2 lb. asparagus spears
1 1/2 c. grated Parmesan cheese
1 1/2 c. fresh bread crumbs
2 eggs, beaten
1/2 tsp. salt
Dash of hot pepper sauce
2 tbsp. butter
2 tbsp. olive oil
Grated Parmesan cheese (optional)

Cook the asparagus in a small amount of water until crisp-tender. Drain well. Combine 1 1/2 cups cheese and the bread crumbs on a plate.

In a shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes.

In a skillet, heat butter and oil on medium-high. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning the remaining spears. Serve with additional Parmesan cheese, if desired. Yield: 6 side-dish servings.