Find that deep-frying softens the pulpy center of the zucchini too much for your taste? Simply remove that section before cooking.

1. Wash the zucchini and dry thoroughly. Cut on the diagonal into pieces at least ½ inch thick. Blanch the asparagus briefly in boiling water. Drain thoroughly, and cut into 2-inch pieces.

2. Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.

3. Spear the vegetables with a dipping fork and cook briefly in the hot oil. Serve with Garlic Mayonnaise and soy sauce for dipping.