---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Italian
       Yield: 4 servings
      16    Fat asparagus spears
            - washed and trimmed
            - (See NOTE)
       1 ts Salt
       6 tb Butter
       2    Eggs; beaten together
            Flour; for dredging
      16 sm Slices prosciutto
       1 tb Cooking oil
   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.