Do not use pencil‐thin asparagus for this recipe; you want a total of twenty to twenty‐five fairly thick stalks.
Flour for dredging
1 pound of To 2 asparagus, trimmed and peeled
4 tablespoons of (1/2 stick) butter or olive oil, or a combination
2 Eggs, lightly beaten in a bowl
Plain bread crumbs
Simmer, steam, or microwave the asparagus; undercook it a little bit. Drain and plunge it into ice water, then drain and dry. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
Heat the butter and/or oil in a large skillet over medium‐high heat. When the butter foam subsides or the oil is hot, dredge each stalk lightly in the flour, dip it in the eggs, then dredge in the bread crumbs. Place in the pan. Repeat, turning the stalks as they brown and removing them as they finish. Cook in batches if necessary, keeping the finished stalks warm in a 200°F oven.
Serve hot, with lemon wedges.
