---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian
       Yield: 4 servings
      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
       2    Eggs
       1 tb Vegetable oil
   Servings: 4
   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
   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