Peel the asparagus and simmer for about 15 minutes in salt water with sugar until al dente. Rinse in cold water, pat dry and cut in half.
Prepare the fryer and heat the oil to 170°C (approximately 350°F). The oil is hot enough when bubbles appear on a wooden spoon.
Mix the flour, wine, egg and a pinch of salt. Cover with a cloth and let soak for about 15 minutes. Stir vigorously. Beat the egg white and fold into the batter with the cilantro.
Dip the asparagus pieces in the batter, lift out and drain. Fry in the hot oil until they are golden and crisp (5-6 minutes). Drain on paper towel and garnish with cilantro leaves.
Serve with salad, if desired.