2 lb Asparagus spears 1 ds Hot pepper sauce
1 1/2 c Parmesan cheese — grated 2 tb Butter or margarine
1 1/2 c Fresh bread crumbs 2 tb Olive oil
2 ea Eggs beaten Grated Parmesan cheese,
1/2 ts Salt Optional
Cook the asparagus in a small amount of water until crisp-tender.
Drain well. Combine 1-1/2 cups cheese and the bread crumbs on a
plate. In a shallow bowl, stir together eggs, salt and pepper sauce.
Dip each asparagus spear in egg mixture and roll in crumbs to coat
well. Chill 20 minutes. In a skillet, heat butter and oil on
medium-high. Brown the spears in a single layer, turning carefully.
Remove and keep warm while browning remaining spears. Serve with
additional Parmesan cheese, if desired. Yield: 6 side-dish servings
Yields
1 servings