Smoky Chipotle with Asparagus Fries

[Hj]

1/2 lb. asparagus
1 c. panko
1/4 c. mayonnaise
cooking oil
ice cubes- in water in a large bowl

To dip n roll
1 c. mayonnaise
1-2 chopped canned chipotle chiles in adobo

Blanch asparagus in boiling water about 2 minutes
Immediately drain - put asparagus in ice water to stop cooking
This will help keep a slight crunch to the asparagus n keep it bright
Dry asparagus thoroughly with paper towels
Use a little mayonnaise to coat each asparagus spear- then roll them in panko breadcrumbs
Refrigerate at this point if needed
Mix mayonnaise with chipotle together with a whisk or in blender
Use 1-4 chipotles depending on how spicy you like it
Heat about 1 inch oil -heat to 370 F. in a frying pan- put in asparagus but don't crowd. Or use deep-fryer
Turn to brown on all sides.
Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.