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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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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