Breaded Asparagus

This recipe was a favorite in Tom’s family. His mother could never make enough of them  to satisfy demand.

Note: Leftover steamed asparagus can be breaded, but it is better if they have not been buttered, as this negatively affects the success of the recipe.

Note 2: Make sure to have plenty of breadcrumbs and eggs on hand, because quantities needed are variable.

1) Trim off tough ends of spears as far as usual for cooking asparagus

2) Steam spears until color shifts. Remove from heat and cool enough to handle.

3) While still damp, roll spears in flour to cover lightly. You will miss a few spots and that is OK, but the crust sticks better on flour.

4) For one bundle of asparagus, beat about 4 eggs with a big handful of grated pecorino.

5) Set out 2 pans, one with the beaten eggs and one with Italian style bread crumbs. Set out 2 trays with cookie racks on top.

6) Roll the floured spears first in beaten egg then in bread crumbs, trying to cover the whole surface with crumbs. As you finish each spear, line it up on the cookie rack and let them all air dry a little.

7) When all spears are breaded, make breadcrumb balls from any leftover egg and any breadcrumbs left over from coating Mix the leftover egg and breadcrumbs together. Add more grated cheese and more breadcrumbs, if necessary to make soft and spoonable balls from the mixture.
8) Put about ½-1 in. vegetable oil in a relatively deep frying pan and bring to moderate heat.

9) Have a platter to keep things warm in the oven with paper towels to absorb extra grease.
10 Cook crumb balls first to be sure you have the oil at a good heat—not too hot, but hot enough for your balls to rise and brown briskly. Remove the balls when they are golden. Beware: Your public may be just as eager to consume these breadcrumb balls as the breaded asparagus. Member's of Tom's family used to fight over these balls.

11) When the balls are removed from the pan, start cooking the aspargus spears, a few at a time—perhaps 6 or 8, depending on the size of the pan. If the oil starts to foam and you can’t see your spears, turn the heat down a notch. Take them out as they brown on all sides and keep them warm.

They are also good cold.