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Asparagi Fritti Al Prosciutto

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Italian Vegetables

Ingredients:

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

Directions:

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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini