• Prepare three work areas.
• The first plate should have the flour and garlic salt. 
• The second should have bread crumbs, parmesan cheese and parsley.
• The last should have the egg and wine. 
• Wash asparagus and break or cut off the tough ends. Leave the asparagus damp.
• Toss until totally coated in the flour and garlic salt.
• Next, gently coat with the egg and wine mixture. 
• Last coat in the breadcrumb mixture.

To Fry

• Refrigerate to chill for at least 30 minutes. This helps the coating stick to the asparagus.
• Melt oil and butter in your skillet, over medium heat, when ready to prepare. Using oil will help prevent your butter from burning while the butter adds some more flavor.
• Saute the asparagus until crispy and golden brown. Serve hot and enjoy!

To Bake

• Arrange your oven rack to be set at middle or one less than middle.
• Set your oven to 425 degrees.
• Prepare a rimmed baking sheet with tinfoil and a wire rack coated with cooking spray. 
• Arrange asparagus in a row leaving a little bit of space between each piece.
• Bake for 10-13 minutes or until asparagus are crispy and golden.
• Serve immediately and enjoy.