Categories: Vegetables, Italian 
      Yield: 4 servings 
  
     16    Fat asparagus spears                2    Eggs; beaten together 
           - washed and trimmed                     Flour; for dredging 
           - (See NOTE)                       16 sm Slices prosciutto 
      1 ts Salt                                1 tb Cooking oil 
      6 tb Butter                          
  
  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. 
   
  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. 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK