Golden Asparagus & Prosciutto Bundles
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | stalks |
asparagus
trimmed |
*
|
| 6 | tablespoons |
butter, unsalted
|
|
| 6 | slices |
prosciutto
halved crosswise |
*
|
| ½ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | stalks |
asparagus
trimmed |
*
|
| 9E+1 | ml |
butter, unsalted
|
|
| 6 | slices |
prosciutto
halved crosswise |
*
|
| 118 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
vegetable oil
|
|
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 tablespoon 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 tablespoon 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.
