Breaded Asparagus Spears

Wash the asparagus, peel it and cut off the woody ends.

Cook the asparagus in salted water with a little sugar and 1 tsp oil for 15–25 minutes, depending on thickness, until tender-crisp; then drain well.

Beat the egg and season with salt and pepper.

Put flour, beaten egg and breadcrumbs into three separate bowls and place everything within reach next to the stove.

Heat about 1 liter of oil in a wide pan.

Roll the asparagus spears first in flour, then dip them through the egg and finally coat them all around with breadcrumbs.

Fry the asparagus in batches in the hot oil until golden brown, taking care not to put too many spears in at once.

Drain on kitchen paper and serve warm or cold, for example with ham or a sauce.