Yield: 4 servings
|12 \N||Thick or 24 thin stalks asparagus, trimmed|
|6 tablespoons||Unsalted butter|
|6 slices||Prosciutto, halved crosswise (2-3 oz total)|
|½ cup||All purpose flour, for dredging|
|1 tablespoon||Vegetable oil|
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