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Asparagus: Trim asparagus and cut in 4 in (10 cm) from the spear. Save the rest for another use. Half wontons and place them on a horizontal surface. Brush each wonton with the egg mixture and sprinkle with parmesan cheese. Place 1 asparagus on one end (the short) of the halved wonton. Asparagus should be exposed on both ends. Roll wonton with asparagus and secure with a toothpick, if necessary. Brush the outside with the egg mixture and sprinkle with sesame seeds. Repeat with the remaining asparagus.
Heat oil in a medium size skillet (1/2 inch deep / 1 ½ cm) until hot but not smoky. Place rolls, 3 at a time and fry until golden. Lower heat if necessary. Remove rolls from the skillet and drain on paper towel.
Sauce: Combine soy sauce, lemon juice, water, sugar and onion in a small bowl.
Place asparagus on a serving dish and serve with soy sauce.
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