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 Romano cheese; freshly grated
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 F 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.
