French-Fried Asparagus
  • Fresh can apricot nectar
  • Egg, 1 quart bag [cut off]
  • Fine, chopped, toasted almonds
  • Vegetable oil
  1. Steam or boil tips until just tender; drain well
  2. Dip into egg, then into bread crumbs
  3. Chill on a tray covered with wax paper
  4. Drop a few at a time into hot oil and fry about three minutes
  5. Drain on paper towels and serve at once
  6. For variety, mix grated Parmesan cheese with bread crumbs, using half cheese and half crumbs