1 lb. fresh asparagus spears
2 tablespoons of. butter/butter
3 tablespoons of. all-purpose flour
1 c. milk
1/2 teaspoon. salt
1 c. grated Mozzarella dairy product
3 eggs, beaten
1 1/2 c. fine dry bread crumbs
Vegetable oil
Snap off tough ends of asparagus. Remove scales from stalks having a knife or vegetable peeler, if preferred.
Prepare asparagus, covered, in boiling water six to eight minutes or until crisp-tender drain.
Melt butter inside a heavy saucepan over low heat add flour, stirring until smooth. Prepare one minute, stirring constantly. Progressively add milk prepare over medium heat, stirring constantly, until thickened and bubbly. Stir in salt.
Melt butter inside a heavy saucepan over low heat add flour, stirring until smooth. Prepare one minute, stirring constantly. Progressively add milk prepare over medium heat, stirring constantly, until thickened and bubbly. Stir in salt.
Dip each asparagus spear in white-colored sauce, dredge in cheese, dip in egg and coat with bread crumbs.
Fry in herbal, 375 levels, until golden brown. Drain in writing towels. Yield: four to six servings.