Asparagi Fritti Al Prosciutto
Submitted by mamabear
Crispy fried asparagus spears wrapped in savory prosciutto with a golden parmesan crust. Classic Italian appetizer that showcases spring asparagus with elegant simplicity and irresistible crunch.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis Italian classic transforms fresh asparagus into an elegant appetizer that disappears fast.
Tender asparagus gets wrapped in thin slices of prosciutto, creating a sweet and salty combination. A light coating of egg and parmesan creates a golden crust when fried.
The key is using thick asparagus spears that stay crisp-tender inside while the exterior becomes delicately crunchy. Serve these warm as part of an antipasto spread or alongside cocktails.
Chef Tips
- Choose asparagus spears about pencil-thick for best texture
- Trim woody ends by bending stalks until they naturally snap
- Dry asparagus thoroughly before wrapping to help prosciutto adhere
- Fry in small batches to maintain oil temperature around 350°F
- Drain on paper towels and serve immediately while still crispy
Ingredients
Directions
Cook aparagus 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 sauté 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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