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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