1 cup of Parmesan cheese
1 cup of flour
1 tbsp salt
2 tsp pepper
1 tbsp garlic powder
1 tsp onion powder
1 1/2 cups milk
This is a dry and wet batter. To make the dry portion of the batter, mix together the cheese, flour, salt, pepper, garlic powder, and onion powder. Then in a small bowl mix together the milk and egg.
Cut the bottoms of the stem off. Soak the asparagus in a bowl of cold water and agitate them until they are clean. Remove and wrap in paper towels to dry. If they were getting kind of rubbery before, this should spring them back to life.
Now it is time to warm your oil and get it ready for frying. I cooked these on the low end on med-high (7). You want them to sit in there for a long enough period of time so they become soft and cooked thoroughly.
Dip a few stems into the milk and egg and throw them into the flour mixture. Coat and set aside. Do this until all of your asparagus is coated.