Wash and trim the asparagus. Boil in salted water for about 15 minutes or until a sharp fork penetrates the flesh easily. Be careful, the cooking time could be less. Cooking times vary, depending on the thickness, variety and age of the asparagus. The asparagus can also be steamed, which is preferable. Drain the asparagus on linen cloths.
Mix together the breadcrumbs and Parmesan. Dip each piece of asparagus in egg and then in the breadcrumbs and Parmesan. Leave the hardish bit of the asparagus at the base undipped. Repeat the process; each asparagus must be dipped twice.
Divide the oil and butter between 2 frying pans and heat. When foaming, fry the asparagus until they are golden. Drain on absorbent kitchen paper. Serve hot with wedges of lemon, either as part of a vegetarian fritto misto or as a vegetable on their own.