Crispy Fried Asparagus

• 12 thick asparagus, ends trimmed
• 12 very thin slices prosciutto or country ham (about 8 ounces), halved
• 1/4 cup canola oil, for frying, plus more if needed
• 1 cup all-purpose flour, for dredging
• Coarse salt and freshly ground black pepper
• 2 large eggs

1. Prepare an ice-water bath by filling a large bowl with ice and water Line 2 large plates with paper towels.
2. To cook the asparagus, bring a large pot of salted water to a boil over high heat.
3. Add the asparagus and boil just until tender, 4 to 6 minutes.
4. Drain well in a colander and transfer to the ice bath to cool.
5. Once cooled, place them on one of the towel-lined plates to drain and pat dry with additional paper towels.
6. To prepare the asparagus, wrap 1 piece of ham around each spear.
7. Set aside on a plate.
8. Heat the oil in a shallow skillet over medium-high heat until shimmering.
9. To dredge the spears, place the flour in a shallow bowl and season with salt and pepper.
10. In a second shallow bowl, whisk the eggs.
11. Roll the ham-wrapped asparagus in the flour, dip in the eggs, and transfer to the hot oil.
12. To cook the spears, fry them, in batches, turning to cook on all sides, until golden brown, 3 to 5 minutes.
13. Transfer to the second towel-lined plate to drain.
14. Season with salt and pepper and serve immediately.
15. The asparagus spears can be wrapped with ham and stored in an airtight container at least 24 hours ahead.
16. You can also prepare them completely ahead and hold them at room temperature for up to 1 hour.
17. When ready to serve, re-crisp them in a 450F oven for about 5 minutes.

thick asparagus, country ham, canola oil, flour, salt, eggs

Taken from www.epicurious.com/recipes/food/views/crispy-fried-asparagus-380281 (may not work)