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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (57g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch asparagus spears |
||
| Calories 228 | ||
| Calories from Fat 119 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.3g | 20% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 386mg | 16% | |
| Potassium 67mg | 1% | |
| Total Carbohydrate 23.6g | 7% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 2.9g | ||
| Protein 4.0g | 8% | |
Crispy Roasted Asparagus
By: dojemi
May 3, 2002
Got this recipe from our local paper. To quote: "The crispy coating on the asparagus - from the mayonnaise and French mustard, along with the Japanese panko breadcrumbs - provides a pleasant and piquant crunch. Panko is available at Asian markets. Serve as an hors d'oeuvre or side dish."
SERVES 4
Ingredients
- 1 bunch thick asparagus spear
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1 cup panko
- 2 tablespoons olive oil
- salt
- pepper, to taste
Directions
1
Set the oven at 450°F.2
With a vegetable peeler, peel tough ends of the asparagus.3
In a shallow dish, combine the mayonnaise, mustard, and lemon juice.4
Roll the asparagus spears in the mixture to coat them.5
Spread the panko in a plate and roll the spears until they are well coated.6
Transfer them to a cake rack and let them dry for 30 minutes.7
On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.8
Cook the spears, turning often, for 10 minutes, or until they are golden brown.9
Remove them from oven, and sprinkle generously with salt and pepper and serve at once.
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- Course > Appetizers
- Main Ingredient > Vegetables > Asparagus
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Akikobay
On Nov 28, 2009
What a great recipe! Don't overcook the asparagus as that crispy coating with the crunch of asparagus is great! ...and definitely, thick asparagus is the key. We'll make this often. Thank you, Dojemi.
From: praveenaj
On Oct 1, 2009
I tried this and it came out nice and crispy. we all enjoyed it a lot, including my 1.5 yr old daughter. I used the mayo, mustard, lime juice combo as a dipping sauce to this and it was awesome. Thanks for the recipe. I will definitely do this many more times.
From: JaniceJean
On Feb 15, 2005
Dojemi- I recently made this same recipe from "The Best American Recipes 2004-2005" (originally cited from "The Way We Cook" by Sheryl Julian and Julie Riven- cook, Arlene Jacobs). It is definately 5 stars- very easy, Can be made prepped ahead of time, and baked when guests arrive. They also suggest serving as a bed for poached eggs, which would be so good. Thanks for posting!
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