Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Fat asparagus spears 2 Eggs; beaten together
- washed and trimmed Flour; for dredging
- (See NOTE) 16 sm Slices prosciutto
1 ts Salt 1 tb Cooking oil
6 tb Butter

COOK ASPARAGUS IN BOILING salted water until barely tender, about 10
minutes. Drain in a colander, spray with cold water, and pat dry. Lay
asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it
over asparagus spears. Put beaten eggs on one plate and flour for dredging
on another. Heat remaining butter and oil in a skillet. Wrap each asparagus
spear in a slice of prosciutto. Roll them in flour (brush off excess), dip
in egg, and saute them until golden, about 2 minutes to a side. Drain on
paper towels and serve hot.

NOTE: If there are no fat asparagus, use twice as many skinny ones; cook a
few minutes less and roll 2 spears in each slice of prosciutto.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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