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ASPARAGI FRITTI AL PROSCIUTTO

Ingredients: 16 Fat asparagus spears washed and trimmed (See NOTE) 1 Teaspoon(s) FUSILLI PASTA (SPIRALS) 6 Tablespoon(s) Parmesan Cheese; Grated 2 Eggs; beaten together 16 small Slices prosciutto 1 Tablespoon(s) Cooking oil Directions: COOK ASPARAGUS IN BOILING salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry. Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for dredging on another. Heat remaining butter and oil in a skillet. Wrap each asparagus spear in a slice of prosciutto. Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side. Drain on paper towels and serve hot. 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.
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