Fat asparagus spears washed and trimmed (See Note)
1 Teelöffel
salt
6 Esslöffel
butter
2
Eggs; beaten together
Flour; for dredging
16 klein
Slices prosciutto
1 Esslöffel
cooking oil
die Zubereitung:
Cook Asparagus 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 saute them until golden, about 2 minutes to a side. Drain on paper towels and serve hot.
cook a few minutes less and roll 2 spears in each slice of prosciutto.
Tom Maresca And Diane Darrow - Prodigy Guest Chefs Cookbook
