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1
Bring a large pot of salted water to a boil.
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2
Set a large bowl of cold water by the sink.
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3
Bend each stalk of asparagus until it snaps and discard the tough ends.
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4
Remove the tough outer skin of the asparagus spears with a vegetable peeler.
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5
Slide the spears into the boiling water and cook until the asparagus is tender but still firm, about 4 minutes.
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6
Drain in a colander and plunge into the cold water.
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7
Let stand until cooled through.
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8
Drain thoroughly and pat the spears dry.
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9
On a clean and dry work surface, lay out a slice of Fontina cheese with one of the corners facing you.
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10
Lay an asparagus spear over the cheese so the corner of the cheese closest to you is about halfway down the stalk.
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11
Roll the cheese tightly around the asparagus, covering the entire stalk with Fontina.
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12
Lay out a slice of prosciutto as you did the Fontina.
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13
Place a sage leaf over one end of the prosciutto and roll the cheese-coated asparagus spears up to enclose them completely.
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14
Tuck any overhanging cheese and prosciutto underneath the asparagus to make a neat bundle.
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15
Repeat with the remaining asparagus.
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16
Whisk the eggs, salt, and pepper in a mixing bowl.
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17
Spread the flour and bread crumbs in an even layer on two separate plates.
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18
Dredge the asparagus bundles in flour to coat all sides.
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19
Tap off excess flour.
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20
Roll the asparagus in the beaten egg to coat.
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21
Remove the asparagus, allowing any excess egg to drip back into the bowl.
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22
Transfer the asparagus to the bread crumbs and roll, pressing lightly, to coat evenly with the crumbs.
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23
Remove to a clean baking sheet.
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24
Repeat with the remaining asparagus bundles.
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25
Heat the oven to 200 F or lowest setting.
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26
Line a baking sheet with a double thickness of paper towels.
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27
Pour the vegetable oil and olive oil into a deep skillet.
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28
Heat the oil over medium heat until the oil registers 350 F on a deep-frying thermometer.
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29
(If youre frying without a thermometer, the oil is ready when one end of an asparagus bundle gives off a lively but steady sizzle when dipped in the oil.)
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30
Once the oil reaches the desired temperature, adjust the heat under the pot to maintain a steady temperature, and continue adjusting the heat as necessary during frying.
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31
Carefully slip as many asparagus spears into the oil as will fit without touching.
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32
Fry the asparagus, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes.
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33
Remove to the paper-towel-lined baking sheet.
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34
Keep them warm in the oven while frying remaining asparagus bundles.
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35
Serve hot.
