Title: Asparagi fritti al prosciutto
 Categories: Vegetables, Italian
      Yield: 4 Servings
 
     16    Fat asparagus spears
           - washed and trimmed
           - (See NOTE)
      1 ts Salt
      6 tb Butter
      2    Eggs; beaten together
           Flour; for dredging
     16 sm Slices prosciutto
      1 tb Cooking oil
 
  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.