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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.

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