1 bunch asparagus fresh trimmed cut into 1 inch pieces
1 cup coarsely buttery round crackers crushed
0.5 cup canola oil for frying
1 eggs
Equipment
bowl
frying pan
paper towels
sauce pan
whisk
Directions
Bring about 2 inches of water to boil in a saucepan.
Add the asparagus, and cook for about 3 minutes.
Drain, and pat dry.
Heat enough oil to cover the bottom of a large heavy skillet over medium to medium-high heat.
Whisk the egg in a small bowl, and place the cracker crumbs in a separate bowl.
Dip the asparagus pieces into the egg, and then coat with cracker crumbs. Fry in the hot oil until golden. Turn frequently for even cooking. If they are browning too quickly, reduce the heat a little.
Drain on a paper towel-lined plate before serving.
