Asparagi fritti al prosciutto
Yield: 4 Servings
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
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.
