Asapargus Delicious n Elagente

[Hj]

Crispy asparagus served in a champagne flute with the dipping sauce on the bottom. Elegant appetizer or terrific part of a tapas menu.

1/2 lb asparagus
1 cup Panko breadcrumbs
1/4 cup low-fat mayonnaise or regular
cooking oil
ice cubes, in water in a large bowl
1 cup low-fat mayonnaise or regular
1-2 chopped canned chipotle chiles in adobo

Blanch asparagus in boiling water about 2 minutes.
Immediately drain and put asparagus in ice water to stop cooking.
This will help keep a slight crunch to the asparagus and keep it bright.
Dry asparagus thoroughly with paper towels.
Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs.

You can refrigerate at this point if needed.
Mix mayonnaise and chipotle together with a whisk or in blender.
Use 1-2 chipotles depending on how spicy you like it.

Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd.
Turn to brown on all sides.
Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.

Hj's Notes~ Wonderful n delicious let alone elegant recipe
Again can use Smoked chipotle powder -go slow -start with a little -mix n taste.

[JamesB]

Not a big fan of asparagus, but heck, I'd be giving it a try if'n it be fried! Every thing tastes better fried don't it?