-
1
Prepare an ice-water bath by filling a large bowl with ice and water Line 2 large plates with paper towels.
-
2
To cook the asparagus, bring a large pot of salted water to a boil over high heat.
-
3
Add the asparagus and boil just until tender, 4 to 6 minutes.
-
4
Drain well in a colander and transfer to the ice bath to cool.
-
5
Once cooled, place them on one of the towel-lined plates to drain and pat dry with additional paper towels.
-
6
To prepare the asparagus, wrap 1 piece of ham around each spear.
-
7
Set aside on a plate.
-
8
Heat the oil in a shallow skillet over medium-high heat until shimmering.
-
9
To dredge the spears, place the flour in a shallow bowl and season with salt and pepper.
-
10
In a second shallow bowl, whisk the eggs.
-
11
Roll the ham-wrapped asparagus in the flour, dip in the eggs, and transfer to the hot oil.
-
12
To cook the spears, fry them, in batches, turning to cook on all sides, until golden brown, 3 to 5 minutes.
-
13
Transfer to the second towel-lined plate to drain.
-
14
Season with salt and pepper and serve immediately.
-
15
The asparagus spears can be wrapped with ham and stored in an airtight container at least 24 hours ahead.
-
16
You can also prepare them completely ahead and hold them at room temperature for up to 1 hour.
-
17
When ready to serve, re-crisp them in a 450F oven for about 5 minutes.
