Fried Asparagus

1 Pound Pencil Thin Asparagus
2 Large Eggs
1 Tablespoon Water
1 1/2 Cups All-purpose Flour
1 1/2 Tablespoons Butt Kickin' Blacken, Original Recipe
1 Tablespoon Kosher Salt
Vegetable Oil, for frying

1. Either cut of about 1/3 of the woody end of the asparagus, or break each one individually. If you break them, they will automatically snap where the woody section ends. Set these aside

2. Beat the eggs in a bowl large enough to hold the length of the trimmed asparagus. Adding the little bit of water helps the eggs to blend smooth.

3. Place the flour, blacken and salt in another bowl, and mix up.

4. Preheat the oil to 325 degrees, I use a 10" black frying pan.

5. Dip 1/2 half the bundle of asparagus in the egg, making sure that it's all coated, then place into the flour mixture. Shake off any excess flour, and place the asparagus into the hot oil. Immediately separate them so they won't clump up. Keep moving them around while you fry them for 7 - 10 minutes.

6. Drain on a wire rack you've placed in a shallow pan, slat, then serve immediately with Bacon Hollandaise, or Maple / Mustard Dipping Sauce.

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