Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Asparagi fritti al prosciutto

Yield: 4 servings

Ingredients:

• 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

Instructions:

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

Web Standards & Support: