Roasted Asparagus with Prosciutto | Tante Marie's Kitchen

Ingredients

• 1-1/2 lb. asparagus, tough ends removed
• 2 to 3 Tbs. extra-virgin olive oil
• salt and freshly ground pepper
• 2 slices firm white bread, crusts trimmed
• 1/3 cup finely chopped fresh parsley
• 2 tsp. grated lemon zest
• salt and pepper to taste
• 6 thin slices of good quality prosciutto