<http://schema.org/recipeInstructions>
"1) Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp. Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.   \r\n2) In a shallow dish, whisk together buttermilk, egg and hot sauce. In another shallow dish, combine cornmeal mix and Cajun seasoning. Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.   \r\n3) In a large Dutch oven, pour oil to a depth of 55-cm. Heat oil over medium heat; about 182 degrees C.   \r\n4) Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.\r\n5) In a small bowl, combine all ingredients. Cover and chill.  Yield: 225ml"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/fried-asparagus-creole-mustard-sauce.html>