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These asparagus skewers are part of my obsession with asparagus… No matter how I slice and dice it, asparagus and love are to me inextricably tied.
Soak the wooden skewers in water. Bring a large pot of salted water to a boil. Cut the wood ends of the asparagus, than peel the remaining end of each one, using a vegetable swivel peeler, or any potato peeler.
Boil the asparagus in salty water upright with the tender tips out of water for 5 minutes. Drain and let them cool off.
Wrap each asparagus spear with a half slice of ham.
Skewer the asparagus and ham.
In a shallow dish, whisk the eggs, salt and pepper. In large tray, combine flour and breadcrumbs. Dip asparagus skewers in beaten eggs, then dredge in flour and breadcrumbs mixture.
Fry skewers in flying oil for 4 to 5 minutes or until golden brown. Drain on paper towels.
Serve with salad alongside. Enjoy!