Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Thick or 24 thin stalks 1/2 c All purpose flour, for
-asparagus, trimmed -dredging
6 tb Unsalted butter 2 Eggs
6 sl Prosciutto, halved crosswise 1 tb Vegetable oil
-(2-3 oz total)

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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