Served as appetizer. Vegetarian dish.

1 lb Asparagus (24 medium)

12 (7 inch) flour Tortillas

1 large Egg, beaten

1 pinch Salt

2 Tablespoons Sesame Seeds

2 cups Vegetable Oil

2 Tablespoons Soy Sauce

2 Tablespoons fresh Lime Juice

2 Tablespoons Water

1 teaspoon Sugar

1 Scallion, finely chopped

Trim asparagus to 6-inch lengths. Beat egg with pinch of salt. 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 mixture and sprinkle with sesame seeds. Roll remainder of asparagus is same manner. Heat 1/2 inch of oil in a 10-inch heavy duty skillet to 350°F. Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350F between batches. Transfer to paper towels to drain. Stir together remaining ingredients until sugar is dissolved. Serve with rolls.

Preparation time: 45 minutes

Cooking time: 45 minutes

Serves: 24

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