTAL TIME 20m |
YIELD 4 servings |
|---|
Instructions
- Heat oven to 400ºF. 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.
A recipe from Betty Crocker
2019-01-16
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