• About 700g (1lb) asparagus
  • 2 eggs
  • 110g (4oz) white or brown breadcrumbs
  • 50g (2oz) freshly grated Parmesan cheese
  • Oil or dripping for frying

Bring a large pan of salted water to the boil.

Trim the woody ends off the asparagus.

Drop the asparagus into the boiling water and cook for 8-10 minutes or until the bases of the stems are just tender.

The cooking times vary, depending on the thickness, variety and age of the asparagus.

Drain well and leave to cool.

Mix together the breadcrumbs and Parmesan cheese.

Beat the eggs together and pass through a sieve, this removes any congealed egg white.

Dip each piece of asparagus in egg and then in the breadcrumb and cheese mix.

Leave the base of the asparagus un-dipped.

Repeat this process so that you have two layers of breadcrumbs on each asparagus spear.

Heat the oil or dripping in a frying pan, making sure you have at least cm deep of oil.

When hot, fry the asparagus until they are golden.

Drain on kitchen paper.

Serve hot with hollandaise sauce or just with wedges of lemon.