Asparagus Rolls
24 medium asparagus (1 lb)
12 (7-inch) flour tortillas (not low-fat)
1 large egg, beaten with a pinch of salt
2 tbs. white sesame seeds
2 tbs. parmesan cheese
2 1/4 cups vegetable oil
3 tablespoons soy sauce
3 tablespoons fresh lime juice
1 tablespoons water
1 teaspoon sugar
2 scallions, minced
Special equipment: wooden picks; a deep-fat thermometer
• Trim asparagus to 6-inch lengths.
• Halve tortillas.
• Brush 1 half with some of egg mixture and place 1 piece asparagus along cut side. Tightly roll up tortilla.
• Insert 1 pick crosswise to secure.
• Brush outside of roll with more of egg and sprinkle with some sesame seeds and cheese.
• Make 23 more rolls in same manner.
Heat 1/2 inch oil in a 10-inch heavy skillet to 350 degrees F.
• Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350 degrees F between batches.
• Transfer to paper towels to drain.
• Stir together remaining ingredients until sugar is dissolved.
• Serve with rolls.
Cook’s tip:
• To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet.
• Turn thermometer facedown, resting other end, not plastic handle, against rim of skillet.
• Check temperature frequently.
Yield: 24