enough oil in a deep pan to be a depth of 2
inches in a
heavy-bottomed pan such as a 3 or 4 quart
saucepan or saucier to 365 degrees.
Wash and prepare asparagus by
snapping off the dry ends. Whisk the egg
yolk, add the water, and then the flour,
baking powder, salt and mustard.
Batter may be
a little lumpy. Dip asparagus spears and
lower into hot oil. Cook just until browned
on all sides, turning once.
with a good dipping sauce.