1 teaspoon salt

6 tablespoons butter

2 eggs, beaten together

Flour, for dredging

16 slices prosciutto

1 tablespoon 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 sauté them until golden, about 2 minutes to a side. Drain on  paper towels and serve hot.