2 pounds asparagus spears
1-1/2 cups grated Parmesan cheese
1-1/2 cups fresh bread crumbs
2 eggs, beaten
1/2 teaspoon salt
Dash hot pepper sauce
2 tablespoons butter or margarine
2 tablespoons olive oil
Grated Parmesan cheese, optional
Cook the asparagus in a small amount of water until crisp-tender. Drain well.
Combine 1-1/2 cups cheese and the bread crumbs on the plate.
In a shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes.
In a skillet, heat butter and oil on medium-high. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning the remaining spears.
Serve with additional Parmesan if desired.