Fried Asparagus

1. Bring a medium saucepan of lightly salted water to a boil. | 2. Meanwhile, prepare an ice bath by filling a bowl with ice cubes and cold water. | 3. Add the asparagus to the boiling water and cook for 2 to 4 minutes, depending on the thickness of the stalks. The asparagus should be tender but not fully cooked. | 4. Immediately transfer the asparagus to the ice bath to stop the cooking process. Once cool, remove the asparagus from the water and set aside on a dish. | 5. Alternatively, you can steam the asparagus in steaming bags for 2 minutes and 30 seconds.

1. In a small square dish, beat together the eggs, salt, pepper, parsley, and grated cheese. | 2. On your work surface, set up two separate dishes or sheets of wax paper. | Fill the first dish with flour. | Fill the second dish with plain breadcrumbs. | 3. Place the bowl of the egg mixture between the two.

1. Dip each cooled asparagus spear into the flour, coating it lightly. | 2. Next, dip the floured asparagus into the egg mixture, allowing any excess to drip off. | 3. Finally, roll the asparagus in the breadcrumbs, ensuring an even coating. | 4. Lay the breaded asparagus on a platter lined with wax paper, separating layers with additional wax paper to prevent sticking.

1. Heat about 1 inch of oil in a large frying pan over medium-high heat. | 2. Once the oil is hot, carefully fry the breaded asparagus in batches, cooking until they are golden brown on all sides, about 2-3 minutes per batch. | 3. Remove the fried asparagus from the pan and drain on paper towels to remove excess oil.

1. Transfer the crispy asparagus to a serving platter and serve immediately. | 2. They can also be served at room temperature if preferred.