Fresh asparagus is delicious many ways, but it’s especially tasty when fried—that’s because asparagus isn’t fat soluble, meaning that when you cook it in oil, you don’t lose any of the asparagus flavor. Our Fried Asparagus has a crunchy crust and good spice level, with a tender interior, while the mayo is perfect for dipping. Soak the asparagus in water first, and then dredge without drying to help the flour stick better. Once you’ve coated it with the panic mixture, chill the asparagus to help “glue” the panic crust on. This recipe is super simple to prepare ahead of time: Just dredge and bread in advance, and fry right before you’re ready to eat.