2) 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.
3) In a large Dutch oven, pour oil to a depth of 55-cm. Heat oil over medium heat; about 182 degrees C.
4) Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.
5) In a small bowl, combine all ingredients. Cover and chill.