Steps

1. Preheat oven to 325ºF. Place the asparagus and 1 tablespoon of the olive oil in one layer in a large non-stick sauté pan or skillet and shake pan to coat the asparagus with oil. Place the pan over medium heat and cook the asparagus, shaking the pan every few minutes to brown evenly.
2. Lower heat and continue to cook the asparagus until tender, around 8 to 10 minutes depending on the thickness. Remove to a plate and set aside.
3. Add the bread to a food processor and pulse until it forms fine crumbs. Spread the fresh breadcrumbs on a baking sheet and place the oven. Bake for 15 minutes, or until lightly golden.
4. Add the breadcrumbs to a large bowl along with the parsley, lemon zest, another tablespoon of olive oil, salt and pepper.
5. Lay a slice of prosciutto on each of 6 plates. Arrange the cooked asparagus on top and sprinkle with the toasted lemon breadcrumbs. Drizzle with the remaining tablespoon of olive oil and serve.