Asparagi Fritti Al Prosciutto

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. Lay asparagus out on a platter.
3. Melt 3 tablespoons of butter and drizzle it over asparagus spears.
4. Put beaten eggs on one plate and flour for dredging on another.
5. Heat remaining butter and oil in a skillet.
6. Wrap each asparagus spear in a slice of prosciutto.
7. Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side.
8. 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.