Mom called and wants to make batter fried asparagus. Skinny asparagus is a bad idea. Thick asparagus brings fear that after a few minutes in the hot oil, it will still be way too crunchy. Blanching may not be a good idea as wet asparagus will not allow the batter to adhere. Since the veg dish is for Easter, she doesn't want to be hand drying each stalk.
Has anyone made this dish and can offer advice? She hates super crunchy asparagus.