| Cuisine: Other | Type: Side Dish | Serves: 4 |
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Source:
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BHG Magazine |
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Attributes:
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Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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1/2 cup mayonnaise 1/4 cup Dijon mustard 2 tsp. lemon juice 1 cup panko bread crumbs 1 pound thick asparagus spears, trimmed 2 tbs. oil (peanut preferred) |
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Instructions:
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1. Preheat oven to 425°F. In a small bowl, combine mayonnaise, mustard and lemon juice. Transfer half of this mixture to a small serving bowl, cover and chill until ready to use. 2. Place bread crumbs in a shallow dish. Spread remaining mayonnaise mixture over the asparagus spears and roll in the bread crumbs to coat evenly. Place in an ungreased baking dish -- do not crowd. Drizzle with oil. 3. Roast until asparagus is crisp-tender and bread crumbs are golden brown, about 12 minutes. Serve with the reserved mayonnaise mixture. |
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Related recipes:
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None |
2009-05-16