Crunchy Asparagus Spears

Another brilliant recipe from 'the Locavore's Kitchen' by Marilou K. Suszko.  If you haven't bought or checked out this cookbook yet, please do!!!!  A preview is available on google books.

Crunchy Asparagus Spears

from the Locavore’s Kitchen – Marilou K. Suszko

¼ cup mayonnaise (or veganaise)

2 Tbsp Dijon mustard

1 tsp lemon juice

½ tsp coarse salt

¼ tsp freshly ground black pepper

1 cup panko bread crumbs

2 Tbsp extra virgin olive oil, divided

1 pound fresh thick asparagus, though ends trimmed

Preheat oven to 450

Whisk together mayonnaise, mustard, lemon juice, salt and pepper in a shallow baking dish, wide enough to dip the spears in the mixture

Spread the breadcrumbs on a rimmed baking sheet. Oil another rimmed baking sheet with 1 Tbsp oil

Roll each stalk of asparagus in the mayonnaise mixture. Roll in the breadcrumbs until coated

Transfer to the oiled baking sheet.  Sprinkle with remaining olive oil

Roast 13-15 minutes, until the crumbs are golden and the asparagus is crisp-tender

Serve immediately

Side-bar notes: “Contrary to what you may have heard in the past, thick spears are better than thin, and freshly picked trump them both! Rolled in panko, a very crunchy Japanese breadcrumb, these spears make a nice side dish or can be served as an appetizer with a mustard dipping sauce. Simply mix the mustard of your choice with some crème fraiche or sour cream thinned with a little milk. Learn to make your own crème fraiche on page 50”

“A suitable substitute for the panko crumbs would be fresh breadcrumbs, lightly toasted. To make the crunchiest possible breadcrumbs, remove the crusts from a slices of bread and process into coarse crumbs in a food processor fitted with the steel blade. Spread on a baking sheet and place in a 400 degree oven until dry and lightly toasted. Make extra and store in a sealed container for future use”