First, trim the asparagus stalks so they are about the same length as the cheese sticks, or a bit longer. Use a knife to cut a slit down the center of the string cheese, only cutting about 1/3 to 1/2 way though the stick and not quite all the way to the end. Insert the asparagus stalk. Dip the whole thing in flour, then into the whisked eggs, and last into the Panko crumbs. Set on a plate and repeat until you've assembled all the sticks.

You may find that some of the asparagus don't seem to want to stay inside the string cheese perfectly. That's OK! The egg and bread crumbs will act as a binder to hold the sticks together, so don't worry if they don't appear perfect.

Once you have all the sticks assembled, pop them in the freezer for at least 30 minutes and up to a few hours. This will help them to stay together better once you start frying, and this means you can prep these hours before you need them.

Heat enough oil in a large pot so the asparagus sticks will be fully submerged once you start cooking. Heat the oil to around 350°F. I like to use a candy thermometer when frying, but you can also simply test the oil by dropping in a small piece of bread and see how quickly it cooks.

Fry each stick for 30-35 seconds, no need to flip these. Then remove to a plate lined with paper towels to remove excess oil. You can cook a few of these in the pot at once (depending on your pot size), but don't crowd the pot as it can lower your temperature and make things stick together. I also recommend using kitchen tongs when frying as it makes it much easier to remove things from the hot oil. You want to be careful as that hot oil will really hurt if you get any on your skin.