Return to Main Recipes Page/Return to Home Page
1 bunch thick asparagus spears
Set oven at 450°F.
With a vegetable peeler, peel tough ends of asparagus.
In a shallow dish, combine the mayonnaise, mustard, and lemon juice. Roll the asparagus spears in the mixture to coat them.
Spread the Panko in the plate and roll the spears until they are well coated. Transfer them to a cake rack and let them dry for 30 minutes.
On a rimmed baking sheet, sprinkle the oil and line up the asparagus spears so they're not touching. Cook the spears, turning often, for 10 minutes, or until they are golden brown.
Remove them from the oven, and sprinkle generously with salt and pepper and serve at once.
Poster's Notes:
Panko are Japanese bread crumbs available at Asian markets.
It was suggested on another site that you can make your own by toasting stale bread and adding seasonings, but I really don't think you would get the same results in taste and crunch. Sounds more like conventional bread crumbs to me.
Posted by Pauline Miller
Nutritional Info Per Serving: N/A
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1 cup panko (Japanese bread crumbs)
2 tablespoons olive oil
Salt and pepper, to taste