This does add a little fat to your asparagus, but is much healthier than pigs in a blanket and tastes even better.
- 12 medium-thick asparagus spears, trimmed
- canola oil for frying
- 24 square wonton wrappers
- 2-3 tablespoon Dijon mustard (more if needed)
- 1-2 tablespoon honey (more if needed)
Cut each asparagus to just slightly longer than the wonton wrappers.
In a deep skillet, heat the oil over medium high heat.
Lay out two wonton wrappers. Spread a small amount of Dijon and honey onto one wrapper with a knife. Then lay the other wrapper on top. Place on piece of asparagus diagonally across one corner of the wonton wrappers. Roll the wonton around the around the asparagus, allowing one end to protrude. Just before you get to the end, dab some water on the wonton to seal it when you finish the roll. Repeat with remaining wonton skins, filling, and asparagus.
Place roll in the hot oil and allow to cook 1-2 minutes until golden, turn over with tongs and cook 1 minute until the whole roll is golden. Remove to a paper towel to drain and enjoy.