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1
Preheat the oven to 400 degrees F.
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2
Butter a shallow baking dish that is long enough to hold the asparagus.
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3
Season the asparagus with salt and pepper, to taste.
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4
Divide the asparagus into 8 equal bundles.
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5
Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other.
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6
Place an asparagus bundle on top and roll up carefully in the prosciutto.
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7
Arrange in the prepared baking dish.
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8
Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs.
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9
Drizzle with the olive oil.
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10
Roast in the oven until heated through and crisp, about 10 minutes.
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11
Serve at once on a platter with the sliced ham.
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12
1 1/2 teaspoons extra-virgin olive oil
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13
2 cloves minced garlic
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14
1/4 cup fine dried bread crumbs
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15
Pinch gray salt
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16
Freshly ground pepper
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17
1 tablespoon finely chopped fresh parsley leaves
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18
1 teaspoon freshly grated lemon zest
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19
1 tablespoon freshly grated Parmesan
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20
To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot.
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21
Tilt the pan and then add the minced garlic and saute briefly until pale gold.
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22
Add the bread crumbs, season with salt and pepper, and lower the heat to medium.
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23
Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes.
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24
Pour into a small bowl and add the parsley, lemon zest, and Parmesan.
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25
Toss well.
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26
(The crumbs keep, tightly sealed and refrigerated, for several days.)
