Roast Asparagus Bundles Print Email

1 lb. Asparagus, tough ends broken off
Extra Virgin olive oil, as needed
1/3 cup dry breadcrumbs
pinches of sea salt & freshly ground pepper
1-2 TBS grated Parmigiano-Reggiano
1/2 to 1 tsp fresh lemon zest
1-2 garlic cloves, finely grated
pinches of fresh minced or dry Italian herb medley
6-8 thin slices Prosciutto di Parma
1-2 TBS chopped Italian parsley
1-2 tsp sweet Balsamico di Modena

Adjust rack to top of oven and preheat to 425°.

Break tough ends off asparagus and place in boiling salted water just until slightly tender and color deepens, about 1-3 minutes depending on asparagus. Remove and immediately shock in ice water. Once cool, dry on paper towels. If done right, you’ll have tender yet crisp and juicy spears.

Season breadcrumbs with salt, pepper, 1-2 TBS Parmigiano, lemon, garlic and herbs to taste. Toss breadcrumbs as you slowly drizzle in up to 1 TBS olive oil. Mix well and set aside.

Mist or brush a parchment lined baking sheet lightly with olive oil.

Divide blanched asparagus into about 6 bundles. Lay out a slice of Prosciutto and gently use it to wrap a bundle of asparagus. Place on prepared sheet pan and gently flatten each bundle slightly (so it will hold more breadcrumbs). Repeat with remaining bundles.

Sprinkle / mound bundles with breadcrumbs and place pan on the top rack of your preheated oven, roasting until the crumbs brown. Serve, decorating with a sprinkle of parsley, curls of Parmigiano-Reggiano, and a drizzle of Italian Balsamico di Modena. - Chef Mick (Michaelangelo) Rosacci, --

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