Asparagus fritters

Oh, boy, try these for a real treat.  Absolutely delicious.

Asparagus fritters

1 c cold water
2/3 c yellow cornmeal
1/2 c flour
1/3 c cornstarch
1 egg, lightly beaten
1 t baking powder
1/2 t salt
1 pound asparagus, trimmed
1/2 c Dijon-style mustard
2 T fresh dill
2 T honey

Place an ovenproof dish in the oven; preheat to 200.

Dip:
Mix mustard, dill and honey

Batter:
Whisk together water, cornmeal, flour, cornstarch, egg, baking powder and salt.  Batter will be lumpy.

Heat 1" of oil in a large skillet.  Dip asparagus spears in batter, letting excess drip into bowl.  Slide 4-5 spears into oil at a time, frying until golden.  Remove with tongs.  Drain on paper towels, then put in dish in oven to keep warm.

Serve fritters with dipping sauce.