1 lb Asparagus, trimmed
1 Egg
1 tb Milk
1 c Fine dry bread crumbs
Olive oil for frying
Salt & pepper to taste
4 oz Freshly grated Romano cheese
Cook asparagus spears in boiling salted water
until barely tender. Drain on paper towels. In wide
bowl, beat egg with milk. Dip asparagus spears into
egg mixture, then into bread crumbs.
Heat enough oil to cover asparagus to 364 degrees
in deep fryer or large skillet. Diameter of pan
should exceed length of spears. Fry coated asparagus,
a few at a time, until lightly browned, about 2
minutes. Drain on paper towels. Season with salt and
pepper. Sprinkle with grated cheese.
