Ingredients
1 lb. Asparagus, trimmed
1 ea. Egg
1 T Milk
1 c Fine dry bread crumbs
Olive oil for frying
Salt & pepper to taste
4 oz. Freshly grated Romano cheese
Directions
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 and sprinkle with grated cheese.
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