Ingredients

• 2 eggs, beaten together
• Flour for dredging
• 16 small slices prosciutto
• 1 tablespoon cooking oil

Directions

• Directions
• 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 sauté 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.