Asparagi Fritti Al Prosciutto

Title:
Asparagi Fritti Al Prosciutto

Yield:
4 Servings

Categories:
Vegetables,
Italian




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






 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