Ingredients
24
medium asparagus (1 lb)
12
(7-inch) flour tortillas (not low-fat)
1
large egg, beaten with a pinch of salt
2
tbsp white sesame seeds
About 2 cups vegetable oil
1
scallion, finely chopped
Special equipment: wooden picks; a deep-fat thermometer
Directions
1.
Trim asparagus to 6-inch lengths.
2.
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. Make 23 more rolls in same manner.
3.
Heat 1/2 inch oil in a 10-inch heavy skillet to 350°F.
4.
Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350°F between batches. Transfer to paper towels to drain.
5.
Stir together remaining ingredients until sugar is dissolved. Serve with rolls.
7.
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.
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