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Asparagus Bundles – Fresh flavors to make any meal special

Cooking shouldn’t be a chore; it should be a celebration. To help achieve that, Chef Michael Chiarello has created some recipes with Progresso broth and Panko bread crumbs.

“Any chef knows that the secret to truly great cooking is not any special technique,” says Chiarello. “To create incredible meals, all you need is high quality ingredients.” Starting with a delicious wine is another way to turn any meal into a celebration. Let your evening shine with award-winning Cavit Collection wines and cook up your own perfect meal with these and all of Michael’s recipes at ProgressoFoods.com. For more wine suggestions visit CavitCollection.com .

Asparagus Bundles
4 servings
1/4  cup Progresso Italian-style Panko crispy bread crumbs
Pinch gray salt
Freshly ground black pepper
1  tablespoon finely chopped fresh parsley
1  teaspoon freshly grated lemon peel
1  tablespoon freshly grated Parmesan cheese
1  teaspoon salt
1  large bunch (about 1 pound) asparagus, trimmed to even lengths
Unsalted butter for greasing baking dish
2  tablespoons extra virgin olive oil
Additional gray salt and freshly ground black pepper
8  thin slices prosciutto

1. Heat oven to 400°F. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.

In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Addasparagus. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.

3. Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Top with 1 asparagus bundle and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping.

4. Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately.

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