| 1 | Cook asparagus in boiling salted water until barely tender, about 10 minutes. |
| 2 | Drain in a colander, spray with cold water, and pat dry. |
| 3 | Lay asparagus out on a platter. |
| 4 | Melt 3 tablespoons of butter and drizzle it over asparagus spears. |
| 5 | Put beaten eggs on one plate and flour for dredging on another. |
| 6 | Heat remaining butter and oil in a skillet. |
| 7 | Wrap each asparagus spear in a slice of prosciutto. |
| 8 | Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side. |
| 9 | Drain on paper towels and serve hot. |
| 10 | 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. |
| 11 | Tom maresca and diane darrow - prodigy guest chefs cookbook |
