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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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