Fried asparagus with creole mustard sauce

1. Snap off tough ends of asparagus. Rinse asparagus with water and leave damp. Place flour in a resealable plastic bag; add asparagus, seal and shake to coat. In a shallow dish, whisk together buttermilk egg and hot sauce. In another shallow dish, combine cornmeal mix and Cajun seasoning. Dip asparagus in buttermilk mixture; dredge in cornmeal mixture. In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil over medium heat to 365. Fry asparagus, in batches, 4 to 5 minutes or until golden brown. Serve with Creole Mustard Sauce. Creole Mustard Sauce 2/3 cup sour 3 Tbsp. Creole mustard 1 ½ tsp. dry Ranch dressing mix 1 tsp. fresh lemon juice ¼ tsp. Creole seasoning ¼ tsp. onion powder ¼ tsp. garlic powder In a small bowl, combine all ingredients. Cover, and chill