Asparagi Fritti Al Prosciutto

1. 1

   Cook aparagus in boiling salted water until barely tender, about 10 minutes.

2. 2

   Drain in a colander, spray with cold water, and pat dry.

3. 3

   Lay asparagus out on a platter.

4. 4

   Melt 3 tablespoons of butter and drizzle it over asparagus spears.

5. 5

   Put beaten eggs on one plate and flour for dredging on another.

6. 6

   Heat remaining butter and oil in a skillet.

7. 7

   Wrap each asparagus spear in a slice of prosciutto.

8. 8

   Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side.

9. 9

   Drain on paper towels and serve hot.

10. 10

    NOTE: If there are no fat asparagus, use twice as many skinny ones; cook a few minutes less and roll 2 spears in each slice of prosciutto.

* Per serving · 4 servings · Values may vary.

No additional tips available.