- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Pangrattato:
Lemon & Arugula Mayonnaise (recipe, this page):
Method
Pangrattato
In food processor, pulse baguette until consistency of coarse bread crumbs. In skillet, heat half the oil and salted herbs over medium heat. Add bread crumbs and cook, stirring occasionally, until golden and crisp, about 5 minutes. Stir in garlic, lemon zest and paprika. Transfer mixture to bowl, mix in Parmesan and parsley; set aside.
Place asparagus spears on plate, drizzle with remaining olive oil and turn to coat well. Sprinkle with pepper. In cast-iron skillet over high heat, cook asparagus to mark, turning halfway through cooking time, about 1 minute. Return asparagus to plate; let cool.
Preheat oven to 425°F. Line baking sheet with parchment paper. Hold 5 asparagus spears in a bundle; wrap with 1 slice prosciutto, squeezing tightly. Place bundle on prepared baking sheet. Repeat with remaining asparagus and prosciutto to create 4 bundles in total. Bake until prosciutto is crisp, 5 to 7 minutes. Spread dollop of Lemon & Arugula Mayonnaise down centre of serving plate; line up asparagus bundles on top. Garnish with microgreens and pangrattato. Drizzle with aged balsamic vinegar, if desired. Serve with remaining Lemon & Arugula Mayonnaise.
Lemon & Arugula Mayonnaise
In bowl, combine 1/2 cup each mayonnaise and finely chopped arugula and 1 tsp grated lemon zest. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 3 days.) Makes about 2/3 cups.
DID YOU KNOW?
Pangrattato means grated bread or bread crumbs in Italian. This filling was once used to replace Parmesan, provide a use for stale bread and add flavour and texture to dishes.
Nutritional facts PER SERVING: about
- Iron 2.7 mg
- Fibre 3 g
- Sodium 625 mg
- Sugars 2 g
- Protein 7 g
- Calories 325
- Total fat 28 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
