Snap off tough ends of asparagus, leaving about a 4-inch tip; discard ends. Dip asparagus tips in egg; dredge in crumbs. Repeat procedure for thicker coating.
Deep-fry asparagus in hot oil (375°) for 5 minutes or until golden brown. Drain well on paper towels.
Serving Suggestion: Fried Fresh Asparagus may be served as an appetizer with Mustard Dip Sauce.