Cook the asparagus in a small amount of water until crisp-tender. Drain
well. Combine 1 1/2 cups cheese and the bread crumbs on a plate. In a
shallow bowl, stir together eggs, salt and hot pepper sauce. Dip each
asparagus spear in egg mixture and roll in crumbs to coat well. Chill for
20 minutes.
In a skillet, heat butter and oil on medium-high. Brown the spears in a
single layer, turning carefully. Remove and keep warm while browning the
remaining spears. Serve with additional Parmesan cheese if desired.
From The Best Of County Cooking. Jo Merrill
