Crispy Fried Asparagus

Name: Crispy Fried Asparagus
Yield: makes 12
Ingredients: 12 thick asparagus, ends trimmed; 12 very thin slices prosciutto or country ham (about 8 ounces), halved; 1/4 cup canola oil, for frying, plus more if needed; 1 cup all-purpose flour, for dredging; Coarse salt and freshly ground black pepper; 2 large eggs

December 9, 2011

Meme loved asparagus, which she called “asparagus salad,” although there wasn`t anything to preparing it other than opening the familiar shiny silver can. Even though I know the flavor of canned asparagus (really, there isn’t any) cannot compare to freshly cooked, I enjoy that taste memory. The ends of fresh asparagus can be tough and woody. I prefer to slice off the last inch or two of the stem instead of snapping it off where the spear breaks naturally. Not only is it more visually appealing when all the spears are exactly the same size, but they will also cook at the same rate. As these are best fried at the last minute, I suggest you serve them as a first course at a small dinner, not as an hors d’oeuvre at a large party.

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