Originally published on October 30, 2009
I made these for Maddie’s second birthday party and honestly, I knew they would be good but I didn’t realize just how heavenly they would be! I hate it when ingredients get lost in a recipe but you can truly taste each and every thing that’s put into these spears! The mayonnaise, the lemon juice, yum! It’s all so very, very good! And who doesn’t love roasted vegetables? Especially when that vegetable is asparagus? Party guests raved about them and even though no one from my immediate family touched them, I may just make these a regular at suppertime!
Ingredients:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon Kosher salt
1 1/2 cups panko
3/4 cup freshly grated Parmesan cheese
2 large bunches of asparagus
2 tablespoons olive oil
Directions:
1.) Preheat oven to 450 degrees Fahrenheit. Coat a large baking sheet with non-stick cooking spray.
2.) In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice, and salt.
3.) On a large plate, combine panko and Parmesan.
4.) Stalk by stalk, dip asparagus in mayonnaise mixture followed by the panko mixture. Place crusted asparagus on the prepared baking sheet and sprinkle the stalks with olive oil.
5.) At this point you can place the tray in the refrigerator for a few hours before baking. To cook, bake 14-16 minutes turning the asparagus halfway through cooking. Sprink with coarse salt before serving.
6.) Serve and enjoy!