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In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
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In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
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Meanwhile, in a large bowl, whisk together the flour, cornstarch, salt and baking soda. Whisk in the seltzer until smooth.
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Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 ½ to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.