12 Thick or 24 thin stalks

-asparagus, trimmed 6 tb Unsalted butter

6 sl Prosciutto, halved crosswise

-(2-3 oz total) 1/2 c All purpose flour, for

-dredging 2 Eggs

1 tb Vegetable oil

Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil. Add the asparagus and cook until barely tender, about 10 minutes. Drain in a colander, refresh under cold water and drain again. Pat dry and spread on a platter. In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks. Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter. Repeat with the remaining bundles. In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat. Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes. Drain on paper towels; serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin