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1
Wash and dry the asparagus.
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2
Snap or cut the fibrous root ends off and discard.
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3
Thin stalks work best for this recipe, since thicker stalks are too fibrous.
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4
In a shallow dish, combine the seasoned breadcrumbs, parmesan cheese, and seasoned salt and mix well to combine.
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5
Set aside.
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6
In another shallow dish, beat the eggs and set aside.
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7
Place a rack in a sheet pan and set aside.
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8
Start preheating the oven to 200F.
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9
Dip a few stalks of the asparagus in the eggs and allow some of the egg to drip off.
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10
Coat in the breadcrumb mixture.
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11
Re-dip the asparagus in the egg and the breadcrumbs to add a thicker layer of coating.
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12
Place the breaded asparagus on a sheet pan (not the sheet pan that has the rack in it).
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13
Repeat this process with the remaining stalks of asparagus.
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14
If you have a fryer that is big enough to hold the entire length of the asparagus, you may deep fry the asparagus a few stalks at a time.
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15
Otherwise, you may shallow fry the asparagus in 1/2 of oil (preferably peanut oil).
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16
If using a fryer, heat the oil to 350F.
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17
If shallow frying, heat about 1 of oil in a medium skillet over medium heat until it is shimmering.
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18
When the oil is hot, fry the asparagus until golden brown, which should only take a minute or so.
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19
They cook fast!
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20
Transfer to the sheet pan equipped with a rack and place the pan in the oven to keep warm while you fry the remaining stalks of asparagus.
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21
Serve with your preferred dipping sauce (I prefer ranch dip).
