Crispy Asparagus
Air Date: 4/16/2008
4 to 6 servings

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1 pound asparagus, trimmed
1 egg
1 tablespoon milk
1 cup Italian-flavored bread crumbs
1/2 cup olive oil
Parmesan cheese (optional)
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In a deep skillet, heat 1 inch water over high heat until boiling. Add the asparagus and cook until crisp-tender; drain.

In a shallow dish, beat the egg and milk until well combined. Place bread crumbs in another shallow dish.

Heat olive oil over medium-high heat in a skillet until hot. Dip asparagus in egg mixture then into bread crumbs, coating completely. Sauté asparagus in hot oil until golden. Drain on a paper towel-lined plate and serve immediately.

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NOTE: Sprinkle with grated Parmesan cheese just before serving, if you'd like.