Golden asparagus and prosciutto bundles

Yield: 4 Servings

Measure Ingredient
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
2 \N Eggs
1 tablespoon Vegetable oil

Servings: 4


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

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