1 – 1 1/2 lb. asparagus Olive oil 1 tsp. garlic - finely minced prosciutto or center-cut bacon 1/4 cup fine bread crumbs 1 T fresh parsley - finely chopped 1 tsp. lemon zest 1 T grated Parmesan cheese Salt and pepper Trim the asparagus and cook in boiling water a minute or two until they are crisp-tender. Drain, plunge into cold water to stop the cooking process, then drain them well. In a skillet, heat the olive oil over medium-high heat. Add the garlic and cook until lightly golden. Add the bread crumbs, stir and cook until they are toasted. Place the mixture in a bowl. Add the parsley, lemon zest, and Parmesan. Season to taste with salt and pepper. Lightly coat the asparagus with olive oil. Salt and pepper to taste. Butter a baking dish, and preheat the oven to 400. Divide the asparagus into bundles. Wrap each with a piece of pancetta or bacon, then lay the bundles in the buttered baking dish. Put a bit of the seasoned bread crumbs on top of each bundle. Bake for about 10 minutes, or until the bacon is crispy. |
