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Main Dishes
Asparagus Bundles

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4 servings
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Notes, Tips & Suggestions
Wine Pairing: Cavit Lunetta Prosecco or Merlot
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  • 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 pound) 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

    1. Heat oven to 400°F. 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. Arrange 2 slices of the prosciutto on a work surface 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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