Asparagus Fritter Sticks

By Jahel

Ingredients

• 1 c cold water
• 2/3 c yellow cornmeal
• 1/2 c flour
• 1/3 c cornstarch
• 1 egg, lightly beaten
• 1 t baking powder
• 1/2 t salt
• vegetable oil
• 1 lb. asparagus, trimmed
• 1/2 c Dijon mustard
• 2 T snipped fresh dill weed
• 2 T honey

Preparation

Step 1

For batter, in a large bowl, whisk together water, cornmeal, flour, cornstarch, egg, baking powder and salt until combined. It will be lumpy.
In a large skillet, heat about 1" oil to 350. Working with 3-4 spears at a time, dip asparagus in batter, letting excess drip back into dish. Carefully slide spears into hot oil. Fry 3-4 minutes until golden brown. Remove with tongs. Drain on paper towels. Place in baking dish in 200 degree oven to keep warm.
For dip, combine mustard, dill weed and honey. Serve with asparagus.