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Golden Asparagus & Prosciutto Bundles

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. 6 tb Unsalted butter
  2. 1 tb Vegetable oil (2-3 oz total)
  3. 2 Eggs
  4. 1/2 c All purpose flour, for asparagus, trimmed dredging
  5. Dip
  6. 12 Thick or 24 thin stalks
  7. Water
  8. 6 sl Prosciutto, halved crosswise
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Servings: 4
  2. DIRECTIONS:
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Source: Food & Wine magazine, 10/90 From: Sallie Austin. Saved from accuchef.com (http://accuchef.com/Mm13000i.mmf), file Recipes/accuchef.com/Mm13000i.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.