Asparagi Fritti Al Prosciutto
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
asparagus
fat spears, washed, trimmed |
*
|
| 1 | teaspoon |
salt
|
|
| 6 | tablespoons |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 16 | small |
prosciutto
slices |
*
|
| 1 | tablespoon |
vegetable oil
cooking |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
asparagus
fat spears, washed, trimmed |
*
|
| 5 | ml |
salt
|
|
| 9E+1 | ml |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 16 | small |
prosciutto
slices |
*
|
| 15 | ml |
vegetable oil
cooking |
|
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.
