Ingredients
2 lbs asparagus, cut in 1" pieces blanched
1-1/2 cup flour
2 tablespoons fresh grated parmesan cheese
1 pinch salt
1 pinch dried basil, oregano or thyme
4 eggs beaten
1 cup milk

Directions
Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb; beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tablespoon butter with 1 tablespoon vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3" in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.