Asparagus in Sesame Crust

White asparagus usually requires more peeling than green; peel green asparagus only on the lower third if the skin is tough.

Test doneness with the tip of a knife: it should slide in easily but the asparagus should still have some bite.

The drier the spears, the better the coating will stick and the less the oil will splatter during frying.

A fat-free bowl helps the egg white become stable.

A mix of white and green asparagus looks particularly attractive in the sesame crust.

The oil is hot enough when small bubbles form around a wooden spoon handle.

Don't fry too many spears at once so the temperature doesn't drop and the crust stays crispy.

Lightly salt immediately after draining; this keeps the crust crispy and rounds the flavor.