Asparagi Fritti Al Prosciutto

• 16 each asparagus fat spears, washed, trimmed
• 1 teaspoon salt
• 6 tablespoons butter
• 2 large eggs beaten
• 1 x flour, all-purpose for dredging
• 16 small prosciutto slices
• 1 tablespoon vegetable oil cooking

1. Cook aparagus in boiling salted water until barely tender, about 10 minutes.
2. Drain in a colander, spray with cold water, and pat dry.
3. Lay asparagus out on a platter.
4. Melt 3 tablespoons of butter and drizzle it over asparagus spears.
5. Put beaten eggs on one plate and flour for dredging on another.
6. Heat remaining butter and oil in a skillet.
7. Wrap each asparagus spear in a slice of prosciutto.
8. Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side.
9. Drain on paper towels and serve hot.
10. 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.

washed, salt, butter, eggs, flour, vegetable oil cooking

Taken from recipeland.com/recipe/v/asparagi-fritti-al-prosciutto-3449 (may not work)