- 12 asparagus spears
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups fresh bread crumbs
- 1/2 cup vegetable oil for frying, or as needed
- 1 cup mayonnaise
- 2 green chile peppers, finely sliced
- 15 dashes hot pepper sauce (such as Tabasco®), or to taste
- Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
- Dip asparagus in beaten egg.
- Roll and coat asparagus in a layer of breadcrumbs.
- Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
- Stir mayonnaise, green chilies, and hot pepper sauce together in a small bowl for dipping sauce.
- Heat vegetable oil in a fry pan over medium heat.
- Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.