Name: Golden Asparagus and Prosciutto Bundles
Ingredients: 12 Thick or 24 thin stalks asparagus, trimmed; 6 tb Unsalted butter; 6 sl Prosciutto, halved crosswise (2-3 oz total); 1/2 c All purpose flour, for dredging; 2 Eggs; 1 tb Vegetable oil

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	Italian	Italian	4	Servings

INGREDIENTS

12		Thick or 24 thin stalks asparagus, trimmed
6	tb	Unsalted butter
6	sl	Prosciutto, halved crosswise (2-3 oz total)
1/2	c	All purpose flour, for dredging
2		Eggs
1	tb	Vegetable oil

INSTRUCTIONS

Servings: 4
  DIRECTIONS:
Fill a large, high sided skillet with salted water and bring to a boil. Add
the asparagus and cook until barely tender, about 10 minutes. Drain in a
colander, refresh under cold water and drain again. Pat dry and spread on a
platter.
In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the
asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2
thin asparagus stalks.
Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one
of the asparagus bundles in the flour, then dip in the egg and return to
the platter. Repeat with the remaining bundles.
In a large skillet, heat the remaining 3 Tbsp butter and the oil over
moderate heat. Working in batches, add the asparagus bundles and fry,
turning once, until golden, about 4 minutes. Drain on paper towels; serve
at once.
Source: Food & Wine magazine, 10/90 From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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