Make thick white sauce by melting butter, add flour and salt. Cook until bubbly. Add hot milk. Stir until smooth. Add one egg yolk and seasoning. Mix the drained asparagus into sauce gently. Set in refrigerator to firm. When firm, form into cutlets 1/2 inch to 1 inch wide by 2 inch to 3 inch in length. Roll in bread crumbs, then in extra egg yolk diluted with one tablespoon cold water, then roll again in bread crumbs. Fry in deep fat. Can be prepared prior to frying and put in freezer until needed.
Cajun Country -- New Iberia, Louisiana