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 peel 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.YIELD: 4 servings.
Recipe from Betty Crocker website. Below pix of plated asparagus
bundles with the perfect baked potato,
venison cubed steak and gravy, toss
salad, French garlic bread and White Zinfandel wine served on 04-26-09
by Bill aka Mickey Porter:
Below a few sequence taken while preparing the asparagus bundles.
Click on thumbnails for a larger view:
The asparagus bundles were delicious and very easy to complete!
Bill aka Mickey Porter 04-26-09
