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12 Thick or 24 thin stalks
-asparagus, trimmed 6 tb Unsalted butter
6 sl Prosciutto, halved crosswise
-(2-3 oz total) 1/2 c All purpose flour, for
-dredging 2 Eggs
1 tb Vegetable oil
Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil.
Add the asparagus and cook until barely tender, about 10 minutes.
Drain in a colander, refresh under cold water and drain again.
Pat dry and spread on a platter.
In a small saucepan, melt 3 Tbsp of the butter.
Drizzle it over the asparagus.
Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks.
Place the flour on a plate.
Beat the eggs in a wide shallow bowl.
Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter.
Repeat with the remaining bundles.
In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat.
Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes.
Drain on paper towels; serve at once.
Source: Food & Wine magazine, 10/90 From: Sallie Austin
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