Ingredients Jump to Instructions ↓

  1. 12 Thick or 

  2. 24 thin stalks

  3. -asparagus, trimmed

  4. 6 tb Unsalted butter

  5. 6 sl Prosciutto, halved crosswise

  6. -(2-3 oz total)

  7. 1/2 c All purpose flour, for -dredging

  8. 2 Eggs

  9. 1 tb Vegetable oil

Instructions Jump to Ingredients ↑

  1. Servings: 4 DIRECTIONS:

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Source: Food and Wine magazine, 10/90 From: Sallie Austin —–


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