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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1 bunch thick asparagus spear |
1/4 cup mayonnaise |
2 tablespoons dijon mustard |
1 teaspoon lemon juice |
1 cup panko breadcrumbs |
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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