Title: Golden Asparagus & Prosciutto Bundles
Categories: Italian
Yield: 4 Servings

12		Thick or 24 thin stalks asparagus, trimmed
6	tb	Unsalted butter
6	sl	Prosciutto, halved crosswise (2-3 oz total)
1/2	c	All purpose flour, for dredging
2		Eggs
1	tb	Vegetable oil

Servings: 4

DIRECTIONS:

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

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