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.