Eat Your Vegetables for June 4, 2009

• By CORINNE COOK
• Advocate Food writer
• Published: Jun 4, 2009

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California chef Michael Chiarello was contracted by Progresso Foods to develop a group of recipes for consumers who would use the new Progresso panko crispy bread crumbs.

One of the recipes he created mixes Italian-style panko crispy bread crumbs with fresh, chopped parsley, grated lemon peel and Parmesan cheese to make a savory crumb topping.

The seasoned panko bread crumb mixture is sprinkled over steamed asparagus spears that are wrapped in sliced prosciutto.

Prosciutto is a dry-cured ham from Italy. You will find it thinly sliced and packaged in most large grocery stores. You can substitute with a thin slice of ham if necessary.