Wednesday, 30 April 2014


Crack off the stems and cut the rest into 1-2 inch pieces. Boil in lightly salted water for 3 minutes. Drain and dry.
Dip the pieces in egg and then in cracker crumbs. ( I used a mix of Christie Premium Crackers and some Crispy Fried Onions)
Heat about 1/2 cup canola oil and add the coated asparagus pieces and fry until golden brown.