posted by Jane 04-20-100 8:29 AM
Asparagus Crisp Sticks
20 fresh asparagus spears
1/2 cup water
1 egg
2 tablespoons water
1 clove garlic, minced
1 sleeve salted crackers
oil for frying
Place asparagus, 1/2 cup water in non-reactive skillet. Cover and heat to boiling; lower heat, cook for 5 minutes, drain.
Beat egg with 2 tablespoons water, and garlic. Crush crackers into fine crumbs. Dip asparagus in egg mixture, then into crumbs. Set aside to dry a little.
Redip to coat well. Use shallow skillet with hot oil sufficient to cover spears. Fry to golden brown. Drain on paper towels, serve hot.