make the seasoned bread crumbs, heat the olive
oil in a small skillet over medium high heat
until hot. Add the garlic and sauté briefly
until pale gold. Add the bread crumbs, season
with salt and pepper, and lower the heat to
medium. Cook, stirring occasionally, until the
bread crumbs are toasted, about 3 minutes. Pour
into a small bowl and add the parsley, lemon
zest, and Parmesan. Toss well. (The crumbs keep
tightly sealed and refrigerated for several
the oven to 400º. Butter a shallow baking
dish that is long enough to hold the asparagus.
Toss the cooled asparagus with the olive oil
and season with salt and pepper. Divide the
asparagus into 4 equal bundles. Arrange 2 slices
of the prosciutto on a work surface so they
slightly overlap each other. Place an asparagus
bundle on top and roll up carefully in the prosciutto.
Arrange in the prepared baking dish.
the top of each bundle slightly and sprinkle
with 1/4 of the seasoned bread crumbs. Roast
in the oven until heated through and crisp,
about 10 minutes. Serve at once.