Preheat the oven to 400 degrees F.

Butter a shallow baking dish that is long enough to hold the asparagus.

Trim asparagus to even lengths and blanch for 4 minutes in boiling, salted water.

Season the blanched asparagus with salt and pepper, to taste.

Divide the asparagus into 8 equal bundles.

Arrange 2 slices of prosciutto on a work surface so they slightly overlap each other.

Place an asparagus bundle on top of the prosciutto and roll up carefully.

Arrange the wrapped asparagus bundles in the prepared baking dish.

Flatten the top of each bundle slightly.

Sprinkle each bundle with 1/4 of the seasoned bread crumbs.

Drizzle each bundle with the olive oil.

Roast in the oven until heated through and crisp, about 10 minutes.

Serve at once on a platter.

To make the seasoned bread crumbs, heat 1 1/2 teaspoons extra-virgin olive oil in a small skillet over medium-high heat until hot.

Tilt the pan and then add the 2 cloves of minced garlic and saute briefly until pale gold.

Add the 1/4 cup fine dried bread crumbs, season with salt and pepper, and lower the heat to medium.

Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes.

Pour the toasted bread crumbs into a small bowl.

Add the 1 tablespoon finely chopped fresh parsley leaves, 1 teaspoon freshly grated lemon zest, and 1 tablespoon freshly grated Parmesan to the bowl.

Toss the mixture well.