Categories: Vegetables 
      Yield: 4 servings 
  
      1 lb Asparagus, trimmed                  1 x  Olive oil for frying 
      1 ea Egg                                 1 x  Salt & pepper to taste 
      1 tb Milk                                4 oz Freshly grated Romano cheese 
      1 c  Fine dry bread crumbs           
  
      Cook asparagus spears in boiling salted water until barely tender. 
  Drain on paper towels.  In wide bowl, beat egg with milk.  Dip asparagus 
  spears into egg mixture, then into bread crumbs. 
      Heat enough oil to cover asparagus to 364 degrees in deep fryer or 
  large skillet.  Diameter of pan should exceed length of spears.  Fry 
  coated asparagus, a few at a time, until lightly browned, about 2 minutes. 
  Drain on paper towels.  Season with salt and pepper.  Sprinkle with grated 
  cheese.