Asparagi Fritti Al Prosciutto Recipe
16 fat asparagus spears washed and tr, immed (see note)
1 tsp salt
6 tbsp butter
2 eggs, beaten together
1 flour, for dredging
16 small slices prosciutto
1 tbsp cooking oil
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.
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