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Golden Asparagus And Prosciutto Bundles

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Italian Italian 4 Servings

INGREDIENTS

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