1 lb. fresh asparagus spears
2 tbsp. butter
3 tbsp. all-purpose flour
1 c. milk
1/2 tsp. salt
1 c. grated Parmesan cheese
3 eggs, beaten
1 1/2 c. fine dry bread crumbs
Vegetable oil

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.

Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt.

Dip each asparagus spear in white sauce, dredge in cheese, dip in egg and coat with bread crumbs.

Fry in hot oil, 375 degrees, until golden brown. Drain on paper towels. Yield: 4 to 6 servings.