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Recipe for :

Roasted Asparagus Bundles

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This is a quick, attractive dish - terrific as an appetizer for lunch or dinner or as a side vegetable with roast chicken.".


For the seasoned bread crumbs:
1 1/2 tsp. extra virgin olive oil
1 tsp. minced garlic
1/4 cup fine dried bread crumbs
Pinch salt
Freshly ground pepper
1 Tblsp. finely chopped fresh parsley
1 tsp. freshly grated lemon zest
1 Tblsp. freshly grated Parmesan cheese

Unsalted butter for baking dish
1 large bunch asparagus, about 1 lb., trimmed to even lengths and cooked for 4 minutes in boiling, salted water
2 Tblsp. extra virgin olive oil
Salt and freshly ground pepper
8 thin slices prosciutto


To 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 days.)

Preheat 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.

Flatten 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.

Serves 4

Shirley Cline