Asparagus Bundles

Ingredients

• 0.3 cup panko bread crumbs crispy italian
• 1 pinch vodka 
• 1 serving pepper black freshly ground
• 1 tablespoon parsley fresh finely chopped
• 1 teaspoon lemon zest freshly grated
• 1 tablespoon parmesan cheese freshly grated
• 1 teaspoon salt 
• 1 lb asparagus fresh trimmed to even lengths
• 1 serving butter unsalted for greasing baking dish
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 serving pepper black freshly ground
• 4 oz pancetta thin

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 400°F. In small bowl, mix bread crumbs, salt and pepper.
2. Add parsley, lemon peel and cheese; toss well.
3. In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling.
4. Add asparagus.
5. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.
6. Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. On work surface, arrange 2 slices of the prosciutto so they slightly overlap each other. Top with 1 asparagus bundle and roll up carefully in prosciutto.
7. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping.
8. Bake about 10 minutes or until thoroughly heated and crisp.
9. Serve immediately.