ASPARAGUS FRITTERS

Get some thinnish asparagus and boil it just a trifle underdone. Cut off the edible tips and when they are quite cold, tie a few together in little bundles (three or four heads are enough)  and dip them in your best coating batter. Then fry these in deep fat or oil, remembering to remove the tying cotton before serving.
This is a good way of using the very thin heads, called sprue, which are difficult to eat in the accepted way.