Ingredients
40 asparagus spears
1/4 cup flour
1/2 cup panko bread crumbs
2 eggs beaten
Canola oil (for frying)
Salt & Pepper
Preparation
Trim asparagus. Beat eggs in one bowl. Combine flour and panko bread crumbs in a separate bowl. Season with salt & pepper. Separate into 2 batches. Dip asparagus into egg and then into flour/panko mixture. Fry in 1/8 inch of Canola oil in a heavy skillet over medium heat until one side is golden brown. Turn and continue frying until asparagus is golden brown on all sides. Drain on paper towels. Fry second batch. Serve.
