This is one of my personal favorites. My friend Sheila gave me this recipe one Christmas that is one of her family favorites and now mine too! This makes great finger food, appetizers, snacks. My son who does not like asparagus could not get enough of them! WARNING!!! THESE ARE ADDICTIVE!!!
It makes a great alternative to such a usually misunderstood vegetable
**Please note the cooking time noted is per batch.
1Wash and dry asparagus. Snap or cut the fibrous root ends off and discard. Thin stalks work best, since thicker stalks are too fibrous.
**Note: I prefer the snap method. I was always taught that the snap method is more accurate as to where the fibrous bottom ends.
2In a shallow dish, combine italian breadcrumbs, romano cheese, all the seasonings and mix well to combine. Set aside. In another shallow dish, beat the eggs, cream or half and half and set aside.
Place a rack in a sheet pan and set aside. Start preheating the oven to 200F.
3Dip a few stalks of the asparagus in the eggs and allow some of the egg to drip off. Coat in the breadcrumb mixture. Let it set for a couple minutes and then re-dip the asparagus in the egg and the breadcrumbs to add a thicker layer of coating. Place the breaded asparagus on a sheet pan. Repeat this process with the remaining stalks of asparagus.
4Heat about 1″ of oil in a medium skillet over medium heat until it is shimmering. When the oil is hot, fry the asparagus until golden brown, which should only take a minute or so. They cook fast! Transfer to a sheet pan equipped with a rack and place the pan in the oven to keep warm while you fry the remaining stalks of asparagus. Serve with your preferred dipping sauce (I prefer ranch dip, but I also prefer them plain).