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Recipe Name: Asparagi Fritti Al Prosciutto Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

16 Fat asparagus spears
washed and trimmed
see note
1 Teaspoon(s) Salt
6 Tablespoon(s) Butter
2 Eggs, beaten together
Flour, for dredging
16 Slices prosciutto
1 Tablespoon(s) 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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 307
Calories From Fat: 195
Total Fat: 22.3g
Cholesterol: 45.8mg
Sodium: 2918.2mg
Potassium: 1419.1mg
Carbohydrates: 20.3g
Fiber: 8.2g
Sugar: <1g
Protein: 15g

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