Fried Asparagus

  • 1 pound of asparagus, trimmed.
  • 1 medium egg.
  • 4 ounces of freshly-grated romano cheese.
  • 1 cup of fine dry breadcrumbs.
  • 1 tablespoon of milk.
  • Olive oil, for frying.
  • Salt and pepper.

In boiling, salted water, cook the asparagus spears until just tender. Drain on paper towels. 

In a bowl, beat the egg with milk. Dip the asparagus in the egg/milk mix, then into the breadcrumbs. Heat enough olive oil to cover the asparagus in a deep fryer or a large skillet. Fry the asparagus until lightly browned. 

Drain on paper towels. 

Season with your desired amount of salt and pepper. Sprinkle with grated romano cheese.